Post by: Taco280AI on January 22, 2024, 07:19:14 PM
135 for 1-2 hours, sear, sit, eat.
Post by: builtfordtough on January 22, 2024, 07:24:19 PM
Post by: buglebuster on January 22, 2024, 08:20:27 PM
Post by: grimace on January 22, 2024, 08:43:51 PM
Sous vide is the real deal! I am not a very good cook but when I cook this way, I look like Chef Ramsey in front of friends and family...
Agree. I got one for Christmas. I was surprised I haven't seen more of a following on here.
I have done an extended rest with a brisket, 10 hrs @ 165. I like this because it takes the stress out of timing the finish/rest in a cooler.
I did some 10oz filet mignon steaks that you could cut with a fork.
The other night I did deer back strap, this was the juiciest, tender, not gamey deer I have cooked. Almost as tender as the filet..
I do a quick sear in a cast iron pan . man is it good.
G
Post by: Pnwrider on January 22, 2024, 08:52:33 PM
Post by: grimace on January 22, 2024, 09:12:49 PM
Sometimes I season the meat, add veggies and vac pak in a chamber sealer the night before. Maybe its just me but it seems like the seasoning really gets fused into the meat.
Post by: Duckslayer89 on January 22, 2024, 09:16:12 PM
Post by: grimace on January 22, 2024, 09:21:34 PM
Post by: builtfordtough on January 22, 2024, 09:36:27 PM
Post by: CaNINE on January 30, 2024, 06:52:10 AM
Post by: ASHQUACK on January 30, 2024, 07:36:30 AM
Post by: builtfordtough on January 30, 2024, 07:46:27 AM
Post by: pianoman9701 on January 30, 2024, 07:47:27 AM
Post by: Rainier10 on January 30, 2024, 08:11:30 AM
Post by: builtfordtough on January 30, 2024, 08:38:52 AM
Post by: pianoman9701 on January 30, 2024, 09:32:18 AM
It really is awesome. Heck my buddy took a cooler and cut a perfect hole in the top to make the joule fit. He did a prime rib for 36 hrs. He just had to add more water every 8 hrs or so. Then smoked it for an hr and seared it. Im gonna do this next Christmas
You can get an 18 qt Cambro food-safe plastic container with a lid for about $20 at Chef'Store (Cash & Carry) and do the same thing without having to ruin a cooler. When I do 24-hour cooks, I don't lose any water at all. I cut a hole in a corner of the lid and can still access the bag.
Walmart sells 2.5 gallon ZipLock bags you can use for larger roasts. If you use ZipLock bags instead of vacuum and have a problem with the bag rising to the surface even after you force the air out, you can add 1 or more table knives to the bag to weigh it down. You can also use a small plate or saucer.
Post by: builtfordtough on January 30, 2024, 09:37:57 AM
Post by: slavenoid on January 30, 2024, 09:44:18 AM
Post by: Mtnwalker on January 30, 2024, 09:46:59 AM
Post by: WAcoueshunter on January 30, 2024, 10:00:19 AM
Good ideas Pianoman.
:yeah: I need to start using the knife trick, good idea.
Post by: Boss .300 winmag on January 30, 2024, 10:00:43 AM
It really is awesome. Heck my buddy took a cooler and cut a perfect hole in the top to make the joule fit. He did a prime rib for 36 hrs. He just had to add more water every 8 hrs or so. Then smoked it for an hr and seared it. Im gonna do this next Christmas
You can get an 18 qt Cambro food-safe plastic container with a lid for about $20 at Chef'Store (Cash & Carry) and do the same thing without having to ruin a cooler. When I do 24-hour cooks, I don't lose any water at all. I cut a hole in a corner of the lid and can still access the bag.
Walmart sells 2.5 gallon ZipLock bags you can use for larger roasts. If you use ZipLock bags instead of vacuum and have a problem with the bag rising to the surface even after you force the air out, you can add 1 or more table knives to the bag to weigh it down. You can also use a small plate or saucer.
Not big enough for a brisket though.🤣
Post by: WAcoueshunter on January 30, 2024, 10:01:19 AM
It never made my steak game better but I really liked it for cooking big batches of wild game sausage. Allowed me to serve the juiciest brats with the perfect sear every time until my Anova crapped out. Hadn't felt the need to get a new one yet.
What temp do you set for doing sausage?
Post by: pianoman9701 on January 30, 2024, 10:08:38 AM
It never made my steak game better but I really liked it for cooking big batches of wild game sausage. Allowed me to serve the juiciest brats with the perfect sear every time until my Anova crapped out. Hadn't felt the need to get a new one yet.
What temp do you set for doing sausage?
[/quote
150F https://www.nerdchefs.com/sous-vide-sausage/#:~:text=Preheat%20sous%20vide%20water%20bath%20to%20150%C2%B0.,minutes%2C%20up%20to%203%20hours.
Post by: slavenoid on January 30, 2024, 12:18:47 PM
It never made my steak game better but I really liked it for cooking big batches of wild game sausage. Allowed me to serve the juiciest brats with the perfect sear every time until my Anova crapped out. Hadn't felt the need to get a new one yet.
What temp do you set for doing sausage?
For brats I would do like 140 for an hour and then brown them up.
Post by: Taco280AI on January 31, 2024, 06:32:41 PM
Post by: CaNINE on February 03, 2024, 06:19:16 PM
Post by: builtfordtough on February 03, 2024, 07:15:37 PM
Post by: JDArms1240 on February 03, 2024, 11:08:10 PM
Post by: WAcoueshunter on February 04, 2024, 07:49:39 AM
Post by: builtfordtough on February 04, 2024, 10:17:30 AM
Post by: GWP on February 04, 2024, 11:45:09 AM
I should mention, I have a buddy who is using sous vide for European mounts too, with amazing results. We’ve traditionally used bucket heaters, but the sous vide circulates the water and allows for controlled temp, so it significantly cuts the time from the bucket heater. But without breaking down the bone like boiling. He bought a second one for this purpose, so he’s not using his cooking version.
For the folks that have a quality smoker controller (Auber is one) with a probe, you can put a large pan inside the smoker, immerse the probe in the water and let it heat it up and control the temp. Mine will hold the temp to 1/2 degree. I close off the vent so it holds in all the heat.
I let it heat up and stabilize for 4 hours then drop in the food item and set the lid on top of the pan so less vapor escapes.
It works good and I do not have to buy another item to have stored in the shop.
Post by: CaNINE on February 06, 2024, 06:31:47 AM
Post by: pianoman9701 on February 06, 2024, 08:32:27 AM
Post by: jowings22 on February 06, 2024, 01:31:04 PM
I should mention, I have a buddy who is using sous vide for European mounts too, with amazing results. We’ve traditionally used bucket heaters, but the sous vide circulates the water and allows for controlled temp, so it significantly cuts the time from the bucket heater. But without breaking down the bone like boiling. He bought a second one for this purpose, so he’s not using his cooking version.
I just did this over the weekend. Worked fantastic.
Post by: KillerBeee on February 07, 2024, 08:25:20 AM