Sous Vide

[navychop]

Did a turkey. Breasts 3 hours, legs 14! Huh?

But the breasts, all we’ve tasted so far, are EXCELLENT!

 

[dfergie]

Cooked 2 seperate qt bags with diced small potatoes, bell pepper, 1 slice owens hot sausage apiece and 1 strip bacon diced into both with a little butter at 195F for 2 hours or so. Then mixed 2 eggs into each and scrambled up with a fork, stirring occasionally till done.
Made burritos with some sharp cheddar cheese, good breakfast this morning...

 

[dfergie]

Trying a sous vide, hobo stew type cook without the foil... pull time soon.
Sliced/diced small potatoes
diced a little bit of onion and bell pepper
1 Earl Campbell hot, hot link diced
butter, hatch green chile seasoning, large sea salt, black pepper..
temp set at 195f

Lunch today at work, mighty tasty!

 

[navychop]

Cooked 2 seperate qt bags with diced small potatoes, bell pepper, 1 slice owens hot sausage apiece and 1 strip bacon diced into both with a little butter at 195F for 2 hours or so. Then mixed 2 eggs into each and scrambled up with a fork, stirring occasionally till done.
Made burritos with some sharp cheddar cheese, good breakfast this morning...

Hmmm. Sounds good. I might try something similar for supper later this week, but using mild sausage.

I gather the potatoes and bell pepper went in raw, but the bacon was cooked?

 

[dfergie]

All raw, diced the bacon and sausage.


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[dfergie]

Cooked 2 seperate qt bags with diced small potatoes, bell pepper, 1 slice owens naturally sausage apiece with 1 strip bacon diced into both, added a little 80/20 hamburger meat with a little butter at 195F for 2 hours or so. Then mixed 2 eggs into each and scrambled up with a fork, stirring occasionally till done.
Made burritos with some sharp cheddar cheese for the weeks breakfasts (mixed them up with a few survivors of last week for variety)...

 

[Dudleydog73]

Cooked 2 seperate qt bags with diced small potatoes, bell pepper, 1 slice owens naturally sausage apiece with 1 strip bacon diced into both, added a little 80/20 hamburger meat with a little butter at 195F for 2 hours or so. Then mixed 2 eggs into each and scrambled up with a fork, stirring occasionally till done.
Made burritos with some sharp cheddar cheese for the weeks breakfasts (mixed them up with a few survivors of last week for variety)...

Do you wrap in wax paper or similar and then freeze? Or what is your burrito prep method?

 

[dfergie]

I wrap in foil.

 

[dfergie]

Going to try yellow squash cooked with butter at 185F for an hour, heating up now.

 

[navychop]

We went more than an hour. Don’t remember the temp. We still prefer to fry it with onions and spices.

 

[dfergie]

I saved 1 squash to cook later, maybe with onions in the pan... about 15 minutes left before I pull the squash... (app shut it off so took longer to heat up)

 

[dfergie]

Squash not so tasty, edible but... will stick to fried.

 

[navychop]

Butter delivery device.

 

[dfergie]

Boneless, skinless chicken breasts injected with butter & covered with sea salt.
3 hours at 265.5 then finished off in Ninja Foodi XL at 390 for 7 minutes turning at halfway point...
(sprayed with vegetable oil and sprinkled with SPG&O)

 

[dfergie]

NY Strip steaks 1:30 @ 130F, finished in air fryer...


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[navychop]

Hmmm. That’s a thought, using an air fryer finish.

 

[AlanParker1989]

Wow, thank you for the advice! It was very interesting to read. I now want to buy a new grill for myself and just choose which one to take

 

[navychop]

I will post a review later, but I have both Joule and Anova. I regret the Anova purchase. More difficult to work with, especially as the water depth requirements are much stricter. Quite limiting on what containers you can use. Deep only.

 

[Foxbat]

I have the Bluetooth version of the Anova purchased a few years ago. I have used a six-pack-sized Coleman cooler to hold the water bath and the depth is just right, as is the thickness of the walls. I have used a piece of dense-cell foam as a top to control heat-loss.

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The small size of the cooler is a bit limiting. I’m trying to figure out a system of suspending the food bag in the bath so it stays submerged but isn’t in contact with the sides or bottom. My picture shows a small rack and a wooden clip to hold the turkey burgers under.

 

[dfergie]

That looks like my Anova...