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Did a cheap eye of round roast for 30 hours at 131 degrees, turned out fantastic. Pink from edge to edge and melt in your mouth tender. Not a hint of gristle or sinew in that cut so it got turned into French dip sandwiches with a quick jus. A+ will cook regularly
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Jan 4, 2016 21:19
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I can't get over how amazing sous vide chicken breasts are. Did a couple to 140 with a little coconut milk last night and had them sliced thin on top of some red curry and rice. Made the rest of the chicken into pho stock in the pressure cooker today per Kenji's recipe and will have the leftover breast sliced on top of that. Never thought id get excited for chicken breast outside of making them into crispy chicken burgs.esperantinc posted:I did this and had similar results. A++ would puddle again. Nice, I'm getting a beef dip craving again now.
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Jan 18, 2016 00:28
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The Pell posted:Im looking for a crappy slab of meat that can be made to taste good when puddled. Round worked great for me as I mentioned a few pages back. 130 for 30 hours, tender and pink from edge to edge and very beefy.
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Feb 1, 2016 20:20
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Cultural Imperial posted:Oh my loving god. Sous vide cod is the loving best. Recipe please, I'm getting sick of fish and chips and I've got a bunch of wild pacific cod sealed up in the freezer.
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Feb 3, 2016 04:55
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Yeah I've been wanting to try the MC hollandaise and some nice cod with maybe a little fresh tarragon sounds like a good way to try it.
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Feb 3, 2016 08:07
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Potato Salad posted:Scallops are sear-flip-sear-done. this and buying the freshest untreated scallops and you can't really gently caress them up
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Feb 12, 2016 22:29
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put it in the microwave for a couple minutes
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Mar 25, 2016 20:51
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did up some nice local boerwor and farmer sausages bagged with salted beer last night a la serious eats. quick brown in a nonstick then served in warm buns with mustard, sauerkraut and onions. A+ very juicy and tender, would eat again
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Jul 1, 2016 17:06
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namaste faggots posted:What's salted beer taste like? Sounds cool. haha its just beer(i used pilsener) with a couple of teaspoons of salt in the bag with it. supposedly keeps the sausages juicier than plain beer 
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Jul 1, 2016 19:11
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trap sprung!
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Jul 1, 2016 22:59
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Ciaphas posted:That's what I mean, yeah, just compared to two or three minutes over a nonstick sous vide chicken breasts sliced thin with a little lime juice and salt on top of pressure cooker pho ga has to be one of the fastest, tastiest low effort meals out there, I'm totally addicted
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Jul 11, 2016 01:31
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. they were great eggs, though.
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Dem Bones posted:What recipe do you follow for this? Searching turned up this Serious Eats pressure cooker pho ga recipe, but that uses chicken drumsticks in the pressure cooker which are what's then also used as the chicken in the dish. It seems like leaving the chicken out of the pressure cooker would cut down on the flavor in the broth, and adding more sous vide chicken to the pressure-cooked chicken would be redundant… I use that recipe and just use chicken backs/wingtips/random parts instead of drumsticks for the broth then put thin sliced sv chicken breast on top. Or you could use drumsticks and save the shredded meat for something else. But the sv breasts are light years ahead of the pressure cooked drumstick meat he uses for the protein in that recipe.
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Jul 12, 2016 00:19
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Made some of the serious eats sous vide corned beef with a 3lb flat brisket I got at a local butcher. 1 week dry brine with spices, salt and Prague powder in a bag in the fridge then I strayed from the recipe and sous vided it for 48 hours at 60 Celsius. Rested in the fridge for a couple of days then steamed and sliced thin for Reubens with some homemade sauerkraut. Very tender, amazing flavor pretty similar to the smoked meat I usually enjoy, maybe a touch saltier. A+ will make again, maybe smoke with a spice rub for pastrami next time.
