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Question for Sous Vide Owners/Users

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Question for Sous Vide Owners/Users

Old 12-01-2020, 06:56 AM
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Default Question for Sous Vide Owners/Users

After procrastinating for years on getting one, Amazon finally pushed me over the edge with a Cyber Monday deal on an Anova. I'm really looking forward to trying it, but have a question for owners/users. I can cook a filet or tenderloin on my Weber or gas grill that rivals the best restaurant, but have always struggled a bit with other cuts of beef and pork. I've always been challenged by cuts like NY strip, t-bone/porterhouse, brisket, thick-cut pork chops, etc., all of which I've had difficulty with getting consistent results on the grill. I realize that grade does have a place in the discussion, I'd like to keep this centered around choice cuts.

That being said, what cuts of meat/pork have you traditionally avoided that the Sous Vide method of cooking makes enjoyable? Anyone done sirloin (steak or tri-tip), round (london broil, top round, roasts) or flank cuts with good results?
Old 12-01-2020, 06:57 AM
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Eye of round Roast
129 for 24 hours.
Slice and enjoy!!
Old 12-01-2020, 06:59 AM
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This is a good start

https://www.foodnetwork.com/shows/go...ersion-therapy
Old 12-01-2020, 07:00 AM
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Originally Posted by awscwi View Post
Eye of round Roast
129 for 24 hours.
Slice and enjoy!!

Yup. I can take the cheapest roast and do this and it comes out like Prime Rib though I do it at 115 and put it in a 500 degree oven to finish the outside.
Old 12-01-2020, 07:07 AM
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Beef is fine but you can start with chicken or duck and also have some super results. I sous vide duck legs/thighs with rosemary and then vacuum pack freeze them in pairs for future consumption for me and the wifie. Once thawed, simply pan sear the duck for a lovely main course.
Old 12-01-2020, 07:23 AM
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Sirloin and boneless skinless chicken are real game changers. Pork tenderloin is another.

One of my favorite aspects of sous vide is it give you the ability to buy/meal prep in bulk, and put meals on the table with very little work day of. For instance around christmas each year beef tenderloin goes on sale quite frequently. I'll buy a few whole loins, have the butcher cut into steaks (plus trimmings). I'll use the trimmings for stir fry fairly soon, and the rest I'll pack in vac seal bags with a bit of seasoning and butter or olive oil. Can literally go direct to the sous vide from the freezer. Even my wife who can't cook can do that part. It still takes some time to cook, but they can hang out in the sous vide until they are done (about an hour from frozen) or 2-3 if need be. Easy weeknight meal is a tenderloin steak, salad, and potatoes or rice. Total time of being involved with cooking that night is about 15 min tops.

Chicken is particularly good because you can safely cook it to a lower temp. Give it over an hour at 150 and its effectively pasteurized, and is safe to store in the fridge for several weeks. Do 2-3 meals worth at once in the sous vide. To put it on the table give them a head start in the microwave and finish in a skillet or in the toaster oven.
Old 12-01-2020, 07:30 AM
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I have been using a SV for years and done all the great things mentioned above but it took me a long time to discover something so obvious but amazing. It is by far the best way to make a juicy boneless chicken breast. My wife was amazed and its the only way I make chicken breasts now. 146.5 deg for an hour. Olive oil, salt, pepper, rosemary (or herb of choice)... in the bag.. SV and enjoy.

Edit: Forgot to mention i sear in a skillet with butter after the SV.

Last edited by zx7king; 12-01-2020 at 07:52 AM.
Old 12-01-2020, 07:46 AM
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I just used it to defrost things.
Old 12-01-2020, 07:53 AM
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The Sous Vide really shines on leaner cuts of meat. It is amazing for game. Duck breast, venison loin, quail, pheasant, ect have become so much better. The meat is more tender and cooked to the exact temp I want it before finishing it on the grill, cast iron skillet or oven. Turkey breasts turn out great. Prime rib is awesome. I love the fact you can toss the bag in a pot of water, pug in the sous vide and leave the house in the morning. After lunch some time I open the app on my phone and hit Cook. I get home to a meal that is 85% ready to put on the table.
Old 12-01-2020, 07:55 AM
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Thanks to SV I'll never have a dry pork chop again...Game changer!
Old 12-01-2020, 07:55 AM
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Seriously, I appreciate someone's confidence in preparing a steak on a grill. But the sv result is other-worldly.

I've done chicken (perfect for sv), flat irons, shaved beef, pork tenderloins, shrimp, salmon....

I haven't done eggs or any vegetables.

And honestly, these days, it gets a lot of use as a defroster.
Old 12-01-2020, 07:57 AM
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Amazon got me too, just ordered one. Do I really need a vacuum sealer or do ziplock bags work?
Old 12-01-2020, 07:58 AM
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ziplocks work fine. I only use vacuum bags when they were in them in freezer.. fresh meat gets ziplock.

I bought these a while ago but never use them. I find ziplock easier.
silicon reusable bags silicon reusable bags
Old 12-01-2020, 08:02 AM
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Originally Posted by On the Half Shell View Post
Amazon got me too, just ordered one. Do I really need a vacuum sealer or do ziplock bags work?
Yes
Old 12-01-2020, 08:03 AM
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Zip lock bags absolutely work, used them for years. But eventually you will realize it's much much easier to use a vac sealer. With zip locks, it's hard to get ALL the air out (easiest method is submerge the bag up to the "zipper" to squeeze as much air out as possible then zip up). This results in your bags floating at the top, which is bad. A vac sealer solves this problem, and also lets you put liquids (butter, oil, etc) into the bag and get an air-tight seal so that the entire bag sinks to the bottom, which is what you want. Long story short, go for the vac sealer.
Old 12-01-2020, 08:04 AM
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It's def. an upgrade as far as cooking cheap leaner cuts of meat. I like to sear them on my cast iron afterwards for a nice crunch on what otherwise feels like a mushy glob of meat. When it's too cold to grill a steak over charcoal (which is rare) I'll pull out the SV.
Old 12-01-2020, 08:06 AM
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Ziplock works fine for cooking, but is supposed to be temp limited to about 158 or below. Vac seal bags are safe up to boiling. Also much better suited for preparing ahead and freezing.
Old 12-01-2020, 08:11 AM
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Eye of round is superb. I've done them for 22 hours! Flank steak is another. I like to go at least 8 hours
the thing I like best is the edge to edge doneness
Old 12-01-2020, 08:12 AM
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if you are going to use ziplocks then make sure you buy the freezer bags.
Old 12-01-2020, 08:14 AM
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the thing I like best is the edge to edge doneness
Boathaholic touched on what got me interested in SV in the first place. Taking a 2" steak and getting it the exact same color from edge to edge AND knowing i cant overdo it based on the temp i want/set.

Last edited by zx7king; 12-01-2020 at 08:35 AM.

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