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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 48858 times)

Offline Something Fishy

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Re: Sous Vide Master thread
« Reply #315 on: November 01, 2017, 09:59:07 PM »
They don't need to be all the way into the water. Use regular zip freezer bags and you can hang it over the edge of the pot

That will likely be impractical. I need to warm up a large amount of food in a short time.
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Offline ushdadude

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Re: Sous Vide Master thread
« Reply #316 on: November 01, 2017, 10:51:41 PM »
I need to vacuum pack cooked food so they can later be dropped into a pot of boiling water to be heated up, and people suggested SV bags.

Any tips on which bags to use, and how to vacuum them? The main thing is that they remain watertight even if put in boiling water.

Best bet is to have it professionally vacuume packed. If not, get a foodsaver system. Get the bags that only need sealing on one side.
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Re: Sous Vide Master thread
« Reply #317 on: December 20, 2017, 12:13:02 PM »
Major Success!
French Roast at 138.5 for 18h
Kosher salt, fresh ground black pepper, minced garlic and some red wine.
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Offline Mordyk

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Re: Sous Vide Master thread
« Reply #318 on: December 20, 2017, 12:18:22 PM »
Major Success!
French Roast at 138.5 for 18h
Kosher salt, fresh ground black pepper, minced garlic and some red wine.
Any sear? Or the darkness is the rub?

Offline jackofall

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Re: Sous Vide Master thread
« Reply #319 on: December 20, 2017, 12:23:53 PM »
Any sear? Or the darkness is the rub?
Rub
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Offline Work-for-ur-muny

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Re: Sous Vide Master thread
« Reply #320 on: December 20, 2017, 01:52:36 PM »
Major Success!
French Roast at 138.5 for 18h
Kosher salt, fresh ground black pepper, minced garlic and some red wine.
Is it that simple, or are there specifics to the recipe? I would like to try it. Care to post details?

Offline jackofall

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Re: Sous Vide Master thread
« Reply #321 on: December 20, 2017, 05:40:05 PM »
Is it that simple, or are there specifics to the recipe? I would like to try it. Care to post details?
That simple
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Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #322 on: December 21, 2017, 12:16:17 AM »
READ THE DARN WIKI!!!!

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Re: Sous Vide Master thread
« Reply #323 on: December 21, 2017, 12:25:00 AM »
How much did you put on?
Hard to give measurements.
I sprinkle salt evenly on both sides. same with blackpepper. put some minced garlic on (from spice company). Put in bag and poured half a cup of wine in the bag. 
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Offline Work-for-ur-muny

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Re: Sous Vide Master thread
« Reply #324 on: December 21, 2017, 12:27:09 AM »
Hard to give measurements.
I sprinkle salt evenly on both sides. same with blackpepper. put some minced garlic on (from spice company). Put in bag and poured half a cup of wine in the bag.
Do you cover the whole thing, or just lightly sprinkle? Also, what cut is that?

Offline bb1836

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Re: Sous Vide Master thread
« Reply #325 on: December 21, 2017, 12:29:36 AM »
Interesting Shailah: Can one use a Parve pot to cook the piece of meat with the SV? This is a case of Nat bar nat bar nat (x3)....meat juice hits the bag...bag hits the water...water hits the pot...
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Re: Sous Vide Master thread
« Reply #326 on: December 21, 2017, 12:32:22 AM »
Interesting Shailah: Can one use a Parve pot to cook the piece of meat with the SV? This is a case of Nat bar nat bar nat (x3)....meat juice hits the bag...bag hits the water...water hits the pot...
Short answer is no. See upthread. Tipas cholov mibachutz
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Re: Sous Vide Master thread
« Reply #327 on: December 21, 2017, 12:32:59 AM »
Do you cover the whole thing, or just lightly sprinkle? Also, what cut is that?
Salt, pepper cover. French roast.
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Re: Sous Vide Master thread
« Reply #328 on: December 21, 2017, 12:34:27 AM »
Interesting Shailah: Can one use a Parve pot to cook the piece of meat with the SV? This is a case of Nat bar nat bar nat (x3)....meat juice hits the bag...bag hits the water...water hits the pot...
From a practical standpoint, I would stick to only one gender of food, either meat, dairy or pareve, on the pot, and the cooker and everything around. I've had instances that I haven't realized I was using a low-quality bag and it tore open, dumping out all its contents.

Offline bb1836

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Re: Sous Vide Master thread
« Reply #329 on: December 21, 2017, 12:35:21 AM »
Short answer is no. See upthread. Tipas cholov mibachutz
its more than that though. Even though technically a x3 nat bar nat can be a good heter, we paskin like the Chavos Da'as that when it comes to hilchos Bishul, we are machmir and it would not be allowed. but cool shailah anyhoo...
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