SouVide all the things....

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So the wife snagged me a Anova SouVide set up during the Amazon Prime Day madness.

Now to decide what to do first.
 
So first attempt was some eggs...
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I want to do a steak in it then freeze the steak with liquid nitrogen and then flash fry it They say it makes a perfect cooked steak. Crust on outside and rare in the center.


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You could Sou Vide the steaks on Sunday, then refrigerate 'em, still in the bag, an' sear 'em just prior to yer meal during the week.
 
You could Sou Vide the steaks on Sunday, then refrigerate 'em, still in the bag, an' sear 'em just prior to yer meal during the week.
I do this pretty much weekly as my wife works weird hours. sous vide it, throw it in the fridge for a day, then finish it on the cast iron as she's walking in the door.
 
If you like dry rub ribs, sous vide is the ticket.
 
It's almost like cheating... I've got the Wi-Fi version now and the new nano version coming. That way I can make over cooked steaks for my in-laws that aren't dry hockey pucks ;)
 
Did some ribeyes last night as my first meat run....was ehh results.

Did 132F for two hours, which may have been a little too high and little too long, but read that ribeyes should go a little higher, they were good, but not great, I'm blaming the cut of meat rather than the technique.

Heated up a cast iron flat griddle in the over to like 500 degrees and them broiled each side, got a nice crust on them.

Just means have to try again.



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1 hour is plenty for most cuts that aren't frozen. I only put frozen steaks in for 2 hours. Unless maybe it's something crazy thick. Was the coloring the same throughout? That's all the Sous Vide will get you, the rest is up to you when it comes to seasoning, etc. My latest steaks I put some fresh rosemary in each bag along with some fresh garlic. The salt/pepper/etc I put on right before searing. I've been using some alder smoked salt to get a little bit more of that smoky flavor.
 
The coloring was good, seasoning was good, and it had ok texture.

Think it was a combination of:
Too high temp.
Too long.
Not a great cut of steak that had been frozen, I don't remember being impressed with the other steaks that came from that cut, there was a large amount of fat in the middle.

Will try again next day off.





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So went another round with the experimentation last night for dinner.
Found some good looking salmon, gave them a good coating of some dill seafood herb rub and into the bags they went for 45 minutes at 130


Came out pretty darn good.

After that was done, dropped the temp to 126 and tossed in a couple of strip steaks for a hour.
They came out alot better than the ribeyes the other night, based on their size, I probably could of done 45 minutes and they'd of been just fine. Think next time I will do them at 120.
Got a nice char on the grill. Overall much better than the last run.


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Last night's dinner and today's lunch.
Did some tilapia fillets dusted with some BBQ Spot Mojo Magic rub, its kind of Caribbean citrus rub, sealed them up and let them swim at 135 for 30 minutes.
Tossed some quinoa with pinnapple, onion, mixed color peppers, jalapenos into the Instapot with a good dose of curry powder and spices.

Once fish was done, tossed it into a hot skillet with some ghee to get some color on each side.

Came out pretty good.
Think fish is where the SousVide really shines. I'm not a fan of leftover fish, but this was as good today as yesterday.
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I'm going to be doing some carne asade in the sous vide this evening. I'll post pics and write it up if someone's interested.
 
IMG_3615.JPG IMG_3614.JPG So, the carne asada was a huge hit. Definitely going in the regular rotation.
Started with a 1.5-2 lb piece of flank.
Marinated over night with your marinade of choice.
Threw it in the sous vide for 8 hours at 132*. Took out and patted dry.
Seared on a hot cast iron with a little bacon grease.
Tossed in a pad of butter and some raw onions for aromatics.
Wife and son both thought it was among the best thing to come out of the sous vide yet and we've had some amazing successes..
 
What type of container are you using? IMHO a sealed container is better than and unsealed one. It is more consistent and the machine has to work less.

I recommend these:

https://www.amazon.com/gp/product/B014U56Z4U/ref=ox_sc_sfl_title_2?ie=UTF8&psc=1&smid=A3CNGB28QWC90T

Lids are not really needed to control evaporation unless you are doing a 12+ hour cook. The container you linked to isn't bad, but it does not include a lid nor is it insulated which will actually do a better job of reducing heat loss and on/off cycles than using a lid.

