125 is cold, unless you're really cooking it when you're searing, which you shouldn't be.
Just bought a ChefSteps Joule. I'm super excited to get started.
Is a butane torch recommended or will I get by just fine with a cast iron sear?
Chicken breast or pork chops. I just season them, throw some fresh herbs like rosemary in the bag, and sear in a pan afterward.My Prime day Anova just showed up. Can't wait to try it. Any recommendations for a beginner other than just steak?
Chicken breast or pork chops. I just season them, throw some fresh herbs like rosemary in the bag, and sear in a pan afterward.
I personally HATE chicken breasts sous vide style unless they're skin and bone on. Thighs are good though. Breasts just end up having too odd a texture for me in the sous vide. My go to is usually short rib (prefer boneless but also like bone). It's takes a good two days to cook perfectly though. You can do 24hrs in a pinch though and they're still fantasticI do have some pork chops in the fridge thawing. Gonna have to give it a try.
I personally HATE chicken breasts sous vide style unless they're skin and bone on. Thighs are good though. Breasts just end up having too odd a texture for me in the sous vide. My go to is usually short rib (prefer boneless but also like bone). It's takes a good two days to cook perfectly though. You can do 24hrs in a pinch though and they're still fantastic
Pork chops, virtually any steak, fish are all fantastic
Pork looks great!The pork rib chops were so good! It was just my first try, but I was pleased it came out tasting so good. I'm going to try a new York strip next and then I'll definitely try a longer cook.
Pictures don't do it justice, but here's how it came out (quoted for hugeness):
Pork looks great!
I should add duck breast is amazing and super quick. Personally when I do any beef I put an enormous amount of rub or spices on it but for duck or fish I generally go lighter
The pork rib chops were so good! It was just my first try, but I was pleased it came out tasting so good. I'm going to try a new York strip next and then I'll definitely try a longer cook.
Pictures don't do it justice, but here's how it came out (quoted for hugeness):
Looks great. Since you're just starting out I also suggest throwing in random shit like veggies in addition to whatever meat you're cooking. If the temps are about the same you can just put the other item/s in sooner. Like when I'm doing chicken I'll just throw a whole tomato or two in, or some carrots or whatever. You can always finish off in the pan if needed when you're searing the meat.
Asparagus comes out really good.We were thinking of trying some asparagus or something. Thanks for the suggestions, my wife was definitely wondering about the veggie capabilities.
We were thinking of trying some asparagus or something. Thanks for the suggestions, my wife was definitely wondering about the veggie capabilities.
What temperatures have you tried making breasts at?I personally HATE chicken breasts sous vide style unless they're skin and bone on. Thighs are good though. Breasts just end up having too odd a texture for me in the sous vide. My go to is usually short rib (prefer boneless but also like bone). It's takes a good two days to cook perfectly though. You can do 24hrs in a pinch though and they're still fantastic
Pork chops, virtually any steak, fish are all fantastic
I got a sous vide from Prime Day. Can I just use any ziploc bag with it? Also I'm told I need those black paperclips, is that true?
I got a sous vide from Prime Day. Can I just use any ziploc bag with it? Also I'm told I need those black paperclips, is that true?
I wouldn't do the really thin shitty off-brand ziplocks if you're doing high temp food. Get the ones with a slide lock to make it easier. Eventually you should look into a vacuum sealer; you can get them for as little as 30 bucks.
I don't know what the black paper clips are and have never used them so the answer is no you don't need them.
Is that ramen?Looking good!
I forgot to upload my recent cook.
Here's my setup at work:
Post-sear:
About to eat. These costco steaks are so thick:
It was juicy and delicious. I might have over seasoned a bit, but it was still good. I had some fresh basil in there as well and it was quite nice.
It's time for either some fish or a multi day cook. Haven't decided which yet.
Bonus: I tried my first soft-boiled eggs. Presentation here isn't great, but they turned out pretty good. I think a tad more yolk consistency would be good, but it was yummy. My kids loved them, which is always a plus! And yes, that is some of the leftover steak. It was still super tender and good!
Is that ramen?
If you use a torch to finish food, don't you miss out on the searing with butter and other various goodies?
I just made boiled eggs for the first time.
I just made boiled eggs for the last time.
weird. that should've worked. I wonder if your altitude or the quality of eggs had anything to do with it.
Yeah, for regular hard boiled eggs, I don't really see the point. A way to help ensure a firm white is to boil the egg for a few minutes first, then pop it in the sous vide, but what's the point? It was a bit more worth it for soft boiled because that's harder, but yeah.
bumping because i got mine on monday (gourmia sous vide pod) from a slickdeal for $60. used twice so far on some steaks and had some good results. question though, how do you determine how long to leave your steaks in? the sousvideeverything yt channel always does his steaks around 2-2.5 hours. all the provided material that came with my sous vide recommends 1 hour for steaks. first steak i did was at 131F for 2 hours, second time using it i did 3 steaks at 130F for one hour. first steak came out pretty good, though i thought it looked just a tad over done. second time all the steaks came out perfect. how long are you guys doing steaks?
It very well may have been in my head, and it was my first time using it as well. Still trying to get things dialed in. I'm a NY strip kind of guy while my wife likes well done rib eye so those are the two cuts I'll mainly be doing. Gonna be doing another NY strip tonightI usually do 2 hours per inch of thickness on steaks. I know some do 1 hour per inch but I like the tenderization 2 hours gives. It'll depend on your steak of course, but it shouldn't ever "look more done" at the same temp for that amount of time difference. Might be in your head.
bumping because i got mine on monday (gourmia sous vide pod) from a slickdeal for $60. used twice so far on some steaks and had some good results. question though, how do you determine how long to leave your steaks in? the sousvideeverything yt channel always does his steaks around 2-2.5 hours. all the provided material that came with my sous vide recommends 1 hour for steaks. first steak i did was at 131F for 2 hours, second time using it i did 3 steaks at 130F for one hour. first steak came out pretty good, though i thought it looked just a tad over done. second time all the steaks came out perfect. how long are you guys doing steaks?
so longer cook time = more tender, generally speaking?You're really not going to change the "doneness" by cooking longer at the same temp, you'll just start to get some of the tenderness and consistency changes. I've done 45 minutes on 1" steaks and they were very red but still done as I expected.
yep, i know. but thats my wife, i tell her all the time. aint no changing her mind. i havent done a well done for her using sous vide yet though.
Girlfriend bought a massive pork butt which we had to split into 3 pieces. First one was at 140 for 24 hours, then 30 mins on gas grill. Had good tenderness and was mostly pink but two issues were at some point it escaped from being weighed down and floated to the top so there was some unevenness in cooking and without being double-bagged a lot of water got inside (and stuff from the bag in the container).
Second one was at 150 for 24 hours and 30 on the grill. This was cooked evenly and still tender but more solid. Double bagged this time and made sure to weigh down properly.
I'm starting the third one tomorrow and will either go back to 140 or maybe try 145, again for 24 hours and again finish on grill.
Will post pics.
Also, I was looking at sous vide weights and god damn - almost $30. Right now we're just using various metal kitchenware stacked on top of the bag lol.