Sous Vide Cooking -- any great recipes?

[bigelk1030]

Just bought the Gourmia wifi model, I have tried chicken breasts, 13 minute eggs and (beef) steak.  I learned about the cooking style a few weeks ago and not fully convinced its something I will keep but I am having some fun trying it.  I haven't tried wild game yet.

Anyone out there having success cooking this way?  Any good recipes?  Hints on cooking wild game?

Thanks!

[hiway_99]

I've never tried it.  But am interested in how it turns out.  I know the basics of how it works but never thought of it as a do it at home thing.

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[pianoman9701]

Do you know the whole trick using a ziplock of putting the meat, whatever in the bag and submerging it with the top open, which pushes all the air out. Then zip it closed. You probably already knew this.

Season meat or veggies as you would to grill or roast. Throw in some whole garlic and sliced onions and/or peppers. Marinating beef, game, pork, and brining fowl will rock. Just take the meat out of the marinade and pat dry before you sous vide it. With brined fowl, rinse it thoroughly to get all of the chunks off the bird and from under the skin. With Beef, pork, or game, do a quick reverse sear or blackening on the stove top after it's cooked. You can also sear with a kitchen torch. It's great for making scrambled eggs for more than a couple of people. You can scramble the night before and heat up the pot while you're making coffee.

[bigelk1030]

Thanks for the tips, I did up some cheap steaks a few nights ago and they turned out pretty good.  131 degrees for 3 hours then seared them, the family liked them.  I will try some moose steaks this weekend, just with them being so lean I am worried about over cooking, I haven't found the temp to cook wild game to yet.

I will have to try the scrambled eggs.  The 13 minute eggs turned out pretty good.

Oh and yeah on the ziplock bags, I have spiced the chicken and steaks up then vacuum packed them, but I will try the ziplocks next time.

Thanks!

[Mtnwalker]

So far I've had mediocre results with store bought steaks and chops, most of em aren't thick enough to utilize the sous vide properly. However this year I kept all of my elk blackstrap whole and just chunked it into 8" lengths. Put some a-1 and some garlic vinaigrette in a bag with lots of pepper and whatever seasoning you like, roll the meat in the bag then seal-a-meal with a pad of butter and fresh herbs. Sous vide about an hour and a half at 129, let rest for 5-10 min then sear in a HOT cast iron and hit with a little more pepper. Slice into small steaks and serve. My gf went to culinary school and I blew her mind with this one

[NRA4LIFE]

Do you need special bags to do this if vacuum sealing?  Could I just use regular 4 or 5 mil bags and seal in the Vacmaster?

[bigelk1030]

So far I have been using the standard 4 mil cabelas brand bags and they work good.  I have been told and read that ziplock bags work good also.   At the temp of med-rare meat (about 131F) the bags are suppose to fine. 

[pianoman9701]

Do you need special bags to do this if vacuum sealing?  Could I just use regular 4 or 5 mil bags and seal in the Vacmaster?

It works better with the zip lock because if there's moisture, the vacuum bags don't always seal and water can get in. Don't make it any more complicated than it needs to be.

[NRA4LIFE]

I did a small moose sirloin roast last night for the first Sous Vide with the new Gourmia.  Vacuum sealed with some Johnny's, pepper and a bit of olive oil, 4 hours at 131.  I finished it a cast iron pan for a little browning.  Both my wife and I agreed it was the best piece of game meat we have ever eaten.  It was amazing, like eating filet mignon and as tender as I could imagine.  This is a game changer to me.

[Whitpirate]

Did elk sirloin at 135 for an hour and a half then seared in hot cast iron.  Made a basalmic reduction and some garlic fried potato.  Will repeat.

[NRA4LIFE]

That looks delicious.

[bigelk1030]

That looks great.   I will be cooking up some moose soon.   Thanks for sharing the results.   

[shadowless_nite]

Am I the only one using mine for long cooks? Brisket point for 48hrs are my fave. Prime rib for 24hr-36hr.

I use commercial vacuum roll off amazon. Just as good as food saver bags and just as thick for 1/4 of the price. Buy a 8in and 11 in roll. I leave them long with sealed area high and binder clip to hold it above the water.  Also I suggest investing a in a larger prep container. Rubbermaid makes them for a fraction of the price of a cambro and looks/feels/functions the same. I use a 18qt. And cut the lid to fit the sous vide.

Here's a prime rib I did a few months back. The plate inside is holding a brisket point down as well.



I personally love sous vide brisket with all the fat trimmed off, cooked for 48hrs at 135, thin sliced with some sweet baby rays and  a good hamburger bun. Makes a great sandwich to pack for lunch during hunting season

[pianoman9701]

Be very careful about holding any meat under 140 for more than 6-8 hours. 135 is in the danger zone for foodborne illness. Adding citric acid can sometimes help to eliminate or reduce some bacteria like e-coli and salmonella but it's no guarantee.

[Magnum_Willys]

I did a small moose sirloin roast last night for the first Sous Vide with the new Gourmia.  Vacuum sealed with some Johnny's, pepper and a bit of olive oil, 4 hours at 131.  I finished it a cast iron pan for a little browning.  Both my wife and I agreed it was the best piece of game meat we have ever eaten.  It was amazing, like eating filet mignon and as tender as I could imagine.  This is a game changer to me.

First New Years Resolution:  Try this Sous Vide recipe ! 

[shadowless_nite]

Be very careful about holding any meat under 140 for more than 6-8 hours. 135 is in the danger zone for foodborne illness. Adding citric acid can sometimes help to eliminate or reduce some bacteria like e-coli and salmonella but it's no guarantee.

True, ive never had issue, but good food prep practices always play a bigger roll in my book. Besides that fact, if your steak has a ecoli  or salmonella even before you cook it and your not cooking well done on higher heat, you already run that risk, no more risky than any other medium rare meat, touching raw meat packages at the grocery store, holding hands with a child that doesn't quite no the concept of washing hands, eating sushi... etc etc. But I'm a guy on the internet, so anybody willing to sous vide at medium rare temps, do so at your own risk.

[Whitpirate]

Be very careful about holding any meat under 140 for more than 6-8 hours. 135 is in the danger zone for foodborne illness. Adding citric acid can sometimes help to eliminate or reduce some bacteria like e-coli and salmonella but it's no guarantee.

If under vacuum it should hit pasteurization at 135.

I've used this site for reference with good success.

http://www.douglasbaldwin.com/sous-vide.html#Computing_the_Destruction_of_Pathogens