Sous Vide Stuff

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Thick cut pork chops seasoned with Stuart's Spices honey bbq rub on deck. We'll see how these bad boys turn out...

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Thick cut pork chops seasoned with Stuart's Spices honey bbq rub on deck. We'll see how these bad boys turn out...

edit1:

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If you're not intending for "well done" I'd back that temp down to 130F for medium-rare and 135F for medium.

Dependent on your sear method, temperature, meat thickness, and time you can inadvertently raise your meat temp by 10F or more.
 
After reading this thread I'm thinking you guys just cost me $130. And I'm hungry now. Thanks.


You're welcome! After lunch last week, one my buddies went Home and immediately ordered one.

I'm about to order a second one to have a backup and the ability to cook at two different temperatures simultaneously.
 
If you're not intending for "well done" I'd back that temp down to 130F for medium-rare and 135F for medium.

Dependent on your sear method, temperature, meat thickness, and time you can inadvertently raise your meat temp by 10F or more.

Don't like my pork chops pink. I smoke 'em to an internal temp of 140 then sear 'em and they turn out perfect (for me). So this should be the same ... internal temp of 140 then sear 'em.

edit - but when it comes to beef, the redder the bedder.
 
I've been doing some sous vide lately and everything has been fantastic.

Poached Eggs
Straight out of fridge - 13 min @173F

Soft Boiled Eggs
Straight out of fridge - 18 min @173F

Pork Tenderloin
2 hours @140F then quick sear around perimeter

Pork Loin
3 hours @143F then quick sear

Sirloin Steaks
2 1/2 hours @128F then quick sear in bacon grease
 
So from what I'm reading this isn't a come home after work and start dinner type thing. More of a weekend all day thing?
 
So from what I'm reading this isn't a come home after work and start dinner type thing. More of a weekend all day thing?

Season and seal in the morning and then stick in the fridge. Then toss in the bath for an hour when you get home, and sear to finish.

Or something along those lines.
 
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I'd say 8/10 for those chops. They were delicious. Probably would have preferred them smoked to be honest though.

That's not meant as a condemnation of sous vide. On the contrary, probably every burger I cook going forward will be sous vide (see page one). Different tools for different jobs.
 
Sous vide for most meats is 4 hours or less. You could take it from freezing to temp, but need to add a half hour or so. Once you pull it from the water bath you sear it which will take 5 min give or take. I like to plan for the sous vide with everything but eggs.
 
Don't like my pork chops pink. I smoke 'em to an internal temp of 140 then sear 'em and they turn out perfect (for me). So this should be the same ... internal temp of 140 then sear 'em.

edit - but when it comes to beef, the redder the bedder.

I'm a rare to mooing type with my beef as well, but have quickly become accustomed to medium rare pork (~135F). I noticed the last time I did the thick chops a significant texture difference (to me anyway) once you get above 140F.
 
So from what I'm reading this isn't a come home after work and start dinner type thing. More of a weekend all day thing?

You do need to do some prior planning and cook times will be longer than your typical chops & steaks, but almost every meat cut 1" thick or less will be done in 60 min. I do prefer to do my chicken breasts for 1.5hours, however they can easily be pre-cooked, left in the bag, then rethermed at a later date in 30min. I've found that both pork and poultry (and certain steaks) can be cooked in advance with little to zero degradation in taste or texture.

To reduce the time needed to heat the water to temp I borrowed info from the Aeropresso thread about electric kettles and picked up the Aicok when is was on sale for $30.
 
I'd say 8/10 for those chops. They were delicious. Probably would have preferred them smoked to be honest though.

That's not meant as a condemnation of sous vide. On the contrary, probably every burger I cook going forward will be sous vide (see page one). Different tools for different jobs.

Although pan searing certainly has it's positives I'm starting to prefer finishing over a nice hardwood charcoal fire burnt down to about Medium (325F-425F) to get that subtle smokey flavor that charcoal imparts. I've been doing chops for a month pan searing and they were good, but a charcoal finish is just fantastic!
 
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 ahead and ordered the Rubbermaid Commercial container that so many people use, and one of the custom lids that is cut specifically for the Anova. Because I firmly believe there is no problem too small to throw money at.

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I hate fish for two reasons:

1) Fish sucks.
2) I hate fish.

But, today is "Fish Friday" (my wife is Catholic and so can't eat meat today ... whatever) so I tried some tuna and salmon sous vide to see if it was edible.

I've had tuna that I liked before, and this was certainly very likable tuna. I've never had salmon I liked before, but ended up eating half of hers it was so good. Who knew.

Salmon recipe:
Dry brine for a few hours with lots of salt and sugar.
Rinse and pat dry, put in vacuum bag with olive oil and a touch of salt and pepper
sous vide 30 minutes at 120
Sear skin-side down for 30 seconds

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I hate fish for two reasons:

1) Fish sucks.
2) I hate fish.

But, today is "Fish Friday" (my wife is Catholic and so can't eat meat today ... whatever) so I tried some tuna and salmon sous vide to see if it was edible.

I've had tuna that I liked before, and this was certainly very likable tuna. I've never had salmon I liked before, but ended up eating half of hers it was so good. Who knew.

Salmon recipe:
Dry brine for a few hours with lots of salt and sugar.
Rinse and pat dry, put in vacuum bag with olive oil and a touch of salt and pepper
sous vide 30 minutes at 120
Sear skin-side down for 30 seconds

That looks awesome. Fish is my next project. I've got the shrimp figured out, but like you I do not like fish. I do like breaded/battered and deep fried cod but that's about it. I will probably start with Salmon or tuna steaks.
 
For those wondering how best to do burgers this is a pretty good guide:



ChefSteps has always done some really cool and innovative stuff. However, since partnering and launching their sous vide cooker "Joule"; their Youtube content has been single focus. I'm not sure if the content behind their paywall is worth the $$, but their free recipes usually are pretty good.
 
That looks awesome. Fish is my next project. I've got the shrimp figured out, but like you I do not like fish. I do like breaded/battered and deep fried cod but that's about it. I will probably start with Salmon or tuna steaks.
Grouper... Go with grouper. Meatier like a steak.

Sent from my ONEPLUS A3000 using Tapatalk
 
I did some head to head testing of Hook & Cleaver's two bone thick chops ($8.99/lbs) versus Sam's Club Select pork tenderloin ($3.75/lbs). Both were brined & then sous vide cooked together and finished over hardwood charcoal. The H&C pork won hands down, although the Sam's Club pork was not too shabby. I experimented with finishing the shrimp on the grill for ~1 minute per side (after sous vide cooking at 135F in butter and olive oil for 35min)...wow is all I can say!

More food porn I just can't help myself....sorry


 
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