Sous Vide London Broil

[The scout]

Just ordered a whole setup. Hopefully I will have it by this weekend to try on some steaks.

[pianoman9701]

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.

[The scout]

Hmm that’s good to know, so far I have just been looking at meat recipes

[Fl0und3rz]

Looks delicious.  I have flirted with the idea in the past.  I haven't taken the plunge, yet.

[mburrows]

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!

[lamrith]

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.

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 :-p

[Bigshooter]

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.

[pianoman9701]

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.

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 :-p

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.

[pianoman9701]

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.

[Angry Perch]

If you're into soft boiled eggs, you can dial them in perfectly. Nothing like cracking an egg and getting that perfect ooze.

[IFunk]

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!

[Angry Perch]

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.

[Bigshooter]

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.

The taste has been fine.  The texture is off for me I think. 

[pianoman9701]

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.

[suga]

Looking good P-Man!!


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