Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Rummm on June 16, 2014, 08:42:30 AM
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Found a decent pack of Short Ribs the other day at Winn-Dixie and seasoned them with just Kosher salt, Smokehouse black pepper, granulated garlic and GrillZall.
(http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/0613shortribs1.jpg)
(http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/0613shortribs2.jpg)
I decided to sear them before they went into the sous-vide
(http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/0613shortribs3.jpg)
I cooled them down before they were vacuum packed and into the sous-vide at 144°
(http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/0613shortribs4.jpg)
After 48 hours they were done. Look at all that lovely juice :P
(http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/0613shortribs5.jpg)
I wasn't happy with the color of these, so put them under the broiler for a few minutes
(http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/0613shortribs6.jpg)
That's better :P
(http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/0613shortribs7.jpg)
Served with Baby Yukon Potato salad and some doctored up Bush's Beans.
(http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/0613shortribs8-1.jpg)
These short ribs were undoubtedly the 2nd best I've ever had. If some smoke had been applied to these they would've come in Numero Uno These were cooked at 144° and you can see the nice pinkness to them. No pot roast here, they had the texture of a fine medium filet mignon :)
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Looks incredible!
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Absolutely beautiful! :P
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Those are some pretty shots (before the cooking). I would have had a really hard time not cooking them like normal, but it sounds like they turned out great.
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Steve,it cant be done better,thats above and beyond! :P :P :P
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Excellent looking ribs. ;)
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Those look great Rummm!
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Thanks!
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Oh man! What a wonderful plate. Nice cook.
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Fantastic!!
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Wow! I am confused a bit by all the juices. Do they reabsorb into the meat? If not, doesn't that make the meat dry?
My head hurts from overthinking this ???
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Wow! I am confused a bit by all the juices. Do they reabsorb into the meat? If not, doesn't that make the meat dry?
My head hurts from overthinking this ???
I can tell you Pappy - you will NEVER have anything as juicy and tender as a Sous Vide piece of meat. Yeah...there was a lot of juice in the bag. But - no juices could evaporate from the cooking in the Sous Vide - right? SO the net result is that Sous Vide retains MORE moisture than any other method. ;) :)
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Wow! I am confused a bit by all the juices. Do they reabsorb into the meat? If not, doesn't that make the meat dry?
My head hurts from overthinking this ???
Meat definitely was not dry.
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Wow! I am confused a bit by all the juices. Do they reabsorb into the meat? If not, doesn't that make the meat dry?
My head hurts from overthinking this ???
I can tell you Pappy - you will NEVER have anything as juicy and tender as a Sous Vide piece of meat. Yeah...there was a lot of juice in the bag. But - no juices could evaporate from the cooking in the Sous Vide - right? SO the net result is that Sous Vide retains MORE moisture than any other method. ;) :)
Sounds like science......me and science struggle.....math too
so are the juices a nice base for a sauce? I would assume so
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Absolutely! Pour the juices in a pan - and pick your favorite method. ;) I like to add some beef or chicken broth, cream, a little red or white wine depending on the meat and flavor I am trying for, and other stuff such as a bit of flour, or better yet - Arrowroot powder as a thickener...
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Good lookin' cook, Rummm.
As an aside, I've had the occasional long sous vide cook smell bad (and get trashed) after opening the bag. I'm wondering if the "sear before sealing" method might be the answer to the problem. It makes sense to me but thought I'd see what the rest of you thought.
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Turtle - I cooked a 2.5 lb London Broil ( top sirloin ) for 36 hrs @ 124F. No pre-smoke - and seared it in a skillet after the 36 hr. SV and it was FANTASTIC.....
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Pappy,just order your Dorkfood and be done with it,you know you want to. ;) ::) ;D
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tee & Jack - Happened twice (out of maybe 15 or 20 1.5 to 3-day cooks - once almost unnoticeable & once pretty bad) and just wondered if the pre-sear might cook out whatever bacteria were apparently on the meat when I sealed it. I guess the real answer is to cook right after my Saturday night bath instead of waiting till the following Wednesday or Thursday.
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Those ribs look spectacular!
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tee & Jack - Happened twice (out of maybe 15 or 20 1.5 to 3-day cooks - once almost unnoticeable & once pretty bad) and just wondered if the pre-sear might cook out whatever bacteria were apparently on the meat when I sealed it. I guess the real answer is to cook right after my Saturday night bath instead of waiting till the following Wednesday or Thursday.
I think the "pre-sear" is a fine idea. Rummm knows his stuff - and we have all learned some great tips from him! If you wanted a little post-SV sear you can make that call when you open the bag post SV...
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One of the reasons I like to "pre" sear is I really don't like the color of the beef when it comes out of the bag!! I know I will hit it with the torch, sear pan or the broiler, but that gray color can be a deal killer!! :D
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That is a great looking piece of meat
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This was a tastee lil morsel............fresh Cuban bread, mayo/poupon mix, beef short rib, American cheese, shredded cabbage and pickle slices :P
(http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/0617SRhoagie.jpg)
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That sandwich looks great. ;)