Author Topic: Sous vide cooking  (Read 12660 times)

MillCreek

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Sous vide cooking
« on: November 28, 2017, 10:10:17 PM »
I took advantage of an Amazon sale and bought an Anova Bluetooth/WiFi sous vide device.  We have a couple of friends who have been raving about theirs and have gone to their house and eaten some good meals cooked this way: halibut, a pot roast and a leg of lamb.  I had some excellent two inch thick pork chops cooked this way at a local restaurant.  I bought a pot roast on the way home from work tonight, and I am going to give the sous vide a try on this weekend.

https://thewirecutter.com/reviews/best-sous-vide-gear/

https://www.cooksillustrated.com/articles/546-sous-vide-guide-what-is-sous-vide-and-how-to-use-it

https://www.cooksillustrated.com/articles/545-testing-sous-vide-machines-immersion-circulators
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MillCreek
Snohomish County, WA  USA


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AmbulanceDriver

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Re: Sous vide cooking
« Reply #1 on: November 28, 2017, 10:54:54 PM »
A friend of mine is a professional chef, and if I tried to take away his sous vide cooker, he'd probably fillet me.

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BobR

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Re: Sous vide cooking
« Reply #2 on: November 28, 2017, 11:02:17 PM »
Did you get the Anova one that is always popping up on sale this time of year? I have been thinking of getting one for a while now so hurry up and use it so we can get a review before the sale ends. ;)

bob

MillCreek

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Re: Sous vide cooking
« Reply #3 on: November 28, 2017, 11:13:03 PM »
^^^Yes, from Amazon.  $ 111 for the Anova with Bluetooth and WiFi.  I will report back this weekend.
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MillCreek
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Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
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K Frame

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Re: Sous vide cooking
« Reply #4 on: November 29, 2017, 06:51:38 AM »
Shouldn't this be in the Mess Hall?
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MillCreek

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Re: Sous vide cooking
« Reply #5 on: November 29, 2017, 08:38:06 AM »
Shouldn't this be in the Mess Hall?

Oops, you are right.  Can a mod please move it?
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MillCreek
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Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
You are one lousy risk manager.

K Frame

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Re: Sous vide cooking
« Reply #6 on: November 29, 2017, 09:31:02 AM »
I've thought about going sous vide, but I just keep asking myself... why?

I'd rather go more sous Weber kettle grill.
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DittoHead

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Re: Sous vide cooking
« Reply #7 on: November 29, 2017, 09:40:13 AM »
I've thought about going sous vide, but I just keep asking myself... why?

For me it's how little attention it needs. Things can cook totally unattended while I do other stuff.

I can perfectly cook a pork tenderloin while I'm at work all day. Get home, put it in the cast iron for 5 minutes to brown the outside and I have dinner ready almost immediately. No need to time anything exactly, try to take temperature readings, or worry about overcooking it.
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K Frame

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Re: Sous vide cooking
« Reply #8 on: November 29, 2017, 09:42:20 AM »
"I can perfectly cook a pork tenderloin while I'm at work all day."

That's why I have a crockpot.

But, yeah, I can see its attractiveness from that aspect.
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lupinus

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Re: Sous vide cooking
« Reply #9 on: November 29, 2017, 09:51:06 AM »
Difference between it and the crock being the precision you can achieve, and do so fairly easily.

It's one of those things that yeah, no one really needs. But you can play and have all manner of fun with it.

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DittoHead

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Re: Sous vide cooking
« Reply #10 on: November 29, 2017, 09:56:38 AM »
Difference between it and the crock being the precision you can achieve, and do so fairly easily.

Exactly. If it's a big tough cut of meat I just want to cook to bits then the crockpot is usually my choice but with a nice cut that I don't want overcooked I don't trust the crock pot. Sous vide let's me hit a perfect 140 degrees through the entire tenderloin and it won't go over that no matter when I get home.

This is my go to 'recipe', although I don't bother with the caramel sauce.
http://www.amazingfoodmadeeasy.com/info/modernist-recipes/more/pork-with-rosemary-caramel-sauce-recipe
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MillCreek

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Re: Sous vide cooking
« Reply #11 on: November 29, 2017, 10:09:40 AM »
So for those of you who use sous vide for a piece of meat, do you brown the meat before or after the sous vide process?  I am seeing recipes that go both ways.
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Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
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DittoHead

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Re: Sous vide cooking
« Reply #12 on: November 29, 2017, 10:17:56 AM »
I have only done it after. Doing so before, I would be worried about the texture of the browned outside being a bit too soggy/slimy. Flavorwise it might do good things though.
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MillCreek

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Re: Sous vide cooking
« Reply #13 on: November 29, 2017, 10:35:40 AM »
I have only done it after. Doing so before, I would be worried about the texture of the browned outside being a bit too soggy/slimy. Flavorwise it might do good things though.

