Sous Vide

[Sudden Impact]

Anyone here have one?
Our first Adventure tonight using it. Ribeye Steaks.
Any do's and don'ts? Favorites?

 

[JCHateSteve]

Anyone here have one?
Our first Adventure tonight using it. Ribeye Steaks.
Any do's and don'ts? Favorites?

Got one for the wife for her birthday. Haven't used it yet though.

 

[clarksvol00]

I've got one. Great for steaks, chicken, pork chops, etc when the weather won't cooperate for the grill. Heat them to a few degrees of temp with the sous vide, then throw them in a cast iron skillet and sear them. You can get a steak that's perfect temp all the way through.

 

[Boca Vol]

I've got one. Great for steaks, chicken, pork chops, etc when the weather won't cooperate for the grill. Heat them to a few degrees of temp with the sous vide, then throw them in a cast iron skillet and sear them. You can get a steak that's perfect temp all the way through.

I have a Joule & love it. My biggest learning curve was to let the food cook a little longer than I thought, especially steaks. You're right about giving them a sear. I just bought a Blackstone for such things.

 

[clarksvol00]

I have a Joule & love it. My biggest learning curve was to let the food cook a little longer than I thought, especially steaks. You're right about giving them a sear. I just bought a Blackstone for such things.

That's the great thing about the sous vide, you can leave something in there longer than you need to and it won't overcook.

I've got the blue rhino griddle. Great for searing steaks, or cooking burgers/cheeseburger steaks, breakfast, hibachi.

 

[Sudden Impact]

My first sous vide meal

 

[golfballs]

Sous vide is a game changer. When I try to describe it to people who aren’t foodies and they look like I have 2 heads.

I first learned about it when the waiter at one of my favorite restaurants disclosed the secret to their amazing thick cut pork chops. Now I make them at home.

I already had a vacuum sealer for game meat, but it’s the perfect accompaniment. Now I can buy a whole side, butcher, vacuum seal, and freeze and just pop the cuts in whenever I want. When those pre seasoned pork tenderloins go on sale I buy a bunch, freeze, and those are perfect to toss into the sous vide.

 

[kiddiedoc]

I use a "redneck sous vide" setup with a big cast iron DO, ceramic dish on the bottom, and ziplock bags. The warming eye on my gas stove is perfect to keep it around 130 for steaks. I use a thermoworks probe in the water to watch temp. Usually around 30 minutes in the bath followed by a super hot sear makes one helluva filet.

 

[DrRosenRosen]

We've used ours roughly once a week for the last 3 or 4 years. Mainly steak, chicken, pork chops, salmon. Turn it on mid-day. Ready to sear early evening.

 

[TC 83]

My first sous vide meal

That’ll do—I think you’re doing it right .

 

[MAD]

Anyone here have one?
Our first Adventure tonight using it. Ribeye Steaks.
Any do's and don'ts? Favorites?

This is an old thread, might be some interesting info.

Sous Vide Cooking

 

[golfballs]

When I grill meat I normally dry brine it first but with sous vide it’s not necessary. However I feel like if its something that’s going to cook for a while the salt gets amplified or something. Pork chops I don’t salt at all because of that. And I always add pepper right after it’s done searing. The oils from the pepper come out nicely and don’t get burned. So often I don’t season the meat at all before going into the soups vide bath. Seems like the salt should but I need to figure out the right amount.

 

[golfballs]

Sous vide shrimp and lobster is amazing BTW

 

[hog88]

Do you have to thaw the meat before cooking it?

 

[StarRaider]

Do you have to thaw the meat before cooking it?

No it will thaw in the sous vide water bath.... obviously it will take longer depending on what you are thawing and the sous vide temp.

I use a "redneck sous vide" setup with a big cast iron DO, ceramic dish on the bottom, and ziplock bags. The warming eye on my gas stove is perfect to keep it around 130 for steaks. I use a thermoworks probe in the water to watch temp. Usually around 30 minutes in the bath followed by a super hot sear makes one helluva filet.

I like this idea.... but then again I use a redneck igloo cooler and add hot water to maintain temp.

 

[golfballs]

Do you have to thaw the meat before cooking it?

Because you have to cook longer, the additional time is fairly negligible.

 

[golfballs]

Tonight just throwing in one of these. Super easy and perfectly cooked every time

 

[volinbham]

I did see an "experiment" video where they tested thawing in the sous vide vs regular thawing and it was unanimous that the pre-thaw was superior.

that said, it's pretty convenient to do the thaw in the sous vide

 

[golfballs]

I did see an "experiment" video where they tested thawing in the sous vide vs regular thawing and it was unanimous that the pre-thaw was superior.

that said, it's pretty convenient to do the thaw in the sous vide

Do you have a link to that. I’ve tossed in frozen salmon and it definitely wasn’t as good as thawed salmon. There’s also some kind of trick the recommend for seafood to help w the texture but I can’t recall what it is offhand

 

[golfballs]

 

[golfballs]

Sous vide is a hit with my 1 and 3 year old too. You can keep the meat in longer and while it still cooks the the perfect temperature the texture becomes more fall-apart tender which they like.

 

[9296potsguy]

A little salt and pepper and dropped these in the pan. I knew it was something special when I pulled it from the bags. Possibly the best steak I’ve ever had. I got too excited to eat to remember to take a picture.

 

[volinbham]

Do you have a link to that. I’ve tossed in frozen salmon and it definitely wasn’t as good as thawed salmon. There’s also some kind of trick the recommend for seafood to help w the texture but I can’t recall what it is offhand

I think this was the one

 

[golfballs]

I think this was the one

Defrosting in the fridge probably helps remove excess moisture. I’ve also read if you intend to freeze, then it’s better to cook them sous vide first and then freeze immediately in the same bag. When you’re ready to eat you just let them warm up in the bath and then sear.

 

[Ted]

Sous Vide Supreme 11 liter owner here for six years, and I use it several times a week. It is worth the counterspace. It makes cooking any meat, frozen or otherwise, foolproof. Vegetables and eggs too, although I haven't done much of those. Yogurt.. yes! Proofing bread/pizza dough? Yes also.