Sous Vide Recipes and Shit

[Kringelbert Fishtybuns 945]

My wife bought some short ribs on sale and I’m going to try the 72 hour ones.  Anybody got a recipe rec?

I have done this recently and received good reviews from the peanut gallery.

Salted Carmel Creme Brûlée

 

 

[Jimbaround 986]

This thread interests me.  I pretty exclusively do steaks in mine and I need tsome branch and out dammit.

[HookEm 2484]

I made some prime strip steak the other day on mine and had a good bit left over.  Ate it cold for lunch today and it was tremendous.

[HouTex 1911]

I love my sous vide.  But I gave up on chicken.  50-50 that it comes out rubbery.  

Edited March 27, 2018 by HouTex

[Coyote 269]

7 hours ago, Jimbaround said:

This thread interests me.  I pretty exclusively do steaks in mine and I need tsome branch and out dammit.

What temp are you cooking at and for how long?

[Jack Straw 2954]

7 hours ago, Jimbaround said:

This thread interests me.  I pretty exclusively do steaks in mine and I need tsome branch and out dammit.

same here, i've only done steaks with mine and would like to branch out.  i've only found a handful of recipes in my brief online searches that really interest me (although the 72 hour short ribs interests me a lot)

[chesthair 231]

got an anova the other day....do i need the sue vee containers with the lid?  or just use whatever containers i have around the house?

 

[Kringelbert Fishtybuns 945]

For steaks, I always do 130 for an hour or two.  I use this as a guide.

i actually think sous vide is better for leaner/less marbled cuts like pork/lamb chops.  The fuck up window is a lot smaller.

[Mojo Hand 4580]

I sous vide fish once a week.  Whatever white fish looks good at costco — usually halibut or cod.  Olive oil, salt, and dill for 30-40 min at 132.  Pretty good, super easy. 

And I'm getting a ton of use out of my vacuum sealer. 

Edited March 27, 2018 by Mojo Hand

[BabaYaga 15492]

How worthless is the Anova without a decent vacuum sealer?  

[LoneStarBiker 145]

2 minutes ago, BabaYaga said:

How worthless is the Anova without a decent vacuum sealer?  

This. We hit Costco once a month, cut up the meat into family-size portions and season/package/vacuum seal them up and throw into freezer until ready to get our sous vide on. So easy and convenient. 

[BabaYaga 15492]

2 minutes ago, LoneStarBiker said:

This. We hit Costco once a month, cut up the meat into family-size portions and season/package/vacuum seal them up and throw into freezer until ready to get our sous vide on. So easy and convenient. 

As I've started butchering deer and hogs myself, and the SV technology is damn near perfect for lean game - I see my next two purchases!  

*been reverse-searing up to this point

[NoName 17003]

48 minutes ago, BabaYaga said:

How worthless is the Anova without a decent vacuum sealer?  

1) you can pick up a cheap refurb'd one for like $20 if you keep an eye out on slickdeals or set an alert

2) even without one you can do the Submersion technique (Anova link) that works pretty damn well in my experience. 

[BabaYaga 15492]

25 minutes ago, NoName said:

1) you can pick up a cheap refurb'd one for like $20 if you keep an eye out on slickdeals or set an alert

2) even without one you can do the Submersion technique (Anova link) that works pretty damn well in my experience. 

Now we're talking.  I've used those Ziploc Hand-pump vacuum sealed bags on deer steaks and they've worked pretty damn well.  That was my thought here.  Glad to see options.  

[Jimbaround 986]

3 hours ago, Coyote said:

What temp are you cooking at and for how long?

Depends on the cut. 
Tenderloin/filet - I usually don't bother because I find the come out a bit mushy.
Strip - 129 - 130 for an hour to 1.5 hours.  Sometimes I do lower heat and sear longer, but if I am cooking longer than an hour or so I am concerned about bacteria growth.
Ribeye - 132 for an hour to 1.5 hours, but I could go even longer.  It depends if I want a ribeye texture or a prime rib texture.

Sometimes I add herbs and seasoning to the vacuum bag, sometimes not.

I stopped doing chicken since it tends to come out rubbery more often than not.

[heinhorn 16]

What's the shagging approved sous vide cooker?  I need one.     

[NoName 17003]

1 hour ago, heinhorn said:

What's the shagging approved sous vide cooker?  I need one.     

Add a slickdeals alert for the Anova one, its easy to use and cheap when it goes on sale

 

 

[ohchaucer 1444]

I've got an Anova that I only have ever done steaks with but they are pretty dummy proof (good for me).  I just use gallon zip lock bags - salt/pepper steak put in bag w/ sprig of thyme and two pats of butter, then submerge into water until covered (which effectively vacuums the bag around the meat) and seal.  I use my Le Creuset dutch oven and for two steaks, it's just enough water/room.  My wife likes her steak much more well done, so I cook hers at 148 for an hour, then ice the water down to 133 or 135 and put mine in for an hour.  Then I pat dry and let sit for a half hour or so before searing.

