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Did my flank today Marinated for 24hrs 132° for 3hr Seared with torch and cast iron together Bias cut against grain Topped with homemade chimchurri Came out fantastic Highly endorsed and would do again without a second thought
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Dec 24, 2018 00:15
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Hasselblad posted:I cannot wrap my head around SVing a salmon when I have a perfectly good smoker. I too have never considered how to cook cabbage. *looks at a sous vide, a grill, or nothing at all.* Well gently caress you at all.
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Dec 24, 2018 02:18
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Lawnie posted:I have a large, 4.5 pound beef tenderloin to cook on Christmas. Planning on doing SV for half and a more traditional oven preparation for the other half. I found a chef steps SV technique that has you sear first, then SV, and sear again to finish. Anyone ever done it this way before? Feels very weird to me to have an initial sear before cooking in the bag, like it’s going to prohibit getting a nice crust later. Would skip the oven part entirely. Sear, puddle, sear works fine.
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Dec 24, 2018 03:07
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Nephzinho posted:Would skip the oven part entirely. Sear, puddle, sear works fine. I have some well-done wanters in the house otherwise I’d do the whole thing SV.
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Dec 24, 2018 05:57
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Lawnie posted:I have some well-done wanters in the house otherwise I’d do the whole thing SV. 
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Dec 24, 2018 06:00
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Dec 24, 2018 06:15
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Well-done via SV (ie: 155 or even 165) is surprisingly good, in all honesty. Dunno if I'd try it with a whole roast as a first shot, but I did some experiments with smaller portions and it was still really juicy and flavorful.
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Dec 24, 2018 06:43
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Dewgy posted:Well-done via SV (ie: 155 or even 165) is surprisingly good, in all honesty. Dunno if I'd try it with a whole roast as a first shot, but I did some experiments with smaller portions and it was still really juicy and flavorful. Yeah but then you ruin the entire roast instead of just the part.
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Dec 24, 2018 10:45
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Lawnie posted:I have a large, 4.5 pound beef tenderloin to cook on Christmas. Planning on doing SV for half and a more traditional oven preparation for the other half. I found a chef steps SV technique that has you sear first, then SV, and sear again to finish. Anyone ever done it this way before? Feels very weird to me to have an initial sear before cooking in the bag, like it’s going to prohibit getting a nice crust later. Somebody (Kenji, probably?) did some testing on pre-sear vs. post-sear and found the difference negligible, so I wouldn't worry about the pre-sear.
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Dec 24, 2018 14:26
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Buy a cheap chunk of eye of round, cook that thing to well done and just stick it next to the delicious tenderloin and tell them you chopped off a portion and made it well done for them. I bet they wouldn't know the difference, savages.
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Dec 24, 2018 16:33
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couldcareless posted:Buy a cheap chunk of eye of round, cook that thing to well done and just stick it next to the delicious tenderloin and tell them you chopped off a portion and made it well done for them. I bet they wouldn't know the difference, savages. This, except actually do it that way. If there are ever big differences in done-ness for guests I will either cook it right and they can eat something else, or get a separate cut to butcher. Depends on how much I like the guest.
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Dec 24, 2018 16:40
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couldcareless posted:Buy a cheap chunk of eye of round, cook that thing to well done and just stick it next to the delicious tenderloin and tell them you chopped off a portion and made it well done for them. I bet they wouldn't know the difference, savages. You could probably SV the eye of round the night before, like 8 or 12 hours to break it down a bit and then roast the gently caress out of it right before serving.
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Dec 25, 2018 03:42
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couldcareless posted:Buy a cheap chunk of eye of round, cook that thing to well done and just stick it next to the delicious tenderloin and tell them you chopped off a portion and made it well done for them. I bet they wouldn't know the difference, savages. This will also have the side effect of making a fairly decent eye of round.
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Dec 25, 2018 03:53
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I got souls vide for Xmas how do I use this
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Dec 25, 2018 18:41
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barkbell posted:I got souls vide for Xmas how do I use this slowly
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Dec 25, 2018 18:54
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Totally Reasonable posted:slowly soulfully
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Dec 25, 2018 21:59
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barkbell posted:I got souls vide for Xmas how do I use this get a clear container and enjoy your new meatquarium
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Dec 25, 2018 22:04
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barkbell posted:I got souls vide for Xmas how do I use this Put it in the tub and have a nice heated bath.
