Sous vide question

[Untraceable]

I've started searing chucks off first, vac seal, 130 for no less than 24 HR 36 seems optimal for "steak" texture, then dry/season and sear again.

Plus it kills off some of the surface bacteria before going into the tub.

I'm mixed on adding butter/herbs for long sous vide cooks.

 

[Yellowhair42]

I too couldn't resist the Mothers Day discount and free shipping and had been wanting for a long time. How is stuff still safe to eat when cooked in the danger zone for more than four hours?

 

[kfdvm]

I think it is easy to cook too long. Any thing over 48 hours makes the meat mushy. I would start with 8 hours then build up and see what you like. Especially with a good looking piece of meat like your picture.

 

[kfdvm]

Oops no pictures

 

[smoke ninja]

Chuck roast for 34 hrs @131

Seared on the kettle, seasoned with Oakridge Carne Crosta rub.





Sides






Did some beef back ribs too.



Chuck came out well. Next time I'll try 48 hrs.

 

[jwtseng]

Nicely done, Sir! Great color!

 

[smoke ninja]

Leftover sous vide chuck roast

Sliced thin, added to caramelized onion, add a little au jus, stuff the filling in a grilled cheese sandwich.

No pics, but it happened.

 

[grc_42]

Looks great.
So far I think pork chops are my sous vide favorite. Try bone-in thick ones with the same quick sear at the end. Unbelievably tender and juicy...

 

[Sixeight]

Sous vide is always fun. Check out the modernist kitchen on youtube! They sous vide a steak, then give it a liquid nitrogen bath to freeze the outlayer, then sear it. A little extreme, but fun to watch!

 

[stijntje113]

I have also bought the Anova and tried some beef on 130. 1 for 4 hours and 1 for 30 hours. But they were way more well done than the ones on the pictures... Any idea how thats possible? (it also came out green but I saw more people who had that.)

 

[Untraceable]

Did you over cook it while searing?

 

[smoke ninja]

More leftovers

Grilled sub

Peppers, onions cheeses and lettuce




I love thin sliced roast beef. Im gonna have to try some other cuts this way.

 

[rustypouch]

I have also bought the Anova and tried some beef on 130. 1 for 4 hours and 1 for 30 hours. But they were way more well done than the ones on the pictures... Any idea how thats possible? (it also came out green but I saw more people who had that.)

I had similar issues.

Try chilling the meat in an ice cold water bath, while still in the plastic, before searing.

 

[stijntje113]

I seared on the WGA really short. But it was very well done. I'l try chilling it next time.
Because of the green colour and taste we only eat a little bit.

On serious eat they don't recomend to sous vide it lower than 130 for a longer time.
Somebody ignores that advice and do it at lower temps?
I'm tempted to do it at 120 for 2-2,5 hours to try if I like that more.

 

[smoke ninja]

I seared on the WGA really short. But it was very well done. I'l try chilling it next time.
Because of the green colour and taste we only eat a little bit.

On serious eat they don't recomend to sous vide it lower than 130 for a longer time.
Somebody ignores that advice and do it at lower temps?
I'm tempted to do it at 120 for 2-2,5 hours to try if I like that more.

Still new at this so someone who knows more can explain but i think for short cooks, under 4 hrs, under 130 is ok.

 

[mikecz]

I looked & looked at that ad & ending up passing it by - and I'm still kicking myself for it! For some sous vide starters, check out https://www.chefsteps.com/activities/17-foods-you-didn-t-know-you-could-cook-sous-vide These guys do a lot of sous vide stuff. I think some of them worked with Nathan Myhrvold on the Modernist Cuisine project.