Client just sent me a sweet Sous Vide gizmo..
- Thread starter Bud Fox
- Start date
I feel like the last man on the deal team here...
No advice or go to recipes using this contraption??
There’s a ton of great recipes out there.
But try the 72 hour short rib, char siu and the poached lobster one found here.
https://www.google.com/amp/s/www.purewow.com/food/sous-vide-recipes?amphtml=true
But really I find it particularly useful for cooking ribs, chicken, turkey (I have a giant pot just for that, turns out substantially better than fried or baked, it’s basically the only way to have quality dark meat AND juicy white meat at the same time), and any other large amount of meat you want cooked to an exact internal temperature.
Also welcome to 2001 when I first started talking about sous vide, got made fun of mercilessly for it and now everyone uses it because it’s cheap and easy.
Wait until you hear about an Instantpot. It will blow your mind (and welcome to 2007 when you do). I actually use the Instantpot more than the sous vide machine because it’s quicker (basically a pressure cooker, sous vide, crock pot and warmer all in one).
Get some fat Costco steaks and run them for an hour or so at 130 then take the out dry them off and sear them for a minute or so on each side.
Nice thing is that you can't really over cook them unless you sear them too long, which shouldn't be a problem if you get a nice fat steak.
Nice thing is that you can't really over cook them unless you sear them too long, which shouldn't be a problem if you get a nice fat steak.
If I recall correctly, you were made fun of because you mentioned sous vide ribs with liquid smoke.
Hardly the only thing and it wasn’t liquid smoke the junk you buy at the store but making your own from hickory, pecan, orange or applewood.
It is great for chicken. The ability to only have to heat the chicken to 145 allows it to stay ridiculously moist. Steak is great as well in it. Another thing I have not done in a while and may do this weekend is vegetables. We love doing Brussel sprouts in there. 2 hours at 180 and they are perfect tender. Carrots also come out awesome.
Lamb chops with garlic herb butter. Vacuum seal, sous vide 136 degrees 2 hours. Finish on stove with butter in a cast iron pan or sear high 30-40 sec on each side on grill outside for less smoke.
You can start with gallon Ziploc bags. Just be sure to get all the air out. There are videos nthat show you how. Submerge the bag as you seal it.
OK, we tried this thing out last night. Truly amazing. The Boss made chicken with a bit of garlic, seasonings, etc.. 3 hours at 146. Finished on the grill. Just wow. Tenderness is crazy. The only thing I see as a confusing thing going forward is knowing how long to Sous Vide the proteins, based on size, temp, etc..
Any other tips to figuring this stuff out, or just trial and error??
Is there a formula of some kind?
Get the Joule App...
Also, there are plenty of charts on the Interwebs that help with times and temps.
Lots of ways to search online. Generally go an hour per inch on steak. Always 2 hours on chicken. It takes a really long time to leave in bath for it to 'overcook'. It will get stringy and mushy. Just an odd texture.
Yeah, I don't agree with either of those.
I cook my inch and a half prime NY strips from costco for an hour at 130 and then sear them.
Chicken depends on what you're cooking. If it's a breast you only need to cook for an hour. If it's on the bone you should go longer. Check out the links Tribe gave or get the Joule or Anova apps.
Said to Tribe calculator was legit. I would go 75-90 minutes on the steak, but I cook them at bout 125. Then quick sear or just use the blow torch. I’m sure for chicken you could go less, just makes me feel little safer at 2 hours.
Ok, so I see one with a WiFi option. Would prepping in the morning before I leave for work and then starting the device remotely in the afternoon so it would be ready when I got home be something safe to do with beef and poultry?
You mean leaving it in the bath but not running all day? No, that's a quick trip to the ER. But some things can be run for many hours without adverse affects as you can't overheat the items - only change their consistency. You could spice and seal the meal in the am and then toss it in the bath when you first get home. An hour or so later it would be ready to finish. In that time you could prepare the rest of the meal, or just relax and have a drink.
