Sous Vide Mega Thread - Fine Dining for Dummies

[me_dennis]

I tried a prime rib roast tonight for my mom's birthday.

I followed the chefsteps herb crusted prime rib recipe.

Preseared the roast in a pan then put it in the bag while the anova was preheating to 136 degrees. Once the water reached temperature, I put in the roast for 6 hours.

Spoiler!

Then applied rosemary, thyme, salt and pepper rub and popped it in the oven at 485degrees for 15 minutes to create the crust.

Spoiler!

After 15 minutes, the crust was crisped. I would've liked to sear it a bit better. Maybe if I had dried the roast off a bit better before applying the rub.

Spoiler!

Results:

Spoiler!

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[Russic]

I finally tried veggies (well, green beans) and it was pretty amazing. My wife said they were expertly done, but that I may have "over-buttered" them. She's adorable when she makes up nonsense.

The only real issue I had was that getting them to sink was a major pain. I'm assuming the fact that a green bean has a hollow centre was part (or all) of the problem. Ended up placing a metal meat mallet on the bag to weigh it down. Also, they certainly don't come out brilliantly coloured. I've read that quick 30 second boil followed by an ice bath before sous vide will help with that.

[kermitology]

Originally Posted by Russic

I finally tried veggies (well, green beans) and it was pretty amazing. My wife said they were expertly done, but that I may have "over-buttered" them. She's adorable when she makes up nonsense.

The only real issue I had was that getting them to sink was a major pain. I'm assuming the fact that a green bean has a hollow centre was part (or all) of the problem. Ended up placing a metal meat mallet on the bag to weigh it down. Also, they certainly don't come out brilliantly coloured. I've read that quick 30 second boil followed by an ice bath before sous vide will help with that.

I've seen recommendations to help sink the bag being putting a knife in there.

[bluejays]

Originally Posted by kermitology

I've seen recommendations to help sink the bag being putting a knife in there.

Or a spoon in case the knife punctures the bag.

On another note, why do some here sear prior to cooking? It's cooked in a bag, so there's little chance of flavor loss to begin with. Only makes sense to sear at the end. Besides, who likes a soggy sear?

[csnarpy]

Originally Posted by kermitology

I've seen recommendations to help sink the bag being putting a knife in there.

Marbles are the best, imo

[GGG]

Originally Posted by fleury

Or a spoon in case the knife punctures the bag.

On another note, why do some here sear prior to cooking? It's cooked in a bag, so there's little chance of flavor loss to begin with. Only makes sense to sear at the end. Besides, who likes a soggy sear?

With Raw meat you get a more uniform dear than with cooked meet. In anything I've read that suggests it you do it after as to finish it and set out the crust. The malliard reaction that makes the brown bits doesn't care when you do it but you still need to dry out the surface so it doesn't feel slimy. I personally don't sear before as I haven't found it to be a problem to get a good sear after with a torch or pan.

As an aside searing doesn't lock in flavour or prevent flavour loss.

[Mccree]

Carrots were really good when I did then. Salt pepper a little suger and butter. Quick pan fry after. 185 for 40 minutes.

Chicken is great but I think I prefer a grilled steak. Sous vided streak just seems to lack flavor. I could be doing something wrong and maybe not finishing it in a pan enough but it just tastes better off the grill. It does come out perfectly coooked thou.

[Kjesse]

Bacon sous-vided for 10 hours at 147 degress then crisped up in the pan for a minute or two is glorious.

[DoubleF]

Originally Posted by Mccree

Carrots were really good when I did then. Salt pepper a little suger and butter. Quick pan fry after. 185 for 40 minutes.

Chicken is great but I think I prefer a grilled steak. Sous vided streak just seems to lack flavor. I could be doing something wrong and maybe not finishing it in a pan enough but it just tastes better off the grill. It does come out perfectly coooked thou.

I tried a new method.

1. Sous vide the steak as desired, likely BELOW the suggested temps.
2. Use only basic seasoning like a salt and pepper if desired. (Something not easily "washed off")
3. Remove steak and toss on grill/hot pan. Add flavorings at this point or just slightly before (salt rub. BBQ sauce etc.)

I tried this and I get excellent steak. I got wonky results when putting all the flavorings with the steak into the bag.

