Sous Vide

[dfergie]

Pre-heating for a couple pork steaks, salt & pepper with a little butter...


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[dfergie]

130F for 1-1/2 hours, Finished on the grill, pretty good!


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[navychop]

How thick?


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[dfergie]

3/4” or so, big also.


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[dfergie]

Put 2 frozen ribeyes in the Anova Saturday afternoon, set temp for 129F, seasoned with butter, coarse sea salt, black pepper, garlic & onion powder. (lightly) cooked 2 hours, turned off unit and let cool for another half hour. Finished in cast iron skillet with butter and bacon grease.
Very tender, very good!

 

[dfergie]

Have 2 chuck steaks in for an hour at 129F, seasoned with salt, pepper, butter & a little garlic & onion powder...


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[navychop]

We did a 24 hour turkey legs thighs wings, and last night 10 hours breasts. Tender. But we could have picked better flavorings.

Will put on white bread, mayo, lettuce and avocado. Maybe bacon. Any secret turkey sammy ideas?


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[dfergie]

Haven’t tried any fowl or fish yet... finished off the chuck steaks on the grill with weed burner. Served with shrimp and a salad..
Tender.


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[dfergie]

Reading up on warming food, I'm going to warm up the second steak (She's out of town)in the vat at 127F for about 35 minutes.

 

[dfergie]

Split Chicken breasts with half slice bacon, butter, coarse sea salt & Pepper.
Cooked bacon till it started to curl, placed in bags, cooked 1 hour at 150.
Browned in cast iron pan at medium heat for 2 minutes a side.
Juicy & tasty.


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[Scott Greczkowski]

Got one for Christmas and today was the first time using it.

Did pork chops. Nice and tender but I should have seared it more at the end.


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[navychop]

Raw bacon on breasts? Searing first? Or ahead of time and again at the end?

Might have to try that.


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[dfergie]

Seared last and started cooking bacon, then finished in pan with breasts, seared till starting to brown. Pretty tender, first cook other than pork or beef steaks.

 

[dfergie]

Been cooking split breasts every few days 150F for 1 hour, shredding and feeding to dog & cat... (and me)

 

[dfergie]

Eggs with cheese & sausage, basically followed this recipe, adding a couple potato chips crumbled up. Pretty good!

 

[dfergie]

Cooked strip steaks for lunch, 1 hour at 129F, butter & salted. Finished with grill on low and weed burner to sear.

 

[navychop]

Sous vide an 8 lb pork loin, nine hours. Seared it. Came out wonderful.


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[dfergie]

Cooked strip steaks for lunch, 1 hour at 129F, butter & salted. Finished with grill on low and weed burner to sear.

Again,with no chips & ham instead of bacon...

 

[navychop]

Do you use the same torch you use for fitting copper pipe, or do you use the so-called “food grade” torch?


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[dfergie]

A Weed Burner sort of like this https://www.harborfreight.com/propane-torch-with-push-button-igniter-91037.html