Sous Vide Stuff

Bunsen

Bunsen

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Put em in a bag with some butter and seasoning.
135 for 1:30-1:45 depending on thickness.
Sear on the cast iron and enjoy.
 
I'm impressed with the build quality of the Anova unit, very hefty. I picked up a cheap Igloo 9Qt cooler from WalMart for $10 to use as a water bath.

I went with a nice ribeye tonight @135F for 60 minutes and some raw shrimp for 35 min. I did salt, butter, rosemary sprigs, garlic, and chalets for the steak and just butter, chalets, and garlic for the shrimp. Once done cooking I seared the steak in butter, rosemary and chalets and I did just some butter, lemon juice, and chalets to pour over the shrimp. It was delicious and some of the best shrimp I've had in awhile!! I think I'll try the next ribeye at 130F as I like my steaks mooing. :)





I was doing some hard boiled eggs at 170F for 60min after the steaks.
 
That's odd that they came out that "done" for that short of time. Maybe it has something to do with the fact that I'm usually stuffing mine full of thick cuts.
 
I think the lighting and my phone camera color correction are throwing off the color. It looks like a Medium-Well but was what I would have called a perfect Medium. It was quite edible, not overdone. However, my preference for steak lies on the rare side of Medium-Rare. Looking at the Joule app pics 122F-126F appears to be my typical preferred steak range.


Thick cut bone in chops are on the menu next. :)
 





The inner edge browning below may or may not be the result of the application of a blowtorch..I can see where I need to touch up a few other spots that are not easy to sear.:D


 
Marinaded for 24 hours in fridge prior to cooking. Flank Steak for 8 hours @127F in marinade then thrown on a hot grill pan for 90sec per side:






Marinade Ingredients
  • 2Tbs olive oil
  • 2 cloves garlic, minced
  • 2 Tbsp red wine vinegar
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/2 teaspoon freshly ground black pepper
  • 2Tbs Worcestershire Sauce
 
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This weekend I did some cooking for a friends BDay party: BBQ chicken quarters, baked potatoes, 2lbs of 16/20 shrimp, flank steak, and double cut boneless pork chops with the boneless chops being the clear standout of the evening. The shrimp and chops were purchased from Hook & Cleaver in Fuquay. For anybody near that part of Wake county you REALLY need to try these guys out, as the meat quality is exceptional.

Shrimp and flank steak recipes have been previously posted but I did do a few things different with the pork this time as the chops were nearly 2" thick.

Chops were brined for 1.5 hours, then sous vide cooked for 2 hours at 135F, last all sides seared were over hardwood charcoal ~5min. We never got any finished product pictures as the food was inhaled once it hit the table.

Brine Recipe (per gallon):

1/2 cup salt
1/2 cup packed brown sugar
24 oz chicken stock (not broth)
1/4 cup Tones Rosemary & Garlic seasoning
104 oz water

Sous Vide prep:

after brine rinse chops in cold water to remove garlic and rosemary bits then pat dry
lightly season both sides with fresh cracked black pepper and lightly coat with olive oil
place a 2-4 fresh rosemary petals on one side and seal in bags
cook for 2 hours @135F (I had temp set incorrectly @131F in pic but corrected 5 minutes into cooking)

 
So basically Boiled meat. And then not even boiled to the 160 degrees required to kill the bacteria. I think Ill pass.

The immersion heater is neat though, maybe you could stick it in a pool.or hot tub.
 
J R Green said:
So basically Boiled meat. And then not even boiled to the 160 degrees required to kill the bacteria. I think Ill pass.

The immersion heater is neat though, maybe you could stick it in a pool.or hot tub.
Click to expand...

Thank you for chiming in and showing us your complete ignorance on the subject and overall lack of reading comprehension! I'm sorry I didn't include pictures to make it easier for you to understand the overall two step cooking process....oh wait but I DID include pictures! :rolleyes:

Killing bacteria and pathogens is a function of temperature AND time. The often touted "cook to an internal temperature of 160-165F" is actually only needed for 15 seconds. Maintaining an internal temperature of 135F for 5 minutes will kill everything including trichinosis. Please reference the FDA guidelines table near the end of the article. Oh wait let me include a picture for you to see if that helps:

upload_2017-3-20_18-4-37.png
 
wolfpack65 said:
And, do these really taste more gooder than one of my NY Strip steaks grilled to rare/light med rare?
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You can nail the temp every single time and they dry out less. I thought it was blasphemy too... Heck I'm more likely to use my cast iron than a grill these days but I do use smoked salt to get the flavor
 
