Sous Vide Recipes and Shit

[Chewbacca 7787]

Did sous vide halibut last night and it was a smashing success with everyone in the family.  put 2 fillets in with salt, pepper, lemon zest and butter and cooked at 126* for 45 min.  Squeezed some lemon juice over it while plating.  Came out fantastic, although I might go closer to 130* next time.  Even my 2 boys just scarfed it down.  Wife and both boys said it was their favorite preparation of halibut we have ever done.  Going to have to try salmon next.  I've got a lot of fish to eat.

[Anastasis 23491]

On 8/9/2018 at 12:11 PM, Chewbacca said:

Did sous vide halibut last night and it was a smashing success with everyone in the family.  put 2 fillets in with salt, pepper, lemon zest and butter and cooked at 126* for 45 min.  Squeezed some lemon juice over it while plating.  Came out fantastic, although I might go closer to 130* next time.  Even my 2 boys just scarfed it down.  Wife and both boys said it was their favorite preparation of halibut we have ever done.  Going to have to try salmon next.  I've got a lot of fish to eat.

Took your tip and ran the exact same recipe.  Went over EXTREMELY well.

 

 

[kevwun 15928]

I need to reheat 2 briskets in a couple of weeks that I made yesterday.  I have an anova sous vide, but the tub I have is not big enough for 1 brisket let alone 2.  Is there a container I can buy that will hold 2 briskets and that my anova can keep at 165?

[Chewbacca 7787]

4 hours ago, kevwun said:

I need to reheat 2 briskets in a couple of weeks that I made yesterday.  I have an anova sous vide, but the tub I have is not big enough for 1 brisket let alone 2.  Is there a container I can buy that will hold 2 briskets and that my anova can keep at 165?

Lots of people cut holes in the top of coolers to use them as sous vide cookers. 

[kevwun 15928]

I was wondering if that would work.  I don't want to cut a hole in the lid of my 48 quart, but the anova does fit on the lip of it and the insulation should help it keep the water hot enough.

[Chewbacca 7787]

I would think that would work. I'd fill it with hot water, though.

[Anastasis 23491]

Doing some experimenting today.  Working to replicate the egg toast at Apis. Its basically a deconstructed parisa.  The foundation is an egg toast, on top of which goes a little football of a simple steak tartar topped with a thin slice of cheddar and a thin slice of jalapeno.  It is perfect.  But first I need to get the egg toast foundation down.

Separated some eggs, dropped the yolks into a water bath at 148.  Once yolks were done, spread two on a piece of toast (I toasted dry on low with bagel setting in toaster first) and salted it. Then finished with a quick pan toasting in butter to soak up some butter goodness.  Spread the other on a parmesan crisp. Think I nailed it.  Might drop the temp 1 or two degrees.  This is a mighty fine as a snack or a breakfast accompaniment by itself but drop some tartare on top and it will be on point.

 

  

Edited August 25, 2018 by Anastasis

[Chewbacca 7787]

Didn't get any pics, but I did pork chops last night and they were the best damn pork chops I've ever eaten.  Just amazingly tender and moist.  1 hour at 140* and then sear them off in cast iron.  I don't think I'll ever want to cook them any other way.

[C-Man 27285]

On 9/10/2018 at 10:52 AM, Chewbacca said:

Didn't get any pics, but I did pork chops last night and they were the best damn pork chops I've ever eaten.  Just amazingly tender and moist.  1 hour at 140* and then sear them off in cast iron.  I don't think I'll ever want to cook them any other way.

Yeah, pork chops remain the best thing I've done in the sous vide.

[C-Man 27285]

On 8/25/2018 at 2:51 PM, Anastasis said:

Doing some experimenting today.  Working to replicate the egg toast at Apis. Its basically a deconstructed parisa.  The foundation is an egg toast, on top of which goes a little football of a simple steak tartar topped with a thin slice of cheddar and a thin slice of jalapeno.  It is perfect.  But first I need to get the egg toast foundation down.

