Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: teesquare on June 07, 2014, 12:41:22 PM
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Please post what food item you cooked, and include the following please:
Temperature -
Degree of doneness-
thickness of item cooked -
Any pictures are helpful, but if we at least have the above - we can build data base for quick reference that anyone can use.
Thanks!
T
***THIS SECTION IS ONLY FOR TIME AND TEMPS AS POSTED BY YOU - BASED ON YOUR COOKS. ANY OTHER POSTS WILL BE MOVED OR DELETED***
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Food cooked: prime rib roast
Thickness: 4 in.
Time: cold smoked using oak for 1 hour, then SV for 6 hours - finished with HOT cast iron skilled sear 1 minute on each side.
SV Temp: 135F
Medium rare.
Taste - excellent. Maybe the best I have ever cooked regardless of method.
Texture: great! - nut melt, mushy, or grainy. Good beefy "al dente" bite.
Tenderness: Cut easily, almost like butter.
Additional info: Raw weight was 3lb. 3.5 oz. cooked weight was 2.lb 14.9 oz. Total weight loss was 4.6 oz.
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Food cooked: Top round London Broil, 2+ lb.
Thickness: 1+ in.
Time: 5 ½ hr
SV Temp: 130F
Medium rare(ish).
Taste: great beefy flavor
Texture: grainy
Tenderness: So so, expected better
Additional info: Lost lots of moisture due to long cook? Intended 4 hr, actual 5.5
Thread on cook: http://www.letstalkbbq.com/index.php?topic=9567.msg128549;topicseen#msg128549 (http://www.letstalkbbq.com/index.php?topic=9567.msg128549;topicseen#msg128549)
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Standing Rib Roast (USDA Choice)
Temperature - SV @ 130F for 8 hours, then into a preheated for 15 minutes BEESR on HI (15) for 30 minutes.
Degree of doneness- Medium Rare
Thickness of item cooked - ~4-5 inches (2 bones thick)
Seasoning - Coated with sea salt and fresh ground pepper after the SV bath just before the sear in the BEESR.
Texture was on par with any prime cut that I have had anywhere. Nice tenderness without being mushy, was able to cut with a butter knife. A nice even color throughout the entire roast, the infrared heat from the BEESR made a nice crust on the outside with almost no penetration into the pink part of the roast.
(http://i1142.photobucket.com/albums/n615/ramelancon/43b01c1f2780a59d7eb628ac6d0c447f.jpg)
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Food cooked: Chuck Steak,Select Grade.
Thickness: 3/4 in.15 ounce
Time: 19 hr
SV Temp: 135F
Doneness: rare
Fluid loss: 3 ounces
Taste: very beefy goodness
Texture: grainy
Tenderness:Fork tender
Additional info:Sliced,4 hours on a plate in refrigerator to reabsorb fluids,served cold with horseradish dip.Tender and moist
http://www.letstalkbbq.com/index.php?topic=9519.0
(http://i1298.photobucket.com/albums/ag47/1spudster/svcs5_zps7f69ae82.jpg) (http://s1298.photobucket.com/user/1spudster/media/svcs5_zps7f69ae82.jpg.html)
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Food cooked:London Broil,Select Grade.
Thickness: 3/4 in.15 ounce each.2 total
Time: 24 hr
SV Temp: 132F
Doneness:Rare to Medium rare
Fluid loss: 4.2 ounces
Taste: Beefy goodness
Texture:Mild grain
Tenderness:Fork tender
Additional info:Not very moist,very tender.Definitely dont need 24 hours to cook.Used for open faced sandwich with gravy.Add back the juices.
http://www.letstalkbbq.com/index.php?topic=9569.0
Slices with juices added back.Tender and moist.
(http://i1298.photobucket.com/albums/ag47/1spudster/svlb2_zpsfb8deee6.jpg) (http://s1298.photobucket.com/user/1spudster/media/svlb2_zpsfb8deee6.jpg.html)
Slices after 12 hour soak in ziplock bag with juices in refer.Moist perfection IMO,very tasty and tender.
(http://i1298.photobucket.com/albums/ag47/1spudster/svlb3_zps9683b58c.jpg) (http://s1298.photobucket.com/user/1spudster/media/svlb3_zps9683b58c.jpg.html)
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Same cook,this one 24 hours in SV bag in refer after cook before slicing,fair moisture.Sliced and soak in ziplock after,I know as above the slices really soak the juices back up.
