Sous Vide Appreciation Thread!

Ron_L said:
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?
Click to expand...
131 degrees. Ill edit the post so its closer to the finished pic
 
Untraceable said:
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


A992DA9D-93CA-461C-83AA-9DA63E754DB5_zpsaizpgyci.jpg


Cooked at 131 for approx. 45hrs

the set up (with Salmon in the pic)
6739E0E0-127C-4433-B0B6-68AE601052E7_zpslnngf5hi.jpg


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

C9E87D1E-5E83-4136-83AE-EE6CF82318A5_zps39hbwjg3.jpg

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.
Click to expand...


Nicely done...Try a quick brine (20-30 minutes) for salmon and it really eliminates the "albumin" problem...chuck looks great!
 
Will do. when I went to sear the salmon, I went straight from the bag and it looked like 5 egg whites exploded in the pan. Live and learn though right.

Also we didn't eat one of the salmon bags so I left it sealed and brought to work to put on a salad. zapped it in the microwave for 30 seconds just to melt some of the butter and all the albumin in the bag instantly turned white. Was still pretty amazing salmon. Also didn't stink up the office like a normal burnt fish oil salmon cook
 
I've been thinking about stepping up my sous vide game lately. Anyone out there using a chamber vacuum? Any budget friendly suggestions?
 
656C0FFC-DC26-4143-9794-E920D8B082E2_zpsjuyybnqb.jpg


Chuck Roast 135@25hrs
Seared off on the grill to finish

-Much more steak like texture than 48, but you could tell that there was a lot of collagen not rendered out in comparison to 48hrs. Prime candidate for a good béarnaise or brown butter sauce.

Could really be a week night stunner @ $3.99lb.

side note, I drained the liquid from the bag into a pan to attempt a sauce but nearly all of it solidified from the protein in it. Tasted like hamburger water. so I just dumped it.
 
Untraceable said:
656C0FFC-DC26-4143-9794-E920D8B082E2_zpsjuyybnqb.jpg


Chuck Roast 135@25hrs
Seared off on the grill to finish

-Much more steak like texture than 48, but you could tell that there was a lot of collagen not rendered out in comparison to 48hrs. Prime candidate for a good béarnaise or brown butter sauce.

Could really be a week night stunner @ $3.99lb.

side note, I drained the liquid from the bag into a pan to attempt a sauce but nearly all of it solidified from the protein in it. Tasted like hamburger water. so I just dumped it.
Click to expand...

that looks great :thumb:...just did one at 130 for 34 hours (based on the non-scientific of when I put it in vs. when dinner need to be ready :wink:)...good balance on texture I thought
 
Untraceable said:
side note, I drained the liquid from the bag into a pan to attempt a sauce but nearly all of it solidified from the protein in it. Tasted like hamburger water. so I just dumped it.
Click to expand...

I have the same problem with the juices from the bag (chicken, pork or beef). After cooking, I end up running it through cheese cloth to get anything useful.
 
I only needed to read half this thread to be sold on the concept. Its on the wishlist but ill have to wait awhile, im a little cash poor at the moment.

Does anyone use to reheat steaks/roasts?
Seems worth it for that alone
 
smoke ninja said:
I only needed to read half this thread to be sold on the concept. Its on the wishlist but ill have to wait awhile, im a little cash poor at the moment.

Does anyone use to reheat steaks/roasts?
Seems worth it for that alone
Click to expand...

I used it to reheat some brisket that wasn't quite tender enough when I first cooked it and it was fantastic. I can't remember what temp I used though. I'd have to look at my notes at home.
 
smoke ninja said:
I only needed to read half this thread to be sold on the concept. Its on the wishlist but ill have to wait awhile, im a little cash poor at the moment.

Does anyone use to reheat steaks/roasts?
Seems worth it for that alone
Click to expand...

Yes! And it's the bomb at reheating. Especially when you want to reheat but keep the meat nice and pink. I'll throw a roast or frozen bbq into the bath in the morning for lunch or at lunch for dinner. That way lunch is ready when I get in or dinner. And if something goes sideways and I can't make it home when I thought it's not really that big of a deal. It'll be there humming along when I get home. Although I don't recommend long long reheats with bbq as it can do that thing that pot roast does and be wet and dry at the same time. Lol
 
Great idea! It would be great for pulled pork in vac bags, thanks!
 
I was thinking about doing my first pork belly in a week or two, may have to get two or split one between the smoker and sous vide
 
AAB96C1A-EA96-4FB4-8513-5465E6A8F98B.jpg



My buddy brought his Anova over. He made 69 cents/lb flat iron steak cooked to an temp of 131. I don't remember the exact amount of time it was cooked for, but it was around a couple hours. We seared it in a cast iron pan to color (20-30 secound a aside). We sliced it thin and added to our Pho. The steak is below the sprouts. It really could not have turned out any better-perfect for making Pho!
 
Last edited:
Northlander said:
My buddy brought his Anova over. He made 69 cents/lb flat iron steak cooked to an temp of 131. I don't remember the exact amount of time it was cooked for, but it was around a couple hours. We seared it in a cast iron pan to color (20-30 secound a aside). We sliced it thin and added to our Pho. The steak is below the sprouts. It really could not have turned out any better-perfect for making Pho!
Click to expand...

That looks and sounds really good "pho sure!", but I didn't know you could get any meat off a cow for .69/lb.
 
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