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Lester Shy posted:All things being equal, is it better to give the steaks a 10 minute rest in the fridge or let them cool down completely before searing? I’ve been using an ice bath for a couple of minutes before unbagging lately and I really like the results. It’s less about letting the meat rest and more about keeping the sear from cooking the inside any further, and it’s great if you like a steak with a slightly cold center.
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Aug 7, 2021 21:48
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MrYenko posted:Especially if your machine isn’t exactly precise. If you set 135° and it goes to 136.5°, you’re hosed. 136.5? Your house will literally explode
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Aug 7, 2021 23:44
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Dewgy posted:I’ve been using an ice bath for a couple of minutes before unbagging lately and I really like the results. It’s less about letting the meat rest and more about keeping the sear from cooking the inside any further, and it’s great if you like a steak with a slightly cold center. Who likes a slightly cold center? 
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Aug 8, 2021 01:09
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~2” thick beef tenderloin, 128 degrees at ~2hrs.. then a hot cast iron sear ~30 seconds / side. I only pat down the outside, no ice bath rest or anything. Oh and garlic mushrooms with asparagus doesn’t hurt. Thrasher fucked around with this message at 03:44 on Aug 12, 2021 |
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Aug 12, 2021 03:41
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Thrasher posted:~2” thick beef tenderloin, 128 degrees at ~2hrs.. then a hot cast iron sear ~30 seconds / side. I only pat down the outside, no ice bath rest or anything. Looks pretty delicious. Did you sous vide the mushrooms and asparagus? I don’t usually sous vide veggies but I’ve always been curious if it would be worth the extra effort. I sous vided some striploins the other night and they were the best steaks I’ve ever made, and my wife and I both agreed my steaks are better than any steakhouse we could go to. The sous vide controller really makes that possible, I don’t know if I can go back to simply grilling steaks. These things weren’t wagyu but they were almost marbled like wagyu and they were full of flavor.
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Aug 12, 2021 14:36
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life is killing me posted:Looks pretty delicious. Did you sous vide the mushrooms and asparagus? I don’t usually sous vide veggies but I’ve always been curious if it would be worth the extra effort. No I didn’t sous vide the veggies. I usually don’t as I find it’s better to just pan fry most that I eat.. I will occasionally sous vide carrots as they can be pretty good, and I have yet to try sous vide potatoes.
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Aug 12, 2021 23:07
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I never really saw the point in sous viding things that don't either require extra tenderization (e.g. ribs, tougher cuts of meat) or benefit from light cooking of the interior before searing (e.g. beef or tuna steaks). I see lots of people stalking about doing like potatoes or soft-boiled eggs sous vide and it just seems like adding needless extra time and effort to something that's already quick and easy to do really well.
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Aug 13, 2021 01:34
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Entropic posted:I never really saw the point in sous viding things that don't either require extra tenderization (e.g. ribs, tougher cuts of meat) or benefit from light cooking of the interior before searing (e.g. beef or tuna steaks). If you have a very precise device, eggs are the bomb. The proteins coagulating and different temps will leave you with incredible results. Unless your water fluctuates a little above and then why not just toss them in and steam them? Precision ovens that can keep that lower temp would be amazing for eggs too. But completely with you on potatoes or asparagus, etc. Even carrots aren't really necessary, mostly because you can't do them at the same temp as you're doing your steak and poaching them takes all of 20-30 minutes.
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Aug 13, 2021 03:28
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Jhet posted:If you have a very precise device, eggs are the bomb. The proteins coagulating and different temps will leave you with incredible results. Unless your water fluctuates a little above and then why not just toss them in and steam them? Precision ovens that can keep that lower temp would be amazing for eggs too. I read up on sous vide eggs a while back and the consensus seemed to be that timed boiling is better. The reason being you want the white to cook at a different doneness/temperature than the yolk, so you’re relying on a gradient cook. This obviously depends on preference and application, but I’m referencing more towards soft boiled eggs. There was talk about dropping a sous vide egg into boiling water at the end to help solidify the whites but you get the same result with the burden of an extra step.
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Aug 13, 2021 03:44
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mls posted:I read up on sous vide eggs a while back and the consensus seemed to be that timed boiling is better. The reason being you want the white to cook at a different doneness/temperature than the yolk, so you’re relying on a gradient cook. This obviously depends on preference and application, but I’m referencing more towards soft boiled eggs. There was talk about dropping a sous vide egg into boiling water at the end to help solidify the whites but you get the same result with the burden of an extra step. Oh, yeah, you're right. I was mixing up the temps required for white and yolks setting and had them backward.
