Sous vide

[BigAsh]

At the butcher last weekend and saw some great looking Bison NY Strips so I picked one up. Salt and Pepper along with a clove of garlic and a few smoked onions from Adam in the bag, cooked at 131 for 5 hours (aimed for 4 but other things took longer) followed by a sear in bacon fat and Kerrigold butter, topped with a homemade herb garlic compound butter. This thing was amazing, the outer pieces that touched the smoked onions had a delightful smokey flavor in no way overpowering. Next time I'll probably surround the strip with the onions instead of putting them all on one side but other than that no changes necessary :dr

https://i.postimg.cc/KjTwwQvM/IMG-20190112-144840.jpg
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Looks great!...I remember reading about the onions, but out of sheer laziness, do tell??

[stearns]

Adam (TG) can provide a little more about the process, but basically they are onions he smoked for a while that soak up the smokey flavor, then when you cook with them they add that smoke back into the food. I throw them in SV bags or the bottom of the instant pot rather than liquid smoke now and the flavor they provide is fantastic

[BigAsh]

Adam (TG) can provide a little more about the process, but basically they are onions he smoked for a while that soak up the smokey flavor, then when you cook with them they add that smoke back into the food. I throw them in SV bags or the bottom of the instant pot rather than liquid smoke now and the flavor they provide is fantastic

:tu SOUNDS GREAT!

[T.G]

Adam (TG) can provide a little more about the process, but basically they are onions he smoked for a while that soak up the smokey flavor, then when you cook with them they add that smoke back into the food. I throw them in SV bags or the bottom of the instant pot rather than liquid smoke now and the flavor they provide is fantastic


Looks and sounds like a great recipe Ben.

Keith, it's pretty simple really. I just get a big bag of plain old yellow onions, slice them up lengthwise into wide strips, spread them out on perforated trays and stick them in my pellet smoker on "smoke" until they are dehydrated.

Stir them every hour or so to keep the ones at the edges from burning. Depending on how hot your pellet grill is when it's on smoke, this could take a while. I have a Camp Chef, and it has two smoke settings, one at 165F and one at 225F. The 165F produces more smoke, so the first time I ran them, I used that. It took about 40 hours to dehydrate 10 lbs. This batch was done at the 225F smoke setting and I want to say it took about 14 hours for around 6-7 lbs.

The ones I sent Ben are the ones I pulled out when they were still a bit pliable and wouldn't puncture an SV bag. I have some other ones that I dehydrated until they were completely dry and I use those for blending into sauces, making dressings, grind them in a coffee mill and add them to rubs and dried seasonings.

[ChicagoWhiteSox]

Snake river farms gold grade wagyu filet
http://www.cigarasylum.com/vb/picture.php?albumid=938&pictureid=9293

[Chainsaw13]

I cooked a wagyu hangar steak last night. 5 hours @ 125, from frozen. Seared for maybe a min on each side on a scorching hot grill. Wow, so tender and flavorful.

[stearns]

Sarah's parents were in town for her father's birthday, figured I'd make a couple his favorites - beef tenderloin and pork belly. The beef was pretty standard, just a couple cuts in a bag with some garlic and a few herbs, cooked to a higher temp than I would have preferred but had to please the crowd, and didn't want to deal with cooking to different temps. The pork belly is where I got a little more creative.

To start I picked up a nice 2.5 lb belly from the butcher and gave it good rubbin. The rub consisted of smoked salt, a dash of curing salt, pepper and brown sugar. After that I put some cheese cloth on the fat/skin side and layered on sliced roasted garlic followed by smoked onions. The purpose of the cheesecloth was two fold - make it easier to remove the garlic and onions when it's done cooking, and prevent those from making indentations from the final product, all while still imparting the flavor.

I put all that in the bag and sealed, cooked at 154* for 24 hours earlier in the week, then straight into the fridge. Two days later I was making the rest of the meal for dinner including the steaks in the SV at a lower temp so I took the pork out and threw it in the bath for about 20 minutes to get the juices flowing, then emptied the bag through a strainer, reserving the liquids. Cut the belly in half length-wise then one of those halves into 5x squares while reducing the juices down to a syrup. The next part I forgot to take a picture of, but I covered each of those squares (fat side) with a light layer of brown sugar and hit it with a torch to make a crispy shell on top brulee style. Once the juice was reduced to a thick syrup I covered the belly with the syrup and served.

