Post by: pianoman9701 on April 08, 2020, 09:45:52 AM
Post by: mburrows on April 08, 2020, 10:37:15 AM
I've never gone much longer than two hours in the bath though, I will have to give the extended cook time a try, Im sure it only makes things better?
Post by: Angry Perch on April 08, 2020, 10:41:23 AM
Post by: Badhabit on April 08, 2020, 11:17:19 AM
Post by: pianoman9701 on April 08, 2020, 01:43:45 PM
Nice! I've been a sous vide junky lately.
I've never gone much longer than two hours in the bath though, I will have to give the extended cook time a try, Im sure it only makes things better?
It depends on the meat. If you're cooking a terrific steak - NY, ribeye, tenderloin, high grade - cooking too long will make them mushy. Four hours tops. If you're cooking a roast, like leg of lamb or prime rib, 12-24 hours isn't too long. 6-12 hours for tougher cuts like chuck shoulder and round cuts isn't too long. Some recipes I make take 24-36 hours. The key for me is pre-seasoning and cook it with some tasty veggies. Aromatics really add to the flavor.
Post by: pianoman9701 on April 08, 2020, 01:44:26 PM
Beautiful top round! Sure doesn't look like your average grocery store cut.
Local butcher. Top Choice.
Post by: pianoman9701 on April 08, 2020, 01:52:44 PM
Looks great. With Shelter in Place, The FB Sous Vid groups are busy busy along with the Instant Pot Groups. Post up a photo of your Sous Vide set up. I haven't invested in a dedicated cooler and cut out a hole in the top yet. Also what are you using to keep what you are cooking submerged? I use mine about once every other month.
I use mine 2-3 times a week. Go to a restaurant supply and get a square Cambro 18 qt container with a lid and cut a hole in that. I think they run about $20 total. for steaks and burgers - small stuff - I just use a stock pot. When something floats, I stick a grill turner/spatula or metal tongs on it and that usually does the trick.
Post by: Badhabit on April 08, 2020, 02:40:05 PM
Post by: pianoman9701 on April 08, 2020, 02:42:21 PM
Thank you for the info on the Cambro 18 qt . We have a Barger Elleson supply here. I was using a bunch of wine corks that I vacuum packed to insulate my 10 qt stock pot.
I just use stretch wrap. No evaporation at all.
Post by: Angry Perch on April 08, 2020, 02:46:14 PM
Post by: pianoman9701 on April 08, 2020, 02:49:28 PM
Post by: Whitpirate on April 08, 2020, 02:59:28 PM
Post by: Angry Perch on April 08, 2020, 03:09:14 PM
I run a Joule but the same cambro setup. Be careful posting 130 in some groups... they'll lose their mind. Baldwin guide I think is 133 for beef for pasturization... but either way I like your setup and finish. I like 133 for 12 myself for round and extend it to 24ish for chucks.
Ya, the food safety folks can be pretty vicious.
Hey food safety freaks, I put my steaks in the oven at 110 for an hour before I grill them!!! :P
Post by: pianoman9701 on April 08, 2020, 03:12:10 PM
Post by: Angry Perch on April 08, 2020, 03:17:09 PM
Thanks for the heads up. I'm a food guy all my life. The rules on temps have changed for the better.That's for sure. I'm glad I'll never have to choke down another 180 degree turkey! :chuckle:
Post by: The scout on April 08, 2020, 03:32:19 PM
Post by: pianoman9701 on April 08, 2020, 03:37:11 PM
Just ordered a whole setup. Hopefully I will have it by this weekend to try on some steaks.
You'll dig it. If you have a large family, using it for scrambled eggs is awesome.
Post by: The scout on April 08, 2020, 03:50:18 PM
Post by: Fl0und3rz on April 08, 2020, 08:10:18 PM
Post by: mburrows on April 08, 2020, 08:42:53 PM
Nice! I've been a sous vide junky lately.
I've never gone much longer than two hours in the bath though, I will have to give the extended cook time a try, Im sure it only makes things better?
It depends on the meat. If you're cooking a terrific steak - NY, ribeye, tenderloin, high grade - cooking too long will make them mushy. Four hours tops. If you're cooking a roast, like leg of lamb or prime rib, 12-24 hours isn't too long. 6-12 hours for tougher cuts like chuck shoulder and round cuts isn't too long. Some recipes I make take 24-36 hours. The key for me is pre-seasoning and cook it with some tasty veggies. Aromatics really add to the flavor.
Going to try one of those ideas this weekend I’ll report back!
