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Old 05-15-2018, 12:31 PM   #176 (permalink)
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I did a 48 hour sous vide corned beef for St. Patty's day. Dropped the vacuum sealed bag from the grocery store into the sous vide container, set the temp to 140 F, timer for 48 hours and walked away. Pulled it out two days later, sliced and served.

Everyone thought (we're an Irish family) it was the best corned beef ever. Cooking for so long at only 140F kept the meat firm and juicy, but broke down collagen. It did not fall apart when you sliced it (like slow cooker corned beef), but it was not chewy either (like under cooked corned beef). Firm, juicy, melt in your mouth. Will never cook corned beef any other way.
I'll consider this next year. My wife likes it. I don't. 48 hours is a long time to cook in a water bath.
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Old 05-15-2018, 01:32 PM   #177 (permalink)
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The thing to remember is that there's no food/water contact, so there's no dilution or watering-down. There are some folks who'll sous vide a roast for a week.

I didn't think collagen would melt at that low temperature.
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Old 05-15-2018, 01:44 PM   #178 (permalink)
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The thing to remember is that there's no food/water contact, so there's no dilution or watering-down. There are some folks who'll sous vide a roast for a week.

I didn't think collagen would melt at that low temperature.
We're both right. Collagen breaking down is unclear phrasing. Collagen begins to melt at around 160F and renders out of the meat. Collagen begins to soften (converts to gelatin) at 122 degrees. The benefit for a tough cut like corned beef, is the meat does not render much liquid, but becomes much more tender, retaining juiciness.
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Old 05-15-2018, 01:52 PM   #179 (permalink)
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I had a large beef roast in my freezer last year and being single I had no idea what I was going to do with it and was not feeling the crockpot. So I SV'd it for 4.5 DAYS at 130. Seared it after and it really was pretty good. Doubt I ever do it again, but it didn't suck :shrug:

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Old 05-15-2018, 03:17 PM   #180 (permalink)
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Yes pressure cooking is new to me. I've never heard of it until now. No, I don't understand how it works. I don't care either. I can cook 8 steaks to a perfect temperature while I go for a run or play with my kid. I can avoid over cooking 36 hard boiled eggs while I also spend time with my wife. Heck I can even cook a pork shoulder without getting up at 6:00am to have it cook for 8 hours.

Are you some kind of luddite?
Totally legit. The fad brought you into familiarity with certain methods. The technology fits into your life.

Just, the technology rapidly becomes cumbersome. I'm familiar enough with technology to take everything I do apart until it either doesn't work anymore or I discover some basic principle about it and eliminate most of the gimmicks.

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No, I don't understand how it works. I don't care either.
That's not really a good idea. There are basic processes at work, biological and physical, which can be used a lot more than electronics can bring you, but are dangerous if fucked up.

I think you're at the point of starting on this, and eventually if you hang out on pirate, you're going to get annoyed not knowing wtf is going on. Otherwise you would have stuck with the H2 or whatever.

Kudos to you for even exploring this, while maintaining your life. The question is do you drill down to the principle and keepusing it, eliminating the complications, or do you go back to pizza and stouffer's lasagna?
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Old 11-25-2018, 04:44 AM   #181 (permalink)
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Made my first run yesterday with my crock pot controller.


Tossed it on the grill for a minute or so. It was dark so I over did it a bit.


Perfect.


This was a super cheap piece of meat. (Top Blade steak). I cut out the membrane and let it cook all day, and ended up being super tender. I could nearly cut it with a fork. It didn't have a lot of flavor though. I think I screwed up by not resting it before I grilled it, and lost a lot of the juices.

Ill try again letting it rest this time. Other than the flavor, it turned out perfect.
Is your crock-pot one that has an old fashioned knob or on/off switch that goes "klunk"

or is it a newer electronic one?

If it's a newer electronic one, did you have to mod anything to make the heater come on when the power cycles on/off from the controller?
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Old 11-25-2018, 09:39 AM   #182 (permalink)
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Ya'll are fancy with your tech gadgets.

I have been doing my sous vide on the stove with a pot of water and a mechanical food thermometer... have had good results with steak. Though you need to babysit it a little more..

I have been wanting to get one of those heaters though.

