Sous Vide Master thread

[cholent]

some people like to do salmon and vegetables.

I was told by a prominent posek that I can use my fleishig one for fish. Worth asking your lor

[henche]

I was told by a prominent posek that I can use my fleishig one for fish. Worth asking your lor

You asked your lor, and he said no.  So you asked a prominent posek?

[cholent]

You asked your lor, and he said no.  So you asked a prominent posek?

My lor is a prominent posek

[aygart]

I don't think anyone really holds that fish cannot be cooked in a meat pot, but there is a custom to have a separate fish pot. I doubt such a case can be included in that custom.

[cholent]

I don't think anyone really holds that fish cannot be cooked in a meat pot, but there is a custom to have a separate fish pot. I doubt such a case can be included in that custom.

I do that as well, but considering the unusual method of cooking in this case I was told it's no problem to use it for both meat and fish.

[Mikeoracle]

Hi,
I need help troubleshooting where I went wrong with my attempt at 40hr Corned Beef SV. I based this off of reading multiple articles and recipes for CB SV. Here are the details;

I used a 4lb 1st corned beef cut brisket
I rinsed off the brine and soaked the meat for a few hours.
I cut the meat in half and bagged them separately for SV
They were in the SV at 142 degrees for ~40hrs
I let them cool off and I froze one bag as is for Sukkos use, and then made a glaze for the half I was using for R”H (Honey mustard).

The results where that the meat was not soft or juicy at all. I warmed up half for the first night in a pan on hot plate (indirect) and meat was very dry and except for a few parts it was almost not edible.
I rewarmed the second half on the second night using a different method, I placed a pan with water on the hot plate and inserted the pan with the meat in the water so it got semi steamed hoping the moisture would help. It was better than the first night and it was edible at least, but definitely still very disappointing results for what I expected.
Any ideas on what went wrong?
Any ideas on what to do with the second half that is in the freezer in its juices post SV?

Thanks

[CS1]

In my experience the sous vide results were much better flavor and texture with raw meats, and not pickled meats.

I made 2 at the same time (a picked deckle and a brisket) for 22 hrs together at 134. Then grilled them both for 4 minutes per side. The brisket was much better than the brined meat.

[cholent]

Hi,
I need help troubleshooting where I went wrong with my attempt at 40hr Corned Beef SV. I based this off of reading multiple articles and recipes for CB SV. Here are the details;

I used a 4lb 1st corned beef cut brisket
I rinsed off the brine and soaked the meat for a few hours.
I cut the meat in half and bagged them separately for SV
They were in the SV at 142 degrees for ~40hrs
I let them cool off and I froze one bag as is for Sukkos use, and then made a glaze for the half I was using for R”H (Honey mustard).

The results where that the meat was not soft or juicy at all. I warmed up half for the first night in a pan on hot plate (indirect) and meat was very dry and except for a few parts it was almost not edible.
I rewarmed the second half on the second night using a different method, I placed a pan with water on the hot plate and inserted the pan with the meat in the water so it got semi steamed hoping the moisture would help. It was better than the first night and it was edible at least, but definitely still very disappointing results for what I expected.
Any ideas on what went wrong?
Any ideas on what to do with the second half that is in the freezer in its juices post SV?

Thanks

40 hours sounds like too long

[Mikeoracle]

40 hours sounds like too long

I based it off multiple articles and loosely off this one;
http://www.seriouseats.com/recipes/2011/03/homemade-corned-beef-brisket-with-potatoes-cabbage-carrots-recipe.html

I wouldve thought if anything, too long wouldve left the meat too "fall apart" instead it was pretty tough and chewy.

[Mikeoracle]

I based it off multiple articles and loosely off this one;
http://www.seriouseats.com/recipes/2011/03/homemade-corned-beef-brisket-with-potatoes-cabbage-carrots-recipe.html

In my experience the sous vide results were much better flavor and texture with raw meats, and not pickled meats.

I made 2 at the same time (a picked deckle and a brisket) for 22 hrs together at 134. Then grilled them both for 4 minutes per side. The brisket was much better than the brined meat.

Thanks, I still dont think the results shouldve been THIS bad. I will definitely think twice before doing it again.
The question is should I be dumping the piece I have in the freezer or is there anything I can attempt.

[ushdadude]

I was told by a prominent posek that I can use my fleishig one for fish. Worth asking your lor

that wouldn't work if you want to eat it with milk

[ushdadude]

The nano isn't better, it's just cheaper.

so if they are willing to upgrade for free, go for it?