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Aug 13, 2021 03:47
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I just put an egg in boiling water for 8.5 minutes and it’s done the way I like it. One thing I did sous vide recently that turned out quite well was tandoori chicken. Vacuum sealed some whole legs with the marinade, kept it in the fridge overnight, then popped in the bath for a few hours before finishing under the broiler for some crispy skin.
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Aug 13, 2021 04:19
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the egg bites recipe in the joule app is the poo poo. one of those moments when it's like "whoa I actually made this"
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Aug 13, 2021 07:01
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KOTEX GOD OF BLOOD posted:the egg bites recipe in the joule app is the poo poo. one of those moments when it's like "whoa I actually made this" Been meaning to try that recipe. Entropic posted:I just put an egg in boiling water for 8.5 minutes and it’s done the way I like it. gently caress. That sounds delicious. I’m imagining how that would just fall apart, especially if you put it with tikka masala.
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Aug 13, 2021 14:06
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life is killing me posted:These things weren’t wagyu but they were almost marbled like wagyu and they were full of flavor. This spring I picked up a few prime and a couple wagyu and did a taste test after puddle/sear. There was a LOT more flavor in the prime, and the wagyu was only slightly more tender. Not remotely worth the upcharge, IMHO. Flavor>Tenderness. Entropic posted:I never really saw the point in sous viding things that don't either require extra tenderization (e.g. ribs, tougher cuts of meat) or benefit from light cooking of the interior before searing (e.g. beef or tuna steaks). Don't forget chicken breasts.
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Aug 14, 2021 19:43
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Hasselblad posted:Don't forget chicken breasts. Yeah, consistent done-ness and logistics can be a good reason. I've done this on a few NYE parties. Chicken breasts with skin, do them the day before, cool and refrigerate. Then at the party they just needed a few minutes under the broiler to crisp the skin and heat up to a palatable temp.
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Aug 16, 2021 10:16
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Is the reccomendation for vacuum sealers still just buy a cheap one? My 7 year old no-name one just died. Trying to navigate Amazon is a nightmare of non-descript brands I've never heard of. Will mostly be using it for SV, but also for portioning out bulk meats.
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Sep 1, 2021 17:37
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Just go with whatever Foodsaver is on sale
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Sep 1, 2021 17:47
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I'd get whatever cheap FOTM sealer all the blogs recommend. Unless you're willing to drop coin on a Vacmaster or Weston, there's not much difference with the cheaper sealers (Foodsaver included)
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Sep 1, 2021 18:30
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Cheapo one it is then. I figured that was the best route. After all, my last one was <$40 and lasted 6-7 years.
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Sep 1, 2021 18:46
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Cheap is good but I at least recommend getting something with a dedicated “seal” button, and a lever lock to keep the hinge shut has been pretty handy too in my experience.
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Sep 2, 2021 00:48
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I have this one and it works great. I've used used it for sealing up dehydrated food for camping and it works great for that.
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Sep 2, 2021 03:26
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I strongly recommend getting one of the ones you sort of flip open and close. DON'T get the kind that just has a slot and 'automatically' clamps the bag when it's in there. It sucks and I hate it.
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Sep 7, 2021 00:38
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Rescue Toaster posted:It sucks 
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Sep 7, 2021 13:20
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Sportman posted:Is the reccomendation for vacuum sealers still just buy a cheap one? My 7 year old no-name one just died. Vacmaster from webstaurant store. Thank me later after you take some ibuprofen for your back after lifting it to where it will live prominently in your home.
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Sep 13, 2021 05:42
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I showed my mom how to defrost stuff sous vide – Joule recommends setting it to 68 and letting it run – and of course she loves it. Usually takes about 30 mins to an hr. But today I found her trying to do it with a whole frozen chicken...which wouldn't seem to be quite safe from a food safety perspective. I found a few different perspectives online about this, but what do you guys think? She had it at 68 for 15 mins, then I changed it with cold water and set her Anova to 38 degrees.