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Dec 26, 2018 00:17
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barkbell posted:I got souls vide for Xmas how do I use this The Something Awful Forums > Discussion > Goons With Sporks > This is the dark sous of cooking
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Dec 26, 2018 04:07
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Argue posted:The Something Awful Forums > Discussion > Goons With Sporks > This is the dark sous of cooking “You Vide...” In other news my Christmas dinner of 6 SV Maine Lobster tails, honey balsamic Brussels sprouts and a mixed green salad was a hit. (As was my brunch today of lobster eggs Benedict.) (I also made Hollandaise for the firs time. Woot!) 5 lobsters were perfect, 1 lobster literally disintegrated to the touch. I wonder if they have the same issue as shrimp do with the chemicals that release from the head, etc.
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Dec 26, 2018 05:20
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Finished product: 
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Dec 26, 2018 06:11
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That looks very nice, but the brown rim is slightly thicker than I'm used to. Is that from the pre-sear? I have never done one.
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Dec 26, 2018 10:35
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Nah, I didn’t pre-sear. Probably just didn’t have a hot enough cast iron when I did the post-sear.
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Dec 26, 2018 14:53
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Anyone have reccomendations for cuts of meat that do particularly well with ~8-10hr cooking times? I'd love to have a few cuts in my back pocket to toss into the bath before work and have a nice steak ready to roll when I get home from work. Obviously I can find stuff and tweak to get close; but if there's something that's perfect in that window that'd be ideal.
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Dec 26, 2018 14:53
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I did a smithfield ham sous vide for xmas. This is a salt cured and smoked country ham, which is traditionally soaked in water 12+ hours then baked or boiled to an internal temp of 160*. To mix it up, and absent any kind of trip report from anyone else, I cooked it sous-vide in a 160 degree bath until the center by the bone just got to temp, overnight, then finished it in the oven. I'd debated trying a lower temp for longer but decided against it, given that I was already in uncharted territory and didn't want to end up with a weird texture, and this was a good move I think. The result, at 160, is a ham that has the look, texture, and juiciness of a normal ham, not crumbly but almost falling apart along the fat seams, with all the flavor of a smithfield ham (I did a 24 hour soak as well, over the recommended 12-18 hours, so it's not too overwhelmingly salty). Everyone agreed it was the next level of country ham, in a Virginia family with strong redneck roots that knows its country ham.  *I don't know why. They're produced similarly to expensive european cured hams, but everyone says they have to be (soaked and) cooked to 160 internal, and nobody on the internet will even discuss why this is, or take a stab at slicing it raw to see how it turns out, even in articles comparing it directly to other cured hams. I have a hunch that this is just the FDA ruining everything like they do with eggnog and cookie dough. poverty goat fucked around with this message at 18:53 on Dec 26, 2018 |
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Dec 26, 2018 15:52
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Walked posted:Anyone have reccomendations for cuts of meat that do particularly well with ~8-10hr cooking times? I'd love to have a few cuts in my back pocket to toss into the bath before work and have a nice steak ready to roll when I get home from work. I did a London broil top round for 12 hours and it turned out fine, just stick with a cheap lean cut - I wouldn't risk wasting a good marbled cut on a cook that long
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Dec 26, 2018 17:11
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I sous vizzled a regular boring costco ham at 145 and then made my own glaze (balsamic, brown sugar, Curiosity Cola) and it was fan-freaking-tastic. No pictures as it was halfway devoured before I thought about it.
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Dec 26, 2018 17:27
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I did 10 pounds of brisket for 36 hours at 155 and then finished it off for 3 hours in the smoker at ~250. I started doing brisket like that earlier this year and I'm having a hard time going back to a smoker-only approach.
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Dec 26, 2018 17:36
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Relentless posted:I sous vizzled a regular boring costco ham at 145 and then made my own glaze (balsamic, brown sugar, Curiosity Cola) and it was fan-freaking-tastic. I went 140 for 3hrs on ours, not a fan of balsamic, so I just went with brown sugar, pineapple juice, and honey with some cinnamon that I kept brushing on every 20 min when finishing in the oven at 500.
