Newer to the sous vide style of cooking. 3lb picanha trimmed and diamond cut the fat cap. Sous vide for 7hrs at 130° rested for 20 minutes and then seared on the cap side. Oh and seasoned with Meat Church Blanco.
Hey everyone. I'm a single person with a small kitchen. I've been hearing about sous vide and it sounds very interesting! I enjoy cooking a lot. I currently have a stove and an air fryer and that's it. Love cooking meat! Would it be worth it for me to get a sous vide?
My mom sous vided some steak at 139.5, then removed it from the water in the bag, left it out to "cool," and did not use an ice bath immediately after. From my understanding, it was out for maybe a couple of hours. Then she stored it in the refrigerator, still vacuum-sealed. How concerned should I be? Or is she able to basically cook it again on a grill or in an oven?
Prime ribeye from Costco, 130F for 1.5hr, then carbon steel sear with avocado oil
im cooking eggs and can't seem to get it right. im pretty new to sous vide and have done a good job with chicken breasts and steaks, but for some reason i cant get an egg to cook fully
im just putting them in directly into the water, my first try was 167F for 13 minutes, but the egg whites came out runny still. my second attempt was 150F for 40 minutes, and i still have runny egg whites. i put one of the 150 ones back in for another 10 minutes, but does anyone else have trouble like this with stupid eggs? idk what im doing wrong
After my last attempt at sous vide brisket turned out quite dry, I made another attempt with some changes. For this attempt, I followed u/iamthinksnow's comment and did the bath at 135F for 24 hours followed by 155F for 8 hours instead of a full 155F/36h.
The other thing I think was at fault last time was the 3 hour grill smoke with my poor temp control. So this time I finished for 2 hours in a 275F oven.
This was definitely an overall improvement over the first attempt. While the smoke flavor on the first one was better and this had basically no bark, this attempt more than made up for it by being super moist and juicy. While still not perfect, this is definitely a proof of concept that a good brisket is doable without a smoker.
It will be my first time sousviding kangaroo. Does anyone know what the lowest internal temperature and for how long to sousvide for kangaroo stew chunks? Im not exactly sure what part of the kangaroo it is, its sold as kangaroo stew meat.
bathed at 134.5 for 24 hours. used wife’s herb seasoned salt from her garden before with sear and Himalayan sea salt before sear after done cooking. turned out just perfect.
used my meat slicer and gonna make some french dips with caramelized onion , mushrooms and cheese on onion rolls. used the bag juice for simple au jus. don’t forget the horseradish mayo !
Got my first crack with the sous vide. Smoked the hanger steaks at about 250 on my offset , then sous vide a 132 for 4 hours finishing in a blazing hot cast iron pan. Best meal I've had in a while. Served with bib lettuce, white rice , ramen noodles , chili onion crunch , ginger scallion sauce, yangnyeom , Sriracha .
Came out so juicy and tender and flavorful. 131F for 5 hours than a quick sear on the electric grill. Coated with salt, pepper, chili flakes & garlic powder
So my wife has a 3 day red sauce recipe from her grandma. She doesn't make it often because it has to be babysat and sits in the fridge overnight because we can't babysit it or just leave it out
I found a couple of old posts about it, but sometimes people learn new things so I'm asking.
I understand not getting the evaporation and reducing. But what if I do it in large mason jars with the lid off, or maybe cook it in a pot during the day and hold it SV overnight?
Just spit balling some ideas.
Hi everyone!
I got 3 beef steaks, but I separated them by removing the lid, the highlighted part. I vacuum-sealed them and froze them for a week. Now I'd like to cook them.
I read that they're tougher than the rest of the cut, so I was thinking of doing a long sous vide cooking and then finishing them over the coals. I've never cooked meat for longer than 3-4 hours and wanted some clarification regarding food safety.
First of all, is there a minimum temperature below which long cooking is not recommended? I usually cook meat at 125-130 F (52-54 C). I'm worried that holding the meat at 125 for a long time could encourage bacterial growth and ruin the meat.
Also, do you think cooking this cut for 18-24 hours is enough to achieve good results? Is it too much?
Thanks for your help!
Basically the gist of it is I'm getting into meal prepping, and I'm not what the best approach would be. So I'm hoping a few people can chime in with their experience. Is it better to sous vide the breast to the point of shredding it, or cooking it at a lower temperature and keeping it whole? Also, how long would the chicken last in the vacuum bag in the refrigerator if not opened? I'm not sure at what point I should put them in the freezer or if I should just keep them in the fridge. Thanks.
Hello, I've usually been searing my steaks and that has been working well.
But I want to make some stuff that is hard to sear in a pan (like ribs, siu yuk or char siu) and should probably be done in an oven or grill (I don't have either tho).
Is a regular kitchen blowtorch fine (like the stuff used for Creme brûlée or sushi).
I can't get an outdoor one. All the ones I see go up to 1200c
Pork is one meat I will always try to sous vide if I can, and I want to adopt an old roasting recipe I used to use. That recipe would roast a pork loin on top of onion and fennel. Then the drippings and vegetables are used in a cream sauce.
I want some of the fennel flavor in the meat so I’m thinking I will cook the onion/fennel ahead of time (either sous vide or oven, probably sous vide since I’ll have it out.) Then add it to the bag with the pork. Use the combined drippings for the cream sauce.
Thoughts? Do I risk adding too much flavor to pork?
I obviously have a tenderloin, not a regular loin, since they basically cost the same and I don’t need a full loin.
I have the frozen small langoustines but the times/temps I’ve seen have been for whole lobsters or large tails. Help please? Thank you!
I'm looking to buy my first sv cooker and can't decide which way to go. The top two brands appear to be Breville and Anova, yet when I look into this subreddit, both brands receive a huge amount of complaints? The Joule is apparently too loud and makes high pitched noise, and you are annoyingly forced to use your phone because it has no physical buttons. Whereas the Anova sounds like they brick after 1 year, quality has gone down hill, and you have to pay a subscription just to use the wifi?
What the hell is going on right now? Sounds like a mine field out there right now.
Can someone please recommend me a sv cooker to buy? It doesn't have to be cheap
EDIT: Thank you everyone for your input and advice. Based on your advice I went with Inkbird. I bought an Inkbird 300W. For the vacuum sealer, I decided to go with the Anova Precision Pro instead of the Inkbird V04. For the tub I chose the EVERIE 12-quart tub.
Happy to share a review of these at a later date after I get some use out of them
Hi,
by recipe I mean, what do you put in the bag? currently i do :
recipe 1 :
- one slice of onion
- salt
and it's delicious.
do tell me please I'll enrich this post :D
Thanks