Separated some eggs, dropped the yolks into a water bath at 148.  Once yolks were done, spread two on a piece of toast (I toasted dry on low with bagel setting in toaster first) and salted it. Then finished with a quick pan toasting in butter to soak up some butter goodness.  Spread the other on a parmesan crisp. Think I nailed it.  Might drop the temp 1 or two degrees.  This is a mighty fine as a snack or a breakfast accompaniment by itself but drop some tartare on top and it will be on point.

 

  

How long at 148 for the eggs?

[Anastasis 23491]

I think they ran for an hour give or take.  They were a little firm, which is why I said I might drop the temp maybe a degree or two, but as you see, they still spread relatively well. 

[C-Man 27285]

1 hour ago, Anastasis said:

I think they ran for an hour give or take.  They were a little firm, which is why I said I might drop the temp maybe a degree or two, but as you see, they still spread relatively well. 

After reading this, I went and looked in the Anova app and there's a section for eggs -- hard-boiled, soft-boiled and poached. Says 145 degrees for 45 minutes for soft-boiled and poached.

[Anastasis 23491]

Here is the definitive treatment on the subject imo: https://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html

I think 145 might be just a tad too runny, but maybe not. Will have to test further.  A couple degrees one way or the other makes a big difference on eggs in that range between 145-150.  

 

 

[Anastasis 23491]

pork roast in the drink for tonight.

 

 

[HouTex 1894]

I haven't tried eggs yet. The pictures I've seen show that the whites and yokes are better at different temperatures. I like my eggs fried over easy. I want the whites to be firm but the yokes to be runny. Not sure I can get that in my sous vide.

[Anastasis 23491]

Just now, HouTex said:

I haven't tried eggs yet. The pictures I've seen show that the whites and yokes are better at different temperatures. I like my eggs fried over easy. I want the whites to be firm but the yokes to be runny. Not sure I can get that in my sous vide.

I think that the merit of SV with regards to eggs is soft boiled and poached eggs. You can hit them totally precise.  If you want a fried egg (yes everybody does), than fry an egg. If you want some stupid egg toast to put tartare on top of or the perfect soft/poached egg than sous vide.  That said, we also do big batches of hard boiled for chicken salad or the kids cause its easy. 

[Anastasis 23491]

Seared and served up with a hatch chimichurri. 

 

[solamente73 1132]

Repped for the pork and hatch chimichurri, but cucumbers?!

Edited September 12, 2018 by solamente73

[Anastasis 23491]

Just now, solamente73 said:

Repped for the pork and hatch chimichurri, but cucumbers?!

Didnt have the proper ingredients for a tomato cucumber salad or a greens based side so sliced some cukes and hit them with some salt. Kids were happy with a side of hummus to dip their cucumber slices in. Desperate times call for desperate measures. 

[Chewbacca 7787]

Where do you guys get the containers pictured above for sous vide cooking?  I've been using a stock pot that we use for spaghetti and soups but something wider and a little bigger would be nice.

[elfenix 34338]

7 minutes ago, Chewbacca said:

Where do you guys get the containers pictured above for sous vide cooking?  I've been using a stock pot that we use for spaghetti and soups but something wider and a little bigger would be nice.

https://www.amazon.com/Cambro-Camwear-Polycarbonate-Storage-Container/dp/B001E0JM9A

also get some ping pong balls to insulate the top and keep evaporation in check:

https://www.amazon.com/KEVENZ-Advanced-Training-Practice-ping-pong/dp/B018JKE7F6

explanation:

https://www.seriouseats.com/2017/01/how-to-insulate-sous-vide-water-bath.html

Edited September 12, 2018 by elfenix

[Anastasis 23491]

4 minutes ago, Chewbacca said:

Where do you guys get the containers pictured above for sous vide cooking?  I've been using a stock pot that we use for spaghetti and soups but something wider and a little bigger would be nice.

https://www.amazon.com/gp/product/B000R8JOUC/

ANOVA mounts to the corner. 

[Anastasis 23491]

Can't edit above...

