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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 18295 times)

Offline davidmal

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Re: Sous Vide Master thread
« Reply #15 on: May 08, 2017, 04:21:31 PM »
In general when buying a prime rib never buy the 1" always ask for the 2"=2.5"
serves 2.


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Offline as2

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Re: Sous Vide Master thread
« Reply #16 on: May 08, 2017, 04:23:09 PM »
In general when buying a prime rib never buy the 1" always ask for the 2"=2.5"
serves 2.
I've gotten them custom cut at 2.5" before, good stuff.

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #17 on: May 08, 2017, 06:17:27 PM »
honestly no idea. Went to the store and picked up a thick rib steak
8 hours is way too long for a steak. Next time try 2 or 3.if u sous vide too long it starts to fall apart too much
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Offline Yordai Dooma

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Re: Sous Vide Master thread
« Reply #18 on: May 08, 2017, 06:20:23 PM »
8 hours is way too long for a steak. Next time try 2 or 3.if u sous vide too long it starts to fall apart too much
came out amazing. id do it again. was so tender

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #19 on: May 08, 2017, 06:26:57 PM »
came out amazing. id do it again. was so tender
As you can see, the steak cooked for just one hour stretches and pulls when you tear it. This gives the steak a pleasant amount of chew. It's still tender, but it tastes like a steak. By the time we hit four hours, that chew has been reduced a bit. Connective tissue has broken down and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent.

Head all the way over to the 24 hour mark or beyond, and your steak ends up nearly shredding as you pull it apart. It's a strange mouthfeel: the steak is still plenty juicy (a steak cooked 24 hours loses barely any more moisture than a steak cooked for 1 hour), but the meat shreds instead of offering resistance or chew.

For the best results, I strongly suggest following the temperature and timing charts below.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
READ THE DARN WIKI!!!!

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Offline Yordai Dooma

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Re: Sous Vide Master thread
« Reply #20 on: May 08, 2017, 06:28:34 PM »
As you can see, the steak cooked for just one hour stretches and pulls when you tear it. This gives the steak a pleasant amount of chew. It's still tender, but it tastes like a steak. By the time we hit four hours, that chew has been reduced a bit. Connective tissue has broken down and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent.

Head all the way over to the 24 hour mark or beyond, and your steak ends up nearly shredding as you pull it apart. It's a strange mouthfeel: the steak is still plenty juicy (a steak cooked 24 hours loses barely any more moisture than a steak cooked for 1 hour), but the meat shreds instead of offering resistance or chew.

For the best results, I strongly suggest following the temperature and timing charts below.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
i saw that article before i did it. And was nervous about it. but it came out really good. the timing was perfect because i put it up before i left in the morning and let it go all day and it was ready to sear when i got home. i think im going to look for a good blow torch next

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #21 on: May 08, 2017, 06:36:54 PM »
i saw that article before i did it. And was nervous about it. but it came out really good. the timing was perfect because i put it up before i left in the morning and let it go all day and it was ready to sear when i got home. i think im going to look for a good blow torch next
Try doing a. Shorter one to compare.

Best blowtorch is the standard screw on to small propane with click ignition. Maybe a searzall.
But honestly, a cast-iron is better, cheaper than searzall and doesn't have blowtorch flavor
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Offline Mountain Man

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Re: Sous Vide Master thread
« Reply #22 on: May 09, 2017, 06:29:37 PM »
Are sous vide water balls a waste of money? It kind of reminds me what they wanted to do in a California a few years ago during the drought.

https://www.amazon.com/Sous-Vide-Water-Bros-Drying/dp/B013NYKAU4/
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Offline Yordai Dooma

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Re: Sous Vide Master thread
« Reply #23 on: May 09, 2017, 06:43:46 PM »
Are sous vide water balls a waste of money? It kind of reminds me what they wanted to do in a California a few years ago during the drought.

https://www.amazon.com/Sous-Vide-Water-Bros-Drying/dp/B013NYKAU4/
i use them. originally i used saran wrap....found these to be so convenient

Offline Mountain Man

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Re: Sous Vide Master thread
« Reply #24 on: May 09, 2017, 06:45:01 PM »
i use them. originally i used saran wrap....found these to be so convenient
kk thanks. I've gotten Pastrami from scratch down pretty good. Next I want to take the pastrami and Sous Vide. I remember watching Nathan Myhrvold once do that and it looked unbelievable.
Quote from: JTZ link=topic=10531.msg1695873
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Offline lubaby

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Re: Sous Vide Master thread
« Reply #25 on: May 09, 2017, 08:57:45 PM »
Are sous vide water balls a waste of money? It kind of reminds me what they wanted to do in a California a few years ago during the drought.

https://www.amazon.com/Sous-Vide-Water-Bros-Drying/dp/B013NYKAU4/
If you don't need BPA free, you can get regular cheap ping pong balls and do the same thing.

https://www.amazon.com/dp/B00J39OM2Q
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Offline Shua

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Re: Sous Vide Master thread
« Reply #26 on: May 09, 2017, 10:38:19 PM »
Ive had a Sous Vide for over 2 years. I have tried many different things and to be honest I usually feel like its not worth the hassle. Dont get me wrong; eggs, brisket, short ribs and steak have came out really great. But nothing that makes it so exponentially better that I need to shlep out the sous vide, fill the pot with water, wait till it get to the temp, do the water displacement method etc etc.

However, in regards to Duck Breast, its all worth it. Scour the duck breast, salt and pepper (can throw in thyme if you would like), 134 for minimum 2 hours (can go till at least 4), sear on flaming hot cast iron with skin side down (no need to oil the pan) for about 2-3 minutes till skin gets crisp then bottom and sides for 30 seconds. Slice and serve over Arugula tossed with truffle oil, truffle salt and lightly crushed honeyed pecans. Fantastic.

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #27 on: May 10, 2017, 12:25:00 AM »
Are sous vide water balls a waste of money? It kind of reminds me what they wanted to do in a California a few years ago during the drought.

https://www.amazon.com/Sous-Vide-Water-Bros-Drying/dp/B013NYKAU4/
I got a big plastic bin and cover ad used a small rotary saw to cut a hole in the lid. For large roasts or multiple cuts u need a huge pot or a big bin.
https://www.amazon.com/gp/aw/d/B000VARWQ4/ref=mp_s_a_1_1?ie=UTF8&qid=1489177425&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=rubbermaid+clear+plastic+5+gallon+food+box

https://www.amazon.com/gp/aw/d/B00063L0WS/ref=pd_aw_sim_328_1?ie=UTF8&psc=1&refRID=TWWFV63T7J40M0VMA6CZ
READ THE DARN WIKI!!!!

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...can still do FT method
...READS THE WIKI!!!

Offline rs242

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Re: Sous Vide Master thread
« Reply #28 on: May 10, 2017, 01:00:48 AM »
kk thanks. I've gotten Pastrami from scratch down pretty good. Next I want to take the pastrami and Sous Vide. I remember watching Nathan Myhrvold once do that and it looked unbelievable.
Where does sous vide come in when is comes to a pastrami? What step are u replacing with sous vide? The smoking or the steaming?

Offline rs242

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Re: Sous Vide Master thread
« Reply #29 on: May 10, 2017, 01:02:18 AM »
Anyone have success sous vide a brisket? Wanted to ask in the smoking thread but didn't want to sound like a sici