Post by: lamrith on April 08, 2020, 09:07:18 PM
Can you elaborate on how you do your eggs with one? I have been considering it for years, but never made the jump. The more I can do, the more I can twist wife's arm to free up valuable cabinet space :-pJust ordered a whole setup. Hopefully I will have it by this weekend to try on some steaks.
You'll dig it. If you have a large family, using it for scrambled eggs is awesome.
Post by: Bigshooter on April 09, 2020, 02:37:03 AM
Post by: pianoman9701 on April 09, 2020, 06:00:28 AM
Can you elaborate on how you do your eggs with one? I have been considering it for years, but never made the jump. The more I can do, the more I can twist wife's arm to free up valuable cabinet space :-pJust ordered a whole setup. Hopefully I will have it by this weekend to try on some steaks.
You'll dig it. If you have a large family, using it for scrambled eggs is awesome.
Scramble the eggs and put them in a ziplock. No need to use milk or cream to scramble. Add finely chopped parsley and green onion. Remember that vegetables don't cook under 185 - so really finely chopped. Add shredded cheese. Water at 167F. In the bath for 16-17 minutes. Every 5 minutes, knead the bag to keep the eggs broken up and cooking evenly.
Post by: pianoman9701 on April 09, 2020, 06:02:51 AM
With everything I had read about sous vide I thought it would be a game changer for me with cooking steak. After trying it now i'm not a fan. Not sure what it is but I just don't care for it. I would much rather reverse sear. Just need a good meat thermometer and it comes out just the way I like it every time.
What was it about the steaks you didn't like? Personally, if you season them before and cook the right amount of time, I've never had a bad one. :dunno:
Post by: Angry Perch on April 09, 2020, 09:34:10 AM
Post by: IFunk on April 09, 2020, 02:51:11 PM
I may have to make them again soon with the quarantine.
http://www.zencancook.com/2012/01/72-hours-sous-vide-short-ribs/
They were so tender and the sauce was outstanding!
Post by: Angry Perch on April 09, 2020, 03:08:46 PM
I made these 72 hour short ribs about 8 years ago and can tell you they were amazing. :)
I may have to make them again soon with the quarantine.
http://www.zencancook.com/2012/01/72-hours-sous-vide-short-ribs/
They were so tender and the sauce was outstanding!
Looks fantastic. I've been eyeing some meaty oxtails at Costco. They may get a similar treatment.
Post by: Bigshooter on April 09, 2020, 09:48:51 PM
With everything I had read about sous vide I thought it would be a game changer for me with cooking steak. After trying it now i'm not a fan. Not sure what it is but I just don't care for it. I would much rather reverse sear. Just need a good meat thermometer and it comes out just the way I like it every time.
What was it about the steaks you didn't like? Personally, if you season them before and cook the right amount of time, I've never had a bad one. :dunno:
The taste has been fine. The texture is off for me I think.
Post by: pianoman9701 on April 11, 2020, 10:02:11 AM
Post by: suga on April 11, 2020, 01:13:11 PM
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Post by: pianoman9701 on April 11, 2020, 01:18:54 PM
With everything I had read about sous vide I thought it would be a game changer for me with cooking steak. After trying it now i'm not a fan. Not sure what it is but I just don't care for it. I would much rather reverse sear. Just need a good meat thermometer and it comes out just the way I like it every time.
What was it about the steaks you didn't like? Personally, if you season them before and cook the right amount of time, I've never had a bad one. :dunno:
The taste has been fine. The texture is off for me I think.
I’m in the same boat with the texture thing. I don’t know what it is, but it seems to make the meat a weird texture, even after a good sear.
Chicken on the other hand is great when done in the Sous Vide.
Try cooking your steaks less time in the bath and see what happens. :dunno: Just one hour at temp.
Post by: Dan-o on April 11, 2020, 01:20:17 PM
Post by: pianoman9701 on April 12, 2020, 10:45:29 AM
Post by: Bigshooter on April 22, 2020, 04:30:51 PM
Again, as stated above, if you cook already tender cuts too long, they lose any chew that you'd expect and turn to mush. Try 1-2 hours for NYs, ribeyes, and tenderloin. If the texture is too tough, longer cooking is required and you can dial that up to 8-12 hours or more. I just love mine, although I'm not crazy about the finished texture of chicken breast. As I stated, I use it 2-3 times a week. When your cocktail hour turns into 2 or 3, it's very convenient. :)
I think the longest I have done has been 4-5hrs, shortest has been 1hr. All have been NY's or ribeye's.
Weird....I love all the chicken that I have done.