Sous Vide Appreciation Thread!

[jstokes3]

Tri-tip seasoned with SPG and then sous vide @ 126 for 3.5 hours and pan-seared to finish it off.

Beautiful!

 

[brimclau]

OK - I know this has been done many times but was so happy with the results I thought I would share.


Ran tri tip in the bath @ 133* for 6 hours with just S&P, then removed from bag, patted dry, seasoned a bit more then on very hot grill for 2 mins per side. Was very tender and perfect all the way through.

 

[jstokes3]

OK - I know this has been done many times but was so happy with the results I thought I would share.


Ran tri tip in the bath @ 133* for 6 hours with just S&P, then removed from bag, patted dry, seasoned a bit more then on very hot grill for 2 mins per side. Was very tender and perfect all the way through.

Another beautiful result!

 

[buccaneer]

I used an esky (Aussie for cooler) yesterday to do a rib eye roast.

Came out really well!

The tenderness is a really huge win point, isn't it?
:yo:

 

[jstokes3]

I used an esky (Aussie for cooler) yesterday to do a rib eye roast.

Came out really well!

The tenderness is a really huge win point, isn't it?
:yo:

That is the beauty of it and yours is a beauty.

 

[AZRaptor]

Rack of Lamb @ 132* for 3hr

 

[ssv3]

That is divine!!

 

[jstokes3]

Wow :clap:

 

[Norm]

Nice!

 

[Untraceable]

Got mine in yesterday. Ive done a little research, but nothing beats diving headfirst in. Started with some salmon.

Regular el cheapo crap from the grocery store. nice and thick pieces though. Hit with Lawrys garlic salt, a sprig of fresh dill (the dill was very weak) and into the bath @ 120 degrees for 45 min. After the bath, I had a hot pan going and cut open the bags and slide the filets into the pan. Instantly all the albumin turned white. Didn't go so well. Failed that one. Should have gently removed and put on a rack to pat dry. Didn't try searing the other 2 filets. Amazingly soft, juicy and tender. Changes next time...
-Go light on the butter
-if searing, dry the filets
-If not searing, maybe try 45 min @ 121-122

As soon as I was done with supper, I dropped in a 4lb chuck roast seasoned with salt and table grind pepper, 2 sprigs of rosemary and some butter. Going to try 131 @ 48 hours.

First thoughts. (Anova precision bluetooth)
- Ran nice and quite. not sure what I expected, but it exceeded expectations. no issue having it running in the background for days
- Water out of my tap (which is very hot) clocked in at 138. I had to put some ice cubes in to drop the temp.
- 120 degree water is a relaxing temp on the hands. funny to think your cooking at that temp.
-didn't even bother with Bluetooth.

Next step is either getting a nice cambro tub or doing the cooler mod. Cant wait to try the chuck.

Struggling with pics this morning. you can find a couple @ Twitter.com/TotallyFnSauced

 

[CakeM1x]

Did this recipe a bit ago. https://www.chefsteps.com/activities/pork-steaks
Cook for 24hours, slice your steaks and seal the next day. Reheat and then sear. So tender/juicy and ready to reheat for meals.

 

[CakeM1x]

Got mine in yesterday. Ive done a little research, but nothing beats diving headfirst in. Started with some salmon.

Regular el cheapo crap from the grocery store. nice and thick pieces though. Hit with Lawrys garlic salt, a sprig of fresh dill (the dill was very weak) and into the bath @ 120 degrees for 45 min. After the bath, I had a hot pan going and cut open the bags and slide the filets into the pan. Instantly all the albumin turned white. Didn't go so well. Failed that one. Should have gently removed and put on a rack to pat dry. Didn't try searing the other 2 filets. Amazingly soft, juicy and tender. Changes next time...
-Go light on the butter
-if searing, dry the filets
-If not searing, maybe try 45 min @ 121-122

As soon as I was done with supper, I dropped in a 4lb chuck roast seasoned with salt and table grind pepper, 2 sprigs of rosemary and some butter. Going to try 131 @ 48 hours.