Bunsen said:
Thank you for chiming in and showing us your complete ignorance on the subject and overall lack of reading comprehension! I'm sorry I didn't include pictures to make it easier for you to understand the overall two step cooking process....oh wait but I DID include pictures! :rolleyes:

Killing bacteria and pathogens is a function of temperature AND time. The often touted "cook to an internal temperature of 160-165F" is actually only needed for 15 seconds. Maintaining an internal temperature of 135F for 5 minutes will kill everything including trichinosis. Please reference the FDA guidelines table near the end of the article. Oh wait let me include a picture for you to see if that helps:

View attachment 4425
Click to expand...
Dick much?
 
Deplorable me said:
What is the purpose of the cooler water bath?
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Good question! Although not completely necessary for short cook times (30-60min) they are advantagous for the 2h-36h cooks. Many people choose to use the inexpensive Igloo coolers because they are easily obtainable (Walmart), inexpensive ($10-$25 also at Walmart), reduce the amount of heating cycles needed (due to the insulation factor), which also reduces your energy costs as well as extending the units overall longevity, and finally it is a multitasker serving as both a water bath and cooler. Cheap and easily available tends to be the primary reasons though. :)
 
wolfpack65 said:
And, do these really taste more gooder than one of my NY Strip steaks grilled to rare/light med rare?
Click to expand...

Thus far my experience with beef has been I have seen a significant improvement in flavor, texture, and tenderness with flank steaks. Ribeyes not as much and I can't speak for NY Strip. Chicken, pork, and shrimp though it is an absolute game changer in my opinion.
 
J R Green said:
Dick much?
Click to expand...

Nope I'm definitely more of an asshole. Ask anybody on this board that's met me in person.

J R Green said:
My comments were about under cooked boiled meat, how does that rank a personal attack?
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Your "comments" were an offhand in-passing snide remark made in a cooking specific sub-forum thread about a very novel cooking technique. You obviously know nothing about sous vide nor have any interest in learning about it based on your demonstrated complete ignorance of the subject. You also clearly demonstrated your inability to either completely read or even somewhat remotely comprehend what the thread is about let alone use the easy button and just Google what sous vide actually is, or even look at the pictures.

Listen up Buttercup, you wandered into this thread, ran your mouth, then got your ass handed to you.

Suck it up, move along, and liberally apply this salve to ease your butthurt twice daily:


If the cream doesn't work then try filling out the following form and send it to the Mod's:

 
Bunsen said:
Nope I'm definitely more of an asshole. Ask anybody on this board that's met me in person.



Your "comments" were an offhand in-passing snide remark made in a cooking specific sub-forum thread about a very novel cooking technique. You obviously know nothing about sous vide nor have any interest in learning about it based on your demonstrated complete ignorance of the subject. You also clearly demonstrated your inability to either completely read or even somewhat remotely comprehend what the thread is about let alone use the easy button and just Google what sous vide actually is, or even look at the pictures.

Listen up Buttercup, you wandered into this thread, ran your mouth, then got your ass handed to you.

Suck it up, move along, and liberally apply this salve to ease your butthurt twice daily:


If the cream doesn't work then try filling out the following form and send it to the Mod's:

Click to expand...
Maybe you should ease up on the raw meat as you are being overly aggressive to someone who gave his opinion and will continue to do so. I'm also thinking you wouldn't act like this in person.
Dr__Bunsen_Honeydew.jpg
 
J R Green said:
Maybe you should ease up on the raw meat as you are being overly aggressive to someone who gave his opinion and will continue to do so. I'm also thinking you wouldn't act like this in person.
View attachment 4464
Click to expand...

You're still having trouble understanding...
sous vide is not "raw" meat. It's cooked at a specific temperature for a specific amount of time.
Pro tip. If you don't want someone to act overly aggressive, don't come into a thread and spout off with ingnorance and and attitude on something you lack any understanding for.
"Boiled Meat"... lol. Water boils at 212*ish, most sous vide cooking happens at 127-135. So if you have something helpful to add, feel free. If not, move it along. We are just in here talking about how to make amazing meats. I made some NY strips a few nights ago and my wife commented that it was the best things she's ever put in her mouth, and she's had A LOT of meat in her mouth. And before you ask, yes, this is how I act in person. ;)
 
You can be as aggressive as you like great internet warrior, here is as far as it goes, and it's still raw meat. Did you invent the method Mr. Frenchman? Why else would you feel need to defend the process so zealously that no one shall be allowed to speak ill of the nasty looking stuff?