This turned out perfect in every way but one, I wish I had done something to keep the belly up to temp after coming out of the reheat bath. I covered with foil after cutting it up but I should have worked out another solution (low temp oven would be the easiest, but I had an oven full of sides already going), the final product was closer to room temp than hot. Other than that I would definitely make it the exact same way again. With the half of the belly we didn't eat I chopped it up (last picture below) and split it into two 9oz packages for the freezer, these will mixed with some hash browns and covered with runny eggs sometime in the future

https://i.postimg.cc/R0Z1F06Y/IMG-20190307-164654.jpg
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[Porch Dweller]

:dr

[CigarNut]

Looks awesome, Ben!

[jonumberone]

Did you find the belly a little on the dry side?
I've done belly twice for 24 or more hours, and both times I was astonished at how dry and firm it was.
If I remember right it was around 154° for 24 hours.
I've settled on 170° for 8 hours as my go to for belly.
I find it to be much more succulent at that time and temp.

Interesting idea with the cheesecloth. :tu

[stearns]

It was a little on the dry side, but I really wanted it to be as steak-like as possible for consistency as it was going to be a standalone on the plate. If it were being cooked to then go in something (like ramen which I've done in the past, or chopped up in something) I'd definitely do the higher temp cook, but I wanted to make sure that even the fattiest bites weren't chewy. Maybe I need to do more experimenting though :dr

[Chainsaw13]

Got some bottom round trimmings/chunks in the sous vide cooking away for a taco dinner. Added some chipotle purée, garlic powder, chili powder, Mexican oregano and cumin. 180° for 8 hours. Will chop it up, season with salt, then pan sear with some of the juices from the bag.

[stearns]

Had a few friends over last night for the GoT finale, tried to think of something fitting to make for dinner so I ended on a leg of lamb. Went to the butcher and got a beautiful ~6lb leg, bigger than my stock pot so it gave me a legitimate excuse to break out the big tub. I made a spice rub similar to this (http://www.food.com/recipe/blackened-butterflied-leg-of-lamb-127552), although I toasted all of them on a pan before using. I took out the leg, cut around the tip of the bone to make frenching it easier, scored the fat (although not as deep as it should have been) then rubbed it down with half the spice blend. I put a few dashes of liquid smoke in a big vac bag, put the leg in then sealed.

Cooked this for 25 hours at 131* then took it out, patted it down and loaded it up with the rest of the spice blend (althought I added black sesames and a little coffee for the last application, didn't want those flavors permeating but thought they would help make a good crust). I propped it up on a ball of foil and finished in the oven at 450* for 30 minutes.

This thing turned out stunning, better than I could have hoped for. I let it rest about 10 minutes then carved the leg, everything was cooked perfectly. Naturally once I was done I picked up the leg and gnawed at the meat left on the bone. I made a little sauce with the bag juice and some balsamic vinegar, but honestly it didn't need it. My friend's mother came over for dinner as well, she said she hadn't had lamb since she was 10 because she thought she hated it, but after trying this she said she must never had it cooked correctly, because she loved it and would have it again. Even my friend's 5yo daughter was eating it up. Definitely a success I hope to do again sometime soon :tu


Lamb leg ordered for pickup on Saturday, needed to repeat for the last finale on Sunday. Haven't cooked a full leg of lamb since the first time I made it a couple years ago and don't intend to change it in any way, hoping for an equally delicious and visually appealing outcome. I'll post up the results. I'm very excited :dr

[CigarNut]

No pics, but I sous vide a 3lb tri tip yesterday (from Whole Foods) — I used a ginger, garlic lime marinade (http://www.cindyskitchen.com/products/42/Double-Garlic-Ginger-%26-Lime), followed by a 60 second-per-side sear in hot cast iron. I think this was my best tri tip yet.

[BigAsh]

Lamb leg ordered for pickup on Saturday, needed to repeat for the last finale on Sunday. Haven't cooked a full leg of lamb since the first time I made it a couple years ago and don't intend to change it in any way, hoping for an equally delicious and visually appealing outcome. I'll post up the results. I'm very excited :dr

That lamb from youe original post sounds great Ben....hope you can replicate it...looking forward to results


No pics, but I sous vide a 3lb tri tip yesterday (from Whole Foods) — I used a ginger, garlic lime marinade (http://www.cindyskitchen.com/products/42/Double-Garlic-Ginger-%26-Lime), followed by a 60 second-per-side sear in hot cast iron. I think this was my best tri tip yet.

