Notices
Like Tree1Likes

sous vide recipes thread

Reply

Old 03-22-2017, 07:10 PM
  #21  
THT SponsorCaptains Club Member
THT sponsor
Thread Starter
 
Join Date: Mar 2007
Location: Wisconsin And Marathon,Fl
Posts: 8,135
Default

Here are a few more recipes my friend just sent me.


https://s3.amazonaws.com/feedbackfiv...DE-COOKING.pdf
mikeloew is online now  
Reply With Quote
Old 03-31-2017, 10:27 AM
  #22  
THT SponsorCaptains Club Member
THT sponsor
Thread Starter
 
Join Date: Mar 2007
Location: Wisconsin And Marathon,Fl
Posts: 8,135
Default

I can say I think there is going to be a learning curve with this cooker. I have tried 3 things so far, steak, chuck roast, and thick porter house pork chops. All were just ok. The last 2 I took them out of the seal bag and patted them dry before finished on the grill, I still think my food tastes way better grilling conventionally. I am not going to give up quite yet, but my wife wants me to. The other thing is the food looks unappetizing unless you can get it blackened quickly. With the pork chops I sous vide them for 45 mins @ 140 degrees. I then through them on the grill to get a little crust. They were way over cooked. I probably should have used the cast iron pan instead.
mikeloew is online now  
Reply With Quote
Old 03-31-2017, 10:46 AM
  #23  
Senior MemberCaptains Club Member
 
Join Date: Jun 2005
Location: Connecticut
Posts: 8,592
Default

I like to cook, have been doing it all my life. I never heard of this type of cooking before, sounds like a lot of trouble/hassle. Can some one tell me what is the advantage over more conventional methods?
richinct is offline  
Reply With Quote
Old 03-31-2017, 05:29 PM
  #24  
Admirals Club Admiral's Club Member
 
Join Date: Feb 2009
Posts: 1,271
Default

Originally Posted by richinct View Post
I like to cook, have been doing it all my life. I never heard of this type of cooking before, sounds like a lot of trouble/hassle. Can some one tell me what is the advantage over more conventional methods?
The biggest advantage for me is that you can take a thick cut of meat and cook it evenly throughout, then sear the outside. So instead of being progressively more done from the center out, you get a very even distribution.
head_hunter is offline  
Reply With Quote
Old 03-31-2017, 06:44 PM
  #25  
Senior Member
 
Join Date: Oct 2012
Posts: 1,073
Default

Originally Posted by mikeloew View Post
I can say I think there is going to be a learning curve with this cooker. I have tried 3 things so far, steak, chuck roast, and thick porter house pork chops. All were just ok. The last 2 I took them out of the seal bag and patted them dry before finished on the grill, I still think my food tastes way better grilling conventionally. I am not going to give up quite yet, but my wife wants me to. The other thing is the food looks unappetizing unless you can get it blackened quickly. With the pork chops I sous vide them for 45 mins @ 140 degrees. I then through them on the grill to get a little crust. They were way over cooked. I probably should have used the cast iron pan instead.
How thick were each of the cuts?

What did you cook the steak at and for how long?

How long would you say you grilled the pork chops for?

For either protein, you want to keep the grill time real short. Maybe a toll of 60-90 seconds depending on how close you are to the fire.

Cast iron pan is a great option too.

Here's a good guide:http://www.seriouseats.com/recipes/2...ps-recipe.html
MattGoose is offline  
Reply With Quote
Old 03-31-2017, 07:00 PM
  #26  
Senior Member
 
Join Date: Oct 2012
Posts: 1,073
Default

Originally Posted by richinct View Post
I like to cook, have been doing it all my life. I never heard of this type of cooking before, sounds like a lot of trouble/hassle. Can some one tell me what is the advantage over more conventional methods?
In practice it's not nearly as complicated as it sounds. It takes less than 10 minutes to go from fridge to bag to heated water bath.

It's not necessarily that sous vide is the best, it's just another way to cook (I'm paraphrasing Kenji Lopez). But their are a couple of advantages.

