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Recipes:

Sous Vide Meat
1. Fill bucket with water.
2. Put Sous Vide machine in water.
3. Put meat in bag.
4. Put bag in water.

« Last edited by henche on September 25, 2017, 12:27:38 PM »

Author Topic: Sous Vide Master thread  (Read 14270 times)

Offline noturbizniss

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Sous Vide Master thread
« on: May 04, 2017, 11:46:05 AM »
Many people have mentioned or asked about a sous vide thread. Figured I may as well jump on it. After all if anyone can open a dedicated thread discussing why THEY didn't get the welcome bonus then I cam open a thread about a heavily discussed topic.



For starters, serious eats and chef steps have great recipes and explanations.

   
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Offline as2

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Re: Sous Vide Master thread
« Reply #1 on: May 04, 2017, 12:16:43 PM »
Many people have mentioned or asked about a sous vide thread. Figured I may as well jump on it. After all if anyone can open a dedicated thread discussing why THEY didn't get the welcome bonus then I can open a thread about a heavily discussed topic.

For starters, serious eats and chef steps have great recipes and explanations.


Thank you! I honestly know very little about this and was interested. Following.

Offline aygart

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Re: Sous Vide Master thread
« Reply #2 on: May 04, 2017, 12:34:47 PM »
Many people have mentioned or asked about a sous vide thread. Figured I may as well jump on it. After all if anyone can open a dedicated thread discussing why THEY didn't get the welcome bonus then I cam open a thread about a heavily discussed topic.



For starters, serious eats and chef steps have great recipes and explanations.

   
What did you you do for the ones in the pics?
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Offline ADG

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Re: Sous Vide Master thread
« Reply #3 on: May 04, 2017, 01:48:16 PM »
care to explain what we are looking at?

Offline lubaby

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Re: Sous Vide Master thread
« Reply #4 on: May 04, 2017, 01:50:11 PM »
care to explain what we are looking at?
Delicious looking meat  :)
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Offline as2

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Re: Sous Vide Master thread
« Reply #5 on: May 04, 2017, 01:51:20 PM »
care to explain what we are looking at?
Are you familiar with sous vide? Note how evenly the meat is cooked through.

Offline Abebee

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Re: Sous Vide Master thread
« Reply #6 on: May 04, 2017, 01:52:06 PM »
Delicious looking meat  :)
That was Sous Vide im assuming

Offline davidmal

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Re: Sous Vide Master thread
« Reply #7 on: May 04, 2017, 02:02:45 PM »
Looks like Pastrami
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Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #8 on: May 04, 2017, 09:27:45 PM »
Top was shoulder London broil. I belive I marinated in a soy sauce over night but it ended up being too strong. Next time I did it I did way less soy sauce and did marinate overnight. Just bagged and cooked. I cooked it about 7 hours at 135 I think.
Bottom is silver tip roast. Did 24 hours plus at. Generous kosher salt and pepper before and Maybe a sprig of thyme or rosemary.
Both were finished in cast iron pan with olive oil.
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Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #9 on: May 05, 2017, 01:51:23 PM »
Looks like Pastrami
Found my fb post. Here is what I wrote about the silver tip.

Sous Vide and cast iron finished silver tip roast. It was amazing. 133 degrees for about 20 hours. Rubbed it with Trader Joe's Coffee Rub  before sous viding, then generously rubbed in kosher salt before putting in cast iron pan. Cut like butter with a plastic knife on first night, was amazing. Only change i'd make would be to lower the temp 1 or 2 degrees (to minimum safe long term temp) and put on a bit more of the rub before and a bit more salt after.
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Offline Yordai Dooma

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Re: Sous Vide Master thread
« Reply #10 on: May 05, 2017, 01:57:00 PM »
I've done london broil and rib steaks. Both at 131 for about 8 hours with fresh black pepper and kosher salt.  Both came out phenomenal

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #11 on: May 08, 2017, 03:50:29 PM »
I've done london broil and rib steaks. Both at 131 for about 8 hours with fresh black pepper and kosher salt.  Both came out phenomenal
You did a rib STEAK for 8 hours???!!? Ot a roast?
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Offline Yordai Dooma

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Re: Sous Vide Master thread
« Reply #12 on: May 08, 2017, 04:04:24 PM »
You did a rib STEAK for 8 hours???!!? Ot a roast?
Yep. Was amazing!

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #13 on: May 08, 2017, 04:05:59 PM »
Yep. Was amazing!

How thick is that? Looks more like a mini roast!
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Re: Sous Vide Master thread
« Reply #14 on: May 08, 2017, 04:09:45 PM »
How thick is that? Looks more like a mini roast!
honestly no idea. Went to the store and picked up a thick rib steak