(http://i1298.photobucket.com/albums/ag47/1spudster/svlb6_zps2b88d9f0.jpg) (http://s1298.photobucket.com/user/1spudster/media/svlb6_zps2b88d9f0.jpg.html)
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Meat - Porterhouse Choice
Temperature - 133f
Degree of doneness- MR
thickness of item cooked - 1 3/8"
Time: 2hours exactly
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0260_zps6cfc301e.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0260_zps6cfc301e.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0263_zps2c8bb35b.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0263_zps2c8bb35b.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0264_zpsba7a50e1.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0264_zpsba7a50e1.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0265_zps57e402c8.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0265_zps57e402c8.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0267_zpsefb9cbb2.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0267_zpsefb9cbb2.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0277_zps3ed9f659.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0277_zps3ed9f659.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0279_zps8382fe25.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0279_zps8382fe25.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0284_zps392da332.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0284_zps392da332.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0286_zpsedb554ff.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0286_zpsedb554ff.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0289_zps6575e64a.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0289_zps6575e64a.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0290_zpsb1eedcf6.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0290_zpsb1eedcf6.jpg.html)
Against the bone;
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0294_zpsfaaee5b8.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0294_zpsfaaee5b8.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/DSC_0296_zpsee9c9374.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/DSC_0296_zpsee9c9374.jpg.html)
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Meat: 4 frozen Flat Iron Steaks
Thickness: 1 inch
Weight: approx 6oz each steak
Water Bath Temp: 131F(placed in bath frozen with cool water and meat allowed to come up to temp with water)
Total time: 13 hours(1 1/2 hours for water to reach 130F). After removed from bath they were placed in the fridge overnight and seared the following day.
Finish cook: Seasoned with Double Secret Steak Rub. Seared in the Uuni pizza oven for 1 minute per side
Doneness: Rare
Taste: outstanding, robust beef flavor
Texture: Firm yet tender
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140525_185127_zps5hzpo3qx.jpg)
Sliced across the grain like butter...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140525_185323_zpsxuvwhb1c.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140525_185333_zpszdpydwjq.jpg)
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Meat: Choice Boneless London Broil(Top Round)
Thickness: Around 2 inches
Weight: 2.03 lbs
Seasoning before bagging: M-agic(M3 & WOW 60/40)
Water Bath Temp: 131F
Total Time: 4 hours
Finish Cook: One minute pan sear on each side
Doneness: Rare
Taste: Beefy and delicious
Texture: Firm yet tender
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140604_162157_zps0o8rvx4g.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140604_162440_zpscfx1e0nj.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140604_162457_zps5dm1jwtf.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140604_162513_zpsx7wihkfw.jpg)
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Meat: Center Cut Boneless Pork Loin Packaged in a Salt Solution
Thickness: approx 4 inches
Weight: 3.95 lbs
Seasoning before bagging: M3 and Hickory Smoked Salt. Vac sealed with butter
Water Bath Temp: 137F
Total Time: 3 hours
Finish Cook: 5 minute Pan Sear
Doneness: Medium Rare
Taste: Like a nice thick tender pork chop
Texture: Firm yet tender
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_184513_zps34fcd329.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_184518_zps2137c3f1.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130829_185053_zps8968adb6.jpg)
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Meat: Sushi Grade Alaskan Salmon(2) and Yellow Fin Tuna(2)
Thickness: Salmon 3/4 inch & Tuna 1 inch
Weight: Salmon 8oz & Tuna 4oz
Water Bath Temp: 109F(Frozen fish placed into cold water and brought up to temp with bath)
Total Time: 1 hour 15 minutes(1 hour until water temp reached 109F) 15 minutes at 109F. Ice bath and refrigeration was done right after coming out of SV bath.
Finish Cook: Seasoned with Desert Gold. Skillet seared for 30 seconds per side.
Doneness: The Tuna was perfect rare. The Salmon was good but not firm. Should have pulled it out when temp reached 109F(1 hour)
Taste: The taste of both fish were great
Texture: Tuna was firm yet tender. Salmon was not firm enough(too much time)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140605_160500_zps6ck1ghsk.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140605_160507_zpstdxign74.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140605_160535_zpsxxmylayo.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140605_160600_zpsfy5mex7u.jpg)
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Meat: Beef Short Ribs
Thickness: 2 to 3 inches thick
Weight: 3.25lbs(11 ribs)
Cold smoked: 1 hour with Rosemary and Apricot wood
Seasoned: Hickory Smoked Salt and Ground Black Pepper
Pre seared: Skillet one minute each side
Water Bath Temp: 135F
Total Time: 72 hours
Finish Cook: Seared with MAPP Gas Torch
Doneness: Between Rare and Medium Rare
Taste: Decadent, Rich, and flavorful
Texture: Very tender and moist
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_134622_zps904b64bc.jpg)
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Meat: Dry Aged Rib Eye
Thickness: 2 inches
Weight: 10oz to 12oz
Cold smoked: 1 hour Beer Hop Pellets
Pres-seasoned: Double-Secret Steak Rub
Water Bath Temp: 132F
Total Time: 6 hours
Finish Cook: 1 minute quick sear per side on SRG grill
Doneness: Rare
Taste: Fantastic
Texture: Very tender but not very firm. 6 hours is too much time
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130824_121010_zps2db4bddc.jpg)
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Meat: Beef Short Ribs
Thickness: 2in to 3in
Weight: 3.25lbs
Cold Smoked: 1 hour with Washington Wine Soaked Wood
Pre-Seasoned: M3
Water Bath Temp: 135F
Total Time: 56 Hours
Finish Cook: Salted and skillet seared for a few minutes
Doneness: Rare
Taste: Outstanding but the smoke flavor was a little heavy(maybe wood type)
Texture: Tender but slightly firm(better than 72 hours IMHO)
(http://i752.photobucket.com/albums/xx169/muebe/muebe004/20140401_163804_zpscf3b168f.jpg)
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Meat: 4 Frozen All Beef Hamburger Patties
Thickness: 1/4 inch
Weight: 1/4 pound
Water Bath Temp: 135F
Total Time: 2 hours
Finish Cook: Seasoned With Little Louie's Seasoned Salt. Finish Seared on a hot skillet for 1 minute per side.
