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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 53999 times)

Offline gozalim

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Re: Sous Vide Master thread
« Reply #75 on: May 28, 2017, 08:54:58 PM »
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.
I'm thinking it's קדרה שנפלה עליו טפה מבחוץ כנגד הרוטב

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Re: Sous Vide Master thread
« Reply #76 on: May 28, 2017, 09:04:19 PM »
I'm thinking it's קדרה שנפלה עליו טפה מבחוץ כנגד הרוטב
It would be like a kaf inside the kedeira of only water
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Re: Sous Vide Master thread
« Reply #77 on: May 28, 2017, 09:09:03 PM »
Why can't you leave it in until ready to sear and eat

1) is there hatmana on yom tov? (i really don't know)
2) prob not leaving a stove top on
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Re: Sous Vide Master thread
« Reply #78 on: May 28, 2017, 09:30:24 PM »
1) is there hatmana on yom tov? (i really don't know)
2) prob not leaving a stove top on
no issur hatmana on Yom tov
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Offline rs242

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Re: Sous Vide Master thread
« Reply #79 on: May 29, 2017, 12:42:07 AM »
I have had times when I saw oil in the water after a use so some meat juice got into the pot

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #80 on: May 29, 2017, 08:43:36 AM »
I have had times when I saw oil in the water after a use so some meat juice got into the pot
Then you can r not using quality zip bags or vaccine bags. If there's oil leaking out then water is getting in and you don't have a good vacuum and the whole cook can be ruined.
With the freezer ziploc bags I've never had an issue.
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Re: Sous Vide Master thread
« Reply #81 on: May 29, 2017, 09:00:04 AM »
2) prob not leaving a stove top on
same here. Looking for a meat/roast suggestion to SV up to 24 hours and sear before y"t. To be served at the day meals.
We're just 2 people so I'm looking for something that would work well in a small size meat.
Any ideas?
I was thinking maybe a Delmonico roast

Online cholent

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Re: Sous Vide Master thread
« Reply #82 on: May 29, 2017, 09:05:12 AM »
same here. Looking for a meat/roast suggestion to SV up to 24 hours and sear before y"t. To be served at the day meals.
We're just 2 people so I'm looking for something that would work well in a small size meat.
Any ideas?
I was thinking maybe a Delmonico roast
You're looking for something that is small and yet can handle 24+ hrs of sv?
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Re: Sous Vide Master thread
« Reply #83 on: May 29, 2017, 09:18:39 AM »
You're looking for something that is small and yet can handle 24+ hrs of sv?
I don't mind having extra so it doesn't have to be too small, just that I prefer not too big. Unless that doesn't work

And I said up to 24hrs SV, not 24+. Basically what can I still make for this y"t :-)

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Re: Sous Vide Master thread
« Reply #84 on: May 29, 2017, 09:24:03 AM »
What is the fixation on long cook times? Those are only needed to get to the middle.
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Online cholent

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Re: Sous Vide Master thread
« Reply #85 on: May 29, 2017, 09:28:35 AM »
I don't mind having extra so it doesn't have to be too small, just that I prefer not too big. Unless that doesn't work

And I said up to 24hrs SV, not 24+. Basically what can I still make for this y"t :-)
Minute steaks. SV and sear before yt, then you'll have to find a way to gently rewarm. Ideally you would actually SV before yt and then sear on yt which would also rewarm it, but sounds like that's not an option for you
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Re: Sous Vide Master thread
« Reply #86 on: May 29, 2017, 09:44:36 AM »
same here. Looking for a meat/roast suggestion to SV up to 24 hours and sear before y"t. To be served at the day meals.
We're just 2 people so I'm looking for something that would work well in a small size meat.
Any ideas?
I was thinking maybe a Delmonico roast
Actually delmonico is also a good idea
Don't ask stupid questions and you won't get stupid answers

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Re: Sous Vide Master thread
« Reply #87 on: May 29, 2017, 09:57:45 AM »
Actually delmonico is also a good idea
suggesting for length and temp? Aiming four medium

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Re: Sous Vide Master thread
« Reply #88 on: May 29, 2017, 09:59:06 AM »
suggesting for length and temp? Aiming four medium
Medium is 140. I would probably think 2-3 hrs obviously depending on the size of your roast
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Re: Sous Vide Master thread
« Reply #89 on: May 29, 2017, 10:29:39 AM »
Then you can r not using quality zip bags or vaccine bags. If there's oil leaking out then water is getting in and you don't have a good vacuum and the whole cook can be ruined.
With the freezer ziploc bags I've never had an issue.

I've had that issue when i used a roll and sealed the bottom. It was a long cook and it leaked even though i triple sealed the bottom. Now I only use ziplock bags or vacuum bags that are pre-sealed on bottom and just seal the top and leave it out of the water.
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