Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: 1Bigg_ER on January 04, 2015, 04:29:36 PM
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Figured before I do a 72 hour cook I'd take baby steps.
First soft boiled egg at 167 for 18 minutes.
Perfect yolk but white was too loose. I'll do 185 degrees for 13 minutes
(http://i1175.photobucket.com/albums/r636/emtawali/20150104_123809_HDR_zpsgymklnyy.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150104_123809_HDR_zpsgymklnyy.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150104_124631_HDR_zpsg2pmgwit.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150104_124631_HDR_zpsg2pmgwit.jpg.html)
Next, stuffed chicken breast.
Cooking at 148 for 2 hours
(http://i1175.photobucket.com/albums/r636/emtawali/20150104_134203_HDR_zpsglv6vnab.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150104_134203_HDR_zpsglv6vnab.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150104_141053_HDR_zps89gwxekf.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150104_141053_HDR_zps89gwxekf.jpg.html)
I'll be back!
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Don't you just love the way the yolks turn out a bright silky smooth yellow when eggs are SV?
Watching the chicken, I know it will be good, chicken always turns out great in SV.
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Stuffed chicken.....interesting. (http://tapatalk.imageshack.com/v2/15/01/04/5ba8ae2b94671b4d60eb580df6da90df.jpg)
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Stuffed chicken.....interesting. (http://tapatalk.imageshack.com/v2/15/01/04/5ba8ae2b94671b4d60eb580df6da90df.jpg)
I deboned a whole chicken, kept the breast whole. Stuffed with chopped raisins, Parmesan cheese and bread crumbs.
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I am a little disappointed Biggie...(but ONLY a little ;D...) With the fine collection of liquor you have - you did not brandy those raisins first? :D :D :D
JK...I am drooling, waiting on the results.
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I am curious how the chicken will turn out when being stuffed.
I knew you getting a SV device was going to be good for this forum!
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I am a little disappointed Biggie...(but ONLY a little ;D...) With the fine collection of liquor you have - you did not brandy those raisins first? :D :D :D
JK...I am drooling, waiting on the results.
Hahaha!! Give me a few sous vide moments.
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Here's the thing, I picked 2 hours to see if it'd dry out.
WRONG! I'm a thigh man but let me tell you something, supple, juicy and tender.
(http://i1175.photobucket.com/albums/r636/emtawali/1420412151_Sous%20vide%20breast_zpsifwzbawg.jpg) (http://s1175.photobucket.com/user/emtawali/media/1420412151_Sous%20vide%20breast_zpsifwzbawg.jpg.html)
Served over warm potato salad and arugula.
(http://i1175.photobucket.com/albums/r636/emtawali/20150104_163643_HDR_zpspdem5mzg.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150104_163643_HDR_zpspdem5mzg.jpg.html)
I might need a second thingamajig. LOL
Next, beef short ribs.
(http://i1175.photobucket.com/albums/r636/emtawali/20150103_004218_HDR_zpse1h4lw5p.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150103_004218_HDR_zpse1h4lw5p.jpg.html)
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Just beautiful Bigg!
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Wow! Great results. What cha got in the short rib bags?
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I might need a second thingamajig. LOL
Go for it, I just got my second Anova as a Christmas present.
The stuffed chicken looks great, will have to try it myself. ;)
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Wow! Great results. What cha got in the short rib bags?
One bag is salt and pepper only. The other bag is salt, pepper and a little ghee. I want to see if I need to add a little fat or not.
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I am going to predict that you do not need to add the ghee - but if you like the butter flavor add...why not? ;)
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I'll pull one bag after 48 hours and the next at 72. I'll see which one I prefer.
Tee, I think so too.
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I prefer the texture of around 50 hours. The 72 hour are good but are almost too tender if that is possible.
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I prefer the texture of around 50 hours. The 72 hour are good but are almost too tender if that is possible.
Thank you! I'm not a fan of melt in your mouth meat. I got teeth for a reason! LOL
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Yeah...I am with muebe on this one. I tis hard to over-cook in terms of a few hours...but a whole extra 24 hour day....It can make a real difference.
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That chicken looks outstanding. What did you stuff it with
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That chicken looks outstanding. What did you stuff it with
Thanks!
Stuffed with chopped raisins, Parmesan cheese and some bread crumbs. Used ghee to bind the mess
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Very nice! Looks like you're going to have a fun time planning and executing SV dinners
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Didn't you say baby steps .this is giant steps .
and you did amazing .the chicken looks mouth watering ,what a great idea .
keep it going i got space in my bookmark .
