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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 135349 times)

Online Mordyk

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Re: Sous Vide Master thread
« Reply #140 on: June 07, 2017, 11:52:42 AM »
Sous vide prime rib. 136 for 2 hours. Salt and peppered,)and garlic cloves. and quick sear when done.   Was simply out of this world!
#TYH

Offline as2

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Re: Sous Vide Master thread
« Reply #141 on: June 07, 2017, 12:12:52 PM »
Sous vide prime rib. 136 for 2 hours. Salt and peppered,)and garlic cloves. and quick sear when done.   Was simply out of this world!
Wow! Mmmm
Memories last forever, make them while you can.

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #142 on: June 07, 2017, 12:14:55 PM »
Sous vide prime rib. 136 for 2 hours. Salt and peppered,)and garlic cloves. and quick sear when done.   Was simply out of this world!
Boneless? Why so high a temp? Looks amazing regardless
READ THE DARN WIKI!!!!

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Offline JoeyShmoe

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Re: Sous Vide Master thread
« Reply #143 on: June 07, 2017, 03:59:51 PM »
What do you guys think of the Anova Nano, any reason I shouldn't get it if I want to get into Sous Vide?
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Re: Sous Vide Master thread
« Reply #144 on: June 07, 2017, 04:08:47 PM »
Boneless? Why so high a temp? Looks amazing regardless
A quick google temperature search told me that 136 will give me medium, and it was on point.
Sous vide and seared with bone.  Cut off the bone before slicing
#TYH

Offline cholent

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Re: Sous Vide Master thread
« Reply #145 on: June 07, 2017, 04:12:43 PM »
A quick google temperature search told me that 136 will give me medium, and it was on point.
Sous vide and seared with bone.  Cut off the bone before slicing
136 didn't sound high to me and the results look incredible. Steak just got added to the menu for tomorrow night
Don't ask stupid questions and you won't get stupid answers

Offline lubaby

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Re: Sous Vide Master thread
« Reply #146 on: June 07, 2017, 04:17:08 PM »
What do you guys think of the Anova Nano, any reason I shouldn't get it if I want to get into Sous Vide?
Do you wanna get in now or in 4+ months?

If you're fine waiting, then get the Nano.

Offline JoeyShmoe

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Re: Sous Vide Master thread
« Reply #147 on: June 07, 2017, 04:19:50 PM »
Do you wanna get in now or in 4+ months?

If you're fine waiting, then get the Nano.
It's more the $69 price than the 4+ months of waiting, I'm not looking to spend $100+ right now. Additionally, if I find something better I should be able to easily cancel. My question is, if this were out today, would it be a good idea?
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Offline lubaby

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Re: Sous Vide Master thread
« Reply #148 on: June 07, 2017, 04:21:46 PM »
It's more the $69 price than the 4+ months of waiting, I'm not looking to spend $100+ right now. Additionally, if I find something better I should be able to easily cancel. My question is, if this were out today, would it be a good idea?
Yes.

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #149 on: June 07, 2017, 04:22:50 PM »
136 didn't sound high to me and the results look incredible. Steak just got added to the menu for tomorrow night
My steaks need to be 120 to a max of 130.inprefwr my meatbMooimg
READ THE DARN WIKI!!!!

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Offline as2

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Re: Sous Vide Master thread
« Reply #150 on: June 07, 2017, 04:24:38 PM »
My steaks need to be 120 to a max of 130.inprefwr my meatbMooimg
Looks like your eating one right now... Mmmmgggff
Memories last forever, make them while you can.

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Re: Sous Vide Master thread
« Reply #151 on: June 07, 2017, 04:35:00 PM »
My steaks need to be 120 to a max of 130.inprefwr my meatbMooimg
English please? ;D

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #152 on: June 07, 2017, 04:37:03 PM »
English please? ;D
Screwyouandyourovercookedsteakstoo!
READ THE DARN WIKI!!!!

Chuck Norris...
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Re: Sous Vide Master thread
« Reply #153 on: June 07, 2017, 04:43:05 PM »
Screwyouandyournicelycookedsteakstoo!
Ftfy.  At 120 i believe the cow still mooos
#TYH

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Re: Sous Vide Master thread
« Reply #154 on: June 07, 2017, 06:36:50 PM »
So what kind of SV do you guys use?
I have the joule by chef steps. Great sleek piece but do not like that all the controls are only through the app and doubly have a timed shut off for Friday night.

Offline cholent

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Re: Sous Vide Master thread
« Reply #155 on: June 07, 2017, 06:41:09 PM »
So what kind of SV do you guys use?
I have the joule by chef steps. Great sleek piece but do not like that all the controls are only through the app and doubly have a timed shut off for Friday night.
Anova, the cheaper one. I definitely find it easier to just set the device itself and not have to pull out my phone to do it
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Re: Sous Vide Master thread
« Reply #156 on: June 07, 2017, 09:42:31 PM »
Sous vide prime rib. 136 for 2 hours. Salt and peppered,)and garlic cloves. and quick sear when done.   Was simply out of this world!

Just a word of precaution, you might not want to sous vide raw garlic due to risk of botulinum.

See here: http://sousvideresources.com/2016/07/23/fresh-garlic-in-sous-vide/

But like everything in this regard its a machlokos and some chefs say its no problem. Better to be safe then sorry, throw it in the cast iron while you sear.

The steak looks awesome though!

Offline ushdadude

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Re: Sous Vide Master thread
« Reply #157 on: June 07, 2017, 10:08:42 PM »
anyone here baste instead of searing? I'm thinking about uing duck fat. supposedly it has properties very similar to butter.

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Re: Sous Vide Master thread
« Reply #158 on: June 07, 2017, 10:17:35 PM »
Anyone ever try sous vide tilapia?
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Offline henche

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Re: Sous Vide Master thread
« Reply #159 on: June 08, 2017, 11:17:52 AM »
anyone here baste instead of searing? I'm thinking about uing duck fat. supposedly it has properties very similar to butter.

Yes, very similar to butter.  Both solid in refrigerator, mushy at room temp, and oily at low heat.  Both whitish, but not quite. Both high in cholestorol.