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Yeah does anyone have a good or definitive guide to SV prime rib?
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Apr 27, 2017 19:18
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Knifegrab posted:Yeah does anyone have a good or definitive guide to SV prime rib? https://www.chefsteps.com/activities/win-the-holidays-with-herb-crusted-sous-vide-prime-rib-rib-roast TBH I am just as likely to break out a reverse sear, especially since i bought a 30" MES and can have a 125-150 degree oven but with smoke too. Edit: Kenji has his "definitive" version too, but he sticks to the reverse sear. http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html toplitzin fucked around with this message at 01:41 on Apr 28, 2017 |
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Apr 28, 2017 01:36
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Those of you who have done sous vide oxtails, how did you sous vide them? I've seen anything from 14 to 24 hours at 180F to 185F. And unrelated: has anyone tried Anova's goat curry recipe? Or have their own sous vide curried goat stew recipes?
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Apr 28, 2017 06:41
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I did oxtails 100 hours at 140°F. By the fourth day they started to stink. Against my better judgement I decided to eat it, but didn't get sick or die. I'm not 100% sure what the stink was, but my guess is it was the bone marrow turning livery over time. This may have also been exacerbated by the vacuum bagging, which sucked some of the marrow out of the bone and into the rest of the bag. Next time I try I'm going to either do a lower vacuum or stop cooking at 72 hours.
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Apr 28, 2017 08:45
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Claire@skillet just did them. http://skillet.lifehacker.com/will-it-sous-vide-succulent-fall-off-the-bone-oxtail-1794311070
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Apr 28, 2017 10:59
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I just did this Fish in XO Sauce and it was incredibly good. I won't shame myself with a picture but if you're keen for some simple clean fish I highly recommend it. I just served it with bok choi and steamed rice.
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Apr 28, 2017 11:42
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Pic's to come tomorrow some time. Got the brisket in the puddle for 36hrs fellas. I'll let you know how this turns out. Suggestions on smoke times? Was thinking 3 hours @300. Also how much liquid smoke if any do you guys use in your bags? 1 Tablespoon?
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Apr 28, 2017 18:09
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sterster posted:Pic's to come tomorrow some time. Got the brisket in the puddle for 36hrs fellas. I'll let you know how this turns out. Suggestions on smoke times? Was thinking 3 hours @300. Also how much liquid smoke if any do you guys use in your bags? 1 Tablespoon? If I'm going to actually smoke, none. Smoke it at 250 til it looks as delicious as you want. The lower you smoke it the less risk of it drying out.
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Apr 28, 2017 18:22
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toplitzin posted:If I'm going to actually smoke, none. So with the 2 porkbutt that I did. The smoke didn't get picked up enough/all. From what I've read once you have cooked the meat smoke doesn't penetrate it. Thus why we are trying liquid smoke while SV'ing and then going to smoke out on the grill. Thanks for the temp advice though. I'll drop it down a bit. I have good luck ~@270 with the pork.
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Apr 28, 2017 19:21
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BrianBoitano posted:
What's the marinade?
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Apr 28, 2017 19:30
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Phanatic posted:What's the marinade? 1 cup soy sauce, 2 smashed garlic cloves, 1/4 cup light brown sugar, sesame oil and rice wine vinegar. Don't remember the exact quantities of the latter two ingredients because I returned the cookbook to the library! We decided after 3 weeks of trying it out that it's worth buying, so we'll order it online and I'll tell you when it arrives.
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Apr 28, 2017 22:45
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I've decided to take on the fool's errand of poaching eggs, despite what's been said these past few pages. Mostly because I'm terrible at poaching eggs the conventional way. 75 degrees, 13 minutes, extra large eggs. The one on the left was left in about a minute longer and it shows. Extraction from the shell was easy enough, just tapping around the circumference until I could remove a good portion of shell and upending the egg over the toast. All in all I'm very happy with the result.  
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Apr 29, 2017 07:23
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Megabound posted:
You should be, they look great! So much better than my recent, disappointing effort.
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Apr 29, 2017 19:53
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Megabound posted:The one on the left was left in about a minute longer and it shows. Wonder if that egg was stuck next to the heating element for the full cook time. I've never had that level of difference. Then again I do the 63c eggs for 1hr when I make eggs benny. Still looks awesome!