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These sous vide thingies are like smokers, one is never enough!!
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These sous vide thingies are like smokers, one is never enough!!
Yep, that's why I got two of them now and considering a 3rd one to leave in the RV with all my other on the road gear. ;)
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Didn't you say baby steps .this is giant steps .
and you did amazing .the chicken looks mouth watering ,what a great idea .
keep it going i got space in my bookmark .
LOL!! I have no ability to practice moderation.
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These sous vide thingies are like smokers, one is never enough!!
don't you need one for cooking protein at 135 or so and another one for cooking veges at 180-185? I'm thinking 2 of them also. just planning ahead. ;)
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Can't see a need for two at this point as I RARELY eat veggies???
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These sous vide thingies are like smokers, one is never enough!!
don't you need one for cooking protein at 135 or so and another one for cooking veges at 180-185? I'm thinking 2 of them also. just planning ahead. ;)
Great planning now execute that plan.
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Can't see a need for two at this point as I RARELY eat veggies???
You just might start eating peas if you sous vide them. :P
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Can't see a need for two at this point as I RARELY eat veggies???
You just might start eating peas if you sous vide them. :P
X2! ;) ;D ;D
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These sous vide thingies are like smokers, one is never enough!!
don't you need one for cooking protein at 135 or so and another one for cooking veges at 180-185? I'm thinking 2 of them also. just planning ahead. ;)
That's my line of thought as well.
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Can't see a need for two at this point as I RARELY eat veggies???
You just might start eating peas if you sous vide them. :P
I'm working on a recipe specifically for Pappy. It will involve some leaf lard. Trust me he'll ask for seconds.
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OH MY GOODNESS EFFING GRACIOUS!!
(http://i1175.photobucket.com/albums/r636/emtawali/Beef_zpse1ueu1qa.jpg) (http://s1175.photobucket.com/user/emtawali/media/Beef_zpse1ueu1qa.jpg.html)
Straight out of the bag, not seared yet.
(http://i1175.photobucket.com/albums/r636/emtawali/20150106_200132_HDR_zpsfufltv4a.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150106_200132_HDR_zpsfufltv4a.jpg.html)
138 degrees for 54 hours. Yeah prime ribs got nothing on this!!
(http://i1175.photobucket.com/albums/r636/emtawali/sous%20vide%20beef_zpsoo1lz3tc.jpg) (http://s1175.photobucket.com/user/emtawali/media/sous%20vide%20beef_zpsoo1lz3tc.jpg.html)
I'll bed back later!
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Oh my Bigg!
Great looking meat!
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Oh my Bigg!
Great looking meat!
My 7 year old devoured it. There's no need to go 72 hours. But I'll let the rest keep going for experiment sake. But my heart wants to stop and eat the rest.
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Oh my Bigg!
Great looking meat!
My 7 year old devoured it. There's no need to go 72 hours. But I'll let the rest keep going for experiment sake. But my heart wants to stop and eat the rest.
Your going to find the 72 hours are way way tender! I prefer the 50 hours myself!
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I believe you.
I think I'll have to use it as cold cuts for Sam niches. 138 for 54 hours is a hit for my family.
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Can't see a need for two at this point as I RARELY eat veggies???
You just might start eating peas if you sous vide them. :P
I'm working on a recipe specifically for Pappy. It will involve some leaf lard. Trust me he'll ask for seconds.
Try wrapping some caul fat around a roast - then SV it..... ;) 8)
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That looks wonderful, Bigg - more ammunition...
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Can't see a need for two at this point as I RARELY eat veggies???
You just might start eating peas if you sous vide them. :P
I'm working on a recipe specifically for Pappy. It will involve some leaf lard. Trust me he'll ask for seconds.
Try wrapping some caul fat around a roast - then SV it..... ;) 8)
Tim at 138 the fat is not really going to render....
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That looks wonderful, Bigg - more ammunition...
I take it you're one step closer to becoming a hot tuber like us. ;)
Just think of those cold Minnesota winters when your outdoor cookers are snowed in, you can slow cook indoors with sous vide.
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That looks wonderful, Bigg - more ammunition...
I take it you're one step closer to becoming a hot tuber like us. ;)
Just think of those cold Minnesota winters when your outdoor cookers are snowed in, you can slow cook indoors with sous vide.
I've thought about that. The other side are two teenage girls and a wife that likes to eat out. Planning 50 or more ours ahead is difficult. I am on the precipice, but still considering the jump.....
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That looks wonderful, Bigg - more ammunition...
