brisket flat in the the SousVide

[CaptJack]

brisket flat in the the SousVide

i cut a 14# packer in half
i trimmed as much of the fat cap off as possible
i didn't weigh it but i'm guessing it's still around 5#
it's 3" thick
the chart says that 1"= 45'min. 2"= 2h45m.
by extrapolation i'm guessing 3"= 9hrs?
but since it's the flat of a select packer i'm thinking 12+hrs?
at 135°
opinions?





the plan is
i'll sear it for surface finish at the end of the bath
let it sit in the fridge over night
run it through the slicer - thin, the next day
roast beef sandwich meat
to 135° SV internal

[sliding_billy]

No opinion, but looking forward to it.

[muebe]

I would SV it like your going to. Save all the juices from the bag. Then sear it, slice it, then re-bag the sliced meat into a ziplock bag with the juices and refrigerate. That meat will pull back in all those juices as it cools. Then it should be nice and tender!

Should make for some great sammies!

[Las Vegan Cajun]

I agree it's muebe.  I did as he recommend, saved the juices, re-bagged the sliced meat in the juices, turned out to be very tender and juicy.

[Pam Gould]

Questions..I got new sealer thingi for my food saver and Anova is in the house,.I'm ready to cook something..anything, but not sure of the timing, then resting in the frig thing. I have some chicken thighs, about 4 of them and wanna try it..any suggestions on how I do this? Do I sear before or after? If I sear after, will I have crispier skin?  I have 2.35 lbs. of thighs. The timing scares me..I know dark meat cooks longer than the breasts. help please. This will be my 1st sous vide try. Pam  .☆´¯`•.¸¸. ི♥ྀ.

[CaptJack]

Pam
the only advantage I see in searing before you go into the SV bath is to have some "maillard effect" on the surface for additional flavor.
I'm not sure that chicken skin (fat) is a good idea for SV?
if you do the thighs in the SV, I would sear them in your BigEasy/SRG after they come out of the bath

I know that after my two attempts at SV short ribs, I really don't like the flavor of the un-rendered beef fat that comes out of the SV bath.
I do like what the SV bath does to a low/no fat, lean piece of meat

Jack

[Pam Gould]

Pam
the only advantage I see in searing before you go into the SV bath is to have some "maillard effect" on the surface for additional flavor.
I'm not sure that chicken skin (fat) is a good idea for SV?
if you do the thighs in the SV, I would sear them in your BigEasy/SRG after they come out of the bath

I know that after my two attempts at SV short ribs, I really don't like the flavor of the un-rendered beef fat that comes out of the SV bath.
I do like what the SV bath does to a low/no fat, lean piece of meat

Jack

Thanks Jack..that is what I was thinking..do it after in the BEESR. I'm not sure about the chicken skin/fat either. This is my 1st go with the Anova. Just have to try and see what happens.
thanks again.  You should really consider the gathering this year..I wanna meet you, you have been so helpful. Pam  .☆´¯`•.¸¸. ི♥ྀ.

[CaptJack]

Pam
if I was doing the thighs I'd take off the skin and de-bone them
do them as just the lean thigh muscle
(I smell some fresh minced garlic going into the bag
and I wouldn't sear them at the end either
I'd slice them and serve the slices over something? salad, rice, pasta, etc..
they would be the most tender this way

[muebe]

Do what Jack says but don't add garlic to the bag!

Garlic does not react well to the SV temps and long cooking times.

I would go 146F for three to four hours. Then give them a finish sear.

[CaptJack]

Do what Jack says but don't add garlic to the bag!

Garlic does not react well to the SV temps and long cooking times.?

I would go 146F for three to four hours. Then give them a finish sear.

why?
there's always - already roasted garlic - minced?
I keep a jar of them in olive oil in the fridge

[muebe]

Do what Jack says but don't add garlic to the bag!

Garlic does not react well to the SV temps and long cooking times.?

I would go 146F for three to four hours. Then give them a finish sear.

why?
there's always - already roasted garlic - minced?
I keep a jar of them in olive oil in the fridge

Already roasted is ok to use but fresh will give off a weird flavor. I believe it is the same with fresh onions.

[Pam Gould]

Do what Jack says but don't add garlic to the bag!

Garlic does not react well to the SV temps and long cooking times.?

I would go 146F for three to four hours. Then give them a finish sear.

why?
there's always - already roasted garlic - minced?
I keep a jar of them in olive oil in the fridge

Already roasted is ok to use but fresh will give off a weird flavor. I believe it is the same with fresh onions.

Thanks Muebe..good to know..but wonder why. Could it be the vacuum sealing?  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[muebe]

Do what Jack says but don't add garlic to the bag!

Garlic does not react well to the SV temps and long cooking times.?

I would go 146F for three to four hours. Then give them a finish sear.

why?
there's always - already roasted garlic - minced?
I keep a jar of them in olive oil in the fridge

Already roasted is ok to use but fresh will give off a weird flavor. I believe it is the same with fresh onions.

Thanks Muebe..good to know..but wonder why. Could it be the vacuum sealing?  Pam  .☆´¯`•.¸¸. ི♥ྀ.

Don't know why but from what I have read you should not use fresh garlic. Has to do with the lower temps and prolonged cooking. Might be a chemical change.

[CaptJack]

Already roasted is ok to use but fresh will give off a weird flavor. I believe it is the same with fresh onions.

inquiring minds want to know
I see "testing" to come
if I'm going to do SV I want to know how I can use garlic and onions in the SV bath

[Pam Gould]

Already roasted is ok to use but fresh will give off a weird flavor. I believe it is the same with fresh onions.

inquiring minds want to know
I see "testing" to come
if I'm going to do SV I want to know how I can use garlic and onions in the SV bath

watching..Pam  .☆´¯`•.¸¸. ི♥ྀ.