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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 58951 times)

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Re: Sous Vide Master thread
« Reply #240 on: September 20, 2017, 10:15:31 AM »
Wouldn't adding anything to the SV on yuntif cause the numbers the change? If probably would not be allowed to put a piece of meat into the SV on Friday morning to eat on Friday night, right?
Sounds right. Same goes for removing.
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Offline ushdadude

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Re: Sous Vide Master thread
« Reply #241 on: September 20, 2017, 10:19:44 AM »
RE: sous vide on Shabbos, my LOR says it's hatmana and is not allowed. Didn't ask about yom tov.

AYLOR!!!!!
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Re: Sous Vide Master thread
« Reply #242 on: September 20, 2017, 10:27:09 AM »
RE: sous vide on Shabbos, my LOR says it's hatmana and is not allowed. Didn't ask about yom tov.

AYLOR!!!!!
Hatmana is mutar on yom tov. So is cooking.
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Offline Yordai Dooma

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Re: Sous Vide Master thread
« Reply #243 on: September 20, 2017, 11:00:03 AM »
RE: sous vide on Shabbos, my LOR says it's hatmana and is not allowed. Didn't ask about yom tov.

AYLOR!!!!!
i was going to take it out before shabbos started. Instead I'm making it today and will post sear it, then take it out a few hours before shabbos to bring it to room temperature and serve it like that.

In other news, anyone have a good sauce for a London broil without sugar or carbs?

Offline ushdadude

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Re: Sous Vide Master thread
« Reply #244 on: September 20, 2017, 12:45:21 PM »
Hatmana is mutar on yom tov. So is cooking.

Was referring to shabbos (my post wasn't clear, sorry)

But interesting question, is it considered cooking on first day for second day?
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Re: Sous Vide Master thread
« Reply #245 on: September 20, 2017, 12:55:00 PM »
Was referring to shabbos (my post wasn't clear, sorry)

But interesting question, is it considered cooking on first day for second day?
To place it in should be but if it is sitting from erev then not
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Offline Crazy tools

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Re: Sous Vide Master thread
« Reply #246 on: September 23, 2017, 10:41:55 PM »
How do you guys get around the issue of removing the meat from the sous vide on yom tov?
Usually when you remove the numbers change.

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Re: Sous Vide Master thread
« Reply #247 on: September 23, 2017, 10:44:59 PM »
How do you guys get around the issue of removing the meat from the sous vide on yom tov?
Usually when you remove the numbers change.
1. As long as there will still be enough water the temp should not change by removing the meat.
2. I had a timer shut it off before.
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Sous Vide Master thread
« Reply #248 on: September 24, 2017, 01:21:06 AM »
I made a silver tip roast with my sous vide. Let it cook at 132 degrees for 23 hours. Removed it by zman yt. And refrigerated it for the morning meal. Was going to slice and serve right before the meal. I totally killed it. ''Twas a perfect med-rare and I butchered it. Was so disappointing. Live and learn. Next time I'll make the sous vide dish the first dish of the chag and have a timer turn off the sv and avoid all issues.
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Re: Sous Vide Master thread
« Reply #249 on: September 24, 2017, 01:37:12 AM »
I made a silver tip roast with my sous vide. Let it cook at 132 degrees for 23 hours. Removed it by zman yt. And refrigerated it for the morning meal. Was going to slice and serve right before the meal. I totally killed it. ''Twas a perfect med-rare and I butchered it. Was so disappointing. Live and learn. Next time I'll make the sous vide dish the first dish of the chag and have a timer turn off the sv and avoid all issues.
Why can't you just time it to be done right when you need it?
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Offline stbaum

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Re: Sous Vide Master thread
« Reply #250 on: September 24, 2017, 03:20:13 AM »
Why can't you just time it to be done right when you need it?
A few reasons:
1- I obviously thought it would work the way I did it
2- I hate anything extra on my counters. I don't have a hot water thing, a microwave, or anything else just sitting there
3- I don't have a spare timer so I would have to get one
4- I want everything to be totally done before I bring in the chag. Unless of course it can absolutely only be done on the spot like steak or mashed potatoes.
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Offline henche

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Re: Sous Vide Master thread
« Reply #251 on: September 24, 2017, 07:42:27 AM »
I made a silver tip roast with my sous vide. Let it cook at 132 degrees for 23 hours. Removed it by zman yt. And refrigerated it for the morning meal. Was going to slice and serve right before the meal. I totally killed it. ''Twas a perfect med-rare and I butchered it. Was so disappointing. Live and learn. Next time I'll make the sous vide dish the first dish of the chag and have a timer turn off the sv and avoid all issues.