Michael, curious as to marinade process...did you marinate in vac seal bag for a time first, then sous vide?....or pour into bag right before sous vide?

[T.G]

Made hummus the other day and substituted sous vide garlic confeit for the fresh garlic. Used about 30% more garlic and some smoked olive oil. Game changer.

[CigarNut]

That lamb from youe original post sounds great Ben....hope you can replicate it...looking forward to results




Michael, curious as to marinade process...did you marinate in vac seal bag for a time first, then sous vide?....or pour into bag right before sous vide?


Marinaded about 20 hours in the vacuum sealed bag — I poke lots of holes in the meat with a small knife to help the marinade soak in. Then I sous vide for 9 hours.

[Porch Dweller]

Made hummus the other day and substituted sous vide garlic confeit for the fresh garlic. Used about 30% more garlic and some smoked olive oil. Game changer.

My stomach growled when I read that.

[BigAsh]

Made hummus the other day and substituted sous vide garlic confeit for the fresh garlic. Used about 30% more garlic and some smoked olive oil. Game changer.

Shelf stable for shipping?...asking for a friend...:D

[BigAsh]

Marinaded about 20 hours in the vacuum sealed bag — I poke lots of holes in the meat with a small knife to help the marinade soak in. Then I sous vide for 9 hours.

thanks

[T.G]

Shelf stable for shipping?...asking for a friend...:D

Maybe. I'll have to test it.

Raw garlic would have been the risk in a traditional recipe, but since this is using confeit garlic (cooked) it's very possible it might be able to be pressure canned.

[stearns]

Went to pick up the lamb on Saturday, the butcher comes out with this huge package and says "I've got an 11 pounder for ya, hope that's ok." I'm thinking this must be one freaky lamb if it's leg weighs that much, get home and open it up only to find that he gave me the whole hind quarter up past the aitch bone... with the shank removed. My plan of making a bone in leg was ruined, so instead I got a crash course in braking down lamb and ended with two beautiful cuts to cook at a later date ("Premium" Steak and thick flank, according to the video (https://youtu.be/ox8AGvHtzN0) I was using as a guide), as well as a pound and a half of "stew meat" (a collection of rough edges I threw in a pile that will also be delicious some day soon), and finally about 3 pounds of the boneless leg roast, which I seasoned heavily with a dry rub and cooked for 6 hours at 131*. After that was done I took it out, dried it off and gave it another thick coating of the dry rub, and baked for about 20 minutes at 450* on a wire rack.

I didn't take any pictures, but it turned out really well. If I had realized what I was going to end up with I probably would have stuffed it with some herbs and other goods, but I was elbow deep in lamb cuts and couldn't take a break to figure out what else to use, so I kept it dry rub only. Looking forward to doing something fun with some of the extra steaks :dr

[Chainsaw13]

Sous vide a picanha today for dinner. 129° for ~90 minutes, then a seat on the grill turned out perfect.

[Hippi3Slay3r]

Used a friends set up a week ago to "stove" some pipe tobacco.
Stokkebye's navy flake 6 hours @ 180°F stuff came out almost black.
I plan on letting it sit in the vacuum bag for a few months to stabilize,
I'll post up some picks with the results when I pop the bag on vacation.

:noon

[CigarNut]

Sous vide a picanha today for dinner. 129° for ~90 minutes, then a seat on the grill turned out perfect.

Looks fantastic, Bob! How long did you grill it?

[Chainsaw13]

Looks fantastic, Bob! How long did you grill it?

Maybe 1-2 minutes per side. I had my grill cranked, all three burners on high. Thermometer in lid was reading 600F.

[stearns]

Did you find the belly a little on the dry side?
I've done belly twice for 24 or more hours, and both times I was astonished at how dry and firm it was.
If I remember right it was around 154° for 24 hours.
I've settled on 170° for 8 hours as my go to for belly.
I find it to be much more succulent at that time and temp.