I take it you're one step closer to becoming a hot tuber like us. ;)
Just think of those cold Minnesota winters when your outdoor cookers are snowed in, you can slow cook indoors with sous vide.
I've thought about that. The other side are two teenage girls and a wife that likes to eat out. Planning 50 or more ours ahead is difficult. I am on the precipice, but still considering the jump.....
I look at it like thawing a turkey, it takes several days, while it thaws I go about my business cooking and eating other meals, including eating out. Not all SV recipes take 50 hours, many can be done in one day, similar to a meal done in a crockpot, set it in the morning and it will be ready for dinner that night.
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Not all SV recipes take 50 hours, many can be done in one day, similar to a meal done in a crockpot, set it in the morning and it will be ready for dinner that night.
Good part is that you won't over cook your dinner if you are late
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Good points, LVC & pz. I am very close to pulling the trigger - your comments and these threads help a great deal. Thank you!
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David,
Very few recipes call for 50 hour cooks. Many are 1 hour or less.
Here's an example of a pork chop recipe that requires 45 min in the bath.
Who wants to cook for 2 or 3 days? It ain't me!!!
try this:
http://recipes.anovaculinary.com/recipe/perfect-double-thick-rosemary-infused-pork-chop-with-hard-cider-glaze-braised-cabbage-and-apples?utm_source=Zapier&utm_campaign=a73f7f31a3-Anova_Precision_Cooker_Purchase&utm_medium=email&utm_term=0_61eaa9103d-a73f7f31a3-97765949&mc_cid=a73f7f31a3&mc_eid=83e39c62e5
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There's no planning involved, just look at those long cooks as emergency meal ready to go.
Only tough cuts of meat warrant long cooks.
I try to avoid eating same type of protein on consecutive nights (gets boring) so the long cooks will workout pretty great.
Dump it on Monday night, and get perfectly cooked dinner on wednesday. Or dump some chicken legs on my way to work and pull em out, brown for dinner. Easy.
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David,
Very few recipes call for 50 hour cooks. Many are 1 hour or less.
Here's an example of a pork chop recipe that requires 45 min in the bath.
Who wants to cook for 2 or 3 days? It ain't me!!!
try this:
http://recipes.anovaculinary.com/recipe/perfect-double-thick-rosemary-infused-pork-chop-with-hard-cider-glaze-braised-cabbage-and-apples?utm_source=Zapier&utm_campaign=a73f7f31a3-Anova_Precision_Cooker_Purchase&utm_medium=email&utm_term=0_61eaa9103d-a73f7f31a3-97765949&mc_cid=a73f7f31a3&mc_eid=83e39c62e5
That looks delicious, Jack. Thanks, you are helping me make the plunge!
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There's no planning involved, just look at those long cooks as emergency meal ready to go.
Only tough cuts of meat warrant long cooks.
I try to avoid eating same type of protein on consecutive nights (gets boring) so the long cooks will workout pretty great.
Dump it on Monday night, and get perfectly cooked dinner on wednesday. Or dump some chicken legs on my way to work and pull em out, brown for dinner. Easy.
Thanks Bigg - excellent points.
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Most sites recommend "1 hour per inch of thickness" for meats. I will double or triple that sometimes, if the cut of meat has a lot of tough sinew, silverskin between muscle groups, or other connective tissues and hard fats that need time to break down - beyond when the meat itself would be considered done enough.
That does not mean I would double or triple the time for roasts and such - you can over cook via Sous Vide - resulting in a mealy, un-natural texture. But, for cheap cuts of steaks and chops which have been known to you in the past as a tough cut of meat...try it! I think the strength of SV is it's ability to make a cheap cut of meat taste and have the texture of very expensive cuts.
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Here's beef short ribs after 65 hours.
Silky, still slice like a steak. Very very very beefy flavor. No need for teeth.
(http://i1175.photobucket.com/albums/r636/emtawali/20150107_123525_HDR2_zps7er8m9tp.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150107_123525_HDR2_zps7er8m9tp.jpg.html)
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They look great Bigg!
SV is so forgiving on times. If your not home right away to take the meat out... no worries.
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Good points, LVC & pz. I am very close to pulling the trigger - your comments and these threads help a great deal. Thank you!
Okay, we need to come up with one more point to push you over the edge into the world of hot tub cooking. I'm sure we will do it before the weekend. ;)
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Verdict, there's no need to go past 54 hours.
There is minimal difference in tenderness. However, the 72 hours texture is hard to explain. Either way, it's fantastic!!
