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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 31700 times)

Online Naftuli19

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Re: Sous Vide Master thread
« Reply #465 on: January 11, 2019, 11:17:43 AM »
I'm new to sous vide,after sitting on the sidelines for a couple of months decided to hop in.
 I did a brisket on 140į for 40 hours and seared with a torch.seasoned with just black pepper,kosher salt,pink salt,and a dash of liquid smoke.
taste was great but more on the dry side(to begin with,the meat was already trimmed and had very little fat)    any tips?
I've done 155 for 55h came out delicious.

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Re: Sous Vide Master thread
« Reply #466 on: January 11, 2019, 11:19:19 AM »
I've done 155 for 55h came out delicious.
I usually do 142 for 50/55. I want to do 131 but I had lactobacilluous so Iím nervous
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Re: Sous Vide Master thread
« Reply #467 on: January 11, 2019, 11:26:58 AM »
I usually do 142 for 50/55. I want to do 131 but I had lactobacilluous so Iím nervous
Brisket needs to be at high temp its not like reg steak that u can do at 129-140. when i smoke my briskets ill try to reach minimum of 195 200, so the  muscle and fats can  breakdown in order for it to be tender.

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Re: Sous Vide Master thread
« Reply #468 on: January 11, 2019, 11:31:13 AM »
Brisket needs to be at high temp its not like reg steak that u can do at 129-140. when i smoke my briskets ill try to reach minimum of 195 200, so the  muscle and fats can  breakdown in order for it to be tender.
smoke is different than sous vide
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Re: Sous Vide Master thread
« Reply #469 on: January 11, 2019, 11:33:10 AM »
smoke is different than sous vide
I know, just as a general rule brisket needs higher temp

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Re: Sous Vide Master thread
« Reply #470 on: January 11, 2019, 11:34:40 AM »
I know, just as a general rule brisket needs higher temp
The higher temp with smoking/oven is to break down collagen. You can easily go 131, you just need more time to break it down. That's the beauty of sous vide. You can have every piece of meat med-rare and be not only safe but soft as butter!
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Re: Sous Vide Master thread
« Reply #471 on: January 11, 2019, 11:40:58 AM »
The higher temp with smoking/oven is to break down collagen. You can easily go 131, you just need more time to break it down. That's the beauty of sous vide. You can have every piece of meat med-rare and be not only safe but soft as butter!
Not exactly, the lower the temp the less tender it'll be it needs the higher temp to break everything down, although it will b more meater if u do lower temps but not as tender.

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Re: Sous Vide Master thread
« Reply #472 on: January 11, 2019, 11:42:50 AM »
Not exactly, the lower the temp the less tender it'll be it needs the higher temp to break everything down, although it will b more meater if u do lower temps but not as tender.
U can do 131 for 100h it won't reach 155 because that's what sous viding does.

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Re: Sous Vide Master thread
« Reply #473 on: January 11, 2019, 11:44:27 AM »
U can do 131 for 100h it won't reach 155 because that's what sous viding does.
at first 100h seems like a joke but in reality many people do 72h regularly. whats one more day? ;D
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Re: Sous Vide Master thread
« Reply #474 on: January 11, 2019, 11:44:59 AM »
Not exactly, the lower the temp the less tender it'll be it needs the higher temp to break everything down, although it will b more meater if u do lower temps but not as tender.
There is tender (i.e. soft like a rib steak) and then there is fall apart like a classic brisket. 131x72 will be extremely tender but retain structure like a steak.
U can do 131 for 100h it won't reach 155 because that's what sous viding does.
who said anything about reaching 155? If you cook at 131 it will be 131 and soft and tender like butter. It will NOT be a classic brisket consistency. but the collagen will all have broken down and it will be soft. Although, the fat will not render at 131. That needs over 140.
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Re: Sous Vide Master thread
« Reply #475 on: January 11, 2019, 11:53:04 AM »
at first 100h seems like a joke but in reality many people do 72h regularly. whats one more day? ;D
It is just trying make a point that doesn't matter how long u do it wont raise the temp.

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Re: Sous Vide Master thread
« Reply #476 on: January 11, 2019, 11:54:11 AM »
It is just trying make a point that doesn't matter how long u do it wont raise the temp.
not really sure what higher or lower temp has to do with tenderness and sous vide.  the temp controls doneness. time controls softness/tenderness.
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Re: Sous Vide Master thread
« Reply #477 on: January 12, 2019, 10:44:39 PM »
why pink salt?
apparently using pink salt will achieve the pink smoke ring which didn't work out either way
140 needs more time
131 is 72
145 is 48
So 140 would be in the area of 57 or so


longer time will affect moisture? I felt it was pretty dry, although somewhat tender, definitely not tough,it cut pretty easily
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Re: Sous Vide Master thread
« Reply #478 on: January 12, 2019, 11:26:19 PM »
A gut vuch, I never heard of this concept before and it sounds pretty interesting, I have a stupid question,
"It's impossible to overcook since it always stays at the preset temp"
does this mean that you can cook meat as long as you want and it will never go bad because it stays the temp you preset? 
Or as they say in hebrew is it מצטמק ויפה לו forever, or it comes to a certain point where it starts degrading?

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Re: Sous Vide Master thread
« Reply #479 on: January 12, 2019, 11:36:51 PM »
A gut vuch, I never heard of this concept before and it sounds pretty interesting, I have a stupid question,
"It's impossible to overcook since it always stays at the preset temp"
does this mean that you can cook meat as long as you want and it will never go bad because it stays the temp you preset? 
Or as they say in hebrew is it מצטמק ויפה לו forever, or it comes to a certain point where it starts degrading?
They will. Eventually get too soft to be almost mushy. But even rib steak Can go 12 hours.
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