Who is using a Sous vide?

It works well for pork and chicken, but less so for steak even with a grill finish. There's just something about a true fire grilled steak. I also tried it on bratwurst and italian sausages and did not like those at all, I don't think enough of the fat renders out and it changes the taste.

 

Ohhh, I hadn't thought of trying lobster, that sounds wonderful. How did you kill the lobster though?

I also haven't really figured out how to finish steaks well. My broiler doesn't really get hot enough, propane torch chars it to much for my taste and a cast iron griddle makes a mess and doesn't get into the nooks and crannies.

 

I sous vide butter poached lobster tails with taragon and a little vanilla extract. I put it over risotto milanese, which was amazing.

I think this was the recipe I used, but just added a touch of vanilla extract based on other recipes I read.
https://recipes.anovaculinary.com/recipe/sous-vide-butter-tarragon-lobster-tail

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So I just made mozzarella for the first time last night. I made two loaves, out of a gallon of milk each. I smoked one with apple wood, and left the other raw. The unsmoked one was better.

But it was only after washing up did I realize that the whole series of rising temperatures could be handled so much more accurately and easily with my sous vide. That’ll make cheesemaking a breeze!

I may start a new thread if this becomes a habit...

Matt

 

It’s working so far...

Matt

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Octopus is great, vegetables, beets, fish, etc. keep trying new stuff!

 

This double-boiler setup would work great for chocolate.

But please do try making cheese!

Matt

 

I dont have much experience, but did see some video that mentioned the purple cast to the meat diminishes when it is allowed to rest before cutting. My first roast, bison did come out grey/purple. The second roast, lamb, rested more and wasn’t off colored.

When fat taste is a concern, you can use high amounts of anti-oxidant herbs like a mustard rub to reduce any gamey taste. Worked great on the lamb roast. Scrape off most of the rub when it is removed and unbagged to rest.

 

What, you don't like perfectly cooked steaks?

 

I still do the tried and true garlic and beer braise for sausages. That, or in the smoker when I run it.

 

Total sore spot for me around here. My wife would have me butterfly and cremate a prime Filet Mignon.

 

Be strong, Darth!
T

 

I SV them at 131 or 132 and leave hers on the grill for an extra minute per side. She's slowly coming 'round to accept this after 19 years! LOL

 

Don't complain, mine is a vegetarian.

 

Been into doing pork loins lately. It took a minute to wrap my head around medium rare pork but once I did, I was hooked. It comes out spoon tender every time. 145 for 4-5 hours.

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Tried the Joule I received at Christmas last night and made a couple of Omaha Steak boneless ribeyes (gift). Fun to cook with and the steak turned out a perfect medium. I seared using a blow torch. We had it with a chimichurri sauce accompanied with potatoes au gratin that was part of the Omaha gift pack (potatoes not that great btw).

I'm heading to the butcher tomorrow for bone in ribeye steaks for this Sunday's dinner party. Sous vide all the way! May be my new preferred steak cooking method vs. cast iron pan on the grill...

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I love these Brazilians:

https://m.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

Matt

 

I have seen a few of his videos.
That dry aged picanha looks outrageous! Gotta look @ the whole thing later when I have some time.
T

 

I am way late to this game but I've found a great application. I really like the way chicken and pork comes out.
We use it on a boat in hot weather where we don't want to heat the boat up, I don't want propane on the boat and we may not be precise about when we want to eat. Throw some stuff in the pot and then it can be finished in a skillet or outside on an electric griddle. It's a game changer for boating.

Turns out, a lot of the really big boat use sous vide and have for eons.
I need to figure out the ice bath cooling so I just have to finish it for really quick answer. I haven't experimented with that yet.

 

Be careful with this - You don't want to cool things too slow, leaving food in the temperature "danger zone" too long. Plenty of info on this on the net,

 

Ok. I just figured out fantastic spare ribs.

Sous Vide them at 150° F for 24 hours. Use a rub; a slather is unnecessary.

Then finish them off in a smoker, while applying your favorite BBQ sauce.

It’s cheating versus a low and slow smoke. But it’s better!

Matt

 

I've done some basic sous vide but today I tried burgers and I LOVE them this way. There are some things that I've been doing wrong with burgers even before trying sous vide. this article is great!

https://www.seriouseats.com/sous-vide-burgers-recipe

 

I will give it a try with my Wagyu burgers.....