While were asking why did you feel the need to interject yourself in some one else's argument?
 
Serious question -

I know people ask about bpa's within plastic bottles etc. Any concern with cooking inside a plastic bag for so long or is it somethings gonna kill you so pick your poison?
 
amnesia said:
Serious question -

I know people ask about bpa's within plastic bottles etc. Any concern with cooking inside a plastic bag for so long or is it somethings gonna kill you so pick your poison?
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At those low temps you're not really doing anything to the plastic. If they end up finding out this causes cancer in 30 years you can tell me you told me so but chances are something else I'm doing will have killed me by then.

Cooking is all about temp. There's a certain temp you need to get various meats at to be a certain amount of "done". Of course, there's something to be said for the sear you get from a grill. So the idea with this is that you get the meat done in a method that will NOT dry it out and then you can sear it so you get the nice grilled flavor as well. Some people just use a blow torch, others a hot pan, or even a grill. Best of both worlds. Many steak places would sear a steak and then finish it in the oven because that keeps the outside from getting too well done, this is just sort of an evolution from that I guess.

Despite what our current thread troll keeps saying, the meat isn't boiled and the reason for the bag is so it doesn't get soggy. I for one am NOT a fan of most crock pot meats because they get too darn soggy and mushy. This gets you perfectly done meats without sogginess.
 
J R Green said:
You can be as aggressive as you like great internet warrior, here is as far as it goes, and it's still raw meat. Did you invent the method Mr. Frenchman? Why else would you feel need to defend the process so zealously that no one shall be allowed to speak ill of the nasty looking stuff?

While were asking why did you feel the need to interject yourself in some one else's argument?
Click to expand...
I'm the Lorax of Internet forums. I speak for all French cooking methods.
 
I did the 2" thick pork chops again today for a group lunch and this time I remembered to get pictures of the final product! They came out just as awesome as the previous batch. Next up is more pork in the form of tenderloin.

Before:


After:

 
mckenziedrums said:
At those low temps you're not really doing anything to the plastic. If they end up finding out this causes cancer in 30 years you can tell me you told me so but chances are something else I'm doing will have killed me by then.

Cooking is all about temp. There's a certain temp you need to get various meats at to be a certain amount of "done". Of course, there's something to be said for the sear you get from a grill. So the idea with this is that you get the meat done in a method that will NOT dry it out and then you can sear it so you get the nice grilled flavor as well. Some people just use a blow torch, others a hot pan, or even a grill. Best of both worlds. Many steak places would sear a steak and then finish it in the oven because that keeps the outside from getting too well done, this is just sort of an evolution from that I guess.

Despite what our current thread troll keeps saying, the meat isn't boiled and the reason for the bag is so it doesn't get soggy. I for one am NOT a fan of most crock pot meats because they get too darn soggy and mushy. This gets you perfectly done meats without sogginess.
Click to expand...

To build upon this excellent post searing and browning is technically known as the Maillard reaction and occurs in the temperature range of 280F-330F. If I'm using cast iron to finish I like keep the pan temp right around 350F-375F. The cast iron retains heat well and won't drop too much below 330F when you place a large cut of meat in the pan. I'm also a big fan of charcoal and all the flavor enrichment it brings, BUT I sear only with a medium temp ~350F (5-8 count before having to pull hand away). I've not had luck with using the torch as it is so easy to overbrown/char fat that will impart a bitter taste. I'm too cheap to buy the $70 searzall (flame defuser).
 
I have a pellet smoker and use it to cook meat most of the time, but decided to give sous vide a try. Patted out some thick burgers, seasoned them with salt, pepper, and a hint of thyme, then put them in a vacuum bag and cooked them sous vide for 45 minutes at 130F.

After that I took them out of the bag and seared them on a smoking cast iron pan for 30 seconds per side. The burgers came out uniformly pink inside and charred on the outside, and were definitely in the running for "best burgers ever".

I'm not going to throw away my smoker any time soon, but so far I'm impressed with sous vide.
 
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J R Green said:
So basically Boiled meat. And then not even boiled to the 160 degrees required to kill the bacteria. I think Ill pass.

The immersion heater is neat though, maybe you could stick it in a pool.or hot tub.
Click to expand...

As others have mentioned possibly a little overzealously, meat cooked using the sous vide method is neither boiled nor undercooked. Therefore, your opinion is based on false assumptions. Which is fine, but you should at least recognize they are false assumptions.
 
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