Anyone Sous Vide?

[robj144]

Originally Posted by HHP

Hamburger Helper, instructions are right on the box.

Very enlightening. Thank you.

[the architect]

Originally Posted by Mbroady

SOUs Vide is great if you have an extended period of service. Particular helpful for holding a cut of rare beef. You can do a high heat sear or browning after cooking and it will be served perfectly cooked.

Exactly what I like to do, the trick is to slowly heat the meat so that the amino acids in the food break down and tenderize it. You can also add other flavors, marinades and herbs to enhance the natural flavors.
A quick sear on a hot grille and your set.

[robj144]

Well, it's coming tomorrow and today I bought a really nice rib eye steak. I'll document the process and let everyone know how it turns out.

[panrzem]

I also have an Anova Sous Vide. I love it. I have made 48 hour BBQ ribs, Short Ribs, Chicken Breasts, Carrots, Turkey Breasts. The flavor is amazing and the softness of the meat. It is delicious.

I say go for it.

[cmd612]

Originally Posted by the architect

Exactly what I like to do, the trick is to slowly heat the meat so that the amino acids in the food break down and tenderize it. . . .
A quick sear on a hot grille and your set.

We like to do this with tough but very flavorful cuts of meat (which are often the least expensive ones) - cook it long enough to make it tender, without drying it out.

[robj144]

Here's an update with some pics of the process. It was very easy and the steak was seriously amazing. I'm not kidding, it was the most tender steak I've ever had. It pulled apart with a fork only. One side was ever so slightly more done than the other side. I think I didn't quite get all the air out of the bag, but it was the first time and there was only a slight difference.

Pics:

[Mbroady]

Originally Posted by cmd612

We like to do this with tough but very flavorful cuts of meat (which are often the least expensive ones) - cook it long enough to make it tender, without drying it out.

Abosuloutly, these type of cuts are best when cooked slow, whether moist heat or dry heat. The connective tissue (collagen) needs to break down and slow cooking does this. Doing this to a tender cut of meat such as tenderloin (less collagen & fat) can actually make it rubbery.

Don't eat a lot of red meat these day but I sure do love a slow smoked/cooked texes style brisket. Sous vide would be a great way to reheat this type of meat.

[blue]

Originally Posted by robj144

I'm not kidding, it was the most tender steak I've ever had. It pulled apart with a fork only.

You say that like it's a good thing...

[amyFB]

This thread inspired a week of research on the topic and I ended up with the Sansaire brand immersion cooker.

So far I have cooked an amazing poached egg. It was perfectly cooked , in shell, and slipped out of the shell, fully intact.

I tried two cuts of fish last night with poor results, but I think there were valid reasons for the failure: the fish was frozen and i didn't have an idea how to adjust the time; the fish was > 6 months in the freezer; the fish was not high quality.

the haddock - it was rubbery.
the tuna - it stayed pink, including the juices, and while its texture was 'cooked' I had a visual conflict with the color.

i threw out both pieces and plan to try again with better cuts of fresh fish.

tomorrow will be sirloin steak experiment day. more as it happens.....

[rokdog49]

First I'll have to buy a George Foreman Grill. You have to take these things one step at a time.

[robj144]

Originally Posted by amyFB

This thread inspired a week of research on the topic and I ended up with the Sansaire brand immersion cooker.

So far I have cooked an amazing poached egg. It was perfectly cooked , in shell, and slipped out of the shell, fully intact.

I tried two cuts of fish last night with poor results, but I think there were valid reasons for the failure: the fish was frozen and i didn't have an idea how to adjust the time; the fish was > 6 months in the freezer; the fish was not high quality.

the haddock - it was rubbery.
the tuna - it stayed pink, including the juices, and while its texture was 'cooked' I had a visual conflict with the color.

i threw out both pieces and plan to try again with better cuts of fresh fish.

tomorrow will be sirloin steak experiment day. more as it happens.....

Great. I've also made chicken, corn on the cob, and pork chops. They all came out great. (Although the chicken was chicken teriyaki and my teriyaki sauce wasn't that great, but the chicken was cooked very well... very moist.)

[amyFB]

Poached pears with butter/honey/ginger paste ,@80C , 75 min.

I ate the test pear warm - oh my happy tastebuds!

I am planning the next ones cooled with a side of ice cream.


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[robj144]

Originally Posted by amyFB

Poached pears with butter/honey/ginger paste ,@80C , 75 min.

I ate the test pear warm - oh my happy tastebuds!

I am planning the next ones cooled with a side of ice cream.


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Nice... I haven't done any desserts yet. I'm doing a New York Strip this weekend though. I can't wait.

[amyFB]

I did a comparison between pre-seared and post-seared sirloin steak yesterday.

Pre-seared results were reminiscent of top shelf roast beef. Really really tasty and tender.

Post seared was everything I ever wanted from a steak!!

O m g.

Salmon came out equally perfect.

These two items for me are definitely better in the sous vide.

Carrots - now there is another nice reward - after an hour in the sous vide I dumped the carrots and juices Into a pan and cooked away the liquid and achieved a lovely caramelized pile of , basically, carrot candy.

I see the primary value of this sous vide method for me will be bulk processing of much better freezer meals than I ever had in the past.

Thanks to the OP for starting this thread.



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