Got a couple ribeyes for dinner gonna take a bath buddy sent up wellfleet oysters to have on the half shell. Surf and turf!
I've been using the Instant Pot sous vide function three or four times a week now since I got it. It makes cooking difficult cuts of meat almost effortless. Been using eye round for roast beef, 24 hours at 137° is a perfect medium, my wife likes well done meats so I just slice off some and pan-fry it for a few minutes to get the pink out, but it's still nice and tender. Not a boot sole like we'd been used to. Have made some amazing corned beef, boneless chicken breasts, and flank steak for fajitas. I have been eating a ketogenic diet for the past 5-1/2 months, and having pre-cooked meats available all the time makes it easy to get the protein I need. Have lost almost 50 lb since last September.
Nice. Definitely help on long cooks like Skier76 said. I use a Coleman party stacker cooler and cut a hole in top for the immersion cooker. Did a chuck roast for Christmas last year, think it went 30 hours and had no evaporation. Came out excellent. Shrimp are really good cooked sous vide.
The short ribs were edible but I defiantly would rather have them braised in a Dutch oven. I’ll try a longer soak at a lower temp next time.
This is a good read for BBQ ribs Sous Vide: https://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html
Costco had striploin roasts one sale. I cut some trime for burgers, 8 thick steaks and a roast that I decided to sous vide. Actually before that I had it salted and peppered uncovered in the fridge for three days. 8hrs at 130.
I've found that the cheapest, toughest cuts wind up like butter with a long sous vide bath. Short ribs, no thanks for sous vide. They need a long slow smoke over wood coals.
It's a gadget I'm glad I bought. I use it enough that I don't feel like it's wasting space. Probably my favourite thing is to use it for Thanksgiving turkey. You have to be ok breaking it down and not serving as a whole bird. But man...it tastes amazing and it's really low stress.
I like the idea of sous vide but I don't like the idea of cooking in plastic. I know there is silicon too... are there good glass or stainless containers for food?