For the same money (~$30) you can get either of these which are insulated and include the lid in the price:

https://www.amazon.com/Coleman-Can-...ncoding=UTF8&refRID=VDKP9Y48WPWD9QHJ4RBZ&th=1

https://www.amazon.com/Coleman-Can-...=1-2-spell&keywords=coleman+partystacker&th=1
 
Lids are not really needed to control evaporation unless you are doing a 12+ hour cook. The container you linked to isn't bad, but it does not include a lid nor is it insulated which will actually do a better job of reducing heat loss and on/off cycles than using a lid.

For the same money (~$30) you can get either of these which are insulated and include the lid in the price:

https://www.amazon.com/Coleman-Can-...ncoding=UTF8&refRID=VDKP9Y48WPWD9QHJ4RBZ&th=1

https://www.amazon.com/Coleman-Can-Party-Stacker-Cooler/dp/B002BMCORC/ref=sr_1_sc_2?s=home-garden&ie=UTF8&qid=1505091422&sr=1-2-spell&keywords=coleman+partystacker&th=1

I worry about using cooler because depending in the temp rang the plastics used in them will leach chemicals. I know a lot of people use them I just am not sure there is anyway to determine that they are food save at souVide temps. If you know otherwise please share the info because I agree insulated containers are better.
 
I worry about using cooler because depending in the temp rang the plastics used in them will leach chemicals. I know a lot of people use them I just am not sure there is anyway to determine that they are food save at souVide temps. If you know otherwise please share the info because I agree insulated containers are better.

You're over thinking a very low probability scenario. Even IF a cooler would/could leech chemicals/plasticizers it would be at a VERY low amount that would be even further diluted by the water in the container. It would then have to leech into your food through the non-porous polypropylene resin bag (Ziplock) your food is contained in. ;)
 
You're over thinking a very low probability scenario. Even IF a cooler would/could leech chemicals/plasticizers it would be at a VERY low amount that would be even further diluted by the water in the container. It would then have to leech into your food through the non-porous polypropylene resin bag (Ziplock) your food is contained in. ;)

You are probably right.
 
Was watching a cooking show on TV the other night. Someplace in Chicago does a 3lb pork chop. Big, bone-in chop looked more like a small pork roast than a pork chop.

Brine it for a day in a salt/brown sugar/herbs brine.

Into a souse vide bag along with a wad of pork fat.

3.5 hours at 135 degrees cooked it all the way through, and rendered the fat into it.

He finished it by searing all sides on a hot pan.

Sliced thin and served on a wood board with some other stuff.

It looked absolutely amazing.
 
Was watching a cooking show on TV the other night. Someplace in Chicago does a 3lb pork chop. Big, bone-in chop looked more like a small pork roast than a pork chop.

Brine it for a day in a salt/brown sugar/herbs brine.

Into a souse vide bag along with a wad of pork fat.

3.5 hours at 135 degrees cooked it all the way through, and rendered the fat into it.

He finished it by searing all sides on a hot pan.

Sliced thin and served on a wood board with some other stuff.

It looked absolutely amazing.

I've done that with 2" chops from Hook & Clever in Fuquay, and it is indeed AMAZING!
 
So I finally experimented with a completely new type and cut of meat cooked sous vide this weekend.....boneless New Zeland leg of lamb from Sam's club. (~$6 per pound).

I went super simple with just rosemary sprigs, olive oil, black pepper and a little bit of salt. Cooked sous vide for 7 hours @137F then finished on a med-high charcoal grill for ~8-10min.

It turned out better than med-rare beef prime rib in my opinion!

IMG_1113.JPG IMG_1114.JPG
 
So I finally experimented with a completely new type and cut of meat cooked sous vide this weekend.....boneless New Zeland leg of lamb from Sam's club. (~$6 per pound).

I went super simple with just rosemary sprigs, olive oil, black pepper and a little bit of salt. Cooked sous vide for 7 hours @137F then finished on a med-high charcoal grill for ~8-10min.

It turned out better than med-rare beef prime rib in my opinion!

View attachment 27049 View attachment 27050

That’s beautiful
 
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