Interesting idea with the cheesecloth. :tu

My butcher is retiring next weekend and closing down the shop after 25+ years, I went by today and picked up his last piece of pork belly, 2lb. Gonna cook it up this weekend and go for the 8 hours at 170*, I'll report back

[stearns]

Another successful pork belly in the books, possibly the best yet. Started with a 2lb belly, coated with salt and pepper then gave it a healthy bath of maple syrup, local honey and some espresso balsamic I'v had in the cabinet for years but never opened. Took that, draped one side in cheese cloth and layered on smoked onions. I'm really liking the cheese cloth move, if for no other reason than it looks very aesthetically pleasing when it's done and cheese cloth is very inexpensive.

Sealed that up a couple days ahead of time, then the night before I put it in a 170* bath for what ended up at about 8.5 hours. Took it out the next morning, filtered out that sweet sweet juice and hit the belly under the broiler for about 3 minutes per side. Took the juice, added extra honey syrup and balsamic as well as a little brown sugar, reduced the glaze down and coated the belly when it came out of the oven. After letting it sit another few minutes I sliced it up, this thing came out beautiful.

This is where I stopped taking pictures, but I ended up slicing further to end up with cubes approx. 1/2 inch per side. I cut some some potatoes, cooked in a dutch oven for a while with butter and duck fat, then added in some cut up onions and roasted bell peppers. Once that all melded I dumped in a bunch of the cubed pork belly, let everything cook together then transferred into a buttered dish, cracked a bunch of eggs on top and put in the oven at 450* for about 15 minutes. When it came out all the potatoes and pork and stuff were getting crispy, and the eggs were still runny. It was perfect :dr

Still have about 6 ounces of cubed pork belly that went into the freezer, can't wait to make the same thing again with that in the future

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[CigarNut]

Looks great, Ben! I need to try a pork belly!

[Porch Dweller]

:dr Ben, that sounds fantastic!

[kingcobradude]

Ok, when I first heard of sous vide, I thought it was dumb. Until around Last Christmas when I got one of the machines. I love it and use it all the time.

[CigarNut]

Anyone successfully sous vide artichokes? I’ve tried twice and failed both times...

[stearns]

Ok, when I first heard of sous vide, I thought it was dumb. Until around Last Christmas when I got one of the machines. I love it and use it all the time.

Any favorite recipes?

Anyone successfully sous vide artichokes? I’ve tried twice and failed both times...

I haven't done much with vegetables, but that does sound interesting. What consistency are you trying to get with them? I'd think pre-cooking for a spinach dip would be good, but for eating straight I'd think just regular roasting may be better

I've still been using my SV every week or two (pretty much every steak I cook is done in a water bath) but haven't been experimenting as much as my free time gets cut down, but I'm looking forward to playing around again when I get some more time to kill

Anybody cooking anything Sous Vide for thanksgiving dinner?

[CigarNut]

The last time I tried it, I trimmed 1” off the top and removed the stem on a medium choke. Added a little salt, vinegar and oil to the vacuum bag and cooked at 185* for 90 minutes. I tested one and it was not done and put it back in for another 60 minutes and they were no good.

I use my sous vide at least twice a week; I cook chicken, steak/beef, pork and shrimp all the time.

I love my sous vide. My Anova is starting to show it’s age (I can only set it with the Bluetooth app — the control panel does not work, and now the app is hit or miss) and I’m thinking of getting a new one on Black Friday...

[T.G]

My Anova is starting to show it’s age (I can only set it with the Bluetooth app — the control panel does not work, and now the app is hit or miss) and I’m thinking of getting a new one on Black Friday...

I don't even use my Anova that much and it's falling apart. Some of the plastic around the casing screws at the bottom of the unit crumbled away one or two runs ago. The motor howls occasionally and I'm on my second or third clamp.

Honesty, I'm not sure I would buy another Anova at this point to replace it.

[CigarNut]

I have some friends that have the newer Anova and it seems to be better built. Anyway, I still like the company and I have had mine for several years and am happy with it.

[kingcobradude]

I mostly do various meat. Chicken and pork being the big one. Makes for a really good pork tenderloin. Also, mashed potatoes is super easy with less mess . I think it would be great for venison, and chocolate desserts where you have to temper chocolate. I haven't had a chance to try them yet.

[T.G]

Bought a cheap ($1.50/lb on sale) corned beef round tip 3lb cut yesterday, soaked it overnight to desalinate, then split it in half. Put one half in a bag, put the other half directly into the water. Put them both in the sous-vide at 165. Going to let that run for 8-10 hours (still researching the time I need). See which one works out better. Going for thin sliced sandwich grade stuff.