(http://i1175.photobucket.com/albums/r636/emtawali/1420675936_Beans%20n%20thangs_zpsqmrz5vtz.jpg) (http://s1175.photobucket.com/user/emtawali/media/1420675936_Beans%20n%20thangs_zpsqmrz5vtz.jpg.html)
Now let's start cooking.
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And here I am, waiting on my unit to be delivered...
Thanks for a great post and pics.
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And here I am, waiting on my unit to be delivered...
Thanks for a great post and pics.
You're going to love it. The possibilities are endless!
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And here I am, waiting on my unit to be delivered...
Thanks for a great post and pics.
You're going to love it. The possibilities are endless!
X2! ;)
I think we have a sous vide reveloution starting right here at LTBBQ. ;)
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Next, porcheta.
3 pound pork belly, diamonded, rubbed with aleppo peppers, herb De Provence, fennel pods, zest of orange and lemon.
(http://i1175.photobucket.com/albums/r636/emtawali/20150103_011123_HDR_zpsayzx0qqa.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150103_011123_HDR_zpsayzx0qqa.jpg.html)
Bagged and dropped in 155 degrees hot tub. I'm thinking 40 hours?
(http://i1175.photobucket.com/albums/r636/emtawali/20150107_234300_HDR_zpspnvdk1he.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150107_234300_HDR_zpspnvdk1he.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150107_234416_HDR_zpskzzfexx8.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150107_234416_HDR_zpskzzfexx8.jpg.html)
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(http://tapatalk.imageshack.com/v2/15/01/08/327e24beb4f7ef1e1dfe6ec71265944d.jpg)
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Next, porcheta.
3 pound pork belly, diamonded, rubbed with aleppo peppers, herb De Provence, fennel pods, zest of orange and lemon.
(http://i1175.photobucket.com/albums/r636/emtawali/20150103_011123_HDR_zpsayzx0qqa.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150103_011123_HDR_zpsayzx0qqa.jpg.html)
Bagged and dropped in 155 degrees hot tub. I'm thinking 40 hours?
(http://i1175.photobucket.com/albums/r636/emtawali/20150107_234300_HDR_zpspnvdk1he.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150107_234300_HDR_zpspnvdk1he.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150107_234416_HDR_zpskzzfexx8.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150107_234416_HDR_zpskzzfexx8.jpg.html)
Holy pork belly..definately watching.. GO BUCKS .☆´¯`•.¸¸. ི♥ྀ.
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I can't wait to see how that pork belly turns out. ;)
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Waiting......
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Let me tease y'all with this
(http://i1175.photobucket.com/albums/r636/emtawali/1420850245_20150109_181612_HDR-picsay_zpsyhjazsul.jpg) (http://s1175.photobucket.com/user/emtawali/media/1420850245_20150109_181612_HDR-picsay_zpsyhjazsul.jpg.html)
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Let me tease y'all with this
(http://i1175.photobucket.com/albums/r636/emtawali/1420850245_20150109_181612_HDR-picsay_zpsyhjazsul.jpg) (http://s1175.photobucket.com/user/emtawali/media/1420850245_20150109_181612_HDR-picsay_zpsyhjazsul.jpg.html)
Oh my......that is sexy
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Mother of Hare Krishna!!!!!
If that porchetta is single...my lips and tongue are looking to marry up with that!!! ;D
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That's outrageous, nicely done. ;)
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Holy carp!
I knew you were going to do bigg things with your Anova ;)
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We were all quiet and almost in tears at the table!! Pig has never tasted this great!
I'm giving Anova Over a break tonight. It has been humming since it came home last week. Back at it tomorrow.
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Going for chops today. This should be interesting. These are just > 1 inch thick. Salted overnight, rubbed with olive oil and Herbs De Provence. Into a 140 Hot tub time machine. I'd do 135 but the wife is not convinced yet about those temps.
(http://i1175.photobucket.com/albums/r636/emtawali/20150110_094604_HDR_zpsti7uhbii.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150110_094604_HDR_zpsti7uhbii.jpg.html)
Got called into to work so these will probably go longer than 3 hours.
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Dang!
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Can't wait to see those chops. ;)
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Got them out at 4 hours. Very juicy but not so tender. Needed more time and lower temp. I think 135 would be perfect.
