Sous Vide Mega Thread - Fine Dining for Dummies

[DoubleF]

Originally Posted by Swayze11

Why use a better cut? That is the whole point of the Sous Vide. Buy a crappy and cheap cut and turn it into something worth way more.

I agree with Delgar. I personally prefer having the fat with the meat. Eye of round isn't as tasty as certain other cuts. Sous vide isn't improving the meat to the point where it's comparable to a good steak with a bit more fat flavor.

That being said... maybe sous vide eye of round with a good wedge of butter could work...

[Zevo]

Ask the butcher for a 'fat cap' and tie it on. I do that for any lean roasts I do in the oven. Some supermarkets put a few out by the roasts.

[Leeman4Gilmour]

Saw this bumped. Expected pictures of KD sous vide...a little disappointed, but every time I see pictures of a roast in this thread, I become more and more motivated to join the cause.

[DionTheDman]

It doesn't have to be anything fancy. Even things like eggs can be cooked in really neat ways using sous vide.

Link

[Russic]

I did a sirloin roast for about 27 hours and it was damn near Prime Rib consistency. I flew a little too close to the sun with how rare it was, but my mom was the only one who complained. She likes steaks cooked well though, so she forfeited her opinion years ago.

Doing burgers tonight.

[DownhillGoat]

Originally Posted by DoubleF

That being said... maybe sous vide eye of round with a good wedge of butter could work...

1) Pick up a cheap injector off amazon.
2) Inject with a nice whiskey/bourbon butter, or a bleu cheese butter. Put a bit in the bag, save a bit for searing with.
3) Eat profits.

Although I'm kind of weird, I prefer lean cuts at the best of times.

[DionTheDman]

Originally Posted by kunkstyle

Although I'm kind of weird, I prefer lean cuts at the best of times.

Wagyu. Delicious, A-5 Wagyu. The food of the gods.

[DownhillGoat]

Originally Posted by DionTheDman

Wagyu. Delicious, A-5 Wagyu. The food of the gods.

Obviously, there's exceptions to every rule.

[TorqueDog]

Originally Posted by CorsiHockeyLeague

Cast iron worked fine for me but I prefer the torch. As recommended earlier in this thread I've been using a bernzomatic ts8000 and it's perfect. Pat dry with paper towel, sear for about 30 seconds on each side to get it nice and scorched. Delicious.

I have the same one, with the yellow MAP/Pro canister. Do you have a Searzall or do you just blast it direct? I find I get a better result if I go slower (takes longer than 30 seconds, and you need to be further away).

[GP_Matt]

Any suggestions for something that I can make for an office pot luck tomorrow? I would like to use cook sous vide as a few people are curious how it works.
Thanks

[me_dennis]

Originally Posted by GP_Matt

Any suggestions for something that I can make for an office pot luck tomorrow? I would like to use cook sous vide as a few people are curious how it works.
Thanks

it would be tough to make something sous vide as most recipes calls for searing.

I remember seeing recipes for cheescakes in individual mason jars, that might be a good one?

[Kjesse]

Originally Posted by GP_Matt

Any suggestions for something that I can make for an office pot luck tomorrow? I would like to use cook sous vide as a few people are curious how it works.
Thanks

If you are doing sous vide in the office, do something that's quick. I did (well, we did, my wife is finally getting on board!) sous vide cod last night.

It was left in for an hour but only needed 40 minutes according to the recipe. Pre-sprinkle with salt and pepper, add a little fat (we added a little coconut oil) bag and cook at 138. You could pre-bag at home and finish in the office.

The result is nothing short of phenomenal. At a potluck I'd then take it out, put it into flaked pieces or with toothpicks for people to have small bits.

It was better than my prior favourite fish, which was cedar planked salmon cooked over charcoal. Seriously, the texture and juiciness of the cod was amazing and like nothing I had before.

[GP_Matt]

Does that break the unwritten "no fish in the lunchroom" rule?

[DionTheDman]

Originally Posted by GP_Matt

Does that break the unwritten "no fish in the lunchroom" rule?

I think that may be more from microwaving fish, which never turns out well.
Fish can be amazing with sous vide. You can make this neat medium rare fish that you can't really make in any other way.

http://www.seriouseats.com/2016/08/t...de-salmon.html

[Swayze11]

Originally Posted by DoubleF

I agree with Delgar. I personally prefer having the fat with the meat. Eye of round isn't as tasty as certain other cuts. Sous vide isn't improving the meat to the point where it's comparable to a good steak with a bit more fat flavor.

That being said... maybe sous vide eye of round with a good wedge of butter could work...

I suppose my values are different. The best experiences I have had is buying an inexpensive cut and turning it to extremely tender slices.

What I usually do with my roast is stuff is with garlic, salt & pepper, thyme and oil and let it cook for 24 hours. It has been the same experience every time. The more expensive cuts seem to be the same to me.

[activeStick]

Made pork for the first time recently. It was surprisingly tender even though the meat in the picture doesn't look pink. Next time I'll cook it at a lower temperature.

[Jacks]

Originally Posted by activeStick

Made pork for the first time recently. It was surprisingly tender even though the meat in the picture doesn't look pink. Next time I'll cook it at a lower temperature.

In my experience with pork I like it better medium, around the 140 degree mark. I tried it at 136 but the texture just isn't right. When it's no longer pink but still super juicy it's perfect. Also, avoid fatty cuts of pork with marbling like loin chops, the fat just doesn't render at such low temperatures, tenderloin is really good. I'd suggest cooling it off before searing though, especially with thinner cuts like chops or they will overcook by the time you get a crust on them.

[DoubleF]

Originally Posted by kunkstyle

1) Pick up a cheap injector off amazon.
2) Inject with a nice whiskey/bourbon butter, or a bleu cheese butter. Put a bit in the bag, save a bit for searing with.
3) Eat profits.

Although I'm kind of weird, I prefer lean cuts at the best of times.

That sounds like a one way ticket to food heaven... possibly not metaphorically.

Originally Posted by GP_Matt

Any suggestions for something that I can make for an office pot luck tomorrow? I would like to use cook sous vide as a few people are curious how it works.
Thanks

Costco meatballs with a blueberry jam glaze?
Pre-made wings?

Cheese cake isn't bad, but it might not be the best food choice to showcase the sous vide.

Originally Posted by Swayze11

I suppose my values are different. The best experiences I have had is buying an inexpensive cut and turning it to extremely tender slices.

What I usually do with my roast is stuff is with garlic, salt & pepper, thyme and oil and let it cook for 24 hours. It has been the same experience every time. The more expensive cuts seem to be the same to me.

Fair enough. But we use our sous vide differently. Rather than use it as a full on cooking method, I use it as a food prep method to shorten my regular cook times.

[Mccree]

Originally Posted by DoubleF

Fair enough. But we use our sous vide differently. Rather than use it as a full on cooking method, I use it as a food prep method to shorten my regular cook times.

I have a question about this. Would you sous vide some chicken, store in the fridge/freezer and the finish it a few days later to make a quick supper when time is short?

[Jacks]

That's an interesting question. I certainly wouldn't freeze it but the fridge should be okay. I wonder if it would be best to leave it in the vacuum seal or get the meat out of the juices if it's going to sit for a day or more?
You'd also probably want to bring it up to room temperature before searing so the middle isn't cold?