It's precise. You can crank out exactly the same product every single time. So long as you put the same thing in the bag and use same time and temp, you get the exact same thing. You don't have the same exact repeatability with an oven or a grill.

Capacity. My Anova (reasonably priced home grade) sous vide can hold 6 gallons at temp. More if the wafer is insulated. You can put a lot of steaks in there to keep them ready to drop on the grill or into the pan to sear.

Flexibility. For most proteins, there is a fairly wide time window that they can be cooked for. If you want a medium-rare steak, you cook it at 135 (or whatever the right temp is) for at least and how, but up to four. Don't know when your guests are coming or when they are going to be hungy? Three hour window to sear and serve.

Flavor/Texture. Doing certain vegetables sous vide creates a really unique sweet flavor that I've never​ had without a ton of sugar. Take a look at the Serious Eats Ultimate Guide to Chicken. You can get totally different textures by changing the cooking time.
MattGoose is offline  
Reply With Quote
Old 04-07-2017, 08:08 AM
  #27  
Admirals Club Admiral's Club Member
 
Join Date: Aug 2010
Location: Hypoluxo
Posts: 584
Default

Did corn on the cob last night - shucked, added butter, S&P and some herbs and did 183* for 30 minutes... outstanding!
GRSC is offline  
Reply With Quote
Old 04-14-2017, 04:21 PM
  #28  
Senior MemberCaptains Club Member
 
Join Date: Dec 2003
Location: Marblehead, Ohio
Posts: 9,497
Default

Originally Posted by mikeloew View Post
Here are a few more recipes my friend just sent me.


https://s3.amazonaws.com/feedbackfiv...DE-COOKING.pdf
thanks so much for that link. A lot are "out there" but there's some really good ones too! I saved it to my recipe file.
Boataholic is offline  
Reply With Quote
Old 04-20-2017, 06:01 PM
  #29  
Admirals Club Admiral's Club Member
 
Join Date: Sep 2008
Location: Satellite Beach, FL
Posts: 867
Default

http://lifehacker.com/tag/will-it-sous-vide
ChrisW21 is offline  
Reply With Quote
Old 09-21-2017, 12:49 PM
  #30  
Admirals Club Admiral's Club Member
 
Join Date: Aug 2010
Location: Hypoluxo
Posts: 584
Default

Two dozen perfectly poached eggs - 145.3 for 45 minutes. Makes brunch prep a snap, I poached them ahead of time and dropped them in simmering water for two minutes to warm and serve.
Attached Images  
GRSC is offline  
Reply With Quote
Old 09-21-2017, 01:14 PM
  #31  
Admirals Club Admiral's Club Member
 
Join Date: Jun 2009
Location: Amongst the FL fishies
Posts: 6,360
Default

Mike.
Sous vide pork chops at 140 for 45 min is kind of a crime. Try 120-125 for 4 - 6 hours, then on a super hot grill until quick sear. The sear will bring the final temp up to a safe 140 - 145.
airbrush is online now  
Reply With Quote
Old 09-24-2017, 06:57 PM
  #32  
Senior MemberCaptains Club Member
 
Join Date: Dec 2003
Location: Marblehead, Ohio
Posts: 9,497
Default

Originally Posted by GRSC View Post
Two dozen perfectly poached eggs - 145.3 for 45 minutes. Makes brunch prep a snap, I poached them ahead of time and dropped them in simmering water for two minutes to warm and serve.
poached? Do you mean hard/soft boiled?
Boataholic is offline  
Reply With Quote
Old 09-25-2017, 06:46 AM
  #33  
Admirals Club Admiral's Club Member
 
Join Date: Aug 2010
Location: Hypoluxo
Posts: 584
Default

Originally Posted by Boataholic View Post
poached? Do you mean hard/soft boiled?
Poached. I set the temp at 146.3 for 45 minutes for soft boiled egg and 165 for hard.
GRSC is offline  
Reply With Quote
Old 10-11-2017, 02:20 PM
  #34  
Admirals Club Admiral's Club Member
 
Join Date: Dec 2008
Location: Eastern NC
Posts: 1,039
Default

Not really sous vide but one trick I have learned for re-heating meats that you don't want to dry out or overcook when re-heating is to vacuum seal and drop in a water bath set to whatever temp they were when they were cooked. Makes leftovers great.

