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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 18292 times)

Offline moish

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Re: Sous Vide Master thread
« Reply #90 on: May 29, 2017, 10:32:16 AM »
I have had times when I saw oil in the water after a use so some meat juice got into the pot
That shouldn't be happening

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #91 on: May 29, 2017, 10:37:36 AM »
I've had that issue when i used a roll and sealed the bottom. It was a long cook and it leaked even though i triple sealed the bottom. Now I only use ziplock bags or vacuum bags that are pre-sealed on bottom and just seal the top and leave it out of the water.
A roll?
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Offline Yordai Dooma

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Re: Sous Vide Master thread
« Reply #92 on: May 29, 2017, 10:40:53 AM »
What is the fixation on long cook times? Those are only needed to get to the middle.
The ribs recipe I'm making  http://www.amazingfoodmadeeasy.com/info/sous-vide-short-rib-recipes/more/sous-vide-short-ribs-with-braised-fennel called for 36-48 hours.
What's interesting is that it doesn't say to sear it afterward

Offline cholent

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Re: Sous Vide Master thread
« Reply #93 on: May 29, 2017, 10:48:01 AM »
The ribs recipe I'm making  http://www.amazingfoodmadeeasy.com/info/sous-vide-short-rib-recipes/more/sous-vide-short-ribs-with-braised-fennel called for 36-48 hours.
What's interesting is that it doesn't say to sear it afterward
There are some foods that require long cook times because of the size of the food. A large roast would definitely need extended cook time. Because of the size and the bones it does make sense that ribs would need a long cook time
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Offline Mikeoracle

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Re: Sous Vide Master thread
« Reply #94 on: May 29, 2017, 10:52:06 AM »
Medium is 140. I would probably think 2-3 hrs obviously depending on the size of your roast
change of plans, they didn't have Delmonico, I got a rib eye roast 2.8 lbs. Timing a temp suggestions for medium?
Slice after sear before y"t, and warm on y"t?

Offline ushdadude

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Offline cholent

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Re: Sous Vide Master thread
« Reply #96 on: May 29, 2017, 11:06:54 AM »
change of plans, they didn't have Delmonico, I got a rib eye roast 2.8 lbs. Timing a temp suggestions for medium?
Slice after sear before y"t, and warm on y"t?
Temp is still 140. Slice right before serving. I would guesstimate again 2-3 hrs. I have no idea how you can rewarm it on yt without drying it out and without a flame
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Offline as2

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Re: Sous Vide Master thread
« Reply #97 on: May 29, 2017, 11:10:36 AM »
Temp is still 140. Slice right before serving. I would guesstimate again 2-3 hrs. I have no idea how you can rewarm it on yt without drying it out and without a flame
I'm no expert, but wouldn't you be able to heat up a pot of water, and dunk it in there for a few minutes to reheat?

Offline Mikeoracle

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Re: Sous Vide Master thread
« Reply #98 on: May 29, 2017, 11:10:47 AM »
Temp is still 140. Slice right before serving. I would guesstimate again 2-3 hrs. I have no idea how you can rewarm it on yt without drying it out and without a flame
my hot plate gets pretty hot. I would usually rewarm Meats in a sealed pan, placed in a pan with water on the hot plate, or something like that.

Offline cholent

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Re: Sous Vide Master thread
« Reply #99 on: May 29, 2017, 11:11:05 AM »
I'm no expert, but wouldn't you be able to heat up a pot of water, and dunk it in there for a few minutes to reheat?
That would require a flame. It was my first thought too until I realized that
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Offline cholent

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Re: Sous Vide Master thread
« Reply #100 on: May 29, 2017, 11:12:36 AM »
my hot plate gets pretty hot. I would usually rewarm Meats in a sealed pan, placed in a pan with water on the hot plate, or something like that.
I assumed you only had an oven. With a hot plate, follow as2's suggestion
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Offline as2

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Re: Sous Vide Master thread
« Reply #101 on: May 29, 2017, 11:15:40 AM »
I assumed you only had an oven. With a hot plate, follow as2's suggestion
I've been following this thread ever since it started, and think I'm going to take the plunge sooner or later. This is way more up my alley, than the smoking thread.

Offline ushdadude

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Re: Sous Vide Master thread
« Reply #102 on: May 29, 2017, 11:17:49 AM »
I think I'm going to leave a flame on.
1st night, sous vide cowboy steak, seared right before serving.
2nd night sous vide turkey roast, served at room temperature with hot gravy.
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Offline cholent

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Re: Sous Vide Master thread
« Reply #103 on: May 29, 2017, 11:18:59 AM »
I think I'm going to leave a flame on.
1st night, sous vide cowboy steak, seared right before serving.
2nd night sous vide turkey roast, served at room temperature with hot gravy.
Sounds amazing
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Offline cholent

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Re: Sous Vide Master thread
« Reply #104 on: May 29, 2017, 11:20:27 AM »
I've been following this thread ever since it started, and think I'm going to take the plunge sooner or later. This is way more up my alley, than the smoking thread.
No question, it's way simpler, there is really little or no learning curve
Don't ask stupid questions and you won't get stupid answers