Just tried my Sous vide for the first time

[syoungs]

Yeah when we used to do prime rib night at our restaraunt we would cook them all to rare, slice them, and finish then on a griddle to the desired temp. Might be an option if your wanting well done for some.

[Angry Perch]

This was my first foray with the immersion circulator. Porchetta di Testa.

[merkaba93]

Ambitious for sure! Super cool.

[Fl0und3rz]

And adventurous.

[pianoman9701]

Damn, that porchetta looks delicious.

[banishd]

That looks awesome! I might be able to learn a thing or two on here. My version is more like redneck sous vide...

[pianoman9701]

I bought the lid for my Cambro tub yesterday. The hole I cut was sloppy but it still eliminated any evaporation. Sous vide lamb shanks in since 5 pm yesterday. Ginger, lemon grass, star anise, garlic, green onion, smoked shoyu, Noble bourbon maple syrup, Noble XO, Thai chilies, crimini mushrooms. This recipe is loosely based on Babi Chin, which uses pork belly. Omce the lamb comes out, I'll reduce the mixture to a syrup. Dinner at 6. More pics to follow tonight.

[Angry Perch]

I bought the lid for my Cambro tub yesterday. The hole I cut was sloppy but it still eliminated any evaporation. Sous vide lamb shanks in since 5 pm yesterday. Ginger, lemon grass, star anise, garlic, green onion, smoked shoyu, Noble bourbon maple syrup, Noble XO, Thai chilies, crimini mushrooms. This recipe is loosely based on Babi Chin, which uses pork belly. Omce the lamb comes out, I'll reduce the mixture to a syrup. Dinner at 6. More pics to follow tonight.

6:oo, that gives me plenty of time to get there! Sounds fantastic.

[pianoman9701]

Fine. Your turn to bring bourbon. By the way, when I cook, it's always going to be your turn to bring bourbon.

[pianoman9701]

Finished. I'd give the meal a 7 of 10. The flavors were perfect except that the Thai chilies were too strong. Instead of 8, I would use 2 or 3. Also, the lemongrass was crunchy. I would dice it fine in the future. But, the meat was perfect and the sauce tasted wonderful.

[merkaba93]

Nice!

[Chase2008]

Here was tonight’s dinner. Smoked a roast for a couple of hours yesterday. In the Sous Vide for 24 hours. Seared on all sides for 30 seconds to get a crust. Finished with shaved white truffles. Mashed red potatoes with truffle butter truffle infused Parmesan and grated truffles. Side salad. Good stuff

[kellama2001]

Tagging...all these meals look amazing! 

[shadowless_nite]

Will Sous vide make a tough piece of meat tender?

It will make it tender to the point its mush and not the desired texture.

Also do note. Despite its low and slow cooking capabilities, it does not break down large layers of fat like a smoker does. For example when smoking a brisket I typically leave almost all the fat cap on it, however, in a sous vide I would trim off almost all the fat and finish in the smoker and with a torch.

[pianoman9701]

Will Sous vide make a tough piece of meat tender?

It will make it tender to the point its mush and not the desired texture.

Also do note. Despite its low and slow cooking capabilities, it does not break down large layers of fat like a smoker does. For example when smoking a brisket I typically leave almost all the fat cap on it, however, in a sous vide I would trim off almost all the fat and finish in the smoker and with a torch.

I char the fat on steaks and they're fine.