Pretty damn good every time.

[NoName 17003]

10 minutes ago, NoName said:

Add a slickdeals alert for the Anova one, its easy to use and cheap when it goes on sale

 

 

Here is the wirecutter link to their reviews btw: https://thewirecutter.com/reviews/best-sous-vide-gear/

I want a joule, but it is just too expensive (got a great deal on my Anova a while back)

[bluto 4966]

For chicken, don't give up until you do thighs SV style. I've been blown away by it.

 

for salmon/fish I saw an interesting take on it where they skinned it then curled it up and tied it with string, looked a helluva lot better than my failed attempt  

 

and submersion sealing works perfectly fine for SV cooks. 

[Jimbaround 986]

I have a Sansaire.  Works fine and will consistently heat up to 6 gallons.

[NoName 17003]

14 minutes ago, Jimbaround said:

I have a Sansaire.  Works fine and will consistently heat up to 6 gallons.

not being an asshole, but what are you cooking that is requiring 6 gal of water?

[Mojo Hand 4580]

I have a Joule and it kicks ass.  Highly recommend. 

[Jimbaround 986]

36 minutes ago, NoName said:

not being an asshole, but what are you cooking that is requiring 6 gal of water?

Ha, it hasn't happened often, but I have had to do eight or ten steaks at once.

[NoName 17003]

10 minutes ago, Jimbaround said:

Ha, it hasn't happened often, but I have had to do eight or ten steaks at once.

ahh i was curious and was going to ask for the recipe for anything that was good enough that required you to make that much at once

[Scary Stranger 1718]

subscribed

[Jimbaround 986]

43 minutes ago, NoName said:

ahh i was curious and was going to ask for the recipe for anything that was good enough that required you to make that much at once

I have wanted to do a prime rib but I can't get a bag big enough.

[BottleRocket 659]

4/26/18

Anova Sous VIde 2nd gen w/ Bluetooth and Wi-Fi on Amazon Treasure Truck for $94.99  (today only while stock lasts)

[Anastasis 23664]

On 3/27/2018 at 7:08 AM, HouTex said:

I love my sous vide.  But I gave up on chicken.  50-50 that it comes out rubbery.  

hmm. chicken never turns out rubbery for me, what temp/time are you using. 

[Anastasis 23664]

On 3/27/2018 at 8:08 AM, Mojo Hand said:

I sous vide fish once a week.  Whatever white fish looks good at costco — usually halibut or cod.  Olive oil, salt, and dill for 30-40 min at 132.  Pretty good, super easy. 

And I'm getting a ton of use out of my vacuum sealer. 

I've done sea bass sous vide, but nothing else.  Do you sear first, or do you skip the sear all together.  When I did the sea bass I seared first to prevent the thing falling apart after the sous vide.  It turned out great. I am cooking fish for 12-15 people and was thinking about doing a sous vide blackened salmon, primarily because I think that I can do most of the prep beforehand and finish in the sous vide with some time flexibility. I am thinking season and sear first, than in the dunk. It won't be a crispy blackened, will turn out very moist, but should still have the flavors without having to cook 12 at a time. 

[HouTex 1911]

5 minutes ago, Anastasis said:

hmm. chicken never turns out rubbery for me, what temp/time are you using. 

160.  The chart I use says min temp of 146 and min time of 2.5 hours and max of 4-6 hours.  I do the min time.  It comes out fine probably more than half the time, but IMO it's not worth the risk of getting rubber chicken.

[Anastasis 23664]

Temp and time are too long. I am too lazy to keep a temp log, but I did chicken last week @145. Texture at that temp is nothing close to rubbery, and may actually be a little off putting because it is totally novel texture for chicken compared to traditional temps. It has a soft mouth feel that some may or may not like. At minimum step down to 150 and see if you like that. Use the guidance at: https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html  

[Mojo Hand 4580]

11 minutes ago, Anastasis said:

I've done sea bass sous vide, but nothing else.  Do you sear first, or do you skip the sear all together.  When I did the sea bass I seared first to prevent the thing falling apart after the sous vide.  It turned out great. I am cooking fish for 12-15 people and was thinking about doing a sous vide blackened salmon, primarily because I think that I can do most of the prep beforehand and finish in the sous vide with some time flexibility. I am thinking season and sear first, than in the dunk. It won't be a crispy blackened, will turn out very moist, but should still have the flavors without having to cook 12 at a time. 

That's a good idea, because it does fall apart.  I suppose you could do a partial sear before and after to try to keep some crispness. I never sear though because I'm lazy and Halibut and turbot are good without searing.   I do freeze overnight beforehand to negate the risk of parasites. 

