Still Learning Sous Vide

cueball21 · 01-20-2021, 05:58 PM

I cooked the second sirloin tip with my sous vide heater/circulator.

What do I have to do to get the right orientation? It was not rotated this way in the original.

jimstocks53 · 01-20-2021, 06:36 PM

What temp and how long?

cueball21 · 01-20-2021, 07:39 PM

130°F (because there are folks here who have been metricificated

) overnight. Probably cooked about 16 hours because I didn't take it off until later when I was ready to sear it.

I marinaded the roast for an hour or 2 then put it in the marinade and vacuumed the bag; so it cooked in marinade. That's the reason you see a bit of a 'smoke ring' effect on the outer edges. I then seared it in an iron skillet that I heated to 500° in the oven.

Titch · 01-20-2021, 07:55 PM

What thoughts did you have?taste texture etc
must have come out sticky,its holding on well

Hamdrew · 01-21-2021, 03:40 AM

well wats ur circulator? also as asked, more details. lol

ive worked w/ em before, but i use a modded igloo cooler at home (if u want a premade one, homebrew supplys)

thirdeye · 01-21-2021, 07:32 AM

I can't figure out the faux smoke ring caused by marinating, but I get them too. A marinade is more of a surface treatment (verses a brine), so do you suppose the 'ring' is an indication of the depth of penetration? For example... on the short side of the marinade timetable and cooking time, this is a 3/4" thick sirloin steak that was marinated in some beef injection for several hours, seasoned with Montreal steak seasoning and SV'd at 130° for 75 to 90 minutes, then seared for less than 2 minutes. I don't put any additional marinade in the bag, yet all my sirloin steaks have a 'ring'.

PaPaQ · 01-21-2021, 09:22 AM

That looks awesome!

cueball21 · 01-21-2021, 01:43 PM

Quote:

Originally Posted by Titch

What thoughts did you have?taste texture etc
must have come out sticky,its holding on well

Taste was perfect for a sirloin tip. Texture was as solid as if I had cooked it in the oven - but not as good as if I had smoked it

however I've found that tips tend to be a bit tough. Everything I've done sous vide, so far, has been exceptionally tender . . . fork tender.

cueball21 · 01-21-2021, 01:47 PM

Quote:

Originally Posted by Hamdrew

well wats ur circulator? also as asked, more details. lol

ive worked w/ em before, but i use a modded igloo cooler at home (if u want a premade one, homebrew supplys)

My circulator - given by DD and SIL for Christmas - is an Anova Nano.

I used a stock pot, but I also bought a styrofoam cooler to experiment with, then DD sent me a notice that she bought a container from Amazon that's on its way. No details yet. Thanks for the tip on homebrew supply.

cueball21 · 01-21-2021, 01:52 PM

Quote:

Originally Posted by thirdeye

I can't figure out the faux smoke ring caused by marinating, but I get them too. A marinade is more of a surface treatment (verses a brine), so do you suppose the 'ring' is an indication of the depth of penetration? For example... on the short side of the marinade timetable and cooking time, this is a 3/4" thick sirloin steak that was marinated in some beef injection for several hours, seasoned with Montreal steak seasoning and SV'd at 130° for 75 to 90 minutes, then seared for less than 2 minutes. I don't put any additional marinade in the bag, yet all my sirloin steaks have a 'ring'.

Beautiful plate. Makes me want some but I'm not allowed to eat corn anymore. too much sugar.

I'm with you on the marinade ring. I can only guess that it is the amount of penetration. Instead of marinading separately this time, I decided to put the marinade and the tip in the vacuum bag before sealing then leaving it there for the cook. I can't tell that it made any difference to the cook than a marinade on a grilled steak.

The cooker that DD is sending has separate containers. I think I'll try some veggies in it, maybe.

Ron_L · 01-21-2021, 02:49 PM

Quote:

Originally Posted by cueball21

What do I have to do to get the right orientation? It was not rotated this way in the original.

