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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 135391 times)

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #80 on: May 29, 2017, 08:43:36 AM »
I have had times when I saw oil in the water after a use so some meat juice got into the pot
Then you can r not using quality zip bags or vaccine bags. If there's oil leaking out then water is getting in and you don't have a good vacuum and the whole cook can be ruined.
With the freezer ziploc bags I've never had an issue.
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Offline Mikeoracle

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Re: Sous Vide Master thread
« Reply #81 on: May 29, 2017, 09:00:04 AM »
2) prob not leaving a stove top on
same here. Looking for a meat/roast suggestion to SV up to 24 hours and sear before y"t. To be served at the day meals.
We're just 2 people so I'm looking for something that would work well in a small size meat.
Any ideas?
I was thinking maybe a Delmonico roast

Offline cholent

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Re: Sous Vide Master thread
« Reply #82 on: May 29, 2017, 09:05:12 AM »
same here. Looking for a meat/roast suggestion to SV up to 24 hours and sear before y"t. To be served at the day meals.
We're just 2 people so I'm looking for something that would work well in a small size meat.
Any ideas?
I was thinking maybe a Delmonico roast
You're looking for something that is small and yet can handle 24+ hrs of sv?
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Offline Mikeoracle

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Re: Sous Vide Master thread
« Reply #83 on: May 29, 2017, 09:18:39 AM »
You're looking for something that is small and yet can handle 24+ hrs of sv?
I don't mind having extra so it doesn't have to be too small, just that I prefer not too big. Unless that doesn't work

And I said up to 24hrs SV, not 24+. Basically what can I still make for this y"t :-)

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Re: Sous Vide Master thread
« Reply #84 on: May 29, 2017, 09:24:03 AM »
What is the fixation on long cook times? Those are only needed to get to the middle.
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Offline cholent

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Re: Sous Vide Master thread
« Reply #85 on: May 29, 2017, 09:28:35 AM »
I don't mind having extra so it doesn't have to be too small, just that I prefer not too big. Unless that doesn't work

And I said up to 24hrs SV, not 24+. Basically what can I still make for this y"t :-)
Minute steaks. SV and sear before yt, then you'll have to find a way to gently rewarm. Ideally you would actually SV before yt and then sear on yt which would also rewarm it, but sounds like that's not an option for you
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Offline cholent

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Re: Sous Vide Master thread
« Reply #86 on: May 29, 2017, 09:44:36 AM »
same here. Looking for a meat/roast suggestion to SV up to 24 hours and sear before y"t. To be served at the day meals.
We're just 2 people so I'm looking for something that would work well in a small size meat.
Any ideas?
I was thinking maybe a Delmonico roast
Actually delmonico is also a good idea
Don't ask stupid questions and you won't get stupid answers

Offline Mikeoracle

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Re: Sous Vide Master thread
« Reply #87 on: May 29, 2017, 09:57:45 AM »
Actually delmonico is also a good idea
suggesting for length and temp? Aiming four medium

Offline cholent

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Re: Sous Vide Master thread
« Reply #88 on: May 29, 2017, 09:59:06 AM »
suggesting for length and temp? Aiming four medium
Medium is 140. I would probably think 2-3 hrs obviously depending on the size of your roast
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Offline ushdadude

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Re: Sous Vide Master thread
« Reply #89 on: May 29, 2017, 10:29:39 AM »
Then you can r not using quality zip bags or vaccine bags. If there's oil leaking out then water is getting in and you don't have a good vacuum and the whole cook can be ruined.
With the freezer ziploc bags I've never had an issue.

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.

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 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?
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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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