Anyone Using Sous Vide To Cook?

[510guy]

At what temperature do ping pong balls melt?

 

Gman

If you are talking about literal ping pong balls it is better to get sous vide balls (slightly smaller and a different plastic). But the answer is up to 190F for sous vide balls. I would say 160 or so for ping pong because it is a thinner plastic.

[510guy]

I've done burgers & steaks so far in my sous vide. I hear pork chops are amazing; they're ext on deck

Yes pork chops are great. Coat with olive oil, herbs and some garlic. Yum. And sear them after

[MikeBiDude]

I've done burgers & steaks so far in my sous vide. I hear pork chops are amazing; they're ext on deck

Are you searing after the sous vide cook? Or are you eating gray meat right out of the bag?

[510guy]

Are you searing after the sous vide cook? Or are you eating gray meat right out of the bag?

You must sear. Eating grey meat is so unappetizing. Searing also adds a nice crust.

[MikeBiDude]

You must sear. Eating grey meat is so unappetizing. Searing also adds a nice crust.

Yes I’m aware, the Maillard reaction I described above. My question was directed to a different post.

[+ g56whiz]

Nope! I’m still infatuated with my Instapot. Saw a recipe for cheesecake in an Instapot I’d like to try. Can you do that with your Sous Vide?

[MikeBiDude]

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.

Bit of a Resurrected thread here. I finally came across a recipe that required a very long and hot cook.

 

I was researching a way to do duck confit in the sous vide. Ultimately I melded together a bunch of google research...I seasoned the duck leg/thigh pieces, placed each (I had 4) into invidual foodsaver bags with some fresh herbs and some extra duck skin covering the meaty side, and vacuum sealed.

 

So I had questioned earlier needing ping pong balls to resist evaporations during long cooks. The confit went 16 hours at 160°. The no evaporation trick? I covered my sous vide vessel (16 quart stainless stock pot with food grade plastic wrap before going to bed! Works perfect and food grade plastic wrap is safe to 225°

 

After the confit cooled I broiled it to brown and get to temp, was excellent

[510guy]

Bit of a Resurrected thread here. I finally came across a recipe that required a very long and hot cook.

 

I was researching a way to do duck confit in the sous vide. Ultimately I melded together a bunch of google research...I seasoned the duck leg/thigh pieces, placed each (I had 4) into invidual foodsaver bags with some fresh herbs and some extra duck skin covering the meaty side, and vacuum sealed.

 

So I had questioned earlier needing ping pong balls to resist evaporations during long cooks. The confit went 16 hours at 160°. The no evaporation trick? I covered my sous vide vessel (16 quart stainless stock pot with food grade plastic wrap before going to bed! Works perfect and food grade plastic wrap is safe to 225°

 

After the confit cooled I broiled it to brown and get to temp, was excellent

 

Speaking of long cook time. I am doing a porchetta right now (pork belly wrapped around pork tenderloin) at 155F for 27hrs. I have the sous vide balls and a cover.

Yes plastic wrap works too but a cover or the balls just looks more elegant. ?