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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 54068 times)

Offline Mikeoracle

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Re: Sous Vide Master thread
« Reply #195 on: September 18, 2017, 12:08:10 PM »
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
« Last Edit: September 18, 2017, 12:49:11 PM by Mikeoracle »

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #196 on: September 18, 2017, 02:38:47 PM »



@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.
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Offline ushdadude

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Re: Sous Vide Master thread
« Reply #197 on: September 18, 2017, 02:47:03 PM »


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.
Trolls will always post stupid replies

Offline Mikeoracle

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Re: Sous Vide Master thread
« Reply #198 on: September 18, 2017, 04:35:13 PM »


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?

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #199 on: September 19, 2017, 12:29:49 AM »
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.
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Offline noturbizniss

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Offline ushdadude

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Re: Sous Vide Master thread
« Reply #201 on: September 19, 2017, 09:04:18 AM »
In an oven maybe but a 140 to 160 bath is basically hot tap water.

Chemicals can leach even if the plastic doesn't melt
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Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #202 on: September 19, 2017, 09:24:44 AM »
Chemicals can leach even if the plastic doesn't melt
and Monsanto is killing, gmo is poison and Everything trumps doing is all part of his brilliant master plan.
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Re: Sous Vide Master thread
« Reply #203 on: September 19, 2017, 03:43:34 PM »
What's the recommended cook on a French roast 4 lb? Medium. What temp how many hours?  What's a good recipe for in the bag?

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Re: Sous Vide Master thread
« Reply #204 on: September 19, 2017, 03:57:25 PM »
What's the recommended cook on a French roast 4 lb? Medium. What temp how many hours?  What's a good recipe for in the bag?
Don't sv a French roast. Mix oil with spices, rub all over. Broil for 15 min, flip and brush again with oil mix. Keep broiling, flipping, and brushing with oil mix till it reaches your desired internal temp
Don't ask stupid questions and you won't get stupid answers

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Re: Sous Vide Master thread
« Reply #205 on: September 19, 2017, 03:59:55 PM »
Don't sv a French roast. Mix oil with spices, rub all over. Broil for 15 min, flip and brush again with oil mix. Keep broiling, flipping, and brushing with oil mix till it reaches your desired internal temp
It won't sv well??

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Re: Sous Vide Master thread
« Reply #206 on: September 19, 2017, 04:04:07 PM »
It won't sv well??
It may. But this will be better
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Offline CS1

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Re: Sous Vide Master thread
« Reply #207 on: September 19, 2017, 04:04:34 PM »
What's the recommended cook on a French roast 4 lb? Medium. What temp how many hours?  What's a good recipe for in the bag?

a flavored pepper rub/Chicago steak seasoning or Mendel's BBQ rub is good. Maybe 135 degrees for 20 hours?
Wide range of times and degrees. This is mentioned earlier in the thread: http://modernistfoodie.blogspot.com/2012/12/24-hour-beef-chuck-roast.html
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Re: Sous Vide Master thread
« Reply #208 on: September 19, 2017, 04:05:27 PM »
a flavored pepper rub/Chicago steak seasoning or Mendel's BBQ rub is good. Maybe 135 degrees for 20 hours?
Wide range of times and degrees. This is mentioned earlier in the thread: http://modernistfoodie.blogspot.com/2012/12/24-hour-beef-chuck-roast.html
So a French roast is similar to a chuck roast?

Offline Yordai Dooma

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Re: Sous Vide Master thread
« Reply #209 on: September 19, 2017, 04:05:41 PM »
It may. But this will be better
I disagree. The best thing i ever made in a SV was a french roast.
Made this recipe at 133 degrees http://modernistfoodie.blogspot.com/2012/12/24-hour-beef-chuck-roast.html?m=1