Doneness: Medium rare
Taste: Fantastic
Texture: Moist and juicy. Burgers were firm and not crumbly.
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140529_171425_zpsiv0mgqxv.jpg)
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Meat: 2 Skinless and Boneless Chicken Breasts
Thickness: 1in to 2in
Weight: 10z each
Pre-seasoned: WOW, Hickory Smoked Salt, and vac sealed with some butter
Water Bath Temp: 146F
Total Time: 3 hours
Finish Cook: none
Doneness: just under medium
Taste: Outstanding
Texture: Moist, Tender, and Juicy
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_141111_zpsa174e081.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_141118_zpsa45ac2e4.jpg)
Used some chicken for my Cesar Salad...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_142146_zpsb2eac622.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_142151_zps996ee8a0.jpg)
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Meat: Brisket(flat)
Thickness: 2in to 2 1/2in
Weight: 4.45lbs
Pre-Seasoned: Zach's Brisket Rub
Pre-cook/smoke: Memphis Pellet Grill/Cookin Pellets Perfect Mix/210F/upper rack/4 hours
Water Bath Temp: 135F
Total Time: 45 hours
Finish Cook: 2 minute per side skillet sear
Doneness: Medium
Taste: Very good
Texture: Tender but dry
Was much better the next day after being sliced, bagged, and place back into juices overnight in the refrigerator. Cold smoking would have worked better IMHO. Also maybe an ice bath after Sous Vide and overnight rest in fridge to recover juices. Meat much better following day ;)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_171504_zps0orswwuh.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_172052_zps9spohhrk.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_172124_zpsdem7szbh.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_172717_zpsbfubi0ki.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_172731_zpsdhhtsij5.jpg)
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Food cooked: 2 Sirloin Steaks,Select Grade. 35 ounces
Thickness:+/- 1 in.
Time:2 hr
SV Temp: 131F
Doneness:Rare,juicy.
Fluid loss: 2.5 ounces from a 15.25 ounce steak
Taste: All beef,no spices
Texture: Firm grain and tender
Additional-rare,juicy,tender.Excellent texture.Spent 5 hours in bag in refer before sear and cutting.Again,color a little off in kitchen,thats a white plate.
(http://i1298.photobucket.com/albums/ag47/1spudster/svss_zpsdc499fef.jpg) (http://s1298.photobucket.com/user/1spudster/media/svss_zpsdc499fef.jpg.html)
(http://i1298.photobucket.com/albums/ag47/1spudster/svss2_zpseecd4a9a.jpg) (http://s1298.photobucket.com/user/1spudster/media/svss2_zpseecd4a9a.jpg.html)
2 days later the second one,went into stir-fry
(http://i1298.photobucket.com/albums/ag47/1spudster/svss3_zps25a239a2.jpg) (http://s1298.photobucket.com/user/1spudster/media/svss3_zps25a239a2.jpg.html)
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Boneless ribeye steak about 1+" thick.
Cooked at 124 degrees F. for about 70 minutes.
Needed more sous vide time because it took the temp longer than expected to reach the programmed temp.
Great flavor. Tenderness not quite there. Next time!
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Large chicken breasts-
Thickness: 2'' at the thickest part
Cooked @ 145 for 3 hours.
For the record - I loathe boneless, skinless chicken breasts.... I would rather boil and eat an old tennis shoe.... :D *BUT* - the texture, and taste of this chicken breast was entirely positive. I did pre-season it - but not so much that it would hide the chicken. The moisture content was almost "thigh-like" even tho it was completely cooked. You could easilypull it apart - but it was not mushy, mealy or grainy. Good, meaty texture.
Photos coming.
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36 Hour London Broil-
2.53 lb top sirloin approx. 2-1/4" thick.- sold as London Broil. REALY lean. No visible fat.
Applied W.O.W. and M-3 - vacuum bagged and left in the fridge for 3 days.
Temp: 124F for first 24 hours. 128F for last 12 hours.
Cooked to med-rare.
Screaming hot 1 minute cast iron pan sear on each side. Pictures coming....