Sous Vide Mega Thread - Fine Dining for Dummies

[Russic]

Originally Posted by BigNumbers

About to cook some salmon filet's that are about 1.5inches... Any suggestions on temp and length of time that's worked well for others?

Late and useless I realize, but 115 for an hour works great for me. 115 seems to be juuuuust where it's starting to flake, and it's low enough that a quick sear doesn't drive the temperature up too high.

[activeStick]

Yeah one thing I've learned since I got mine is to go a little more undercooked than your desired doneness if you plan to sear.

[Russic]

I think one of my favourite things about sous vide is that once you have done meat, you can use a panko breading more easily. Cooking a (non-flattened) chicken breast without burning the breading can be a fairly big pain. Did a chicken parmesan last night that worked out great.

[CorsiHockeyLeague]

How did you do it? Standard flour / egg / panko method, or do you do something different given that the chicken's already cooked?

[Russic]

Originally Posted by CorsiHockeyLeague

How did you do it? Standard flour / egg / panko method, or do you do something different given that the chicken's already cooked?

I went standard flour/egg/panko. The only real difference in the whole thing was that I only pan fried it for about 2 minutes on each side. In keeping with the activeStick's suggestion, I'd probably drop it down to 145 next time (down from 149). I think the broiling of the cheese warmed it up a bit too much.

[Flames89]

So I think I am going to try sous viding this weekend. Want to do a 6ish lb roast. Likely something like a Top Round Roast (not prime rib).
Any suggests/recipes/tips welcome.

[GGG]

Double post

[GGG]

Originally Posted by Flames89

So I think I am going to try sous viding this weekend. Want to do a 6ish lb roast. Likely something like a Top Round Roast (not prime rib).
Any suggests/recipes/tips welcome.

Done a few round roasts 133-135 @ 24 hrs. I salt, and put oregano, thyme and rosemary, then put in bag.. Sear when done. Use the bag drippings to deglaze pan and make gravy.

I've done two now. One small 2lb roast @133 and a larger 6lb roast at 135. The fat melted better and the meat was more tender on the 6lb roast though I don't have the sample size two know if that was temperature or size or cut or just sample variation. 2lb was inside round 6lb was bottom round.

[sa226]

For fish, poultry and pork, this thing is amazing. Heck for chicken alone its worth the money.

But like others have said, it depends on the cut of beef. I probably won't do steak again until I get my BBQ hooked up. I just don't like the taste of a souse vide/seared steak.

But I've done a 6hr outside round roast and a 24hr sirloin tip roast, baked for the crust rather than seared. They were both fantastic.

[Russic]

Don't forget to double bag it for a larger roast.

[DownhillGoat]

Originally Posted by Russic

Don't forget to double bag it for a larger roast.

Why the double bag?

[me_dennis]

in case the seams fail. you dont wanna ruin a roast because of a failed bag.

[chemgear]

Originally Posted by kunkstyle

Why the double bag?

Originally Posted by me_dennis

in case the seams fail. you dont wanna ruin a roast because of a failed bag.

There is a crude birth control joke in here somewhere.

[DownhillGoat]

Originally Posted by chemgear

There is a crude birth control joke in here somewhere.

Well you won't ruin the roast but it's a good bad way to get a bun in the oven.

[GGG]

Originally Posted by me_dennis

in case the seams fail. you dont wanna ruin a roast because of a failed bag.

I use the extra large Ziploc freezer bags for big items that are about 2ft long x 1ft wide. I think they are 2 gallon capacity. This reduces the stress on the seams.

Also using brand name Ziploc freezer bags is more secure than the no name variety as the plastic is heavier gauge.

[Russic]

With roasts generally being thicker/heavier, they usually end up in the water for a lot longer. The seams could breakdown once you get into the 15+ hour mark... that being said I've never seen it happen.

[GGG]

Originally Posted by Russic

With roasts generally being thicker/heavier, they usually end up in the water for a lot longer. The seams could breakdown once you get into the 15+ hour mark... that being said I've never seen it happen.

It's fairly cool water. I suspect vegetables for short times are harder on seems due to high temperatures

[Otto-matic]

https://anovaculinary.com/anova-prec...ada%20interest

Anova Valentine’s Day Sale
Save $40

I'm really interested in getting into Sous Vide, is there any better sales that go on for the Anova or is this as good as it gets?

[Hockeyguy15]

There was a better sale at Christmas time, but I don't think it drops that much very often.

[CorsiHockeyLeague]

It's worth every penny at full price, just get the thing. You're losing out on using it by waiting to save an extra $10 or whatever. I made a quarter of a leg of lamb last night, absolutely perfect.