Sous Vide Master thread

[noturbizniss]

What's a good piece of meat to try for first time sous vide user?

I love Silber tip sous vide

[CS1]

Personally I think they are amazing sv, way better than just grilling them

Which do you like to sv better? SV rib steaks or rib roasts?

[ushdadude]

I'm over sous vide for long cooks. I put a brisket in my instant pot and had the most tender, flavorful, brisket in under 2 hours.

[AJK]

Doing silver tip roast for shabbas.

Time and temp recommended for medium and tender?

[noturbizniss]

Doing silver tip roast for shabbas.

Time and temp recommended for medium and tender?

Just saw this now. I usually 133 for 24 hours. That's on the medium rare side.

[cholent]

Just saw this now. I usually 133 for 24 hours. That's on the medium rare side.

Would you recommend the same for Chuck roast?

[noturbizniss]

Would you recommend the same for Chuck roast?

I'd do that temp not sure time. Check https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

[noturbizniss]

24 hour silver tip for shabbos up and running

[aygart]

Would you recommend the same for Chuck roast?

See the link here

this turned out phenomenal.



Recipe called for 48 hours in the sous vide. Put it up Sunday and took out right before yuntif.

Then i made a 4lb french roast using this recipe (http://modernistfoodie.blogspot.com/2012/12/24-hour-beef-chuck-roast.html) which called for 24 hours. I pre-seared it and used fresh rosemary instead of dried.
No after pics since i put it up before yuntif and took out on the second night.
This was hands down the best thing i ever made in the sous vide. Tasted like a rib roast. I also had it at 133.0 instead of the 132.0 called for by the recipe. The only thing that would have made it better was searing it afterward instead of before, but we didnt want to leave a flame on as we have an electric stove top.

[Crazy tools]

Have a second cut brisket for shabbos. Should I sous vide it or better just make like I used to in the oven?
If sous vide I'm not sure how to go about it.

[henche]

Have a second cut brisket for shabbos. Should I sous vide it or better just make like I used to in the oven?
If sous vide I'm not sure how to go about it.

Sous vide

[Crazy tools]

Sous vide

Any recipes or directions? It's a little more than 2lb

[Crazy tools]

Sous vide

If I have about 20hrs is it worth it? And at what temp? I'll probably finish on a grill.

[jackofall]

Veal Shoulder roast. What temp and for how long?

[ushdadude]

Veal Shoulder roast. What temp and for how long?

I've read to treat veal like pork in terms of temp and time

[Mikeoracle]

I did the smokeless brisket once sous vide. Was not super amazing. Also did corned beef brisket sous vide with a brown sugar glaze. That was amazing.

@noturbizniss  Can you please share how you made the Corned Beef Brisket? Time temp and ingredients?
I bought a 1st cut Corned beef brisket, and I am trying to decide what to do with it for yom tov. Some ideas I saw online that I am considering;
1) Soaking and rinsing off the brine, Rub and smoke until ~ 150 then sous vide for 24-36 hours.
2) Same as above just sous vide first then rub and smoke after
3) Skip the smoke, just soak/rinse and sous vide at 145 for 36+ hours, question is what if anything to add as flavoring or how to finish.
I am leaning towards option #3, with a good glaze to finish after the SV

Thanks for any ideas

[noturbizniss]

@noturbizniss  Can you please share how you made the Corned Beef Brisket? Time temp and ingredients?
I bought a 1st cut Corned beef brisket, and I am trying to decide what to do with it for yom tov. Some ideas I saw online that I am considering;
1) Soaking and rinsing off the brine, Rub and smoke until ~ 150 then sous vide for 24-36 hours.
2) Same as above just sous vide first then rub and smoke after
3) Skip the smoke, just soak/rinse and sous vide at 145 for 36+ hours, question is what if anything to add as flavoring or how to finish.
I am leaning towards option #3, with a good glaze to finish after the SV

Thanks for any ideas

I sous vided in the original vacuum bag straight from the supermarket. Believe I did about 140 for 48 hours. Use the graph on this site to find the temp and corresponding time.

http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html

After it's done let it cool (I left it in fridge overnight last time) then do the glaze below. One change is to use the juice/fat from the bag instead of the oil

here's the original glaze recipe:
2/3 cup brown sugar
4 t. oil
2 squeezes mustard not dijon heartier
6 teaspoon . apple cider vinegar
10 squeezes ketchup
A few shakes garlic powder
Mix
slather that on both sides, then broil with the rack lower down than usual - like 12 inches from the element, vs the usual 6 - and keep the door half open to make sure it doesnt overcook the beef

Flip and basted a  couple of times till the glaze was nice and bubbly, maybe a total of 45 min

Last time I finished on grill with indirect high heat. I put in direct for a few minutes but the coals were too high. Next time I do coals lower down.

[ushdadude]

I sous vided in the original vacuum bag straight from the supermarket.

just be careful with that. Not every bag is meant to be cooked in. You don't  want chemicals getting into you food.

[Mikeoracle]

I sous vided in the original vacuum bag straight from the supermarket. Believe I did about 140 for 48 hours.

Thanks for the response!
I actually already have it out of the bag and rinsed, based on what I have seen online. I am wondering if I should bag it as is for the SV or add any spices/rubs?

[noturbizniss]

Thanks for the response!
I actually already have it out of the bag and rinsed, based on what I have seen online. I am wondering if I should bag it as is for the SV or add any spices/rubs?

I dunno. Now that you rinsed it might behave differently.

just be careful with that. Not every bag is meant to be cooked in. You don't  want chemicals getting into you food.

In an oven maybe but a 140 to 160 bath is basically hot tap water.