Sous veni, sous vide, sous vizzle

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

That's what they're saying to do, yes. Vizzle, then salt, then sear.

edit: pat dry between the vizzle and the salt. It's going to be very wet coming out of the vizzle

Steve Yun fucked around with this message at 09:38 on Dec 22, 2013

# ¿ Dec 22, 2013 07:47

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# ¿ Apr 25, 2024 23:59

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

mod sassinator posted:

How long do people think thick steaks should be cooked sous vide? These are thick prime grade ribeye steaks, about 1.5" thick and maybe 8-10oz each. I'm thinking of cooking at 130 F for about 2 hours. Any concerns?

2 hours is good. You could probably get away with 90 mins but another half hour of insurance can't hurt

# ¿ Dec 23, 2013 23:57

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Depends how much it costs to return?

But so far, nobody has anything but great praise for the Anova's performance here, and it gives you lots of flexibility with cooking vessels and counter space

Edit: also $40 less

Steve Yun fucked around with this message at 06:50 on Dec 29, 2013

# ¿ Dec 29, 2013 06:46

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Jeez, it's raining Anovas in here

Try pork chops or turkey? Never complain about dry, tough pork or turkey ever again. I made sous-vide turchetta for Christmas and Thanksgiving, and my family was amazed at how juicy the turkey was.

Or if you want to wait 2-3 days for something meatier, try the short rib thing

Steve Yun fucked around with this message at 03:12 on Jan 1, 2014

# ¿ Jan 1, 2014 03:09

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Split into two bags. Try half at 48 hours and the rest at 72

# ¿ Jan 2, 2014 03:15

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Zorak of Michigan posted:

mean juices

Assuming this means meat juices from your sous vide bag, I always get this problem too. Stick to just using the fond from the pan.

I know nothing of the science behind it so I'm pulling this out of my rear end, but I suspect that proteins in the liquid are solidifying and since they're in a liquid they'll get that steamed meat texture instead of the nice browned flavors that temps above 212�F can bring.

# ¿ Jan 2, 2014 21:47

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

After sous vide, you can take the bag and throw it in a container under a running faucet. Running cold water should get it down to 70-80�F in a few minutes, then throw the whole bag in the fridge and don't open until you need it. Since it's pasteurized and in a closed bag it should stay good a lot longer.

Even if you open up the bag you should get a week out of it.

# ¿ Jan 6, 2014 20:46

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

What's your rut consisted of?

# ¿ Jan 8, 2014 18:43

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Duck? Turchetta? Porchetta? Custardy desserts? Fish? Lobster? Scallops? Shrimp?

Serious Eats' sous vide recipe list, if it gives you any ideas:
http://www.seriouseats.com/search?term=sous+vide&site=recipes

Sous Vide Supreme's recipes:
http://blog.sousvidesupreme.com/category/featured-sous-vide-recipes/

Polyscience's recipes:
https://www.cuisinetechnology.com/blog/sous-vide-recipes/

I'm going to sous vide some baby back ribs for 48 hours and finish them with a phony smoke job, and then smoke some more ribs traditionally just as a comparison

Steve Yun fucked around with this message at 01:08 on Jan 9, 2014

# ¿ Jan 9, 2014 01:02

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Fuzzy Pipe Wrench posted:

Anyone have any experience/recipes for a good pork ballotine/galantine using a puddle machine? I've recently come into possession of a large quantity of 80% lean ground pork and the idea of meatloaf/balls/porkburgers seems boring and less interesting than making puddled force meat.

I think you can take any existing meatroll recipe and instead of throwing it in the oven you just throw it in water.

Are you wrapping the ground pork in more pork?

# ¿ Jan 9, 2014 17:50

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

YEAH DOG posted:

I think I want to do this: http://www.seriouseats.com/recipes/2013/10/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe.html?ref=search

In the comments, Kenji says skin on, but it doesn't say in the recipe whether the skin is removed before puddling. I've had some weird experiences with belly skin and puddling, so: skin on or off?

I would assume the recipe intends for the skins to stay on. The recipe says to cook at 170�F which is relatively high. Try it and if you still don't like it then remove them before serving I guess?

# ¿ Jan 9, 2014 18:00

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

geetee posted:

I have a super market corned beef. Do I want to sous vide it? Internet shows mixed opinions.

http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html?ref=search

Kenji makes a very convincing and thorough case for sous vide in this case, with lots of photos and examples (skip down to the Cooking section)

# ¿ Jan 10, 2014 18:43

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Nope, but the reviews are nice enough that I'll add it to the op sometime

# ¿ Jan 16, 2014 11:03

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

I have a baby back rack in the freezer I'm contemplating trying out different ways, maybe I'll do that next week

Steve Yun fucked around with this message at 01:22 on Jan 18, 2014

# ¿ Jan 18, 2014 01:11

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Largest crock pot I've seen is 7 quarts

If you want to go bigger and still use a PID, you can get a bucket water heater
http://www.amazon.com/Allied-Precision-Premier-742G-Bucket/dp/B000BDB4UG/ref=sr_1_1?ie=UTF8&qid=1390810054&sr=8-1&keywords=bucket+heater

# ¿ Jan 27, 2014 09:06

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

dotster posted:

I have done it both way with steaks and don't really notice much difference. If I want butter I sear with clarified butter and EVOO after. I have seen warnings not to do butter or any dairy products for long cooks so you don't poison yourself.

I think that had to do with open-air butter like some restaurants do? If they're in a bag that means they'll be pasteurized over the course of a couple hours and no live critters will be allowed to get in.

Dairy pasteurizes pretty well, that's why almost all the milk you'll ever eat is pasteurized

Steve Yun fucked around with this message at 19:15 on Jan 28, 2014

# ¿ Jan 28, 2014 19:13

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

So is it like it will eventually wither away like that Nazi in Indiana Jones and the Last Crusade?

# ¿ Jan 28, 2014 20:02

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Here's what SubG had to say previously:

Genewiz posted:

Thomas Keller used to do the bagged method but apparently switched to the bath method after some issues with New York's health inspectors.

SubG posted:

I don't know the details, but I can't imagine it being an issue. Butter will pasteurise just as readily in a bag as in a pot. Are you sure the issue wasn't the result of using butter as the sous vide medium? This is something a lot of people do---instead of sealing the stuff to be cooked in a bag and filling the reservoir with water, filling the reservoir with some other liquid (e.g. butter) and cooking the food directly in that. I could see a couple of issues there that a health inspector might object to---the IC itself not being rated as food safe, or the container not being rated for temperature (and so potentially leaching BPA or whatever, which is something you'd have to worry about if you were cooking `directly' in a cambro).

Like I said before, I'd probably just do lobster `conventionally' because I don't see much of an advantage to doing 'em in the puddle machine (as opposed to some other shellfish which are a lot easier to get just so sous vide), but I don't think there are any problems with doing it sous vide.

# ¿ Jan 28, 2014 20:58

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Got a link? All I can find is this: http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html and it has to do with taste, not food safety

At any rate I think this is worth looking into more carefully for safety's sake.

Steve Yun fucked around with this message at 21:12 on Jan 28, 2014

# ¿ Jan 28, 2014 21:08

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Sirloin doesn't contain much connective tissue, which means it doesn't benefit from long cook times. It's done after an hour or two.

# ¿ Jan 29, 2014 16:53

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

What kind of sous vide do you have

edit: VVV yeah, I'm wondering if the thermometer is off

Steve Yun fucked around with this message at 03:42 on Feb 8, 2014

# ¿ Feb 8, 2014 03:32

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Do some more tests, see if it can heat up water reliably. Maybe you got a lemon?

# ¿ Feb 8, 2014 03:43

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

You should probably not do any steaks more than a couple hours. The temp would have been fine, but over the course of 24 hours the muscle proteins kept tightening and squeezed all the moisture out, creating the paradoxically dry texture.

Extra-long cook times should only be for things like oxtail or shortribs

# ¿ Feb 11, 2014 01:22

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Phiberoptik posted:

e: Douglas Baldwin,

I guess try again at 131�F in that case?