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Jul 28, 2016 01:27
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Symetrique posted:I just finished mine too! I didnt stray from the recipe, but I'm happy with the way it turned out. I'll probably try your temp and time on the next one though. Yeah I normally never mess with a recipe the first time but I read enough reviews from people who got better results from low and slow that I didn't mind this time Chemmy posted:I posted a big sous vide pastrami writeup in the charcuterie thread if anybody's interested. That looks great although it seems strange to smoke it before bagging and cooking large hands fucked around with this message at 13:36 on Jul 28, 2016 |
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Jul 28, 2016 13:32
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Made kenjis sv chuck with the fattiest boneless crossrib potroast I could find. 36 hours in the bag with salt, pink salt, liquid smoke and pepper, a week in the fridge then just over an hour in the oven to finish (it was only a 2lb roast). I was a little worried that it would be dry after I saw the amount of liquid and gelatin that came out of the bag but it was tender and delicious with a great bark. After people's comments that it came out salty I rinsed it off after I took it out of the bag and just rubbed it down with black pepper. It was pink all the way through from the tiny bit of curing salt. Served it on white sourdough with pickles and a homemade mustard based BBQ sauce, very good, will make again.
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Aug 27, 2016 00:24
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I find vac pack meats, even sliced salami and such, often have a funky smell when you open them. I got a rack of lamb that smelled weird on unsealing but was fine after cooking.
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Sep 20, 2016 23:49
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after being disappointed with Kenji's corned beef recipe when prepared to that recipe(chewy and mouth burningly salty) i decided to do the second half like he did the brisket in his newer sv "bbq" brisket recipe. 24 hours in the bag at 155 then two in the oven at 300 gave a way better texture, juicy and flaky like good corned beef or smoked meat. still too salty for me even with a plain pepper rub before roasting but I'll definitely do it again and cut the brine salt by half.
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Dec 19, 2016 20:53
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Sir Kodiak posted:I'm planning to make Kenji's sous-vide all-belly porchetta for Christmas dinner (this recipe). I've done a baby version of it before with just a slice of pork belly, and that was great excepting some holding-itself-together problems that came from it not being a full log, but I'm curious if anyone has any made this and has any advice. my only advice is to never, ever try a recipe for the first time when you're cooking for other people/an occasion
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Dec 21, 2016 01:58
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Subjunctive posted:OK, I'm gonna go for it. Am I likely to risk any weird flavour shifts if I leave it rolled in the fridge for a couple of days? yeah, I was being a little flippant saying to never make something new for guests. if you're comfortable sous videing and roasting you should be fine. i guess the key is to listen to people who've tried the recipe so you don't get a kenji salt-surprise or something similar.
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Dec 28, 2016 17:18
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Glottis posted:Anyone followed this brisket recipe? http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html I haven't tried that particular one but i would heed the standard Kenji warning and try it with half the salt the first time. His SV corned beef was almost inedibly salty when i made it to the recipe.
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Jan 13, 2017 19:26
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found some nice strips at Costco on the weekend 132 for an hour then into the cast iron  had it with steamed veggies, rice and some homemade sesame steak sauce
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May 2, 2017 03:54
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Randyslawterhouse posted:Gross, soggy buns and hot lettuce. the buns get their own bags and you dunk the lettuce in liquid nitrogen before serving, dumbass
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May 25, 2017 20:23
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Submarine Sandpaper posted:I like sv burgers deep fried. I'm gonna make the modernist cuisine burg one of these days just for the hell of it
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May 25, 2017 23:57
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lmao
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Jun 9, 2017 20:38
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found some really nicely marbled boneless short ribs at Costco, just put them in at 144 to sit for 48 hours. will report back...
