Sous Vide Thread

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

  1. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    3,637
    Likes Received:
    22,713
    Location:
    New Hampshire
    Got a couple ribeyes for dinner gonna take a bath CB362B37-5253-4FF6-ABAB-D9B8F023A7B6.jpeg buddy sent up wellfleet oysters to have on the half shell. Surf and turf!
     
  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    6,194
    Likes Received:
    33,342
    Location:
    Taconic Range
    How long that gonna take?
     
  3. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    3,637
    Likes Received:
    22,713
    Location:
    New Hampshire
    About an hour to get to 130
     
  4. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    3,637
    Likes Received:
    22,713
    Location:
    New Hampshire
    Then a sear on the flat top.
     
    MikeyB and Chazsbetterhalf like this.
  5. Jon_E

    Jon_E

    Joined:
    Mar 11, 2015
    Messages:
    1,070
    Likes Received:
    5,908
    Location:
    Southwestern Vermont
    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.
     
    Super44, BCB, Eckie and 4 others like this.
  6. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    3,637
    Likes Received:
    22,713
    Location:
    New Hampshire
    02917AB9-AB57-4CA7-96A5-EFEE55CD8389.jpeg Moving up in the world!
     
  7. Skier76

    Skier76

    Joined:
    Dec 27, 2014
    Messages:
    825
    Likes Received:
    4,071
    Location:
    CT and SoVT
    The container makes long cooks much easier!
     
  8. g60gti

    g60gti

    Joined:
    Nov 1, 2015
    Messages:
    788
    Likes Received:
    5,156
    Location:
    NY West
    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.
     
  9. BCB

    BCB

    Joined:
    Sep 29, 2014
    Messages:
    1,000
    Likes Received:
    4,876
    Location:
    Ocean Co, NJ
    SMH Why havent I thought about using a sous vide for shrimp before lol. Excellent suggestion.
     
    Chvymn99 likes this.
  10. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    3,637
    Likes Received:
    22,713
    Location:
    New Hampshire
    CC6BBCAD-9E50-464F-B2CD-C5F263754FD6.jpeg ECFEAC71-755C-40ED-82AB-645BEE08D197.jpeg Short ribs going in for 26 hours.
     
    eatonpcat, Skier76 and Chvymn99 like this.
  11. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    3,637
    Likes Received:
    22,713
    Location:
    New Hampshire
    E90C2C8C-AF5B-4CF3-B415-BEBB70D4B4E4.jpeg 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.
     
    JackHammer, Skier76, Eckie and 2 others like this.
  12. Skier76

    Skier76

    Joined:
    Dec 27, 2014
    Messages:
    825
    Likes Received:
    4,071
    Location:
    CT and SoVT
  13. grandgourmand

    grandgourmand

    Joined:
    Dec 13, 2016
    Messages:
    740
    Likes Received:
    3,783
    Location:
    Ontario
    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.

    image.jpeg
     
  14. eatonpcat

    eatonpcat

    Joined:
    Oct 5, 2013
    Messages:
    6,091
    Likes Received:
    30,627
    Location:
    Eaton Township, OH
    :drool:
     
    SKEETER McCLUSKEY likes this.
  15. JackHammer

    JackHammer

    Joined:
    Aug 11, 2020
    Messages:
    453
    Likes Received:
    1,791
    Location:
    Ohio Snowbelt
    What is trime? Is that a cut?
     
  16. grandgourmand

    grandgourmand

    Joined:
    Dec 13, 2016
    Messages:
    740
    Likes Received:
    3,783
    Location:
    Ontario
    Sorry meant trim from cleaning up the roast. Scrap meat and fat that grinds up into nice burgermeat.
     
  17. JackHammer

    JackHammer

    Joined:
    Aug 11, 2020
    Messages:
    453
    Likes Received:
    1,791
    Location:
    Ohio Snowbelt
    Ah, yes. My favorite part.
     
    grandgourmand likes this.
  18. Jon_E

    Jon_E

    Joined:
    Mar 11, 2015
    Messages:
    1,070
    Likes Received:
    5,908
    Location:
    Southwestern Vermont
    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.
     
    BHags likes this.
  19. grandgourmand

    grandgourmand

    Joined:
    Dec 13, 2016
    Messages:
    740
    Likes Received:
    3,783
    Location:
    Ontario
    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.
     
    Chvymn99, Skier76 and BCB like this.
  20. JackHammer

    JackHammer

    Joined:
    Aug 11, 2020
    Messages:
    453
    Likes Received:
    1,791
    Location:
    Ohio Snowbelt
    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?
     
    Chvymn99 likes this.