Microwave either overcooks or imparts a funny taste to me (especially BBQ) and re heating in the oven tends to dry meats out. Takes a little longer but worth it.

I use a dutch oven and a therma pen instead of a sous vide machine
bluejack is offline  
Reply With Quote
Old 10-11-2017, 05:11 PM
  #35  
Senior MemberCaptains Club Member
 
Join Date: Dec 2003
Location: Marblehead, Ohio
Posts: 9,497
Default

Originally Posted by GRSC View Post
Poached. I set the temp at 146.3 for 45 minutes for soft boiled egg and 165 for hard.
Not to get technical but if it's still in the shell, it's either soft or hard boiled.

Definition of "poached egg"

"The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 Celsius and cooked until the egg white has mostly solidified, but the yolk remains soft. The "perfect" poached egg has a runny yolk, with a hardening crust and no raw white remaining."
Boataholic is offline  
Reply With Quote
Old 10-12-2017, 10:35 AM
  #36  
Admirals Club Admiral's Club Member
 
Join Date: Aug 2010
Location: Hypoluxo
Posts: 584
Default

Still in the shell
GRSC is offline  
Reply With Quote
Old 10-12-2017, 10:40 AM
  #37  
Admirals Club Admiral's Club Member
 
Join Date: Nov 2014
Location: Jupiter
Posts: 244
Default

I'm very happy with my sous vide. Post processing is most important, try reverse sear next time get the crust while the center is cold and finish in the sous vide.

One of my favorite dishes is mojo chicken thighs. Marinate the thighs in mojo over night in a ziplock bag, transfer the entire bag into the water bath at 150 for 3 hours. Once its done i put the chicken on the grill and baste with the mojo.
Grouperdude is offline  
Reply With Quote
Old 10-13-2017, 06:48 AM
  #38  
Senior Member
 
Join Date: Oct 2012
Posts: 1,073
Default

Originally Posted by Grouperdude View Post
I'm very happy with my sous vide. Post processing is most important, try reverse sear next time get the crust while the center is cold and finish in the sous vide.

One of my favorite dishes is mojo chicken thighs. Marinate the thighs in mojo over night in a ziplock bag, transfer the entire bag into the water bath at 150 for 3 hours. Once its done i put the chicken on the grill and baste with the mojo.
Wait...

So you would sear a steak - on a grill or in cast iron - to get a good sear and then put that piece of meat in a plastic bag to cook?

Steak, chicken, pork all release a ton of liquid when you cook them, doesn't that kill the crust?!?
MattGoose is offline  
Reply With Quote
Old 01-02-2018, 01:39 PM
  #39  
Admirals Club Admiral's Club Member
 
Join Date: Aug 2010
Location: Hypoluxo
Posts: 584
Default

Did a couple Porchettas for Christmas - belly with loin attached.

36 hours at 155 and went to a buddy's restaurant to use deep fryer to finish off the skin.... best ever! The meat and fat were incredibly tender and well, fried pork skin speaks for itself.
Attached Images  
GRSC is offline  
Reply With Quote
Old 01-02-2018, 01:54 PM
  #40  
Member
 
Join Date: Aug 2013
Posts: 84
Default

For finishing high heat is mandatory. Remember if searing after meat has been soused to turn every 15 to 30 seconds on pan or grill. You are not trying to cook any longer just color and flavor. I personally prefer to get the grill up to approx 600 degrees for final sear or my kitchen oven at 550 degrees... only takes about 5 minutes.
jgatorman is offline  
Reply With Quote

Thread Tools
Search this Thread
 
  • Ask a Question
    Get answers from community experts
Question Title:
Description:
Your question will be posted in: