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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 135399 times)

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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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...
As @davidmal says: "Likes" feed the family

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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...
As @davidmal says: "Likes" feed the family

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Re: Sous Vide Master thread
« Reply #330 on: December 21, 2017, 12:35:48 AM »
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.
I hear...deff makes sense
As @davidmal says: "Likes" feed the family

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Re: Sous Vide Master thread
« Reply #331 on: December 21, 2017, 12:36:53 AM »
I hear...deff makes sense
Safest bet is to probably have designated utensils, and stick to just one type of food.

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #332 on: December 21, 2017, 07:41:03 AM »
A friend of mine works in the ou. He is working with the heads ofnkashrus/halacha or something like that there to put together a sous vide halacha book/publication.
He is bringing in 4 or 5 the of the most popular ones (joule, anova, etc) bringing in pots, food, etc and working with them to get an official ou answer to much of these questions.
READ THE DARN WIKI!!!!

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Re: Sous Vide Master thread
« Reply #333 on: December 21, 2017, 07:46:55 AM »
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...
I would say it is more than the ChD it is tipas cholov
Feelings don't care about your facts

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Re: Sous Vide Master thread
« Reply #334 on: December 21, 2017, 11:16:19 AM »
A friend of mine works in the ou. He is working with the heads ofnkashrus/halacha or something like that there to put together a sous vide halacha book/publication.
He is bringing in 4 or 5 the of the most popular ones (joule, anova, etc) bringing in pots, food, etc and working with them to get an official ou answer to much of these questions.
thats really cool
As @davidmal says: "Likes" feed the family

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Re: Sous Vide Master thread
« Reply #335 on: December 21, 2017, 06:10:52 PM »
A friend of mine works in the ou. He is working with the heads ofnkashrus/halacha or something like that there to put together a sous vide halacha book/publication.
He is bringing in 4 or 5 the of the most popular ones (joule, anova, etc) bringing in pots, food, etc and working with them to get an official ou answer to much of these questions.
Any documentation out yet? Or will all be publicized at one time?

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #336 on: December 21, 2017, 06:27:03 PM »
Any documentation out yet? Or will all be publicized at one time?
Nothing yet. All at once. Still very much a work in progress
READ THE DARN WIKI!!!!

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Re: Sous Vide Master thread
« Reply #337 on: December 21, 2017, 06:35:17 PM »
Nothing yet. All at once. Still very much a work in progress
Looking forward! Keep us posted.  :)

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Re: Sous Vide Master thread
« Reply #338 on: December 28, 2017, 10:08:45 AM »
Major Success!
French Roast at 138.5 for 18h
Kosher salt, fresh ground black pepper, minced garlic and some red wine.
I want to try this, does "beef Chuck French roast" = French roast?

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Re: Sous Vide Master thread
« Reply #339 on: December 28, 2017, 10:24:14 AM »
any issue if sous vide works on shabbos if meat is semi done before shabbos?
#TYH