(http://i1175.photobucket.com/albums/r636/emtawali/1420951074_20150110_190150_HDR-picsay_zpsozwjy3t5.jpg) (http://s1175.photobucket.com/user/emtawali/media/1420951074_20150110_190150_HDR-picsay_zpsozwjy3t5.jpg.html)
Served with maple glazed carrots and sauteed spinach
(http://i1175.photobucket.com/albums/r636/emtawali/1420951388_20150110_192323_HDR-picsay_zpsgrpmtrsh.jpg) (http://s1175.photobucket.com/user/emtawali/media/1420951388_20150110_192323_HDR-picsay_zpsgrpmtrsh.jpg.html)
Close up
(http://i1175.photobucket.com/albums/r636/emtawali/1420951495_20150110_192323_HDR-picsay_zpsxwhhbafe.jpg) (http://s1175.photobucket.com/user/emtawali/media/1420951495_20150110_192323_HDR-picsay_zpsxwhhbafe.jpg.html)
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Got them out at 4 hours. Very juicy but not so tender. Needed more time and lower temp. I think 135 would be perfect.
(http://i1175.photobucket.com/albums/r636/emtawali/1420951074_20150110_190150_HDR-picsay_zpsozwjy3t5.jpg) (http://s1175.photobucket.com/user/emtawali/media/1420951074_20150110_190150_HDR-picsay_zpsozwjy3t5.jpg.html)
Served with maple glazed carrots and sauteed spinach
(http://i1175.photobucket.com/albums/r636/emtawali/1420951388_20150110_192323_HDR-picsay_zpsgrpmtrsh.jpg) (http://s1175.photobucket.com/user/emtawali/media/1420951388_20150110_192323_HDR-picsay_zpsgrpmtrsh.jpg.html)
Close up
(http://i1175.photobucket.com/albums/r636/emtawali/1420951495_20150110_192323_HDR-picsay_zpsxwhhbafe.jpg) (http://s1175.photobucket.com/user/emtawali/media/1420951495_20150110_192323_HDR-picsay_zpsxwhhbafe.jpg.html)
Oh boy they look good! I am looking forward to my own experiments.
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Those look great, plate me up please. ;)
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My first pork chops underwhelmed as well. Might be a tough nut to crack
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My first pork chops underwhelmed as well. Might be a tough nut to crack
I've not had much luck with really lean cuts like pork chops. Not sure if it is a time or temperature issue. For me, there are two situations where sous vide works really well
1. with really tough cuts that contain lots of collagen and/or fat
2. when I want perfect to temperature food and I don't want to babysit the cooker
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Those still look outstanding Bigg!
With chops that are thin having them with a finish sear is going to cook them more than you would like defeating the reason to Sous Vide.
The best chops I have made with Sous Vide are the thick ones. They end up perfectly cooked!
If making thin chops a finish sear with a torch or pre searing might be the best option. Just think about how little time it takes just to cook thin chops normally.
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I chilled these before searing. But I think pigs are generally leaner these days and chops fall victim to that.
These were my first chops in a looooooooong time for that very reason.
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Had some downtime so I prepped some carrots, rolled them in duck fat, maple syrup, salt and pepper. Vacuum sealed and into the hot tub time machine at 183 for an hour.
Quickly chilled and refrigerated for quick sautee during the week.
(http://i1175.photobucket.com/albums/r636/emtawali/20150111_155100_HDR_zpsbg0x2wuw.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150111_155100_HDR_zpsbg0x2wuw.jpg.html)
Sous vide convinience.
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Those carrots sound like they are gonna taste real good. ;)
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Those carrots sound like they are gonna taste real good. ;)
They LOOK that way too!
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Those carrots sound like they are gonna taste real good. ;)
I normally do these on the stovetop. Get them slightly caramelized in ghee, braise in stock until tender with most of the liquid gone. Add maple syrup coat well and enjoy.
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Wow i am lost of words (don't happen frequently ).you are doing amazing food . i am drooling .
Bigg i think you just crossed the non return line .
it is like smoking if it stands to long and you can catch you will smoke it .
now i think that every body in your household must be careful not to stand in on place to long .
keep it coming .
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Wow i am lost of words (don't happen frequently ).you are doing amazing food . i am drooling .
Bigg i think you just crossed the non return line .
it is like smoking if it stands to long and you can catch you will smoke it .
now i think that every body in your household must be careful not to stand in on place to long .
keep it coming .
LOL!! Thank you sir!
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Tried pork chops again. First attempt, 140 for 3 hours, wasn't impressive. Flavor was there but not tenderness. This time, tender but not as I'd like. I think I'm done pork loin chops..... Again.
Had this at 140, dropped them on my way to work. Got em out on my way back.
(http://i1175.photobucket.com/albums/r636/emtawali/Pork%20chop_zpskz5fppkc.jpg) (http://s1175.photobucket.com/user/emtawali/media/Pork%20chop_zpskz5fppkc.jpg.html)