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Sep 14, 2021 21:13
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KOTEX GOD OF BLOOD posted:I showed my mom how to defrost stuff sous vide – Joule recommends setting it to 68 and letting it run – and of course she loves it. Usually takes about 30 mins to an hr. But today I found her trying to do it with a whole frozen chicken...which wouldn't seem to be quite safe from a food safety perspective. I found a few different perspectives online about this, but what do you guys think? She had it at 68 for 15 mins, then I changed it with cold water and set her Anova to 38 degrees. Realistically, it’s probably still frozen internally. Hell it probably didn’t thaw on the surface more than a quarter inch or so if I had to take a wild rear end guess
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Sep 14, 2021 23:34
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I would eat a chicken that had been subjected to that defrosting method, but I probably wouldn’t feed it to the immunocompromised just for “yeah, but what if…?” reasons.
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Sep 14, 2021 23:56
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I've used a Nesco VS-12 for the last year or two and it has been great.
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Sep 15, 2021 00:11
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I want to vac seal a bunch of individual servings of chicken thighs and sous vide them, then refrigerate and eat them throughout the week by just microwaving them for a minute and tossing in a sauce. I should salt them before I vac seal them, right? Since I'm cooking them right away? I've not salted them in the past, but they were always going to freezer first rather than straight into the sous vide.
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Sep 18, 2021 01:45
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Shroomie posted:I want to vac seal a bunch of individual servings of chicken thighs and sous vide them, then refrigerate and eat them throughout the week by just microwaving them for a minute and tossing in a sauce. Yes I would salt and pepper them before vacuum sealing, and any other seasoning you want on there prior. Honestly chicken does okay in marinating if the skin is off, too. So you could wet brine, soy brine, etc overnight
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Sep 18, 2021 01:53
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I did exactly what you're doing but I freeze them raw in the packs and, in the morning, I get the sous vide going, drop the pack in, and lunch is ready at noon. I find this is better than potentially ruining the point of sous vide by microwaving them, but I also work from home, so. I like to seal them with a gochujang-harissa marinade, which actually does reduce very well into a sauce post-puddling.
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Sep 18, 2021 01:53
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KOTEX GOD OF BLOOD posted:gochujang-harissa marinade God drat I need to try that combo. Thank you for the inspiration. Fake edit: excellent Username/Post combo.
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Sep 18, 2021 02:39
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The joke is that my partner is actually quite hematophobic but yells "god of blood" when I open the packets anyway
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Sep 18, 2021 03:26
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Shroomie posted:I want to vac seal a bunch of individual servings of chicken thighs and sous vide them, then refrigerate and eat them throughout the week by just microwaving them for a minute and tossing in a sauce. Ugh, sous vide thighs and then microwaving them? Really hoping this is a weird attempt to troll. In case it is not, for all that is good, please do not ruin perfectly good thighs. Thighs really suck when puddled, moreso puddled then microwaved. Forget all that if you like your thighs a rubbery mess. edit: unless you subsequently liquify them in a blender and make a nice chicken smoothie. Hasselblad fucked around with this message at 15:55 on Sep 18, 2021 |
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Sep 18, 2021 15:43
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Sous Vide > Microwave without a proper finish means you’re basically making hospital food for yourself. Enjoy!
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Sep 18, 2021 15:48
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Hasselblad posted:Ugh, sous vide thighs and then microwaving them? Really hoping this is a weird attempt to troll.
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Sep 18, 2021 15:57
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Also I like to get em skin on and give them a minute's sear after puddling
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Sep 18, 2021 16:04
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Yeah I've done dark meat in SV and it turned out great, not rubbery at all. Echoing you gotta do it at the right temperature, can't be afraid to go higher because the dark meat is more forgiving than like, chicken breast, which is dry and stringy when searing much longer than 15s a side. I only SV white meat when I want it for a salad, and then I want it cold so I just SV it ahead of time like the night before, and don't cook it further.
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Sep 18, 2021 16:04
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Chicken breast is honestly one of my favorite use cases for sous vide. The chicken tonnato recipe I posted in the general recipes thread is 
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Sep 18, 2021 16:07
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SubG posted:If you're doing chicken thighs s-v and they're coming out rubbery you're probably using too low a temperature. From a food safety standpoint you could do 'em at 55 C or whatever like you would some other slab of protein, but most people are going to prefer the texture/consistency somewhere around 70 C for ~an hour or so, plus or minus depending on preference. I cannot think of a single reason to SV a thigh (and then microwaving them for god's sake). Sorry, it just makes them worse than simply cooking them on high heat.
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Sep 18, 2021 16:26
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