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Dec 26, 2018 18:57
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ada shatan posted:I did 10 pounds of brisket for 36 hours at 155 and then finished it off for 3 hours in the smoker at ~250. I started doing brisket like that earlier this year and I'm having a hard time going back to a smoker-only approach. I need to get down on one of these already. Do you find the time in the smoker allows for some good bark and flavor? Do you reapply rub in between the sous vide and smoker step, or just pat dry and toss it in?
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Dec 26, 2018 19:00
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qutius posted:I need to get down on one of these already. Do you find the time in the smoker allows for some good bark and flavor? Do you reapply rub in between the sous vide and smoker step, or just pat dry and toss it in? The bark was pretty good, although as expected not quite as great as doing a full smoke. The flavor was spot on though, and I even managed to get a smoke ring on it to add to the aesthetic. When I pulled the brisket from the bath I patted it down and reapplied the rub. With the timing of things I also ended up letting it rest in the fridge for a couple of hours, which had no negative effects to speak of.
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Dec 26, 2018 19:10
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Wife wanted Duck Breast for Christmas dinner. Lucky us, the grocery only had whole ducks. Que me parting out the ducks on Christmas. Luckily I got a Joule for Christmas and had a brilliant plan. Cooked the Duck Breasts as originally intended on Christmas and bagged the quarters with some salt and fresh rosemary and tossed them in a 149F puddle overnight. Plastic Wrap over the pot to reduce/eliminate evaporation worked absolutely perfectly. Pulled them and seared in a screaming hot cast iron (I should have used the broiler to get better crispy skin I think) for lunch today. Got excited to dig in so no money shot but long story short, the Wife asked me to make a list of other stuff I wanted to try.  Thanks for the primer and confidence to just give it a shot without any real prep. Speaking of prep, where do y'all think the best places to find ideas for what works especially well with sous vide?
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Dec 26, 2018 19:13
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Zaepho posted:Speaking of prep, where do y'all think the best places to find ideas for what works especially well with sous vide? Serious Eats has a lot of fantastic recipes, but just for random inspiration, I recommend reading through Lifehacker's Will It Sous Vide articles. It covers very serious meat prep all the way to "I am snowed in and throwing random crap from my freezer into the puddler". It makes an overcomplicated but fantastic hot pocket that doesn't burn the roof of your mouth. https://lifehacker.com/c/will-it-sous-vide
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Dec 26, 2018 19:41
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Lawnie posted:I have some well-done wanters in the house otherwise I’d do the whole thing SV. Ask them politely, yet firmly, to leave.
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Dec 26, 2018 22:55
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Wife is happy with her new Joule. - Named it Dr Sous - Made 5-hour pork chops with garlic and rosemary Really happy how it came out, but will have to be quicker with the splatter screen when I drop the meat into the cast iron.
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Dec 28, 2018 03:46
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We received a Wancle Sous Vide for Christmas. Perfect gift idea but it seems to be a Chinese knockoff. It’s $89 on amazon and it appears a decent version of the Anova is the same price. Would it be a good idea to exchange it for the Anova? I’ve heard they are better about replacement parts and warranty and since it’s the same price... anybody have any experience with the Wancle, is it good enough?
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Dec 29, 2018 01:13
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i gotta say, saying "wancle" aloud makes me think of some foot-themed sex toy
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Dec 29, 2018 02:09
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Enderzero posted:We received a Wancle Sous Vide for Christmas. Perfect gift idea but it seems to be a Chinese knockoff. It’s $89 on amazon and it appears a decent version of the Anova is the same price. Would it be a good idea to exchange it for the Anova? I’ve heard they are better about replacement parts and warranty and since it’s the same price... anybody have any experience with the Wancle, is it good enough? I really find it funny that a few years ago there were basically 3 options, and one of them sucked. Now you have to wade through half a dozen knockoff brands before Anova comes up on Amazon. Also, return it, and get a more trusted one that doesn't require you to keep whatever a Wancle is in your house.
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Dec 29, 2018 02:41
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Amazon is generally going down the drain woththe large number of weird chinese "brands" they allow on their store. I tried searching milk frothers or whatever you call them and I neveer heard of or would trust 9 out of 10 search result brands with weird names... This has been an increasing problem with Amaton in general and I now buy my stuff local or elsewhere as a result.
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Dec 29, 2018 13:49
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It's almost like the entirety of consumer goods and internet shopping is a high speed race to the bottom.
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Dec 29, 2018 14:41
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