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Apr 30, 2017 02:42
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sterster posted:Wonder if that egg was stuck next to the heating element for the full cook time. I've never had that level of difference. Then again I do the 63c eggs for 1hr when I make eggs benny. Still looks awesome! Possibly, I did them again this morning, they both crowded around the impeller. This time 12 and a half minutes at 75c and I took them both out at the same time. Came out perfectly. e: I should also mention that I keep my eggs room temperature. Megabound fucked around with this message at 02:49 on Apr 30, 2017 |
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Apr 30, 2017 02:46
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As promised here is my brisket. I think I added to much rub (salt & pepper, could have done with less pepper IMO). Overall it came out texture wise pretty good. Mother in law thought it was amazing and that I should open my own restaurant lol. Everyone else like it a lot though. Then again it's hard to get good feedback from people who you are directly associated with and I'm my own worst critic. I've got a lot more to learn about cooking this I think as far as how much fat to keep when I cut it. I'd prefer soemthing not so much salt/pepper based rub too. But, this comes with experience.   
sterster fucked around with this message at 03:21 on Apr 30, 2017 |
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Apr 30, 2017 03:17
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sterster posted:As promised here is my brisket. I think I added to much rub (salt & pepper, could have done with less pepper IMO). Overall it came out texture wise pretty good. Mother in law thought it was amazing and that I should open my own restaurant lol. Everyone else like it a lot though. Then again it's hard to get good feedback from people who you are directly associated with and I'm my own worst critic. I've got a lot more to learn about cooking this I think as far as how much fat to keep when I cut it. I'd prefer soemthing not so much salt/pepper based rub too. But, this comes with experience. Might have been good to separate the point and flat so you wouldn't have different grains.
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Apr 30, 2017 03:24
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kirtar posted:Might have been good to separate the point and flat so you wouldn't have different grains. Is this something that people do? I just assumed most people at least in the smoking world smoked the whole brisket. Honestly I didn't even know there were 2 different muscle groups when I started. Speaking to my smoker friend at work I assumed he cooked the whole thing then served according to peoples preference. It seems silly to me to cook the same meat as far as cook times go in 2 different sessions. Unless I was looking to make just pastrami I don't see what the point would be. Please educate me though. This is/was literally my first time cooking this cut of meat.
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Apr 30, 2017 03:31
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sterster posted:Is this something that people do? I just assumed most people at least in the smoking world smoked the whole brisket. Honestly I didn't even know there were 2 different muscle groups when I started. Speaking to my smoker friend at work I assumed he cooked the whole thing then served according to peoples preference. It seems silly to me to cook the same meat as far as cook times go in 2 different sessions. Unless I was looking to make just pastrami I don't see what the point would be. Please educate me though. This is/was literally my first time cooking this cut of meat. Aaron Franklin has some great videos on bbq in general and his well known brisket recipe is amazing on the smoker. This is a good starting point to understanding the beast that is Brisket https://www.youtube.com/watch?v=VmTzdMHu5KU
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Apr 30, 2017 03:50
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sterster posted:Is this something that people do? I just assumed most people at least in the smoking world smoked the whole brisket. Honestly I didn't even know there were 2 different muscle groups when I started. Speaking to my smoker friend at work I assumed he cooked the whole thing then served according to peoples preference. It seems silly to me to cook the same meat as far as cook times go in 2 different sessions. Unless I was looking to make just pastrami I don't see what the point would be. Please educate me though. This is/was literally my first time cooking this cut of meat. I was talking about on slicing rather than cooking, though cooking them separately would also be an option. Referring back to the last picture on your post, you can see that the flat and point have grain running in different directions. Ideally the slice would be across the grain (bottom part) rather than along the grain (top part) as the former basically has short muscle fibers which easily come apart while latter typically makes for a tougher/stringier texture. This has a section on slicing brisket down at the bottom and the "easy" and competition method ultimately involve separation of the two muscles to allow cutting against the grain.
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Apr 30, 2017 04:17
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I knew it! quote:The argument is as old as Texas. I asked my beef consultant, Dr. Antonio Mata, a meat scientist and a former Consulting Technical Coordinator to the National Cattlemen's Beef Association, if fat will melt and penetrate the muscle fibers. His reply was simple and unequivocal. "No way." I asked him to elaborate. "The fibers are packed too close for large fat molecules to squeeze in. Since about 75% of the muscle is made of water, and oil and water don't mix, it is just going to melt and run off."
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Apr 30, 2017 15:51
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quote:Sometimes I even flip the meat midway through the cook just so nobody can win the argument[about whether to have the fat cap up or down] I like this guy.
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Apr 30, 2017 22:25
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My brother in law thinks he's hilarious and forwarded this to me. https://www.facebook.com/VancouverCBC/videos/10155422547874604/ I mean, I guess it could be adapted.
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May 1, 2017 01:18
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A lot of people have used their sous vide machines to save baby animals, so he's a little more on the nose than you might expect. I'm pretty sure there's even some goat photos earlier in the thread.
