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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-05-2015, 06:36 AM   #121
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I also got almost $22 back from Amazon tonight since I complained the unit wasn't new. So for around $85, I think this is a steal! :)

Man, I love Amazon.



As an Aside I have a couple chucks that I've had rolling for almost 48 hours in a cooler using the Precision cooker. I plan on pulling one out today and searing with the weber chimney. The other I plan on giving another 24 hours and try tomorrow to see the difference in texture. They are set at 130.5 and have a very light coat of SPOG on one side and a touch of rosemary, thyme, garlic and salt on the other. I wanted to add some ghee but figured I'd messed with the flavor enough, but the next steaks I use will be low fat so I'll use it there. I'll post pics of each in this thread instead of starting ones.
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Old 06-05-2015, 08:46 AM   #122
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Please forgive my ignorance but what is the reason for a 48 or 72 hr cook at that low of a temp. How thick is the meat ? I do have the precision arriving next week and I admit to second thoughts about it...maybe the old dog new tricks thing Is there a good sou vide for dummies book you all could recommend ? Thanks .
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Old 06-05-2015, 09:14 AM   #123
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Man, I love Amazon.



As an Aside I have a couple chucks that I've had rolling for almost 48 hours in a cooler using the Precision cooker. I plan on pulling one out today and searing with the weber chimney. The other I plan on giving another 24 hours and try tomorrow to see the difference in texture. They are set at 130.5 and have a very light coat of SPOG on one side and a touch of rosemary, thyme, garlic and salt on the other. I wanted to add some ghee but figured I'd messed with the flavor enough, but the next steaks I use will be low fat so I'll use it there. I'll post pics of each in this thread instead of starting ones.
Nice, I've never gone over 48 for a chuckie. I've never salted anything in my long cooks due to people saying it will toughen the meat. Be sure to post your results.

Also I haven't seen butter+beef SV much. Read it dilutes the beef flavor somehow but it does work great with chicken!
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Old 06-05-2015, 11:10 AM   #124
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I put butter with my filets last night and they tasted fantastic. A little goes a long way - I also had olive oil in the bag. Many times you see steaks basted with butter, so I noticed no such side effects other than it tasting really good.

Put it to you this way - I've never cooked a more tender steak than last night on my first attempt with Sous Vide.
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Old 06-05-2015, 11:19 AM   #125
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Quote:
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Please forgive my ignorance but what is the reason for a 48 or 72 hr cook at that low of a temp. How thick is the meat ? I do have the precision arriving next week and I admit to second thoughts about it...maybe the old dog new tricks thing Is there a good sou vide for dummies book you all could recommend ? Thanks .
The longer cook will tenderize cuts like short ribs, brisket, etc. but still let them be cooked to Med rare.

I haven't looked at books, but the Serious Eats web site has a bunch of good info on sous vide, plus I received an e-mail that they are teaming up with Anova for recipes and tip to be included in the Anova app.
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Old 06-05-2015, 11:54 AM   #126
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Thanks Ron that helps a lot and I'll do some more checking online. I'm just having a problem wrapping my head around the concept
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Old 06-05-2015, 12:18 PM   #127
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I haven't looked at books, but the Serious Eats web site has a bunch of good info on sous vide, plus I received an e-mail that they are teaming up with Anova for recipes and tip to be included in the Anova app.
Maybe that's they're featuring such a glowing product review from Kenji on their website!

I have every reason to think that a Precision will be mine on Fathers Day. My wife had no idea what it was when I sent her the link but she LOVES her filet mignon and I've assured her that this will allow us to nail it exactly the way she wants it.
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Old 06-05-2015, 03:18 PM   #128
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Nice, I've never gone over 48 for a chuckie. I've never salted anything in my long cooks due to people saying it will toughen the meat. Be sure to post your results.

Also I haven't seen butter+beef SV much. Read it dilutes the beef flavor somehow but it does work great with chicken!

Yes, yes! As I go through the learning phase on this I definitely noticed that the salt caused a LARGE loss of water. Luckily this was a well marbled chuck or it WOULD have been dry. However this was very tender and tasty.


I am a little worried about the second one that's set to be cooked tomorrow. I should have went without any salt on at least one. But, we shall see. It was pretty well marbled also.

I apologize for the shoddy pics. I'm in a rush to get to my brother's birthday party......this is a diet dish compared to what will be served there.





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Old 06-05-2015, 07:21 PM   #129
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Decided to try some chicken breast Sous Vide style. 139 degrees for about 90 minutes. I seasoned with a little salt and pepper, plus a pad of unsalted butter and a little Hoisin. When it came out of the bag, I heated a skillet on medium/high heat, put some butter flavored oil in the pan and seared one side of the breast for about 90 seconds. Afterwards I seasoned with fresh ground pepper and some Lawry's seasoned salt. I served it with some pasta roni (I know) and man, it was tasty. Juicy and tender with all the right flavors.

Pretty sold on this new style of cooking. I can make a number of things early in the week and drop stuff in as I want it. Piece of cake.


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Old 06-05-2015, 08:37 PM   #130
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I had been wanting one of these and ordered one. Thanks for the heads up
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Old 06-06-2015, 01:12 PM   #131
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I had been wanting one of these and ordered one. Thanks for the heads up
+1 !!! We ordered one too. Thanks Ron!!
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Old 06-06-2015, 01:35 PM   #132
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Maybe it's time for the first Sous Vide Throwdown!
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Old 06-06-2015, 02:26 PM   #133
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Yesterday was my first time out - 2 hour hanger steak @ 131. Nice and tender, but wasn't crazy using the mapp torch for a crust.

I've got a 48 hour chuck roast @ 140 that will be ready for dinner tomorrow. I'll try the chimney method for a crust.

I like the idea and am just starting out, but the cooks themselves are very boring.
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Old 06-06-2015, 02:57 PM   #134
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Yeah - I'm not a big fan of the torch either. I'm making another filet tonight and am going to cook it at 131 and then sear on each side in a cast iron pan for one minute before serving.

The cooks are boring but might I suggest spending more times on sides and getting creative there? If you're already doing that then maybe this will help.



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Old 06-06-2015, 09:00 PM   #135
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Just figured I'd add that tomorrow I'll be adding two more things to my sous vide adventure. Harris Teeter has swordfish steaks on sale for 6.99/lb so THAT'S happening and I picked up some boneless skinless chicken thighs that I think I may just sous vide and pan fry as well. Fingers crossed that these go as well as I have envisioned.
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