How butchered?

Offline ushdadude

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Re: Sous Vide Master thread
« Reply #252 on: September 24, 2017, 09:32:48 AM »
"In June, we launched pre-orders for the Precision Cooker Nano. We expected to begin shipping pre-orders in October. Unfortunately, this timeline has changed and we’re incredibly sorry to share that Nano won’t ship this year. We want to be completely transparent with you about the situation and what we are doing about it.

We've put together three options for you to choose from in light of these delays. These options include: (1) exchanging the Nano for a Precision Cooker Bluetooth, (2) waiting for the Nano, or (3) getting a full refund."
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Re: Sous Vide Master thread
« Reply #253 on: September 24, 2017, 10:49:20 AM »
A few reasons:
1- I obviously thought it would work the way I did it
2- I hate anything extra on my counters. I don't have a hot water thing, a microwave, or anything else just sitting there
3- I don't have a spare timer so I would have to get one
4- I want everything to be totally done before I bring in the chag. Unless of course it can absolutely only be done on the spot like steak or mashed potatoes.
I was referring to sukkos. I avoided the counter issue by placing it out of the kitchen. Doesn't work for everyone but did for us. A timer is easy to solve. We considered something which was set up to be ready on its own for the second night to be "totally done" or almost since it still needed to be seared.

In general it is difficult to have orient cooked meat for the second night and this solved the problem.
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Re: Sous Vide Master thread
« Reply #254 on: September 24, 2017, 11:54:10 AM »
How butchered?
I sliced it before searing because the meat wasn't warming up. When I put the slices in the pot they went from stunning pink to a gray medium well. Was chewy...
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Re: Sous Vide Master thread
« Reply #255 on: September 24, 2017, 01:14:08 PM »
"In June, we launched pre-orders for the Precision Cooker Nano. We expected to begin shipping pre-orders in October. Unfortunately, this timeline has changed and we’re incredibly sorry to share that Nano won’t ship this year. We want to be completely transparent with you about the situation and what we are doing about it.

We've put together three options for you to choose from in light of these delays. These options include: (1) exchanging the Nano for a Precision Cooker Bluetooth, (2) waiting for the Nano, or (3) getting a full refund."
or just go for the Gourmia precision Cookers, I'm very happy with it.

https://www.amazon.com/gp/aw/s/ref=is_s_ss_i_0_13?k=gourmia+sous+vide&sprefix=Gourmia+sous+

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Re: Sous Vide Master thread
« Reply #256 on: September 24, 2017, 01:16:08 PM »
or just go for the Gourmia precision Cookers, I'm very happy with it.

https://www.amazon.com/gp/aw/s/ref=is_s_ss_i_0_13?k=gourmia+sous+vide&sprefix=Gourmia+sous+

I have an anova I'm happy with. These were gonna be Chanukah gifts.
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Re: Sous Vide Master thread
« Reply #257 on: September 25, 2017, 11:27:14 AM »
"In June, we launched pre-orders for the Precision Cooker Nano. We expected to begin shipping pre-orders in October. Unfortunately, this timeline has changed and we’re incredibly sorry to share that Nano won’t ship this year. We want to be completely transparent with you about the situation and what we are doing about it.

We've put together three options for you to choose from in light of these delays. These options include: (1) exchanging the Nano for a Precision Cooker Bluetooth, (2) waiting for the Nano, or (3) getting a full refund."

Should I wait for it or get the regular anova? (This is parve to supplement the anova I have already)
is the nano that much better?
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Offline cholent

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Re: Sous Vide Master thread
« Reply #258 on: September 25, 2017, 11:52:07 AM »
Should I wait for it or get the regular anova? (This is parve to supplement the anova I have already)
is the nano that much better?
The nano isn't better, it's just cheaper. What do you need a pareve one for?
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Re: Sous Vide Master thread
« Reply #259 on: September 25, 2017, 11:56:09 AM »
The nano isn't better, it's just cheaper. What do you need a pareve one for?

some people like to do salmon and vegetables.
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