Sous Vide

[Bobby]

I’ve never heard of “Angus Choice” Picanha. Maybe just local?

It comes from Angus cows and is USDA Choice:

 

[navychop]

Jealous, I am!

 

[Bobby]

I purchased this over the weekend and cooked it last night. I don't have a sous vide so I baked it in the oven at 390° for 70 minutes to 140° internal. It is everything navychop said it might be, delicious and tender. I used a recipe that called for kosher salt only. I might change that to kosher salt, pepper, and granulated garlic next time (and there will definitely be a next time.)

 

[navychop]

Do you ship?

 

[dfergie]

After catching some youtube videos, I'm trying a 12 oz pack of Peytons and some leftover European cut bacon (Sams) overnight at 147F. Should be able to crisp in air fryer, pan or disc when ready for.

 

[navychop]

I don’t think I’ve ever done bacon or sausage Sous Vide. How does that compare to a frying pan?

 

[dfergie]

I pulled after 12 hours and cooked 2 strips in the air fryer for 8 minutes at 375F came out alright, should have tried in disc. Haven't tried the European yet.

 

[Kraven]

I don’t think I’ve ever done bacon or sausage Sous Vide. How does that compare to a frying pan?

Recently tried to sous-vide ribs for 48hrs (Don't do it). 24hours was an improvement. Thinking its going to be 12hours on the next attempt.

 

[dfergie]

Ribeyes at 129f for 2 hours, lightly salted with butter and cooked in food saver bags… pulled, seared in cast iron pan and added butter on top while resting.

 

[navychop]

Hmmmm. Must remember the added butter.

 

[Bobby]

I would really like to play with sous-vide but... I like rare to medium rare. Mrs Bobby is more medium to medium well. I would have to have two setups.

 

[navychop]

Just out one in a few minutes after the other.

Anyway, chicken and pork are generally done to the same doneness.

 

[dfergie]

The 129F comes out medium rare, just be careful searing, tonights came out just right.

 

[navychop]

How thick? Makes a difference.

 

[dfergie]

Mine were almost an inch thick.

 

[klang]

I would really like to play with sous-vide but... I like rare to medium rare. Mrs Bobby is more medium to medium well. I would have to have two setups.

I have two for that reason. You could also pull the rarer package and turn up the heat for a bit to cook more.

 

[dfergie]

2 small rib-eyes at 129F timer set for 2 hours...

 

[navychop]

How will you sear them?

 

[dfergie]

Cast iron skillet, well seasoned, probably put a light coating of bacon grease in.

 

[navychop]

That’s what I often do- but I’ll try your bacon grease idea. I also use a searzall torch once in a while, or smoker to blast furnace, especially for rib racks or other oversize items.