 

I also use one of these as a cheap $15 rack: https://www.amazon.com/gp/product/B00TJTWR04/

Compared to $35: https://www.amazon.com/LIPAVI-Rack-Model-Steel-Square-Inch-Adjustable-Collapsible/dp/B00PKGBMBA/

[Chewbacca 7787]

11 minutes ago, Anastasis said:

https://www.amazon.com/gp/product/B000R8JOUC/

ANOVA mounts to the corner. 

Awesome, thanks.  Looks like there is a lid that works with the Anova as well so I don't need a bunch of ping pong balls.

[Anastasis 23491]

yeah, i have the lid too, but have only used it one or twice for really long cooks (lamb shank, short ribs, etc.)

[Chewbacca 7787]

1 hour ago, Anastasis said:

Can't edit above...

 

I also use one of these as a cheap $15 rack: https://www.amazon.com/gp/product/B00TJTWR04/

Compared to $35: https://www.amazon.com/LIPAVI-Rack-Model-Steel-Square-Inch-Adjustable-Collapsible/dp/B00PKGBMBA/

Is the rack just to keep the food suspended in the water and not on the bottom or side?

[C-Man 27285]

19 hours ago, Anastasis said:

Seared and served up with a hatch chimichurri. 

 

Damn, that looks tasty! I might try that tonight.

[Anastasis 23491]

15 minutes ago, C-Man said:

Damn, that looks tasty! I might try that tonight.

I ran that at 137 for 4-5 hours or so.  Might consider dropping it down a couple more degrees, to get closer to med rare. 

[Sbbruin 21898]

On 8/11/2018 at 6:06 PM, Anastasis said:

Took your tip and ran the exact same recipe.  Went over EXTREMELY well.

 

 

Looks excellent. Did you sear it at the end or just go straight from the sous to the plate?

[C-Man 27285]

9 minutes ago, Anastasis said:

I ran that at 137 for 4-5 hours or so.  Might consider dropping it down a couple more degrees, to get closer to med rare. 

Make that tomorrow night!

[Chewbacca 7787]

Looks excellent. Did you sear it at the end or just go straight from the sous to the plate?

You can do either. Just a preference thing.

[Anastasis 23491]

Yep. I seared post but it’s a delicate process with the fish and easy to f it up. A searzall would be choice. 

[C-Man 27285]

On 9/12/2018 at 4:39 PM, Anastasis said:

I ran that at 137 for 4-5 hours or so.  Might consider dropping it down a couple more degrees, to get closer to med rare. 

Picked a small pork roast from Trader Joe's that is only 1.6 pounds.. Since it's so small, I could get it done sooner than that, yes? Haven't really sous vide'd anything larger than a big steak, pork chop or pork tenderloin.

[Anastasis 23491]

I input into Sous vide dash app to determine my cooking times. Assuming it was cylinder shaped what is the diameter.

[Loco 3754]

8 minutes ago, C-Man said:

Picked a small pork roast from Trader Joe's that is only 1.6 pounds.. Since it's so small, I could get it done sooner than that, yes? Haven't really sous vide'd anything larger than a big steak, pork chop or pork tenderloin.

TJ Pork tenderlion    134* for 2-2.5hrs    Chill, slice 1/4 - 1/2" slices, season and quick (like 45secs/side) sear ....   Green Tabasco sauce & veg of your choice...  one of my favorites

Edited September 13, 2018 by Loco

[BNB 100]

Friends have backed out coming over this weekend, I was going to at least smoke some ribs and sausage.

I am thawing out the ribs now.  I may throw the 2 vacuum packed ribs in a pot and cook them for 10 hours?  Then throw them on the Weber charcoal grill, instead of the smoker with wood chunks for an hr.

Anyone try something like that?  I will report back.  

[C-Man 27285]

2 hours ago, Anastasis said:

I input into Sous vide dash app to determine my cooking times. Assuming it was cylinder shaped what is the diameter.

It's oval-shaped and 4 inches across the width and 2.25 inches tall -- maybe double the diameter of a pork tenderloin.