This is a very good point, if you want a relatively crisp crust or want to put any rubs or herbs/spices on the meat for serving. I think this might be the way to go.
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MillCreek
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Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
You are one lousy risk manager.

lupinus

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Re: Sous vide cooking
« Reply #14 on: November 29, 2017, 12:35:52 PM »
Another method I've seen is to do the sous ahead and then it can be held in the fridge and then into a hot over just enough to brown and bring it up to a desired serving temperature.

I also have a friend who swears by the thing as the only way she'll make boiled eggs now.

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Firethorn

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Re: Sous vide cooking
« Reply #15 on: November 29, 2017, 04:52:42 PM »
I steamed my last batch of "boiled" eggs in my pressure cooker, they came out great.

Boiled potatoes the same way, they came out great.

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Re: Sous vide cooking
« Reply #16 on: November 29, 2017, 10:43:52 PM »
I have taken to doing eggs in the top of my rice cooker. Much better than boiled, no grey yolk, no overcooking, texture better. Peels easy too.
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Firethorn

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Re: Sous vide cooking
« Reply #17 on: November 30, 2017, 08:16:41 AM »
I have taken to doing eggs in the top of my rice cooker. Much better than boiled, no grey yolk, no overcooking, texture better. Peels easy too.

what kind of rice cooker?  The one I have is actually a mild pressure cooker.  Thing works great.

BobR

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Re: Sous vide cooking
« Reply #18 on: November 30, 2017, 09:16:40 AM »
I have taken to doing eggs in the top of my rice cooker. Much better than boiled, no grey yolk, no overcooking, texture better. Peels easy too.

Are you using the steamer basket? How long do you cook them for?

bob

Marnoot

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Re: Sous vide cooking
« Reply #19 on: November 30, 2017, 11:51:58 AM »
We have an earlier Anova we've been happy with. For red meat and pork, after taking it out of the bath I hit the outside briefly with a MAPP torch to sear and get the Maillard reaction, no issues with slimy exterior with that approach. You could also do a fast sear in a pan, but the torch means no pan to clean.

For Thanksgiving this year it was just my family (me, my wife, and 4 little kids that won't eat turkey), my sister and my niece, not enough to bother with a full turkey. So we did a turkey breast sous vide. Skinned it, de-boned it, trussed it into a cylinder with butcher twine, and sous-vided it for 2-1/2 hours at ~140*F. Perfect and juicy. A lot of people will toast the skin separately when sous-viding turkey rather than discarding it so it can still be eaten with the meat, though I haven't tried that yet.

Last week we put a chuck roast in for about 2 days at 136*F, then shredded it. Very tender, though a tad dry, I think I might try closer to 130* next time.

I can also attest to it being an excellent method for perfect "boiled" eggs.

MillCreek

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Re: Sous vide cooking
« Reply #20 on: November 30, 2017, 04:21:51 PM »
3.1 pounds of chuck roast, seasoned with salt, pepper, olive oil, Worcestershire sauce, rosemary and thyme is now sealed into a bag and will sous vide for 30 hours at 132 degrees. 
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MillCreek
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Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
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Unisaw

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Re: Sous vide cooking
« Reply #21 on: November 30, 2017, 08:55:31 PM »
I had never heard of this cooking method. It sounds great!  My wife loves to cook (and i love to eat), so she’s getting the Anova for Christmas.
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MillCreek

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Re: Sous vide cooking
« Reply #22 on: December 01, 2017, 09:15:41 PM »
3.1 lbs. chuck roast cooked via sous vide at 132 degrees for 29 hours.
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MillCreek
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Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
You are one lousy risk manager.

MillCreek

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Re: Sous vide cooking
« Reply #23 on: December 01, 2017, 09:16:22 PM »
Note the even edge-to-edge cooking.
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MillCreek
Snohomish County, WA  USA


Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
You are one lousy risk manager.

MillCreek

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Re: Sous vide cooking
« Reply #24 on: December 01, 2017, 09:17:15 PM »
Served with a red wine mushroom demi glace, mashed potatoes from scratch and roasted brussel sprouts.
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MillCreek
Snohomish County, WA  USA


Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
You are one lousy risk manager.