First thoughts. (Anova precision bluetooth)
- Ran nice and quite. not sure what I expected, but it exceeded expectations. no issue having it running in the background for days
- Water out of my tap (which is very hot) clocked in at 138. I had to put some ice cubes in to drop the temp.
- 120 degree water is a relaxing temp on the hands. funny to think your cooking at that temp.
-didn't even bother with Bluetooth.

Next step is either getting a nice cambro tub or doing the cooler mod. Cant wait to try the chuck.

Struggling with pics this morning. you can find a couple @ Twitter.com/TotallyFnSauced

Turn down your water heater! Also next time I recommend splitting that chucky into 2 pieces and trying one for 48 and start another 24hours later so you can compare and see which you prefer.

Enjoy your plastic flavored food! I know I do.

 

[Brewmaster]

Cooked a few lamb chops for a Superbowl party.


We had to do them in two batches. Cooked them at 127 for 2hrs. This was 25 gallons of water and they had no problem keeping up.



Then we sliced them and seasoned them Greek style with salt, pepper, and oregano.


I missed the grilled money shot because feeding 300 takes some time.

 

[CakeM1x]

Lamb chops for a superbowl party? Fancy! Love the quad SV stick pic

 

[Untraceable]

So my chuck roast is going to be ready for supper (more like 45hr instead of 48 ). Anyone have sear suggestions> Debating whether to take it to the Kettle+grillgrates or go Cast iron.

Do I need to be in a hurry to dry and sear? or is it actually beneficial for it to come down in temp slightly before searing. Its a good 2" thick

 

[Untraceable]

So I did my first batch of cooks with my Anova Bluetooth unit. Picked up some salmon and a chuck roast.

Chuck roast (@4lbs), seasoned liberally with Kosher and Table grind, butter and some rosemary, vacuum sealed

Cooked at 131 for approx. 45hrs

the set up (with Salmon in the pic)

The finished product. Taken out of the bag and onto a rack to dry and reseason before going into a pan for just over a min a side

131 degrees @45 hours
Final thoughts
- would not salt for extended cooks, though delicious, vaguely had a corned beef thing going on.
- was worried about being quick with the sear. as you can see, there was barely any cooking going on during the sear, could have developed more
- Go a little lighter on the rosemary, but also add more herbals you would find on a good prime rib (garlic etc)
- Also slightly reminded of the prime rib at a brunch buffet. Need to try 24hrs and 72 hours. Is it more steak like at 24? or the tenderness reaching the pinnacle level at 72? who knows, but Ill surely give it a shot
- Was left with some incredible juices in the bag when I was done, would have made an excellent pan sauce.

Now to get a better vessel for unit.

 

[CakeM1x]

Yeah for extended cooks leave out the salt. Also season things less than you normally would for long cooks. Next chuck you should cut up into 2 or 3 pieces and do some comparisons with different times. Dump one in each 24 hours and sample each one side by side. It'll be more like a steak at 24 yes. I've never gone 72h with a chucky but 32-48h turns it into softer than prime rib texture which is my go to.

 

[Untraceable]

Yeah for extended cooks leave out the salt. Also season things less than you normally would for long cooks. Next chuck you should cut up into 2 or 3 pieces and do some comparisons with different times. Dump one in each 24 hours and sample each one side by side. It'll be more like a steak at 24 yes. I've never gone 72h with a chucky but 32-48h turns it into softer than prime rib texture which is my go to.

Thanks. It was very soft, but I couldn't tell if it was like a brisket that is 98% done and could have gotten even more moist with the collagen breaking down or not.

 

[Ron_L]

That chuck looks great, Untraceable! I have a small piece of a flat that a friend gave me from a side of beef they bought that I plan on doing SV. What temp did you use?

 

[CakeM1x]

Thanks. It was very soft, but I couldn't tell if it was like a brisket that is 98% done and could have gotten even more moist with the collagen breaking down or not.

At 72 hours I'd imagine it will be more mushy than tender. But next chuck I do I'm going to do 24/36/48 to see what we prefer side by side. I typically do 30-36 and it's great.