Taken on an iPhone?

http://www.bbq-brethren.com/forum/sh...d.php?t=263284

Hamdrew · 01-21-2021, 03:17 PM

id figure its probably the permeation. i know i owe some of my hams color to artificial-coloring stuff seeping in (fruit jellys)

cueball21 · 01-21-2021, 03:36 PM

I have (I think) posted pics taken with my iphone. I upload them to my PC then insert them into my post. You are right in that I took the picture with the phone in vertical (portrait?) orientation. I'll try to remember the information about how to hold the phone when taking pics.

01-20-2021, 07:39 PM	#3
cueball21 Quintessential Chatty Farker Join Date: 09-14-15 Location: Temple, TX, USA	130°F (because there are folks here who have been metricificated ) overnight. Probably cooked about 16 hours because I didn't take it off until later when I was ready to sear it. I marinaded the roast for an hour or 2 then put it in the marinade and vacuumed the bag; so it cooked in marinade. That's the reason you see a bit of a 'smoke ring' effect on the outer edges. I then seared it in an iron skillet that I heated to 500° in the oven. __________________ Bob's yer Uncle! Ora pro nobis. Story of my life: I knew better but did it anyway! Old Country Brazos Stick Burner, MES 40, Weber Performer, Weber OTG, Jumbo Joe, Smokey Joe Mini-WSM, AMNPS, AMNTS, Maverick ET901 and ET 73 and ET-732, Vortex, Anova Nano

01-20-2021, 07:55 PM	#4
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	What thoughts did you have?taste texture etc must have come out sticky,its holding on well __________________ Titchstone, our Diy flatop Named By Moose https://www.bbq-brethren.com/forum/s...d.php?t=288727 Some people are like a Slinky-not really good for anything, but you still can't help but smile when you shove them down the stairs.

01-21-2021, 07:32 AM	#6
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I can't figure out the faux smoke ring caused by marinating, but I get them too. A marinade is more of a surface treatment (verses a brine), so do you suppose the 'ring' is an indication of the depth of penetration? For example... on the short side of the marinade timetable and cooking time, this is a 3/4" thick sirloin steak that was marinated in some beef injection for several hours, seasoned with Montreal steak seasoning and SV'd at 130° for 75 to 90 minutes, then seared for less than 2 minutes. I don't put any additional marinade in the bag, yet all my sirloin steaks have a 'ring'. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

01-21-2021, 09:22 AM	#7
PaPaQ is Blowin Smoke! Join Date: 02-07-07 Location: Midland, NC	That looks awesome! __________________ Shirley Fab 24x65 Weber OTG/Cajun Bandit SCBA MJ

01-21-2021, 03:17 PM	#12
Hamdrew Knows what a fatty is. Join Date: 01-18-21 Location: East St. Louis, IL Name/Nickname : Hamdrew	id figure its probably the permeation. i know i owe some of my hams color to artificial-coloring stuff seeping in (fruit jellys) Last edited by Hamdrew; 01-21-2021 at 03:18 PM.. Reason: typo

01-20-2021, 06:36 PM	#2
jimstocks53 Full Fledged Farker Join Date: 02-05-13 Location: Tyler, TX	What temp and how long?

01-21-2021, 03:40 AM	#5
Hamdrew Knows what a fatty is. Join Date: 01-18-21 Location: East St. Louis, IL Name/Nickname : Hamdrew	well wats ur circulator? also as asked, more details. lol ive worked w/ em before, but i use a modded igloo cooler at home (if u want a premade one, homebrew supplys)

01-21-2021, 03:36 PM	#13
cueball21 Quintessential Chatty Farker Join Date: 09-14-15 Location: Temple, TX, USA	I have (I think) posted pics taken with my iphone. I upload them to my PC then insert them into my post. You are right in that I took the picture with the phone in vertical (portrait?) orientation. I'll try to remember the information about how to hold the phone when taking pics. __________________ Bob's yer Uncle! Ora pro nobis. Story of my life: I knew better but did it anyway! Old Country Brazos Stick Burner, MES 40, Weber Performer, Weber OTG, Jumbo Joe, Smokey Joe Mini-WSM, AMNPS, AMNTS, Maverick ET901 and ET 73 and ET-732, Vortex, Anova Nano