I'm not super sure why... but I don't think a sous vided steak completely lacks flavor. IMO there's two things I personally experienced.
1. A weird "sour?" flavor sits with the meat. Something slightly rancid in taste almost. I'm guessing the sous vide was killing bacteria, but a proper grill or pan cooking gets rid of that flavor.
2. Stewing in its own juices means the meats own juices washes off all the flavoring when removed from the bag. This meant the steak was slightly bland, letting other flavors stick out.

I can't guarantee this will resolve your issue, but I personally didn't enjoy 99% sous vide steak. Doing 90% and finishing off the remainder 10% gave me the best of both worlds IMO. You still get a great steak that has sous vide properties, but also the grilling properties that seem to be lacking in a sous vide steak.

[DoubleF]

Originally Posted by kermitology

I've seen recommendations to help sink the bag being putting a knife in there.

I use butter knives because I'm generally not using them like a spoon or fork which I on occasion use while prepping foods. Since they're more straight than spoons so I perceive they sink more uniformly (probably false). I drop them in "blade" side up hilt first so I am at no risk or concern of puncturing the bag.

Originally Posted by csnarpy

Marbles are the best, imo

Marbles works I guess. Personally it seems weird and risky to have them on hand in a kitchen though. I think if I went that route, I'd rather grab some nice smooth stones from the bow river or Rockies, scrub them, toss them into the dishwasher for good measure. Less likely to go rogue and trip someone up in a kitchen. But that's because I and the wife are klutzes at times. So we'd have marbles rolling all over the place every little once in a while if we did that.

I'm guessing you could literally use anything denser than water that isn't ruined by liquids. Stone coasters, plates, misc cutlery, beer bottles etc.

[BigNumbers]

Honestly, I just clip a second big paper clip onto the bottom of the bag and that's usually enough weight. If it's not, I slide a spoon through the clip wings and that does it. Saves me putting the metal in with the meat, which bothers me for no particularly scientifically-supported reason.

[me_dennis]

Originally Posted by Delgar

Bacon sous-vided for 10 hours at 147 degress then crisped up in the pan for a minute or two is glorious.

I tried this, and didn't find it worth the extra effort.

It could be because I used regular Maple Leaf bacon, and not the extra thick stuff.

Breakfast sausages, however, were amazing. Doesn't dry out like it would just pan frying it.

[kermitology]

Bacon put in a cold oven set to 425, timer set to 18 minutes. Cooked perfectly, no fuss, no muss.

[TSXCman]

Originally Posted by kermitology

Bacon put in a cold oven set to 425, timer set to 18 minutes. Cooked perfectly, no fuss, no muss.

Simpler, jack it in the microwave for a couple minutes.

Sous vide is going to provide some awesome food, but also is going to be a wasted effort for lots of things.

[kermitology]

Originally Posted by TSXCman

Simpler, jack it in the microwave for a couple minutes.

Sous vide is going to provide some awesome food, but also is going to be a wasted effort for lots of things.

Gross.

[DownhillGoat]

Originally Posted by kermitology

Bacon put in a cold oven set to 425, timer set to 18 minutes. Cooked perfectly, no fuss, no muss.

Brushed with Sriracha and rolled in brown sugar.

[kermitology]

Made a pork tenderloin 1.5 hour bath at 140F

Finished it in cast iron with a butter and herb glaze.

This was phenomenal.

[Slava]

^Pork tenderloin might be my favorite meat of all time, let alone Sous Vide! It's just incredible, easy to prepare and probably 1/4 of beef. I cook that fairly regularly, as its great. Yours looks like it turned out really well!

[kermitology]

Originally Posted by Slava

^Pork tenderloin might be my favorite meat of all time, let alone Sous Vide! It's just incredible, easy to prepare and probably 1/4 of beef. I cook that fairly regularly, as its great. Yours looks like it turned out really well!

I do a rib-less ribs with tenderloin. I but the tenderloin in half and then butterfly the two halves, rub with a sweet pork rub from Silk Road, pan sear both, slice and brush with barbecue sauce and put it in the oven for a few minutes to caramelize the sauce. So good.

[CorsiHockeyLeague]

Originally Posted by kermitology

I do a rib-less ribs with tenderloin. I but the tenderloin in half and then butterfly the two halves, rub with a sweet pork rub from Silk Road, pan sear both, slice and brush with barbecue sauce and put it in the oven for a few minutes to caramelize the sauce. So good.

Come on man, don't blow my Memphis Rub spot, I don't need everyone using it.

(Try it without the BBQ sauce but with apple cider vinegar)