Topic Wiki

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 29219 times)

Offline chinagel

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Mar 2014
  • Posts: 2698
  • Total likes: 78
  • DansDeals.com Hat Tips 1
    • View Profile
  • Location: brooklyn
Re: Sous Vide Master thread
« Reply #450 on: July 22, 2018, 07:44:15 PM »
is there a way to see what percentage of user's first posts include a link to a website?

Online as2

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Mar 2013
  • Posts: 4351
  • Total likes: 426
  • DansDeals.com Hat Tips 21
  • Gender: Male
    • View Profile
  • Location: Milky Way - Just near that big yellow one
  • Programs: Loyalty: A bunch. Government: None! Looking for a job that pays cash.
Re: Sous Vide Master thread
« Reply #451 on: July 22, 2018, 10:08:04 PM »
is there a way to see what percentage of user's first posts include a link to a website?
Don't think so, but here's a fun fact: most of the users that fit your bill, never made a second post
Memories last forever, make them while you can.

Online ushdadude

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Apr 2013
  • Posts: 4012
  • Total likes: 69
  • DansDeals.com Hat Tips 5
    • View Profile
  • Location: Long Island
Re: Sous Vide Master thread
« Reply #452 on: November 08, 2018, 03:39:20 PM »
If you see something that is 50% off but don't need it, walk away and save yourself 100%

Offline Mikeoracle

  • Dansdeals Lifetime Platinum Elite
  • *******
  • Join Date: Aug 2008
  • Posts: 1871
  • Total likes: 13
  • DansDeals.com Hat Tips 4
  • Gender: Male
    • View Profile
  • Location: NJ
Re: Sous Vide Master thread
« Reply #453 on: December 03, 2018, 10:18:37 PM »
I'm trying the below recipe now with a 4.5 brick roast. Hope the results are as amazing as it sounds.

https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast

Online ericchavez91

  • Dansdeals Gold Elite
  • ***
  • Join Date: Aug 2015
  • Posts: 113
  • Total likes: 5
  • DansDeals.com Hat Tips 0
    • View Profile
Re: Sous Vide Master thread
« Reply #454 on: December 03, 2018, 11:55:56 PM »
I'm trying the below recipe now with a 4.5 brick roast. Hope the results are as amazing as it sounds.

https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast
Let us know how it goes. I've been meaning to try this recipe for some time.

Offline Mikeoracle

  • Dansdeals Lifetime Platinum Elite
  • *******
  • Join Date: Aug 2008
  • Posts: 1871
  • Total likes: 13
  • DansDeals.com Hat Tips 4
  • Gender: Male
    • View Profile
  • Location: NJ
Re: Sous Vide Master thread
« Reply #455 on: December 05, 2018, 07:10:49 AM »
The results were amazing! Best thing I ever made sous vide. It was a real hit with the crowd, even the people who don't usually like their meat this red.
I did 22 hours at 136 degrees, pre seared in a pan, post in the oven as per the recipe.

Offline AJK

  • Dansdeals Lifetime 20K Presidential Platinum Elite
  • ********
  • Join Date: Jun 2011
  • Posts: 24924
  • Total likes: 207
  • DansDeals.com Hat Tips 13
  • Gender: Male
    • View Profile
  • Programs: United Concierge Key; Delta Global Services; American Chairman; US Airways 1K; Hilton Sapphire; Hyatt Tritium; Marriott Californium; Starwood Kryptonium; Hertz Plutonium; National Adamantium, Avis Executive Proactanium
Re: Sous Vide Master thread
« Reply #456 on: December 05, 2018, 11:11:52 AM »
The results were amazing! Best thing I ever made sous vide. It was a real hit with the crowd, even the people who don't usually like their meat this red.
I did 22 hours at 136 degrees, pre seared in a pan, post in the oven as per the recipe.
Wow. On the shabbas menu.

Did you trim fat? Truss up?
2015: 116K bkd | 1.6M brnd | F: OZ,NH,AA,EK | J: UA,CA,TK,DL,TN,AF,VA | LIH,NRT,ROR,PEK,CNS,BOB,MEL,TLV & Pacific Hopper

Offline Mikeoracle

  • Dansdeals Lifetime Platinum Elite
  • *******
  • Join Date: Aug 2008
  • Posts: 1871
  • Total likes: 13
  • DansDeals.com Hat Tips 4
  • Gender: Male
    • View Profile
  • Location: NJ
Re: Sous Vide Master thread
« Reply #457 on: December 05, 2018, 06:08:51 PM »
Wow. On the shabbas menu.