I saw a few people have tried chicken and liked it, but I keep seeing on youtube where it sucks... Guess I will need to try it.
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Old 11-26-2018, 08:39 AM   #183 (permalink)
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This is what my girlfriend used for Thanksgivings when we were in the mountains with the RZR and camper. Plugged it into the generator and went for a ride. Turkey was fantastic and there was no TV, bitching, or people that I didn't want to be with.
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Old 01-09-2019, 03:00 PM   #184 (permalink)
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Jumping on this bandwagon a bit late, but Got a Sous Vide and vacuum sealer over the holidays.

had the most tender steak ever last night. Definitely liking it thus far, just need to figure out what all i can use it for. Seems like pretty well everything from some googling.
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Old 01-09-2019, 03:03 PM   #185 (permalink)
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You'll be amazed - I make flan in little glass jars, 18lb brisket, chicken thighs, eggs, and so on. I use it to defrost and reheat soup, veggies, and so on, too. Can't beat it for that kinda stuff.
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Old 01-09-2019, 04:01 PM   #186 (permalink)
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Originally Posted by Talon2006 View Post
Ya'll are fancy with your tech gadgets.

I have been doing my sous vide on the stove with a pot of water and a mechanical food thermometer... have had good results with steak. Though you need to babysit it a little more..

I have been wanting to get one of those heaters though.

I saw a few people have tried chicken and liked it, but I keep seeing on youtube where it sucks... Guess I will need to try it.
I do chicken breasts with mine all the time. Just had some monday night. They come out amazing. Trick is to wipe all the solidified stuff and seasoning off and pat dry and then reseason and let rest while gettin grill hot then sear those puppies on a super hot grill. I see so many people bitching on facebook that chicken sucks SV, it doesnt work, blah blah blah. 149 degrees for 90-100 minutes and youll love it. only chicken that sucks SV is chicken wings, those are better on the grill.
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Old 01-09-2019, 04:12 PM   #187 (permalink)
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only chicken that sucks SV is chicken wings, those are better on the grill.
Actually, if you treat the wings to a bunch of salt and acid before plopping in the SV they cook up just fine. In fact if you do them at 165 or so for a few hours they are very good. They still need some texture, but if you then crisp up the skin on the stove or in a super hot grill they are damned good. You do not get good results with the fatty poultry in SV unless you're at 160 or higher, IMHO. And just say no to adding fat - no olive oil, butter, etc. Ghee would probably be fine, but it won't really do anything.

The thighs I did were without bone, but with skin on. Salt/pepper, two hours at 160, then just sizzle the skin side on the stove to crisp it up and they are perfect. I tried some with lemon slices and dill - very little lemon flavor came out and zero dill. Another I did with brown sugar and Chimayo chili powder and those came through, but I think that was because it stuck to the skin and the fan-frying action.
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Old 01-09-2019, 04:44 PM   #188 (permalink)
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I want to try to SV wings then crisp them up in the air fryer.
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Old 01-09-2019, 05:08 PM   #189 (permalink)
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the best wings ive ever had only take 20-25 minutes on my big green egg. Not ever going to wait 2+ hrs for wings.
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Old 01-09-2019, 06:03 PM   #190 (permalink)
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We got one and I am impressed.

Did two large rib eyes @130 and seared them on the grill for a couple of minutes. S/O thought they were too rare so I threw them back on, satisfied that SV did exactly what I asked of it. She wasn't all that committed.

Then I made the quiche' in a jar, on Pg 1. That was an absolute hit. I did read to screw the lids on finger tight, and witnessed the air bubbles escaping while not allowing water in. Fascinating stuff.

We did two sirloins from a 4 pack the first night, SV @131.5, and on the grill a touch longer. Perfect through-out. The next night we had the other two on the grill. Noticeably tougher and chewier. Still delicious by my old standards, BSV.

We got a few of the re-usable zip lock style bags. They seem to work. I am all in for trying more. Flan, cheesecake type stuff is next, now that I can really appreciate the delicate temperature sensitive nature of this style of cooking.
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Old 01-10-2019, 04:41 AM   #191 (permalink)
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i want to try chicken wings. I plan on SV them, and then bread and fry to crisp them up a bit.

We did Pork chops the night i got it. Definitely kept them juicy and tender compared to other cooking methods.

Going for Lobster tail friday in it. Definitely want to try Cheese cake, as everyone i have talked to said that making cheesecake in a jar in the SV is the absolute best way. Going to do a whole chuck roast next week in it. The wife seems to like it, and she works from home so she can use it kind of like a crock pot and put stuff in it on a short break and then walk away for a couple hours until i get home and dinner is done. So far it seems to be all it was cracked up to be.
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Old 01-10-2019, 06:10 AM   #192 (permalink)
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This is a good guide. There is a chart about 2/3 down the page.
https://www.seriouseats.com/2015/06/...ide-steak.html
They had a good rib recipe that I used parts of.

