Sous Vide Thread

Discussion in 'The Smokehouse' started by BCB, Dec 28, 2019.

  1. grandgourmand

    grandgourmand

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    I just noticed this thread. Got a SV a few years ago. Nice to see what other guys are doing with theirs.

    I don't use it that often, but often enough that I don't feel like it's wasting space in the house. My favourite things so far are the SV turkey for a really stress free (and delicious) Thanksgiving, skin on boneless chicken thighs that are seasoned then pressed down in the fridge (toss in freezer and whip out for an easy pan sear weeknight dinner) and pork belly. However, with the pork belly you do lose the possibility of getting crispy skin.
     
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  2. Skier76

    Skier76

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    I picked some some tenderloin filets at the warehouse club recently. We plan on cooking those in the Sous Vide for Christmas. We'll probably use our second unit to cook some veggies. I'll grab some pics.
     
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  3. Chvymn99

    Chvymn99 Moderator

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    Thinking about getting one of these after the first of the year... really seems interesting...
     
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  4. BCB

    BCB

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    If you can grab one now you’ll probably save yourself a few bucks. They’re usually on sale this time of year.
     
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  5. BDF

    BDF

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    Picked up a Joule brand sous vide unit and absolutely love using it. Sous Vide can also be combined with a smoker to get both smoked that is not cooked to such high temperatures; in other words, you can have medium or even medium rare smoked brisket.

    But the big advantage that I have found is that it will takes a cut of meat so touch it is almost inedible and turn it into something really great, again without over cooking it. Cuts such as top round sous vide for 24 to 48 hrs. at low to mid 130 degree range come out medium but as tender as a filet. Same thing with chuck.

    It really is a very different way to cook food. Every other method that I know of uses far too much temperature and depends on the operator removing the protein before it becomes ashes. But sous vide controls the temp. of the water bath and basically uncouples cooking from time constraints. It takes a while to get used to it but if a piece of red meat will be done (cooked to temp.) in, say, one hour, leaving it in for four hours makes little difference. Again, extremely different than any other cooking method that would result in a kitchen fire if left for hours past the finish temp.
     
  6. BCB

    BCB

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    tomorrow morning I am putting in duck legs in the bath to confit them. It's a 36 hr process at the temp I'm doing it at and will be ready Christmas Eve. Hopefully I dont screw up the skin when crisping it up after it's done cooking in it's own fat.
     
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  7. BCB

    BCB

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    36 hour Sous vide bath. So tender!

    5D399328-8F00-4D8C-9BF8-2144AFD4802B.jpeg
     
  8. Warner

    Warner

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    FA74049F-2667-4B25-9649-AFC0931EA4AE.jpeg 3 hours at 136* then seared on the stove top.
     
  9. eatonpcat

    eatonpcat

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    damm that looks delicious!
     
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  10. Smokinpiney

    Smokinpiney

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    Warner that look fantastic! And BCB that duck looks perfect!

    I'm excited to dabble in this sous vide stuff. My FIL got me an anova for Christmas :D
     
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  11. Skier76

    Skier76

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    Nice! I've read/heard those are really solid units. Congrats and have fun!
     
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  12. Skier76

    Skier76

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    Some pics from Christmas Day! We cooked up 6 steaks; 132F. Seared in cast iron and served.

    My wife made an amazing mushroom Marsala sauce. We used actual Marsala wine and it makes a big difference.

    Hope everyone had a wonderful Christmas!

    [​IMG]

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    Sent from my iPhone using Tapatalk
     
  13. Warner

    Warner

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    Tri tip. Going in for 3 hours at 135* 46B10D32-0AB3-4A22-8476-AC1A65D67202.jpeg
     
  14. Smokinpiney

    Smokinpiney

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    Well my first sous vide adventure turned out fantastic! I cooked a 2.5lb bottom round for 24hrs @130° and it literally melts in your mouth. This by far the best roast beef I've ever eaten. My 6yr old said "this is better than pb&j!!". Made some au jus with the juice from the bag and whipped up some horseradish mayo for sammiches. Thanks to BCB for a few tips!

    20210103_112228.jpg 20210103_114631.jpg 20210103_115007.jpg
     
  15. Warner

    Warner

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  16. Skier76

    Skier76

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    Warner Looks awesome! How did it come out?

    Smokinpiney that's high praise from your 6 year old! Looks awesome. So does that sauce.
     
  17. Warner

    Warner

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  18. Smokinpiney

    Smokinpiney

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    Warner that looks perfect!
     
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  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    yeah dood!!! gettin it done!!! looks awesome!
     
  20. g60gti

    g60gti

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    I’ll toss a few pictures up here as well. I love my immersion cooker. Huge time saver(which is odd to say because you let it go for hours on end) and makes some tasty tender vittles.

    lamb gyro
    34268E0F-F18B-45BF-86E1-11598970D58F.jpeg
    CF2552B2-4E29-43F1-BC80-1A068B9F094A.jpeg
    Beef Tenderloin
    7960ECA5-CC44-48F3-B459-7C956928DD07.jpeg
    6C5C57D8-8EA6-48A0-8C87-6EB0CB60A4BD.jpeg
    Top round for sammiches
    CC742AAF-DA4C-4CF4-BD75-BC6BA1690DF7.jpeg
    3 pound T bone
    DAD50489-458C-424A-9B81-A071AC637F0C.jpeg
    Airline turkey breast smoked first, EXCELLENT!!
    FB2AB9CF-1E73-4E2A-B36F-FC485D03D2CF.jpeg
     
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