Did you trim fat? Truss up?
No, I didn't think the piece I bought needed any trimming. I just put the meat in as is

Online ushdadude

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Apr 2013
  • Posts: 4012
  • Total likes: 69
  • DansDeals.com Hat Tips 5
    • View Profile
  • Location: Long Island
Re: Sous Vide Master thread
« Reply #458 on: December 10, 2018, 07:25:18 PM »
I'm trying the below recipe now with a 4.5 brick roast. Hope the results are as amazing as it sounds.

https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast


Any reason not to try this with a shoulder London broil?
If you see something that is 50% off but don't need it, walk away and save yourself 100%

Offline noturbizniss

  • Dansdeals Lifetime Presidential Platinum Elite
  • *********
  • Join Date: Dec 2012
  • Posts: 7144
  • Total likes: 96
  • DansDeals.com Hat Tips 4
  • Gender: Male
    • View Profile
  • Location: North Jersey
Re: Sous Vide Master thread
« Reply #459 on: December 11, 2018, 05:55:44 AM »
Once done. Take out of SV. Keep it sealed and dunk in a ice bath keep refrigerated. On Friday get it to room temp before searing. Enjoy.
I know it's old but this is bad.
You never want to get meat to room temp. That breeds bacteria.
In this case you would put in a bath at 129 or 131 for 30 to 60 min then shock and sear as normal.
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!

Offline maylei

  • Dansdeals Platinum Elite + Lifetime Silver Elite
  • *****
  • Join Date: Sep 2016
  • Posts: 604
  • Total likes: 8
  • DansDeals.com Hat Tips 0
    • View Profile
  • Location: flatbush
Re: Sous Vide Master thread
« Reply #460 on: January 02, 2019, 10:40:42 PM »
Does anyone have any good ideas for a shoulder London broil that doesn't include any onion and garlic of any kind nor anything that is high fodmap?

Offline Mikeoracle

  • Dansdeals Lifetime Platinum Elite
  • *******
  • Join Date: Aug 2008
  • Posts: 1871
  • Total likes: 13
  • DansDeals.com Hat Tips 4
  • Gender: Male
    • View Profile
  • Location: NJ
Re: Sous Vide Master thread
« Reply #461 on: January 02, 2019, 10:46:55 PM »
Does anyone have any good ideas for a shoulder London broil that doesn't include any onion and garlic of any kind nor anything that is high fodmap?
earlier this week I did a pretty basic SV with London broil shoulder that came out great. I just did salt, pepper and garlic powder on the meat, put a bit of red wine and soy sauce in the bag. I set to 135 for about 20 hours and finished with a pan sear. Next time I would just add a bit of spices or rub before searing. I think this would turn out well with less time, it was just convenient to set it the night before

Offline maxie m

  • Dansdeals Lifetime Platinum Elite
  • *******
  • Join Date: Oct 2014
  • Posts: 1225
  • Total likes: 3
  • DansDeals.com Hat Tips 0
    • View Profile
  • Location: ny
Re: Sous Vide Master thread
« Reply #462 on: January 11, 2019, 12:06:35 AM »
I'm new to sous vide,after sitting on the sidelines for a couple of months decided to hop in.
 I did a brisket on 140 for 40 hours and seared with a torch.seasoned with just black pepper,kosher salt,pink salt,and a dash of liquid smoke.
taste was great but more on the dry side(to begin with,the meat was already trimmed and had very little fat)    any tips?
Dumb people learn from their own mistakes,smart people,from the mistakes of others

Online ushdadude

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Apr 2013
  • Posts: 4012
  • Total likes: 69
  • DansDeals.com Hat Tips 5
    • View Profile
  • Location: Long Island
Re: Sous Vide Master thread
« Reply #463 on: January 11, 2019, 10:37:11 AM »
I'm new to sous vide,after sitting on the sidelines for a couple of months decided to hop in.
 I did a brisket on 140 for 40 hours and seared with a torch.seasoned with just black pepper,kosher salt,pink salt,and a dash of liquid smoke.
taste was great but more on the dry side(to begin with,the meat was already trimmed and had very little fat)    any tips?
why pink salt?
If you see something that is 50% off but don't need it, walk away and save yourself 100%

Offline noturbizniss

  • Dansdeals Lifetime Presidential Platinum Elite
  • *********
  • Join Date: Dec 2012
  • Posts: 7144
  • Total likes: 96
  • DansDeals.com Hat Tips 4
  • Gender: Male
    • View Profile
  • Location: North Jersey
Re: Sous Vide Master thread
« Reply #464 on: January 11, 2019, 10:58:40 AM »
I'm new to sous vide,after sitting on the sidelines for a couple of months decided to hop in.
 I did a brisket on 140 for 40 hours and seared with a torch.seasoned with just black pepper,kosher salt,pink salt,and a dash of liquid smoke.
taste was great but more on the dry side(to begin with,the meat was already trimmed and had very little fat)    any tips?
140 needs more time
131 is 72
145 is 48
So 140 would be in the area of 57 or so

READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!