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Fad? Water immersion cooking (sous vide) and pressure cooking (instant pot) have been known and existed in restaurants for centuries. The up front cost of the equipment, made such methods impractical for the every day cook until more recently, however.
I'm sure for many people the instant pot and immersion circulator will just get tossed in a cabinet after a few uses, but for many who enjoy cooking and good food, it opens up a new range of possibilities to challenge our culinary skills.
It's nice to be able to share ideas on a forum like CC.
I am interested in it. My brother bought me a temp controller (https://www.amazon.com/WILLHI-WH1436...dp/B00V4TJR00/) and I plugged it into our crockpot (an old fashioned analog one with a high/low/warm switch) and we have tried it once with short ribs. Put them in for ~12 hours at 150F and then put them in the oven for 40 minutes with BBQ sauce on them to give them a crust (20 mins/side).

They turned out very well, need to try it again at some point, worth experimenting with it for the price.

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Old 01-10-2019, 06:16 AM   #193 (permalink)
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i want to try chicken wings. I plan on SV them, and then bread and fry to crisp them up a bit.

We did Pork chops the night i got it. Definitely kept them juicy and tender compared to other cooking methods.

Going for Lobster tail friday in it. Definitely want to try Cheese cake, as everyone i have talked to said that making cheesecake in a jar in the SV is the absolute best way. Going to do a whole chuck roast next week in it. The wife seems to like it, and she works from home so she can use it kind of like a crock pot and put stuff in it on a short break and then walk away for a couple hours until i get home and dinner is done. So far it seems to be all it was cracked up to be.
Well, yeah. Anything that has a precise, well known temperature, that can be cooked in a water bath, will probably work. Cheesecake.... moist cooking environment, to something like 165 degrees (IIRC, that's where the eggs set the custard,) should make for awfully good stuff.
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Old 01-10-2019, 06:17 AM   #194 (permalink)
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Boil your food in plastic.

Suckers.


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Old 01-10-2019, 07:09 AM   #195 (permalink)
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Far from boiling temperatures....
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Old 01-10-2019, 07:45 AM   #196 (permalink)
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And BPA free bro!
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Old 01-10-2019, 08:25 AM   #197 (permalink)
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I've been sous vide-ing for awhile now.. Its how i do brisket and pulled pork, etc.. Smoke just about anything for 6-10 hours(except chickens) then let it cool, vacuum seal it, then sous vide at 155 for 6-10 more hours.

I did christmas day brisket this way
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Old 01-10-2019, 09:23 AM   #198 (permalink)
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This is not a smoker, you do not need to cook for 18 hours, 4.5 days, 18 years, geez people.
3-4 hours is really all something needs to cook, after 5 hours, nothing changes but you wasted your time.
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Old 01-10-2019, 09:57 AM   #199 (permalink)
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Originally Posted by underpowered View Post
i want to try chicken wings. I plan on SV them, and then bread and fry to crisp them up a bit.

We did Pork chops the night i got it. Definitely kept them juicy and tender compared to other cooking methods.

Going for Lobster tail friday in it. Definitely want to try Cheese cake, as everyone i have talked to said that making cheesecake in a jar in the SV is the absolute best way. Going to do a whole chuck roast next week in it. The wife seems to like it, and she works from home so she can use it kind of like a crock pot and put stuff in it on a short break and then walk away for a couple hours until i get home and dinner is done. So far it seems to be all it was cracked up to be.

For your chuck roast do this

https://recipes.anovaculinary.com/re...re-chuck-roast

And make this to go with it

https://www.google.com/amp/s/www.foo...pe-1942771.amp
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Old 01-10-2019, 10:30 AM   #200 (permalink)
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This is not a smoker, you do not need to cook for 18 hours, 4.5 days, 18 years, geez people.
3-4 hours is really all something needs to cook, after 5 hours, nothing changes but you wasted your time.
On SOME cuts of meet, it's the same concept as smoking. The longer something sits at a given temperature, the more the collagen can break down. That may only be a few hours for a steak, but for something like a brisket, it's probably more than 3-4 hours.....but probably far less than 4 days. It's safe to say every cut/type of meat has a different "sweet spot".
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