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Jun 12, 2017 04:40
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Hopper posted:80 C water for 3 minutes in a cup? Why do you want to sous vide a tea? haha look at this chump who doesn't know how to make the best tea
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Jun 12, 2017 23:17
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Knifegrab posted:I thought garlic could like be sold in stores for a really long time because they perserve so well naturally? botulism grows in anaerobic environments, so it's not a concern until you put garlic in oil or mayonnaise etc. for long enough for spore growth e: or stick it in a vacuum bag for extended lengths of time i guess
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Jun 30, 2017 18:51
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Epiphyte posted:Is tilapia improved at all by sous vide? MY GIRLFRIEND wants to start eating more seafood but has this inexplicable attachment to the damp sponge flavor of tilapia. tell your girlfriend that most tilapia is raised in literal garbage ponds full of human poo poo in southeast asia
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Jul 11, 2017 19:46
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pickled an eye of round for 8 days, then cooked at 132 for 24 hours then rolled in pepper and coriander for a sort of lean pastrami. super juicy and melts in your mouth. time for reubens
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Jul 26, 2017 02:13
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the yeti posted:Am I right in thinking you wouldn't want to sv it with the pepper and coriander because the pepper especially can get mighty weird on longer cooks? i figured it would get soggy and wash off with the bag juices honestly. if i had a smoker i would have rolled it in spices then smoked it as a final step i think
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Jul 26, 2017 02:32
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Mikey Purp posted:Doesn't David Chang actually crack the eggs into baggies and then sous vide those? Could have sworn I saw him or someone else do that, and while I haven't tried it, it does seem like a good way to address the problem I always have with SV poached eggs where the white never sets enough. That way you can just pull the solid poached egg out and leave the snotty white in the bag and you don't have to worry about accidentally popping your yoke when cracking and peeling the egg before serving. i think I've seen ferran adria tie up an egg in a baggie of plastic wrap and sous vide it that way after adding shaved truffle to the egg white
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Jul 27, 2017 18:30
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Jan posted:Speaking of chuck roast, my grocery had this cheap "cross rib roast" steak, so I figured I'd not turn down a $5 chunk of beef meat. i made some into a massaman curry in the pressure cooker, it was very tender after 30 minutes. it's lean and very beefy so probably either cook it rare and slice thin across the grain or just use it for a stew or curry and cook the poo poo out of it at high heat. large hands fucked around with this message at 21:14 on Aug 22, 2017 |
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Aug 22, 2017 20:51
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Phanatic posted:I have never gotten that to work. It emulsifies, but it doesn't thicken at all. Maybe my butter's not hot enough. it has to be hot right out of the pan, it's failed for me in the past when I've waited for it to cool a bit
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Aug 25, 2017 04:25
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Delicious Baked Bean Tacos will change the way you think about Mexican food! Sponsored by Bush's Baked Beans
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Aug 29, 2017 18:20
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Knifegrab posted:Anyone got recommendations other than short ribs? THey are also pricey here... eye of round roast at 132 for 24 hours, slice thin for roast beef sandwiches/beef dip
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Sep 11, 2017 01:19
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my new favorite weeknight fast dinner is 149 degree chicken breast sliced over pho. couple of instant pho cubes in chicken stock with a little hoisin and Sriracha, banh pho and spring onions/cilantro/Thai basil/bean sprouts. lime juice and sea salt on the sliced chicken. no need to sear the chicken. so good i don't mind making the soup from scratch on weekends but the payoff/time doing it this way is awesome. 
large hands fucked around with this message at 22:44 on Sep 12, 2017 |
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Sep 12, 2017 22:34
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namaste faggots posted:God what is with you loving white people and chicken breast I'm basically enjoying them for the first time in my life since I got into SV. I use thighs for most other things but the breasts slice nice and thin and are perfect on top of a bowl of noodles.
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Sep 13, 2017 13:44
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I live in Western canada and have never heard of a cottage roll but google tells me you can brine a rolled boneless pork shoulder in:quote:1 gallon of water for a week. Sounds like pork pastrami and I think I have to try it.
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Oct 26, 2017 04:41
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Feenix posted:YEah that was the recipe I followed, to the "T" and no mention of a bath. Just to drain and peel under cold water. In fact I even put them in a bowl of cold water... I didn't sous vide them but I just did kenjis six minute ramen eggs the other night and they worked fine
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Dec 13, 2017 00:54
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ulmont posted:Instant pot is the only way to fly but I'd second steam as the next best. What's your instant pot ramen egg technique?
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Dec 13, 2017 01:33
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