[MC]

I based it off multiple articles and loosely off this one;
http://www.seriouseats.com/recipes/2011/03/homemade-corned-beef-brisket-with-potatoes-cabbage-carrots-recipe.html

I wouldve thought if anything, too long wouldve left the meat too "fall apart" instead it was pretty tough and chewy.

I'm still new to the sous vide, but if you cut the meat in half, wouldn't you have to adjust the time accordingly since each piece is half the weight?

[henche]

Thanks, I still dont think the results shouldve been THIS bad. I will definitely think twice before doing it again.
The question is should I be dumping the piece I have in the freezer or is there anything I can attempt.

Def don't dump.  Worst case you "pull" it and put it in a sauce

[Mikeoracle]

I'm still new to the sous vide, but if you cut the meat in half, wouldn't you have to adjust the time accordingly since each piece is half the weight?

I wouldve thought that even if what you are saying is correct, it wouldve been mush and falling apart from cooking too long, not tough. Maybe you are right, I am at a loss.

[Mikeoracle]

Def don't dump.  Worst case you "pull" it and put it in a sauce

Interesting. I am thinking, maybe steam it for a few hours before pulling?

[aygart]

that wouldn't work if you want to eat it with milk

http://forums.dansdeals.com/index.php?topic=11285.msg1649886#msg1649886

With the fish cooked separately it would be at most n"t bar n"t. There are many snifim to say it is even more lenient than that and it would be mutar to eat with milk even according to the RMA. I still have not completed the research I mentioned there though.

[noturbizniss]

I'm still new to the sous vide, but if you cut the meat in half, wouldn't you have to adjust the time accordingly since each piece is half the weight?

the narrowest part of the meat determines sous vide time. if you cut a brisket in half the normal way it is still the same thickness. if you slice it in half so you have the "top" and "bottom" then you need less time.

Hi,
I need help troubleshooting where I went wrong with my attempt at 40hr Corned Beef SV. I based this off of reading multiple articles and recipes for CB SV. Here are the details;

I used a 4lb 1st corned beef cut brisket
I rinsed off the brine and soaked the meat for a few hours.
I cut the meat in half and bagged them separately for SV
They were in the SV at 142 degrees for ~40hrs
I let them cool off and I froze one bag as is for Sukkos use, and then made a glaze for the half I was using for R”H (Honey mustard).

The results where that the meat was not soft or juicy at all. I warmed up half for the first night in a pan on hot plate (indirect) and meat was very dry and except for a few parts it was almost not edible.
I rewarmed the second half on the second night using a different method, I placed a pan with water on the hot plate and inserted the pan with the meat in the water so it got semi steamed hoping the moisture would help. It was better than the first night and it was edible at least, but definitely still very disappointing results for what I expected.
Any ideas on what went wrong?
Any ideas on what to do with the second half that is in the freezer in its juices post SV?

Thanks

Did you sear under broiler after glazing? How long was it warming up for? The hot plate is a low temperature but high enough to cook meat so maybe that killed it? When a friend did corned beef that way and warmed up on hot plate it came out great.  He did it at 160 for softer meat, i usually do 140 or so as i like it a bit firmer. very strange.
only difference is when i did the corned beef i left it in the vaccuum bag from the store. @ushdadude's concernes notwithstanding.

[Mikeoracle]

Did you sear under broiler after glazing? How long was it warming up for? The hot plate is a low temperature but high enough to cook meat so maybe that killed it? When a friend did corned beef that way and warmed up on hot plate it came out great.  He did it at 160 for softer meat, i usually do 140 or so as i like it a bit firmer. very strange.
only difference is when i did the corned beef i left it in the vaccuum bag from the store. @ushdadude's concernes notwithstanding.

I made the glaze by putting under the broiler for 5 min, according to the recipe. That shouldnt have killed it. And even before glazing I already felt that the meat was more firm/tough than it shouldve been.

[Mikeoracle]

What kind of pot/tub do people use with the immersion SV's? I usually use a large pot but I am thinking of buying something dedicated, and wondering if a storage container like this will work?
https://www.amazon.com/Sterilite-19859806-Quart-Latches-6-Pack/dp/B002BA5F5C/ref=sr_1_4?ie=UTF8&qid=1506518276&sr=8-4&keywords=sterilite+storage+containers
(not this exact item specifically, just this style container and I can carve out a notch on the cover for the SV to fit in nicely