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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 135369 times)

Offline Sport

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Re: Sous Vide Master thread
« Reply #440 on: July 01, 2018, 10:20:49 PM »
Is there anywhere I could buy a kosher or non seasoned cast iron skillet?
Get a lodge cast iron skillet and just burn off the seasoning. Then( re)season It yourself.

Offline rs242

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Re: Sous Vide Master thread
« Reply #441 on: July 01, 2018, 10:27:27 PM »
Get a lodge cast iron skillet and just burn off the seasoning. Then( re)season It yourself.
How do u burn it off?

Offline Sport

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Re: Sous Vide Master thread
« Reply #442 on: July 01, 2018, 10:33:16 PM »

Offline aygart

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Re: Sous Vide Master thread
« Reply #443 on: July 01, 2018, 10:59:14 PM »
Is there anywhere I could buy a kosher or non seasoned cast iron skillet?
CRC and other rabbonim hold that hagala or libul kal are enough based on a chazon ish. AYLOR.
Feelings don't care about your facts

Offline Sport

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Re: Sous Vide Master thread
« Reply #444 on: July 04, 2018, 01:04:50 PM »
CRC and other rabbonim hold that hagala or libul kal are enough based on a chazon ish. AYLOR.
Link?

Offline aygart

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Re: Sous Vide Master thread
« Reply #445 on: July 04, 2018, 01:12:47 PM »
Feelings don't care about your facts

Offline Sport

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Re: Sous Vide Master thread
« Reply #446 on: July 04, 2018, 01:14:11 PM »
To your LOR?
;) I would like to read up on it before discussing with my or.

Offline aygart

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Re: Sous Vide Master thread
« Reply #447 on: July 04, 2018, 01:15:04 PM »
;) I would like to read up on it before discussing with my or.
Google cast iron crc and look through this thread
Feelings don't care about your facts

Offline Eliyohu

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Re: Sous Vide Master thread
« Reply #448 on: July 05, 2018, 12:26:43 AM »
I put a rib eye steak in this morning (Wednesday) intending to eat for dinner, but instead went fishing. I'd like to use it for Shabbos how long can I keep it in the SV? Can I take it out, fridge it and sear Fri afternoon? Lower to a minimumly safe temp?

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Re: Sous Vide Master thread
« Reply #449 on: July 05, 2018, 10:09:20 AM »
I put a rib eye steak in this morning (Wednesday) intending to eat for dinner, but instead went fishing. I'd like to use it for Shabbos how long can I keep it in the SV? Can I take it out, fridge it and sear Fri afternoon? Lower to a minimumly safe temp?
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.
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Offline chinagel

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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?

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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
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Re: Sous Vide Master thread
« Reply #452 on: November 08, 2018, 03:39:20 PM »

Offline Mikeoracle

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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

Offline ericchavez91

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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

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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.

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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?
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Offline Mikeoracle

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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

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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?

Offline noturbizniss

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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.
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