[BigAsh]

Bought a cheap ($1.50/lb on sale) corned beef round tip 3lb cut yesterday, soaked it overnight to desalinate, then split it in half. Put one half in a bag, put the other half directly into the water. Put them both in the sous-vide at 165. Going to let that run for 8-10 hours (still researching the time I need). See which one works out better. Going for thin sliced sandwich grade stuff.

Do tell!

[BigAsh]

Bought a cheap ($1.50/lb on sale) corned beef round tip 3lb cut yesterday, soaked it overnight to desalinate, then split it in half. Put one half in a bag, put the other half directly into the water. Put them both in the sous-vide at 165. Going to let that run for 8-10 hours (still researching the time I need). See which one works out better. Going for thin sliced sandwich grade stuff.

Do tell!

Waiting......:sl

[stearns]

There was a mixup at my butcher and didn't get my corned beef in time to do a long SV bath, so I boiled it instead. Wish I had waited and cooked it SV one day late :sl

[GreekGodX]

I might pick up a couple corned beefs now and drop them in the sous vide. I didn’t appropriately celebrate St. Paddy’s day.

[T.G]

Bought a cheap ($1.50/lb on sale) corned beef round tip 3lb cut yesterday, soaked it overnight to desalinate, then split it in half. Put one half in a bag, put the other half directly into the water. Put them both in the sous-vide at 165. Going to let that run for 8-10 hours (still researching the time I need). See which one works out better. Going for thin sliced sandwich grade stuff.

Do tell!

Waiting......:sl


Sorry, been a bit swamped at work being the only engineer at a food facility and this whole covid-19 mess.

Desalinated for about 14 hours IIRC. I did a few water changes along the way.

Ran about 7-8 hours SV.

The bagged half came out with the right flavor and was not exactly the texture I was looking for, but once it chilled overnight the texture improved to close enough. I think I'll lengthen the cook time when I do this again. A larger cut would need more desalination time - this one just barely makes the cut for salt levels in my tastes.

The unbagged half came out super tender, and the texture I was pretty much looking for, but super bland. It basically just tastes like a mild roast. Probably would not do it this way again. Or, if I did, I'd skip the desalination.

And, with about a pound left to eat, I am officially sick of corned beef now for the next few months. ugh..

[BigAsh]

Sorry, been a bit swamped at work being the only engineer at a food facility and this whole covid-19 mess.

Desalinated for about 14 hours IIRC. I did a few water changes along the way.

Ran about 7-8 hours SV.

The bagged half came out with the right flavor and was not exactly the texture I was looking for, but once it chilled overnight the texture improved to close enough. I think I'll lengthen the cook time when I do this again. A larger cut would need more desalination time - this one just barely makes the cut for salt levels in my tastes.

The unbagged half came out super tender, and the texture I was pretty much looking for, but super bland. It basically just tastes like a mild roast. Probably would not do it this way again. Or, if I did, I'd skip the desalination.

And, with about a pound left to eat, I am officially sick of corned beef now for the next few months. ugh..

Nice, your job here is done ...for now....GET BACK TO WORK!! :D

[stearns]

F*** it, bought a new corned beef at whole foods $2 off per pound, gonna bag it up and throw in the freezer so I can sous vide it some time in the next few weeks.

[stearns]

Put a little chunk of pork shoulder in last night, about 2.75lb (cut a bigger piece in two). Going for BBQ pulled pork (https://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html'), because it's smaller I'll do 18 hours at 165* then dry and re-rub and probably an hour in the oven to get a nice crust. Then shred and toss with some of my honey BBQ sauce :D

[CigarNut]

Do you guys still use your sous vide? I still use mine at least one a week. my anova has a few probs. the keypad is busted so can only setup with blue tooth which is also a little spotty but it works great once set up

We cook boneless chicken thighs and breasts and pork chops all the time and we picked up a tri tip to sous vide sometime soon.

I may get a new one if there is a good sale around black friday or a prime day later this year. or i may just wait until this one dies :)

[stearns]

I still use mine, although not as much as I'd like. At least once every other week I'll do steaks, last week was NY Strip, but I've also done some filet mignon recently that came out so amazing and tender you could practically cut it with a fork :dr

[massphatness]

Since the advent of COVID19, we've been using doing sous vide quite a bit. Just picked up some boneless pork chops, and they're going in the meat jacuzzi probably on Monday.

