Sous Vide

[navychop]

BTW, I generally use a 12” Stargazer. Best kitchen tool investment I ever made.

 

[dfergie]

I have fired up gas grill and used weed burner before to sear….

 

[dfergie]

Seared, plated, let set, very good!

 

[dfergie]

Ribeyes for lunch, Hour and a half at 130F (vacuum sealed with salt, pepper, butter & mesquite seasoning)pulled and seared in butter on the disc. Sealed cooked shrimp with butter and a little lime juice and salt and put in bath for last 30 minutes.

 

[navychop]

Sounds like what we do. But haven’t tried it with mesquite seasoning.

One more thing on the TO DO list. But somebody’s got to do it!

 

[dfergie]

Sirloin in vacuum sealed bag with salt, pepper & butter for 2 hours @ 130F. Seared on disc, served with 3 smaller potatoes out of the air fryer.

 

[navychop]

And I got some mesquite seasoning. Gotta decide first use.

 

[dfergie]

2.5 lb Arm Roast
Salt the only seasoning
Vacuum sealed
Cooked at 131.5 F for 26 hours
Cut corner of bag and drained (saved)
Put in fridge for 2 hours
Pulled, seared in disc at pretty high heat in bacon grease
Put in air fryer pre-heated to 450 F for a minute and thirty seconds

Pretty tender, next time will try 28 hours and less salt.
Tried a slice and put rest in fridge to run thru meat slicer in morning...

 

[dfergie]

Put a steak in pre-packaged, guessing sirloin for 24 hours then seared in cast iron.
Tender, baked a potato and loaded to go with... (steak truck package)

 

[navychop]

We do steaks at 129 for 2 hours. 24?

 

[klang]

We do steaks at 129 for 2 hours. 24?

I do 130 for 2-4 hours. 24 seems way excessive unless it is something like brisket maybe.

 

[dfergie]

I thought I would try it before stashing everything away.
Two hours is enough for steaks I think.

 

[Foxbat]

I sous vide two Kansas City strip steaks for my birthday this weekend and had a oopsie in that one of the bags had leaked! The steaks were finished on the grill and were a little drier than I expected, so whether this was caused by the containment breach I couldn’t say since only one bag leaked and both steaks were meh.

Cleaning the cooler I use for the bath tub was easy enough, but other than running the Anova with soapy water and a clear hot water rinse, any other suggestions for making sure there won’t be any beef contamination on the inside of the immersion heater?

 

[navychop]

Run it in vinegar.

 

[Foxbat]

Run it in vinegar.

Tnx, sir!

 

[dfergie]

Cooked a chuck roast 30 hours at 135F, seared in cast iron skillet and topped with butter both sides… Really good and tender.(medium rare)

 

[navychop]

You use any sauce on the plate?

 

[dfergie]

You use any sauce on the plate?

No, straight from the plate, next time might cold smoke before immersion.