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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 22836 times)

Offline stbaum

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Re: Sous Vide Master thread
« Reply #60 on: May 28, 2017, 06:44:05 PM »
I just got my sous vide. I wanna make rack of ribs but the recipe in the app is for 4 pounds only. I would be making 9 pounds. Does that change my recipe?
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Offline cholent

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Re: Sous Vide Master thread
« Reply #61 on: May 28, 2017, 06:44:41 PM »
I just got my sous vide. I wanna make rack of ribs but the recipe in the app is for 4 pounds only. I would be making 9 pounds. Does that change my recipe?
Increase your time but not your temp
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Offline Yordai Dooma

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Re: Sous Vide Master thread
« Reply #62 on: May 28, 2017, 06:45:20 PM »
I just got my sous vide. I wanna make rack of ribs but the recipe in the app is for 4 pounds only. I would be making 9 pounds. Does that change my recipe?
what recipe are you using?
I was planning to make 6 lbs of this today: http://www.amazingfoodmadeeasy.com/info/sous-vide-short-rib-recipes/more/sous-vide-short-ribs-with-braised-fennel

Offline stbaum

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Offline stbaum

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Re: Sous Vide Master thread
« Reply #64 on: May 28, 2017, 07:40:24 PM »
Increase your time but not your temp
By how much??
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Offline cholent

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Re: Sous Vide Master thread
« Reply #65 on: May 28, 2017, 07:45:21 PM »
By how much??
I read the recipe, thanks for posting it. If your ribs are not crowded in whatever container you're using (and I would definitely separate some) then the upper end of the recommended time (16 hrs) is probably fine. Stick a fork in it to make sure it's your desired texture
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Offline ushdadude

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Re: Sous Vide Master thread
« Reply #66 on: May 28, 2017, 07:48:31 PM »
thinking about a cowboy steak (rib steak that's about 2 inches thick) for first night. serve it at room temp or lower initial temp and heat in low oven covered?
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Re: Sous Vide Master thread
« Reply #67 on: May 28, 2017, 07:50:06 PM »
thinking about a cowboy steak (rib steak that's about 2 inches thick) for first night. serve it at room temp or lower initial temp and heat in low oven covered?
Why can't you leave it in until ready to sear and eat
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Offline stbaum

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Re: Sous Vide Master thread
« Reply #68 on: May 28, 2017, 08:14:14 PM »
Off topic Q- does the souse vide become meat/dairy/chametz? It doesn't technically touch food so I'm thinking no...
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Offline Yordai Dooma

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Re: Sous Vide Master thread
« Reply #69 on: May 28, 2017, 08:15:37 PM »
Off topic Q- does the souse vide become meat/dairy/chametz? It doesn't technically touch food so I'm thinking no...
ask your lor... But the answer is yes. If you use it with meat, its fleishig.

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Re: Sous Vide Master thread
« Reply #70 on: May 28, 2017, 08:26:51 PM »
Off topic Q- does the souse vide become meat/dairy/chametz? It doesn't technically touch food so I'm thinking no...
This was discussed at length I think in the food and recipe thread
ask your lor... But the answer is yes. If you use it with meat, its fleishig.
Not so simple

ETA: Here http://forums.dansdeals.com/index.php?topic=11285.msg1649886#msg1649886
« Last Edit: May 28, 2017, 08:37:52 PM by aygart »
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Offline cholent

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Re: Sous Vide Master thread
« Reply #71 on: May 28, 2017, 08:28:10 PM »
I was told that I could use it with meat and fish (separately, obviously) but not dairy
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Offline Yordai Dooma

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Re: Sous Vide Master thread
« Reply #72 on: May 28, 2017, 08:37:30 PM »
This was discussed at length I think in the food and recipe threadNot so simple
That's why i said to ask lor. I did.

I was told that I could use it with meat and fish (separately, obviously) but not dairy
That makes sense. You cook fish all the time with Im sure with clean fleishig or milchig pots/pans

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Re: Sous Vide Master thread
« Reply #73 on: May 28, 2017, 08:37:56 PM »
That's why i said to ask lor. I did.
That makes sense. You cook fish all the time with Im sure with clean fleishig or milchig pots/pans
Exactly
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Re: Sous Vide Master thread
« Reply #74 on: May 28, 2017, 08:41:19 PM »
That's why i said to ask lor. I did.
That makes sense. You cook fish all the time with Im sure with clean fleishig or milchig pots/pans
Which makes sense. I also would definitely tell that to someone who asks me. I should have been more clear about that. The question is if it is m'dina or to be marchik. I am noteh that that it is to be marchik but need to go through it better. It is on my list of topics to research. Maybe over shavuos. If I don't get a lot of calls maybe even tonight.
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