Rib eyes last week. Several rounds of beef tenderloin in the weeks prior.

[Brlesq]

We still use ours about 3 days a week. Mostly pork, chicken and beef. Did a London Broil in it yesterday because you can find that cut cheap (paid $2.99/lb). Seasoned with Montreal Steak Seasoning, and 131 degrees for 8 hours. Finished on a hot grill, rested and sliced. Nice and tender, and even my picky daughter eats it.

And btw, thick hamburgers for 2-3 hours in the sous vide before grilling are DA' BOMB! Medium rare and juicy the whole way through.

[stearns]

Just pulled out some corned beef from day-after-saint-patty's-sale and threw it in the bath, 180* for 10 hours. I'll be eating good tonight and through the weekend with some corned beef hash :dr

[CigarNut]

Ben, was this brisket that you corned, or was it pre-packaged, seasoned corned beef that you were cooking?

[stearns]

Prepackaged, got it from Whole Foods the day after St. Patty's and vac sealed it with the spice pack then threw it in the freezer for a later date

[mosesbotbol]

Prepackaged, got it from Whole Foods the day after St. Patty's and vac sealed it with the spice pack then threw it in the freezer for a later date

I like to soak the corned beef over night in water to get rid of the extra salt.

[stearns]

This one turned out perfect, 10 hours at 180 followed by 10 minutes on a wire rack in the oven at 450* and another 10 minutes resting under foil

https://i.postimg.cc/PrzFHH0x/IMG-20200827-195627.jpg

I like to soak the corned beef over night in water to get rid of the extra salt.

Maybe I'll give that a try next time, I don't know if I just like salt or if my mind equates salty with the taste of corned beef but I think this turned out well seasoned (or maybe as expected) but I'm always down to try out new approaches

[jonumberone]

Anyone looking at the new Anova precision oven?
I was all set to pull the trigger and pre-order one when I got my balls twisted over the $50 they want to ship it.
Might give them a call and see if there's a cheaper shipping option.
If not, I'm probably going to wait and see if there's some sort of Black Friday promotion; Even if it's only free shipping.

[jonumberone]

Anyone looking at the new Anova precision oven?
I was all set to pull the trigger and pre-order one when I got my balls twisted over the $50 they want to ship it.
Might give them a call and see if there's a cheaper shipping option.
If not, I'm probably going to wait and see if there's some sort of Black Friday promotion; Even if it's only free shipping.

Placed my pre-order a few days ago.
Paid the $50 shipping.
I have no will power..... :sl

[icehog3]

Hey, you held out almost 11 days, Dom! :D

[T.G]

Hey, you held out almost 11 days, Dom! :D

Impressive considering Anova has been promising and teasing this oven for something like 4 or 5 years now. Ever since they were acquired by the vacuum cleaner company

[icehog3]

Impressive considering Anova has been promising and teasing this oven for something like 4 or 5 years now. Ever since they were acquired by the vacuum cleaner company

Do you know if they make furnaces, Adam?

[jonumberone]

Oven finally arrived yesterday.
This thing is way bigger than I was expecting.
I would say you could do a 15lb turkey in it pretty easily. (Something I will be trying in the next month or so)

Started off pretty small with some stuffed chicken breasts.
Cooked with the oven's Sous Vide mode at 140º for an hour and a half.
Then finished for 15 min in the oven at 450º

https://i.postimg.cc/CL3rNR68/IMG_20201020_205021_510.jpg

Trying to give a size reference, this is a 48oz Tomahawk ribeye in the oven.

https://i.postimg.cc/cJmD0X17/20201020_144206.jpg

Yesterday's chicken breasts

https://i.postimg.cc/FKmPM2vs/20201020_181656.jpg

https://i.postimg.cc/D0W5Qhr5/20201020_181812.jpg

https://i.postimg.cc/rmZQtsrK/20201020_182020.jpg

I'll be cooking that Tomahawk in the oven tonight.
Curious to see if there's any noticeable difference between the oven and regular Sous Vide.

[BigAsh]

Chicken "looks" good....your thoughts on performance, taste, ease of use, comparison to plain old sous vide, the Treaty of Versailles, etc...

