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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 135316 times)

Offline rs242

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Re: Sous Vide Master thread
« Reply #400 on: February 16, 2018, 01:29:43 PM »
Its the exact same concept as reverse searing.
Same concept not same results.

Offline Sport

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Re: Sous Vide Master thread
« Reply #401 on: February 16, 2018, 01:30:30 PM »
Same concept not same results.
You've only tried it once, how would you know?

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #402 on: February 16, 2018, 03:19:40 PM »
Its the exact same concept as reverse searing.
all your missing is the smokey flavor of the charcoal, and all your gaining is perfect doneness all the way through.
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Offline chinagel

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Re: Sous Vide Master thread
« Reply #403 on: February 17, 2018, 07:35:26 PM »
all your missing is the smokey flavor of the charcoal, and all your gaining is perfect doneness all the way through and some sogginess.
FTFY

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #404 on: February 17, 2018, 08:46:37 PM »
FTFY
Sogginess? Your  doing it wrong then.
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Offline rs242

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Re: Sous Vide Master thread
« Reply #405 on: February 17, 2018, 08:59:30 PM »
You've only tried it once, how would you know?
I did it more then once, tried with different cuts. The pros are for sure end to end perfection with rareness. The cons for me is it doesn’t have that deep flavor profile, and I found the texture to be off it wasn’t mushy just wasn’t right and I didn’t like it.

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Re: Sous Vide Master thread
« Reply #406 on: February 17, 2018, 11:29:39 PM »
Join kosher sous vide on Facebook. Hella ton of knowledge there. Right @usbdadude? Sear after cook then back in bag and water till ready to eat. Couple hours extra won't kill it-1
Sousbvide followed by roaring sear is so much better. Correct. In general most of the sous vide time is. Ot about getting the temp but getting the consistency. Weight. Steak rule is an hour plus an hour per inch of thicknessSousbvide general rule is nothing in the bag except salt and maybe pepper. Can have weird flavors. London broil (fake name btw) is usually about 131x8 to 12
The steak I'd do the 1 hour plus 1 hour per inch:

excellent group. The information is helpful, the ingredients are kosher, and people will answer questions, as well.
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Re: Sous Vide Master thread
« Reply #407 on: February 17, 2018, 11:33:44 PM »


I did it more then once, tried with different cuts. The pros are for sure end to end perfection with rareness. The cons for me is it doesn’t have that deep flavor profile, and I found the texture to be off it wasn’t mushy just wasn’t right and I didn’t like it.

Sorry, thought you said up-thread that you only tried it once. Personally I'll take the trade off of a losing some of the  smoke/wood flavor for a perfect end to end doneness.

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Re: Sous Vide Master thread
« Reply #408 on: February 17, 2018, 11:56:13 PM »

Sorry, thought you said up-thread that you only tried it once. Personally I'll take the trade off of a losing some of the  smoke/wood flavor for a perfect end to end doneness.
Don’t remember it was Long time ago. I followed the directions on chef...
We must have misunderstood this comment
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Re: Sous Vide Master thread
« Reply #409 on: February 18, 2018, 12:12:33 AM »
Also, sv is the only way an immunocompromised, pregnant, or nursing woman can safely have medium rare meat
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Offline rs242

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Re: Sous Vide Master thread
« Reply #410 on: February 18, 2018, 12:16:14 AM »
Also, sv is the only way an immunocompromised, pregnant, or nursing woman can safely have medium rare meat
??

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Re: Sous Vide Master thread
« Reply #411 on: February 18, 2018, 12:18:20 AM »
??
Medium rare doing standard reverse sear does not reach high enough/long enough Temps to pasteurize. Sv can. Take q 1.5 inch steak at 131 for 3 hours and it's just as pasteurized as if you took it to 165.
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Offline ushdadude

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Re: Sous Vide Master thread
« Reply #412 on: February 18, 2018, 05:43:39 PM »
Also, sv is the only way an immunocompromised, pregnant, or nursing woman can safely have medium rare meat

Same with eggs

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Re: Sous Vide Master thread
« Reply #413 on: February 18, 2018, 06:35:34 PM »
READ THE DARN WIKI!!!!

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Offline ushdadude

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Re: Sous Vide Master thread
« Reply #414 on: February 18, 2018, 06:36:29 PM »
Or poultry for anyone

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Re: Sous Vide Master thread
« Reply #415 on: February 20, 2018, 08:09:58 AM »
Yes, they tested it taking bags in and out multiple times. Get to temp remove. Put back, get to temp, remove.
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Re: Sous Vide Master thread
« Reply #416 on: February 21, 2018, 08:16:45 AM »
 
READ THE DARN WIKI!!!!

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Re: Sous Vide Master thread
« Reply #417 on: February 21, 2018, 11:18:14 AM »

Is 112 warm enough to warm something up? Also once it’s off u add your cold meat the temps will rapidly drop to say 100  it will take a while to warm something up especially as the temp will continue to drop.

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Re: Sous Vide Master thread
« Reply #418 on: February 26, 2018, 08:41:42 PM »
What temp should I put a London broil? Time?

Offline incendia

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Re: Sous Vide Master thread
« Reply #419 on: February 26, 2018, 09:45:02 PM »
What temp should I put a London broil? Time?

I do 56C for 8-10 hrs