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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 35737 times)

Offline Mikeoracle

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Re: Sous Vide Master thread
« Reply #105 on: May 29, 2017, 11:21:47 AM »
I assumed you only had an oven. With a hot plate, follow as2's suggestion
dunk the whole roast in hot water?

Offline cholent

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Re: Sous Vide Master thread
« Reply #106 on: May 29, 2017, 11:23:20 AM »
dunk the whole roast in hot water?
In a vacuum sealed bag or zip lock with all air squeezed out using the water displacement method. Yes. Then slice right before serving
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Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #107 on: May 29, 2017, 12:02:52 PM »
change of plans, they didn't have Delmonico, I got a rib eye roast 2.8 lbs. Timing a temp suggestions for medium?
Slice after sear before y"t, and warm on y"t?
pretty sure that delmonico roast = rib roast (at least in kosher places).
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Offline aygart

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Re: Sous Vide Master thread
« Reply #108 on: May 29, 2017, 12:18:05 PM »
pretty sure that delmonico roast = rib roast (at least in kosher places).
It is a part of the London broil
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Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #109 on: May 29, 2017, 12:22:22 PM »
It is a part of the London broil
contrary to popular belief london broil is not a cut but a method. Usually it is actually cut from the round (when not kosher) or shoulder (when kosher).
Delmonico is definitely not round or shoulder

http://www.thekitchn.com/whats-the-deal-with-london-bro-109176
http://askthemeatman.com/london_broil.htm
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Offline Yordai Dooma

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Re: Sous Vide Master thread
« Reply #110 on: May 29, 2017, 12:33:52 PM »
Anyone have a recipe for a brisket (preferably a 24 hour one) that doesn't require smoking

Offline Shua

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Re: Sous Vide Master thread
« Reply #111 on: May 29, 2017, 12:37:14 PM »
What is the fixation on long cook times? Those are only needed to get to the middle.

There are 3 main benefits to sous vide.

1. Achieving the same temperature through out the finished product. In traditional cooking, to get the center of a steak/roast to 131 (medium rare) there will be a gradient of temperatures through out the finished product. Just below the surface will be well done, then medium till finally medium rare. With Sous vide, since the item is surrounded by a stabilized water  temperature the result is the same temperature (131) through out the roast/steak. A quick sear for the maillard reaction allows end to end medium rare will little to no gray areas.

2. There are certain cuts of meat (with short ribs being a prime example)  that are very tough. With traditional cooking methods, long cooking time would dry out the meat. Due to the fact the the meat is submerged in a vacuum sealed bag in water this prevents the meat from drying out. Sous vide can transform these cuts of meat through collagen breakdown to soft, fantastic dishes. You wouldn't sous vide a steak for 72 hours no matter how large it is. But short ribs are delicious after a 48 hour or 72 hour cook. It all depends on the cut.

3. In certain settings, it's convenient. Making a BBQ for 50 people and don't want to sit grilling while everyone is having fun? Sous vide the burgers and steaks a few hours before and when everyone shows up, throw it on a smoking hot grill to get that flavor and sear. Chef at a restaurant and feeling rushed during dinner? Throw a bunch of entrees in the sous vide and when the order comes in all it needs is a sear.

There are other food items that you can sous vide as well (eggs, duck, vegetables even desserts) but the reasons why you would sous vide would usually fall under one of the reasons or a combination of the reasons above.

Offline aygart

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Re: Sous Vide Master thread
« Reply #112 on: May 29, 2017, 12:40:56 PM »
There are 3 main benefits to sous vide.

1. Achieving the same temperature through out the finished product. In traditional cooking, to get the center of a steak/roast to 131 (medium rare) there will be a gradient of temperatures through out the finished product. Just below the surface will be well done, then medium till finally medium rare. With Sous vide, since the item is surrounded by a stabilized water  temperature the result is the same temperature (131) through out the roast/steak. A quick sear for the maillard reaction allows end to end medium rare will little to no gray areas.

2. There are certain cuts of meat (with short ribs being a prime example)  that are very tough. With traditional cooking methods, long cooking time would dry out the meat. Due to the fact the the meat is submerged in a vacuum sealed bag in water this prevents the meat from drying out. Sous vide can transform these cuts of meat through collagen breakdown to soft, fantastic dishes. You wouldn't sous vide a steak for 72 hours no matter how large it is. But short ribs are delicious after a 48 hour or 72 hour cook. It all depends on the cut.

3. In certain settings, it's convenient. Making a BBQ for 50 people and don't want to sit grilling while everyone is having fun? Sous vide the burgers and steaks a few hours before and when everyone shows up, throw it on a smoking hot grill to get that flavor and sear. Chef at a restaurant and feeling rushed during dinner? Throw a bunch of entrees in the sous vide and when the order comes in all it needs is a sear.

There are other food items that you can sous vide as well (eggs, duck, vegetables even desserts) but the reasons why you would sous vide would usually fall under one of the reasons or a combination of the reasons above.
YEah for number 2 you will sometimes need long cook times. My point is that the long cook times are great when needed but a tool not an objective in and of itself.
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Online ericchavez91

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Re: Sous Vide Master thread
« Reply #113 on: May 29, 2017, 12:44:56 PM »
I've been following this thread ever since it started, and think I'm going to take the plunge sooner or later. This is way more up my alley, than the smoking thread.
Lol same here

Offline Shua

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Re: Sous Vide Master thread
« Reply #114 on: May 29, 2017, 12:52:53 PM »
YEah for number 2 you will sometimes need long cook times. My point is that the long cook times are great when needed but a tool not an objective in and of itself.
Not sure what you mean. In tougher cuts of meat the objective is to achieve collagen breakdown so you want to cook for long periods. It's not just a tool it's the whole point!

Offline aygart

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Re: Sous Vide Master thread
« Reply #115 on: May 29, 2017, 02:14:25 PM »
Not sure what you mean. In tougher cuts of meat the objective is to achieve collagen breakdown so you want to cook for long periods. It's not just a tool it's the whole point!
You are not cooking for long for the sake of cooking for long that someone would look for a recipe specifically 24 hours long. You would let it cook for that long if that is the amount of time needed to soften it.
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Offline gozalim

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Re: Sous Vide Master thread
« Reply #116 on: May 29, 2017, 04:07:39 PM »
I'm thinking it's קדרה שנפלה עליו טפה מבחוץ כנגד הרוטב
point is, if the plastic has meat on one side and water on the other, we consider the plastic to be בולע from the meat and פולט into the water (the water would need to be 60* the meat)

Offline ushdadude

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Re: Sous Vide Master thread
« Reply #117 on: May 29, 2017, 04:41:58 PM »
I think I'm going to leave a flame on.
1st night, sous vide cowboy steak, seared right before serving.
2nd night sous vide turkey roast, served at room temperature with hot gravy.

store them in the bag with the juices?
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Offline cholent

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Re: Sous Vide Master thread
« Reply #118 on: May 29, 2017, 04:44:08 PM »
store them in the bag with the juices?
I would
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Offline Sport

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Re: Sous Vide Master thread
« Reply #119 on: May 29, 2017, 04:55:14 PM »
point is, if the plastic has meat on one side and water on the other, we consider the plastic to be בולע from the meat and פולט into the water (the water would need to be 60* the meat)
Thats nat bar nat lhetarah, and then for thw טעם to get into the suos vide would be a 3rd nat.