[icehog3]

Equally interested in the chicken's flavor and the Treaty of Versailles. :D

[T.G]

Started off pretty small with some stuffed chicken breasts.
Cooked with the oven's Sous Vide mode at 140º for an hour and a half.
Then finished for 15 min in the oven at 450º



What is the sous vide mode?

[GreekGodX]

Dom is the oven supposed to essential replace the sous vide process? In other words, sell me on buying one :)

[jonumberone]

Chicken "looks" good....your thoughts on performance, taste, ease of use, comparison to plain old sous vide, the Treaty of Versailles, etc...

Still getting a feel for it. Using the different modes, how well the oven transitions from different stages, etc..
So far happy with the results.

What is the sous vide mode?

Essentially, the ability to cook sous vide without the bag.

Dom is the oven supposed to essential replace the sous vide process? In other words, sell me on buying one :)

I have some friends coming this weekend. Perhaps a taste test is in order?
1 steak prepared traditional sous vide, 1 steak cooked in the oven bagged, and 1 steak in the oven.
The guys coming are used to sharing steaks, so it won't be an issue. :D

Did that 48oz Tomahawk ribeye yesterday.
This time I used the Sous vide Express mode.
This mode allows you to use a temperature probe to cook sous vide at a higher temps to reduce cook times.
I set the oven for 150°, and the probe to 130°
When the probe hit 130°, the oven lowered itself to 125° to stop cooking and just hold the meat at temp.
I took the steak out before the oven cooled, mostly because I was hungry, but also because while the oven was cooling the steak carried over to 133°.
Next time I'll factor this in; Set the oven to 145°, the probe to 127°, and hopefully achieve a doneness closer to 130°.
It took about an hour and fifteen minuets to cook right out of the fridge.
I typically let them sit out a bit then go in the water bath for 2 - 2.5 hrs for steaks this size.

https://i.postimg.cc/Fs7h2NJ9/20201021_175621.jpg

https://i.postimg.cc/fTpMspxY/20201021_180613.jpg

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[jonumberone]

Equally interested in the chicken's flavor and the Treaty of Versailles. :D

All I know about is the Cuban sandwiches from Versailles in Miami.
And they don't have chicken on them. :D

[icehog3]

All I know about is the Cuban sandwiches from Versailles in Miami.
And they don't have chicken on them. :D

https://i.imgur.com/vkDGzto.gif

[massphatness]

S
I have some friends coming this weekend.


Are you including Roger in this statement?

[icehog3]

Ouch. :r

[BigAsh]

Are you including Roger in this statement?

....the highly anticipated, delayed and long-winded reply finally came thru....His wife wouldn't let him come...

[T.G]

Essentially, the ability to cook sous vide without the bag.


:tf

"Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method."
-- https://anovaculinary.com/what-is-sous-vide/

Well Anova, which set of facts is it this time?

lol.


Thanks Dom. Curious to hear how it works out as I think this is the first countertop steam oven that I've heard of.

[stearns]

A couple weeks ago I got some pre-marinated black garlic chicken wings from the store, didn't get around to grilling them so I vac sealed and threw in the freezer. Yesterday I took them out, let them (mostly) thaw and put them in a bath at 160* for 2 hours. After they were done I put them right on a grill pan on med-high (it was snowing out or I would have used the actual grill) to get a little crisp then served.

The recipe I used (https://www.seriouseats.com/recipes/2019/04/sous-vide-buffalo-chicken-wings.html) called for either 165* for 1 hour or 160* for two hours depending on if you want "fall off the bone" or not. I wouldn't call what I ended up with as falling off the bone, but it was cooked perfect and the chicken itself was delicious. The only change I'm going to make next time is do a light toss in some sauce after they're done, they only kept a little of the marinade flavor and needed something to take it from piece of chicken to "wing" but I will definitely be trying again. This would be an easy one for a big party, pre-cook a ton and grill whatever you want, I'm hoping you could just sauce at the end if you want a variety but I'll report back :tu

https://i.postimg.cc/NfnZ1XsC/PXL-20201110-040019094.jpg

[jledou]

Last time we smoked wings, we threw them in the air fryer to finish them up and give them a little crisp.
I haven't done wings with Sous Vide but I will now after seeing these Ben!

[BigAsh]

Great Idea!....I love wings!!

[stearns]

I'd love to deep fry them at the end, but without a dedicated deep fry setup it's not worth the hassle

[T.G]

Great Idea!....I love wings!!

