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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 58920 times)

Offline CS1

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Re: Sous Vide Master thread
« Reply #300 on: October 17, 2017, 04:52:31 PM »
Can't imagine that would work. I've never done sous vide after sear but people do it. It would probably get soggy. Then again maybe with a quick search after it may work.

was asking about sous-vide after smoke. I heard that it's the correct order. Wondering if you've tried it?
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Offline ushdadude

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Re: Sous Vide Master thread
« Reply #301 on: October 17, 2017, 05:08:33 PM »
https://www.google.com/search?source=hp&q=what+temp+is+chicken+done&oq=what+temp&gs_l=psy-ab.1.1.0l9j0i20i264k1.1185.2915.0.4996.10.9.0.0.0.0.130.923.6j3.9.0....0...1.1.64.psy-ab..1.9.920.0..0i131k1j0i67k1j0i3k1.0.A4H9xicWGNI

1. So you dont have to fry at the perfect temperature where the outside is not getting burnt before the inside is done. 2. Much healthier as you are only frying for a very short time. 3. Taste is excellent.

There are 2 ways to pasteurized poultry. Either temperature or time. You can do a lower temperature for a longer time. 165 is if you want instant pasteurization.

Check out chef steps for deep fried sous vide chicken.
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Offline aygart

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Re: Sous Vide Master thread
« Reply #302 on: October 17, 2017, 05:33:12 PM »
https://www.google.com/search?source=hp&q=what+temp+is+chicken+done&oq=what+temp&gs_l=psy-ab.1.1.0l9j0i20i264k1.1185.2915.0.4996.10.9.0.0.0.0.130.923.6j3.9.0....0...1.1.64.psy-ab..1.9.920.0..0i131k1j0i67k1j0i3k1.0.A4H9xicWGNI

1. So you dont have to fry at the perfect temperature where the outside is not getting burnt before the inside is done. 2. Much healthier as you are only frying for a very short time. 3. Taste is excellent.   
You missed the boat on Sous Vide.
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Offline jackofall

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Re: Sous Vide Master thread
« Reply #303 on: October 17, 2017, 05:45:13 PM »
You missed the boat on Sous Vide.
You missed the boat on great fried chicken.
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Re: Sous Vide Master thread
« Reply #304 on: October 17, 2017, 05:47:15 PM »
You missed the boat on great fried chicken.
Maybe, but if you use the regular internal temps when doing sous vide you may as well cook regular. The time it spends at the temperature allows a lower internal temp.
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Offline ushdadude

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Re: Sous Vide Master thread
« Reply #305 on: October 17, 2017, 05:52:13 PM »
I think they're two different things going on here. I think @aygart is commenting on 165 being too high for the chicken. If you use a lower temperature I'm sure it would make great Fried Chicken though.
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Offline aygart

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Re: Sous Vide Master thread
« Reply #306 on: October 17, 2017, 06:01:20 PM »
ThanksHeh :)

Separate question, is it correct to assume that since it doesn't touch the food directly there's no need to Toivel?
It does not need tevila
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Re: Sous Vide Master thread
« Reply #307 on: October 17, 2017, 06:02:54 PM »
I think they're two different things going on here. I think @aygart is commenting on 165 being too high for the chicken. If you use a lower temperature I'm sure it would make great Fried Chicken though.
Exactly. I was never into fried chicken so I can't speak about that aspect.
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Offline JoeyShmoe

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Re: Sous Vide Master thread
« Reply #308 on: October 17, 2017, 06:04:50 PM »
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Offline rs242

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Re: Sous Vide Master thread
« Reply #309 on: October 17, 2017, 06:36:59 PM »
Exactly. I was never into fried chicken so I can't speak about that aspect.
How can anyone not be into fried chicken

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Re: Sous Vide Master thread
« Reply #310 on: October 17, 2017, 06:40:07 PM »
How can anyone not be into fried chicken
There are very few deep fried items which I like.
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Offline yzj

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Re: Sous Vide Master thread
« Reply #311 on: October 18, 2017, 12:52:51 AM »
It does not need tevila
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Offline Work-for-ur-muny

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Re: Sous Vide Master thread
« Reply #312 on: October 18, 2017, 01:34:27 AM »
Step into the pot alongside the device  :D
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« Last Edit: October 18, 2017, 01:38:11 AM by Work-for-ur-muny »

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Re: Sous Vide Master thread
« Reply #313 on: November 01, 2017, 09:42:15 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.
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Re: Sous Vide Master thread
« Reply #314 on: November 01, 2017, 09:48:47 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.
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
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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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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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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?
#TYH

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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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