[Anastasis 23491]

So lets just put 2.5" in since its not a perfect cylinder and to err on the side of caution (thats what she said). @ 137 it tells me 2:21 to pasteurize with all pathogens reduced at core, and 3:49 to hit final core temp. @ 135 it tells me 2:37 to reduce pathogens to necessary level, and 3:48 to core temperature. I think I'd go 135 for 4h for med rare+ and sear whole roast well afterwards. 137 if you want something more medium (this is temp I used). I haven't gotten brave enough to try pork at the types of lower temps that should be possible like lower 130s. 

Edited September 14, 2018 by Anastasis

[Anastasis 23491]

On 9/12/2018 at 1:47 PM, Chewbacca said:

Is the rack just to keep the food suspended in the water and not on the bottom or side?

Yeah, just basically keep good circulation and holds it in one place without clipping it to the side. you can pack a little more meat in if needed (twss).

[C-Man 27285]

I input into Sous vide dash app to determine my cooking times. Assuming it was cylinder shaped what is the diameter.

Where is this app you speak of?

[Anastasis 23491]

7 minutes ago, C-Man said:

Where is this app you speak of?

 

Looks like it is no longer available on the app store. This appears to be a similar app, but can't speak to it specifically.  Looks like it has been largely abandoned. The pictures of the interface look identical though. The reviews are hit and miss. https://itunes.apple.com/us/app/polyscience-sous-vide-toolbox/id518731878?mt=8

 

 

Edited September 14, 2018 by Anastasis

[kevwun 15928]

Polyscience makes the really expensive machines that you used to see on all of the cooking shows before the cheaper versions came out.  Wonder why they stopped updating it?

[RockyMountainHighHorn 896]

Has anyone reverse seared finish with the sous vide? Fish is one of the last things I haven't tried and going to do it tonight. Saw the halibut pics up above but wondering about how people have achieved a good crust without overcooking or a zall.

[Chewbacca 7787]

18 minutes ago, RockyMountainHighHorn said:

Has anyone reverse seared finish with the sous vide? Fish is one of the last things I haven't tried and going to do it tonight. Saw the halibut pics up above but wondering about how people have achieved a good crust without overcooking or a zall.

Reverse sear with something like pork chops is easy.  Doing it with halibut is much harder.  The fillets were falling apart when I took them out of the sous vide, so I elected to not do the sear for fear of ruining it.  I don't think it needs a sear, but with something like a searzall you would be able to nail it every time.  My wife and kids didn't think it needed a sear.  I think it would take it up another notch.

[Anastasis 23491]

[RockyMountainHighHorn 896]

Going to try mahi mahi tonight with a coconut Thai sauce. Think I am just going to do 128 in some coconut milk and ginger for 35 minutes and see what happens. 

[kevwun 15928]

I used my anova a couple of weeks ago to reheat 2 briskets that I had vacuum sealed whole and frozen.  I used a 48 quart igloo.  It took around 2 hours to get tap water up to 165 and then I let the brisket in for 3 hours.  It was was good as if I had cooked them the same day.  It's definitely the way to reheat bbq.  If you have a cooler with a thin lid that you don't need, you can use a hole saw to cut out a hole for the anova.  I was using an old max cold cooler and the lid is so thick that I don't think the anova will be far enough in the water.  I may buy a cooler just for doing sous vide.  I covered mine with foil, but if you are able to close the cooler lid I think the water will heat up quite a bit faster.

[C-Man 27285]

On 9/14/2018 at 2:24 PM, Anastasis said:

Yeah, I think I'm getting one of those post-haste. Wife will be happy that I'm no longer setting off the smoke alarms -- which sends our elderly Lab into uncontrollable shaking.

Edited September 17, 2018 by C-Man

[Jack Straw 2954]

On 9/14/2018 at 4:44 PM, RockyMountainHighHorn said:

Going to try mahi mahi tonight with a coconut Thai sauce. Think I am just going to do 128 in some coconut milk and ginger for 35 minutes and see what happens. 

My man.  Pics.  That sounds awesome.  

[elfenix 34338]

Sous vide bacon works