I thought you had a guy for that?

[BigAsh]

I thought you had a guy for that?

I do!....Right now my guy makes wings in a 5 ton brick oven! (....if I could only get a pizza....) :D

[Chainsaw13]

Just started curing six duck legs to make into confit, cooking with the sous vide. Will cure for two days. Going to use the serious eats cooking method and go for 36 hours @ 155F. SE doesn’t say to add extra fat, that the natural fat rendered would be enough. However I’m going to add a couple sticks of unsalted butter, and plan to save/use after. :dr

[stearns]

Yes please. Can't wait to hear how these turn out, I actually have some duck legs in the freezer that I've been dying to use. Last time I cooked them confit in the oven with a weight on them, I bet the sous vide is even easier and more efficient. Save me some of that duck fat for breakfast potatoes :dr

[Chainsaw13]

Yes please. Can't wait to hear how these turn out, I actually have some duck legs in the freezer that I've been dying to use. Last time I cooked them confit in the oven with a weight on them, I bet the sous vide is even easier and more efficient. Save me some of that duck fat for breakfast potatoes :dr

Definitely worth doing, Ben. I just finished eating one of the legs I confitted. Crisped in a pan. Tender, unctuous, delicious. Might use a couple tomorrow for tacos, making chicharrones out of the skin.

Cured 3lbs legs (6 legs) for two days with 1.5% salt, 2 teaspoons black pepper, 1 tablespoon dried thyme, 2 bay leaves. Rinsed then vac sealed with a stick of butter for three legs. Sous vide @ 155 for 27 hours. Original recipe says 36, but I pulled them early.

[Chainsaw13]

Just dropped a 4-5lb bone in, skin on, pork loin into the sous vide. Beautiful fat cap. It’s from an American Guinea Hog friends of mine raised. Plan is 8 hours at 155, season and into my hot pellet grill to finish with smoke. I’m only going that long since it’s currently frozen.

[stearns]

Sure am glad I left some notes in this thread when I was working out my sous vide pork belly, making some for christmas morning and was worrying about what cooking time/temp to use then searched this thread and found my post below, guess I'm doing 170* 10 hours. Ive done smokey belly and asian style cherry, this time I'm leaning towards apple of some sort, maybe cook up the belly then at the end throw some apple slices on and caramelize them up. I'll report back :tu

I think I preferred the higher temp/lower time from my last attempt more (170* 10 hrs), both were great but the texture of the higher temp was more "fall apart" than this one, which is what I expected just thought that I would like the lower temp version more. Guess I need more experimenting :dr

[AdamJoshua]

....the highly anticipated, delayed and long-winded reply finally came thru....his wife wouldn't let him come...

phrasing!

Would also answer so many other questions.

[icehog3]

phrasing!

Would also answer so many other questions.

Finally! I've been waiting for this quip for 14 months!-(P

[stearns]

Following up about my Christmas morning brunch while it's still somewhat fresh in my mind, and because I always look back at my posts in this thread when I'm trying to remake something

I started by making some brown butter, then took it off the heat and mixed in some honey. That mix went into the bag with a big chunk of pork belly (3-4lb I think) and cooked at 170* for 10 hours (or 11-12 because of timing with other Christmas morning stuff). I took it out and saved the >4C of pork bag juice. I then took that juice and added a little brown sugar and cooked it down for a glaze, it was taking too long so I ended up dumping some of it so it would get glazy faster. Once that was thick I broiled the pork belly on a wire rack, took it out and cut into sections then put the glaze on and hit it with the kitchen torch. Separately I caramelized some pears with butter and brown sugar and served the pork belly on top of the pears

Final takeaways: The pork was cooked fine, but lacking excitement. I think it needed more of the honey to really compliment the pears and work as a breakfast dish. One way to do this is add more honey brown butter to the bag when it cooked (It felt a little light), another way to improve would be to coat each piece in the glaze rather than just spoon a little on top, it probably needs both of these next time. I think if every bite of pork had more honey and butter taste it would have been better, since the pears weren't overly sweet and couldn't carry the dish on their own

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[357]

Ben, that looks amazing. I too find my own tips/tricks in the "What's in your smoker" thread.

So as a fan of this thread who also lacks any sous vide equipment, I didn't see any follow up as to Dom's Anova "bagless" sous vide oven, and how it stacked up versus the traditional method.