# ¿ Feb 12, 2014 01:24

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Option #2: If you have time, put it in a container in the fridge and the fat will solidify at the top, making it easy to scoop off

# ¿ Feb 17, 2014 05:22

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Falcon2001 posted:

. She's a protein specialist and grows bacteria for a living, so I guess I'm just going to dig into the science of it and just prove it's safe that way.

Do you or she have access to bacteria testing equipment?

# ¿ Feb 22, 2014 04:29

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Just use a stove if you need it any warmer

# ¿ Feb 24, 2014 22:07

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

http://modernistcuisine.com/recipes/72-hour-braised-short-ribs/

# ¿ Feb 25, 2014 02:01

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Probably a Cambro or anything else that can be confirmed food safe.

edit: VVV oh yeah, a beer cooler is good too

Steve Yun fucked around with this message at 00:44 on Mar 6, 2014

# ¿ Mar 6, 2014 00:32

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

ScienceAndMusic posted:

So I was listening to the Giant Bombcast and they mentioned Sous-vide, and well, it seems pretty awesome. Is there a general consensus on which immersion circulator is best? I read the OP and its between the Anova and the sansaire for me...

Ignoring the Nomiku because of its $300 price tag, between the Anova and Sansaire it's kind of a wash.

http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html

Depends on whether you want an LCD screen or a rotating control, or whether you like screw-on or clip-on.

# ¿ Mar 7, 2014 23:03

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

I pat with paper towels, and if it's still wet i'll use more paper towels

# ¿ Mar 12, 2014 18:31

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

We've been trying to figure that out a few pages ago, actually. AFAICT it should be safe in a closed container, so I'm really curious what they're basing that on.

Edit:
I've emailed them to ask

Steve Yun fucked around with this message at 14:38 on Mar 13, 2014

# ¿ Mar 13, 2014 14:26

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

It's 4 ingredients that are slapped together, no mixing involved. It's practically a sandwich in how it's almost begging to be customized

# ¿ Mar 23, 2014 07:34

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Sous vide butter mystery solved

Looks like butter's back on the menu, boys!

Steve Yun fucked around with this message at 00:10 on Mar 26, 2014

# ¿ Mar 26, 2014 00:00

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

No Wave posted:

Out of curiosity - what's the point of putting butter in the bag? Seems like it would make the sear awkward.

Mainly for seafood, but people sear plenty of steaks in butter, no?

Steve Yun fucked around with this message at 01:46 on Mar 26, 2014

# ¿ Mar 26, 2014 01:40

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

No Wave posted:

No... clarified maybe, but you're going to towel the meat so it won't be used to sear

(I was asking 'cause you were talking about 3 hour cooks that don't apply to seafood)

You're right that plopping a pat of butter in with the meat is one of those things people do with SV, but it makes sense more often than not for red meat to avoid it unless you're going for something so tender that it's unsearable

Back about 20 pages or so someone asked if it was okay to sous vide in butter because they'd read on Polyscience's website that it was dangerous if cooking more than 4 hours. I emailed them to ask about it, but come to think of it I don't know if anyone was planning to cook for four hours with butter in the first place, I think they were just asking out of curiosity

# ¿ Mar 26, 2014 07:20

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

No Wave posted:

I think one of the total oddities of food as long as I can remember is that I can walk into a grocery store and find fifty varieties of vegetable, milk, and fakey fats and zero animal fats. So bizarre. When did it not become immediately obvious to cook beef in beef fat and chicken in chicken fat?

Mexican groceries! Mine has enough massive bricks of lard and tallow that you could make a small fort

# ¿ Mar 26, 2014 22:57

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

https://www.youtube.com/watch?v=hf_XpLOYfog

# ¿ Mar 28, 2014 20:07

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

It looks like you're eating off a satin blanket.

# ¿ Apr 14, 2014 18:54

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# ¿ Apr 25, 2024 23:59

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

From what I gather on Amazon reviews, it seems like they work fine until they don't, which might be after a few weeks or a few months, I dunno. They seem to lose their ability to hold a vacuum, and you never know when failure might strike.

You could use ziploc bags instead but same problem, after several uses the ziploc is going to get worn and fail.

# ¿ Apr 17, 2014 23:21

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