[HouTex 1911]

7 minutes ago, Anastasis said:

Temp and time are too long. I am too lazy to keep a temp log, but I did chicken last week @145. Texture at that temp is nothing close to rubbery, and may actually be a little off putting because it is totally novel texture for chicken compared to traditional temps. It has a soft mouth feel that some may or may not like. At minimum step down to 150 and see if you like that. Use the guidance at: https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html  

The chart I use came with my Sous Vide Supreme machine.  That soft texture you describe may be what I call rubbery.  It's not a tough rubbery--it's very tender.  There's no resistance as you bite down.  It's sort of gelatinous.  My wife will take one bite and spit it out and she's the type that will never trust the sous vide for anything else.  Chicken is easy enough to cook on the grill.  I use the sous vide for steaks, fajitas, and ribs, and for reheating BBQ brisket.

[bluto 4966]

Lobster tails are my next up. Read where you need to remove the shells first but all the writeups say it's incredible. 

[RockyMountainHighHorn 912]

Has anyone done a tri tip? What temp and how long?

[Scary Stranger 1718]

On 4/28/2018 at 9:33 PM, bluto said:

Lobster tails are my next up. Read where you need to remove the shells first but all the writeups say it's incredible. 

link?  I tried them a few weeks ago and was disappointed.  Don't think I had the right temp/duration or something. 

[bluto 4966]

Biggest deal is getting the tail out of the shell in one piece, actually not hard at all... if frozen just put em in already boiling water for a minute then ice bath. From there it's easy peeling. 

Once free, sous vide at 130 for 40-60min with only a pad of butter in the bag

[Anastasis 23664]

Why do you have to take it out of the shell?

[bluto 4966]

¯\_(ツ)_/¯

just what the googles said, and it worked well

[PhillyD 1291]

22 hours ago, Anastasis said:

Why do you have to take it out of the shell?

I tried to leave one in the shell.  I never could get the bag to seal without bursting (I use a vacuum sealer).  I ended up removing the shell.

 

[irishtexan 11648]

On 4/26/2018 at 10:00 AM, Anastasis said:

Temp and time are too long. I am too lazy to keep a temp log, but I did chicken last week @145. Texture at that temp is nothing close to rubbery, and may actually be a little off putting because it is totally novel texture for chicken compared to traditional temps. It has a soft mouth feel that some may or may not like. At minimum step down to 150 and see if you like that. Use the guidance at: https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html  

So after you pull it do you finish it in an oven or on a grill to crisp the skin and get up to 160?

 

[Anastasis 23664]

46 minutes ago, PhillyD said:

I tried to leave one in the shell.  I never could get the bag to seal without bursting (I use a vacuum sealer).  I ended up removing the shell.

 

That makes sense.  Seems like you could pad it with some inert "padding". 

[Anastasis 23664]

22 minutes ago, irishtexan said:

So after you pull it do you finish it in an oven or on a grill to crisp the skin and get up to 160?

 

Sear in cast iron for the flavor introduced by that step. No need to get to 160, if you adhere to the right times and temps, you have basically pasteurized the chicken.  I use the sousvidedash app on phone as a double check on time/temps. 

[msudawg 371]

On 4/26/2018 at 9:52 AM, HouTex said:

160.  The chart I use says min temp of 146 and min time of 2.5 hours and max of 4-6 hours.  I do the min time.  It comes out fine probably more than half the time, but IMO it's not worth the risk of getting rubber chicken.

Temp is fine. But way too long. I only do it for an hour and never had a problem not hitting temps and texture is fine. Not frozen though. that about doubles the length. 

I need to expand also, we keep doing Chicken breasts, Grass fed NY Strips, and Salmon 

 

Edited May 14, 2018 by msudawg

[bluto 4966]

Pork chops are legit too

[Atxracer 798]

I've noticed on the chicken that the longer you do it, the worse it is. So, now we cook about an hour and a half at 144 and then sear and seems to be better.  

[NoName 17003]

19 hours ago, msudawg said:

Temp is fine. But way too long. I only do it for an hour and never had a problem not hitting temps and texture is fine. Not frozen though. that about doubles the length. 

I need to expand also, we keep doing Chicken breasts, Grass fed NY Strips, and Salmon 

 

never made Salmon in it, any recs?

[pepper brooks 580]

Anyone ever dry rub a brisket, throw in some smoke, vacuum seal and then sous vide?  Might be an interesting experiment. 

Edited May 15, 2018 by pepper brooks

[HouTex 1911]

never made Salmon in it, any recs?

I tried it and it comes out too soft. Some people may like it that way. I like my salmon quickly pan fried or grilled with different levels of doneness.