Sous Vide Appreciation Thread!

[jstokes3]

Did a turkey tenderloin yesterday. 145 for 6 hours. Seared in cast iron with oo. Why 6 hours? Because that was the least amount of time between work hours for me and my wife. Anyway, the turkey was super tender and moist. Delicious.
My point here is that even though we went pass the optimum time, we still got a beautiful result. For me, that is one of the wonderful things about sous vide.

 

[jstokes3]

Did a big strip steak last night, wife and I shared it. Also sous vided 2 russet potatoes with butter added, then when they were done, mashed em up with sour cream, cheese, bacon bits and scallions to make twice baked potatoes. Steaks were finished in cast iron skillet with some olive oil, came out with a perfect sear and hardly any grey ring around the meat.

That looks perfect! :eusa_clap

 

[PaSmoker]

Finally got mine in the mail today Looking forward to using it Think I may try an Egg first-how long and at what temp and most important ? getting it out of the shell

I do mine @ 148 for 1 hr....crack em right on english muffin....ummm ummm good!

 

[rexster314]

What temp and how long for the potatoes

There were about 2 pounds of potatoes, sliced and halved. 3/4 stick of butter placed in foodsaver bag, sealed and put into water bath of 179 for 2 hours.

 

[CakeM1x]

Wife loves baked potatoes. Is this much better than wrapping foil and tossing in the oven?

 

[Ron_L]

I do mine @ 148 for 1 hr....crack em right on english muffin....ummm ummm good!

Mine slipped right out of the shell, so you have to be careful.

 

[rexster314]

Wife loves baked potatoes. Is this much better than wrapping foil and tossing in the oven?

Well, in this instance it's apples vs oranges. You can't beat a good oven baked potato, in this instance, I was just gonna do buttered potatoes, but at the last moment decided to do a version of twice baked.

 

[Big George's BBQ]

How important is it to remove the cap and skirt and if so is there a way to do it without breaking it

 

[Guest]

I need some help with pork chops. The best pork chop I ever had in my life was cooked sous vide by a local restaurant. It seems like it was cooked above 140F because it was white and definitely not med rare color.

I have tried nice, thick, center cut pork chops twice with my Anova and was disappointed both times. I tried them at 145 and 140 for ~1.5 hours and both times the loin section of the meat was tough and slightly dry. The tenderloin section of the meat was tender and juicy. I much prefer my grilled chops to my two takes at sous vide chops thus far.

Anyone have any success with sous vide pork chops at home? Any advice is appreciated. I'm chasing that high of the perfect chop like I had at my local restaurant.

 

[Q Junkie]

I just did a bone in pork loin that came out amazing. It was a six bone roast that I cut in half and froze one half for later. I chopped up some garlic cloves, threw in some butter and some salt and pepper, vac sealed and put it in the bath at 141* for approx 3 hrs. Took it out and seared it off on the kettle over some lump. Like I said, I was surprised how good it was. I can not wait to do the other half. Very tender and moist. I may have taken some pics but I cant find a Fotomat to get them developed.

 

[jstokes3]

Sous vide tri-tip

Did a Santa Maria Tri-tip from Trader Joe's today. 134 for 7 hours and then seared on the Weber. Texture was like prime rib. Beautiful. Delicious.

 

[Big George's BBQ]

Eggs with the Anova

Set at 147 for a little over 1 hour


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I think I M going to like my new toy

 

[Ron_L]

Nice breakfast, George!

 

[Norm]

Great looking breakfast!

 

[Porcine Aviator]

Looks good, but egg whites look a little rare for me.

I think 173° is the recommended temp.

 

[rexster314]

Looks good, but egg whites look a little rare for me.

I think 173° is the recommended temp.

Most of Anova's recipes for poached eggs are 146° for 45 mins. 173° will give you pretty much hardboiled eggs at 45 mins

 

[MAB52]

Oh man George, that looks awesome. Very nice!!!

 

[deepsouth]

i did a choice rib roast yesterday. it was 3.3 lbs and i did it at 134 for about 7 hours and then finished it on cast iron.

 

[Big George's BBQ]

The Egg Whites were fine The yolks were amazing

 

[rexster314]

Teriyaki Ginger Salmon and Orange Cilantro rice. The fish broke as I was taking it out of ziplock bag, but still tasted great!