Anyone Using Sous Vide To Cook?

[+ LIguy]

Just got one of these and I'm really getting into it. I have cooked Steaks, Chicken breasts, Pork Chops and they were incredibly juicy and tasty.

[+ oldNbusted]

Congratulations! Yes, it makes the ultimate slow cooked brisket! Also, perfectly cooked salmon! The issue for some is the lack of a sear or crust, a pellicle, but I don't mind.

[510guy]

Just got one of these and I'm really getting into it. I have cooked Steaks, Chicken breasts, Pork Chops and they were incredibly juicy and tasty.

Yup, my #1 cooking method.

 

I have done octopus, steak, lamb chop, tritip, eggs, pork loin, salmon, scallops, and more. Tonight it will be duck breast.

[Guy Fawkes]

https://en.wikipedia.org/wiki/Sous-vide for those that haven't seen it before.

The price is attractive for the clip on version.

How long and what temperature to do a soft boiled egg?

[510guy]

https://en.wikipedia.org/wiki/Sous-vide for those that haven't seen it before.

The price is attractive for the clip on version.

How long and what temperature to do a soft boiled egg?

 

Personally I found doing soft boiled egg not worth the time. It takes between 140-160 at 45-60 min to get a soft boiled. I rather just do standard method at 6.5 min to do a nice ramen style soft boiled egg.

Poaching an egg sous vide can be done in 15 min at 155.

 

I have the anova and I love that I don't even have to be home to start it. Mine is WiFi so I can remotely activate it from an app anywhere.

[wearytraveller]

Best way to cook steaks! If you're looking to buy one, the Anova is on sale for Father's Day. Anova rates as one of the best

 

https://anovaculinary.com/anova-precision-cooker/?gclid=EAIaIQobChMIysm7oY3N2wIVYbXtCh1EjAT_EAAYASAAEgJ39_D_BwE

[samhexum]

Anyone Using Sous Vide To Cook?

 

ESPN's Keith Law does.

[MikeBiDude]

All.The.Time.

[Guy Fawkes]

Happy Fathers Day to me...

 

Best way to cook steaks! If you're looking to buy one, the Anova is on sale for Father's Day. Anova rates as one of the best

 

https://anovaculinary.com/anova-precision-cooker/?gclid=EAIaIQobChMIysm7oY3N2wIVYbXtCh1EjAT_EAAYASAAEgJ39_D_BwE

[Guy Fawkes]

My Father's Day present arrived today and it's in the kitchen doing it's thing.

 

My first attempt is a simple Lamb Chop.

Salt, Pepper, Garlic, 4 sprigs Thyme, 2 sprigs Rosemary, 1/4 cup of Olive Oil

131 degrees for three hours.

Very easy setup, prep, and silent as a mouse.

 

Using my 6 quart Pot which is limited in space but doable. I can see why everybody is recommending the 12 quart container. If the lamb turns out ok, I'll spring for the container next month.

 

http://daddysreviews.com/art/misc/AnovaSousVite.JPG

 

Happy Fathers Day to me...

[+ LIguy]

Will you brown them quickly after cooking in a skillet? I do with all meat and poultry.

[MikeBiDude]

Will you brown them quickly after cooking in a skillet? I do with all meat and poultry.

Or grill on favorite bbq. I use this “reverse sear” technique constantly. Gets my 2” thick NY steaks I get cut for me pefectly pink through and through with a nice seared carmelized exterior.

[510guy]

@Guy Fawkes

 

Invest in a 12 quart with a fitted lid for sous vide as there will be lots of evaporation. Problem lid though is you can't clip. I also have sous vide balls or you can use ping-pong balls to reduce evaporation.

 

BTW, I never really liked chicken breast but with sous vide chicken breast comes out very moist.

[510guy]

Will you brown them quickly after cooking in a skillet? I do with all meat and poultry.

 

I always have my cast iron pan ready to sear after I sous vide

[MikeBiDude]

@Guy Fawkes

 

Invest in a 12 quart with a fitted lid for sous vide as there will be lots of evaporation. Problem lid though is you can't clip. I also have sous vide balls or you can use ping-pong balls to reduce evaporation.

 

BTW, I never really liked chicken breast but with sous vide chicken breast comes out very moist.

I don’t have evaporation issue? 120-130° for 2-3 hours in 6 quart cambro container

[Guy Fawkes]

Seared the pork chop in a pan and served with with a side salad. Turned out to be restaurant quality.

Practically no cleanup and I was able to take a nap while it was cooking.