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May 1, 2017 01:45
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Feenix posted:Top sirloin with a nice butter sear and a dollop of butter-basil-parsley-garlic-smoked Blue Cheese. (And baked garlic shrimp) Is that desert made sous vide? Do you have the recipe? Or am I just being ridiculous? I've seen some desert recipes around and always had my doubts about cooking them that way but am still curious
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May 1, 2017 08:00
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teacup posted:Is that desert made sous vide? Do you have the recipe? Or am I just being ridiculous? I've seen some desert recipes around and always had my doubts about cooking them that way but am still curious The dessert was and it loving ruled! Let me seek it out for you... but in s nutshell it was: Make a Pinot Noir syrup on the stovetop, let cool, dump it, egg yolks, semi sweet chocolate, dark unsweetened chocolate, milk, cream, salt into blender. Blend well. Sous Vide for like 45 min in a gallon ziplock, Re-blend to soften/aerate. Put in ramekins, minimum 4 hours. Personal note: let them sit out for an hour or so before serving to soften just a touch. [Ed] https://recipes.anovaculinary.com/recipe/sous-vide-chocolate-pots-de-creme
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May 1, 2017 15:52
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I did the st louis ribs in the sous vide and while they taste good they don't really stand up to bbq. They don't have the bark that ribs get in the smoker. They are very juicy but are missing some flavor from being smoked/bbqed.
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May 1, 2017 22:44
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Did you have liquid smoke in the bag?
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May 1, 2017 22:46
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Subjunctive posted:Did you have liquid smoke in the bag? liquid smoke is flavor, what I'm talking about is texture. The sous vide/oven can't recreate the bark that you get in real bbq.
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May 1, 2017 22:58
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5436 posted:I did the st louis ribs in the sous vide and while they taste good they don't really stand up to bbq. They don't have the bark that ribs get in the smoker. They are very juicy but are missing some flavor from being smoked/bbqed.
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May 1, 2017 23:01
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Elizabethan Error posted:you won't get a bark/smoke ring with sous vide(because it's not a smoker) so you won't get the same thing as from a smoker. Yea I figured but the contrast is stark. The guides all act like its nearly the same thing. I don't think it's close. The ribs aren't bad by any means but it's not the same as BBQ. I think it worked well for pulled pork since theres very little surface area compared to the amount of meat. I think I'll stick to fish/pork/beef instead of trying to recreate bbq.
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May 1, 2017 23:03
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Did you crisp up the outside at all, or did you pull meat out of the bag and eat it?
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May 1, 2017 23:10
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5436 posted:Yea I figured but the contrast is stark. The guides all act like its nearly the same thing. I don't think it's close. The ribs aren't bad by any means but it's not the same as BBQ. I think it worked well for pulled pork since theres very little surface area compared to the amount of meat. I think I'll stick to fish/pork/beef instead of trying to recreate bbq.
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May 1, 2017 23:12
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Feenix posted:The dessert was and it loving ruled! Hero, thank you. So a few people have been talking pork the last few pages as a big one for sous vide. What cut of pork? Pork cutlets? Butterfly pork steak? What is the best cut to sous vide and also a good seasoning? Just salt and pepper? Honey and mustard? I want some juicy pork mmmm
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May 1, 2017 23:47
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5436 posted:Yea I figured but the contrast is stark. The guides all act like its nearly the same thing. I don't think it's close. The ribs aren't bad by any means but it's not the same as BBQ. I think it worked well for pulled pork since theres very little surface area compared to the amount of meat. I think I'll stick to fish/pork/beef instead of trying to recreate bbq. What guide are you referring to? I've been doing the sous vide bbq thing for a couple of things so far and all of the guides tell you to smoke them. I mean you are reducing the smoke time required by cooking them in the puddle but, you need to finish them in the over/smoker to get the outside the texture of bbq. I'm genuinely curious about what exactly you did.
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May 2, 2017 00:17
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teacup posted:Hero, thank you. In my order of preference: Belly, tenderloin, shoulder. SV belly with the skin dried off and torched crisp is divine. Medium-rare tenderloin seared intact and sliced into medallions is awesome too. You can do decent loin chops but they need extra effort to get really good much the same way chicken white meat does.
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May 2, 2017 00:38
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Chemmy posted:Did you crisp up the outside at all, or did you pull meat out of the bag and eat it? I finished in the oven.
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May 2, 2017 00:40
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Feenix posted:The dessert was and it loving ruled! What's the difference in difficulty making those pot de cremes with and without a sous vide? I do enjoy using my anova for all sorts of things but sometimes I can't help but feel a little silly if it was something that would be easy without it.
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May 2, 2017 01:44
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CrazySalamander posted:What's the difference in difficulty making those pot de cremes with and without a sous vide? I do enjoy using my anova for all sorts of things but sometimes I can't help but feel a little silly if it was something that would be easy without it. Like all the world is a nail when all you have is a sweet wifi-enabled hammer? Sure... could be. But honestly I've never made pots de creme before so I don't know. I DO know that I'd probably have to stir and monitor for 45 min instead of just walking away... so there's that. 
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May 2, 2017 02:30
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5436 posted:I finished in the oven. Can you elaborate? I'd do something like make the bag juices into a BBQ sauce, paint it on and hit them under the broiler until it crisps up, then repeat a few times.
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May 2, 2017 03:34
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