 

I have a "99 Ranch" here in Las Vegas, a asian market with an incredible seafood section and butcher. I see octopus and duck breast in my future.

 

What I love is being to cook a single portion without a lot fuss and muss and still have a taste that I can be proud of.

Edited June 16, 2018 by Guy Fawkes

[510guy]

I don’t have evaporation issue? 120-130° for 2-3 hours in 6 quart cambro container

At 3 hrs usually you wont but when doing simsometh for 5+ you will. I did something for 8hrs and a lot of water evaporated. But also apparently the sous vide balls help at maintain temperature so the sous vide does not work as hard.

[510guy]

Seared the pork chop in a pan and served with with a side salad. Turned out to be restaurant quality.

Practically no cleanup and I was able to take a nap while it was cooking.

 

I have a "99 Ranch" here in Las Vegas, a asian market with an incredible seafood section and butcher. I see octopus and duck breast in my future.

 

What I love is being to cook a single portion without a lot fuss and muss and still have a taste that I can be proud of.

The duck breast I did was really good. I did octopus twice, that was hard. Getting the seasoning right and also pounding it out first to tenderize was more work than I wanted.

[+ LIguy]

I'm amazed at how chicken breast comes out. When I cook it for chicken salad I don't brown it.

[+ Keith30309]

I'd never heard of this - cool thread!

 

I get the theory of uniformly cooking to a precise temperature and preserving flavor but the practical elements of using the thing seem a little tricky.

 

If I come home from work and want a steak (I prefer 1"-1.5" ribeyes) I either grill it or sear then oven-broil it in a cast-iron skillet. Both can be done relatively quickly and I can tell by the firmness of the meat when it's my preferred medium-rare. It seems as if I'd have to begin the sous vide process in the morning before leaving.. and then sear it when getting home. Basically doing two sets of work, albeit not especially burdensome.

Is the time not an issue for those who prefer this?

 

Also, I typically have a couple of additional items... sauteed mushrooms, steamed broccoli, grilled carrots (yum), etc... and not everything can be cooked at the same temperature. I guess the answer is you pick the item which benefits most of the sous vide process.

 

I can see how this would be very helpful when cooking a large amount of food.

[510guy]

It definitely takes planning ahead, not just get home and sticking it in oven. There are times I go home to stick my food into the water so I can cook it later via app. @Keith30309 you are right though, you still have your sides to prepare. But I can use the same pan that I seared my meat after sous vide to cook up a side since some of those seasoning and juices are already in the pan so I just throw in some veggies into the same pan and I got my side.

[MikeBiDude]

It definitely takes planning ahead, not just get home and sticking it in oven. There are times I go home to stick my food into the water so I can cook it later via app. @Keith30309 you are right though, you still have your sides to prepare. But I can use the same pan that I seared my meat after sous vide to cook up a side since some of those seasoning and juices are alreadyguy in the pan so I just throw in some veggies into the same pan and I got my side.

@510guy do you have any experiences or suggestions on going TOO long on timing? I know the food temp will never get over the water temp....but since the Sous Vide “tenderizes” as well....I wonder what’s too long? I’ve never over tenderized myself...just curious

[510guy]

@510guy do you have any experiences or suggestions on going TOO long on timing? I know the food temp will never get over the water temp....but since the Sous Vide “tenderizes” as well....I wonder what’s too long? I’ve never over tenderized myself...just curious

 

In terms of tougher meats like red meat and pork chop the time does not matter as much. Some recipes can call for anywhere from 90 minutes to 5 hours which is a huge difference in time.

 

The bigger factor is temperature. For example I like a rare to medium rare rib eye. I can go 125f for 90 minutes to 4 hours and it won't make a huge difference. But 3 hrs at 125F vs. 140 makes a huge difference. So in other words don't be as concerned about time but do about temp.

 

In terms of time it you won't change the texture too much but of course you don't want a steak done for 10 hrs.

 

But, seafood is a different story as you need time and temp a little more precise.

[+ LIguy]

I haven't used my outside gas grill in 3 years. I preferred to cook my steaks in a cast iron skillet with butter. And chicken,pork chops etc I used an air fryer. But the sous vide makes steaks, chicken etc so juicy and flavorful. I have an app on my Iphone that lets me connect to the unit with wifi and several people have told me that they set it up before work and turn it on in the late afternoon so meat is ready when they get home however I'm a bit iffy about leaving meat or poultry out of refrigerator so many hours. Also most poultry and meat is done in an hour. I cook my steak to 135 and then a very quick sear.

[LaffingBear]

This was a very helpful thread.