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The Sous VIde Thread

mgm9128

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You're just never going to get a 6" thick cut of extra lean meat that perfect pink all the way through like sous side will.

Roll in frothy butter to brown lightly, place on a rack, stick in a 300 oven and baste frequently for about 15 minutes, depending on size.

An example of a fillet cooked with this technique, circa February 2014..
 

Piobaire

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Let me amend my statement. I'll never accomplish firing a thick fillet like that.
 

Piobaire

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Sometimes it's the simplest concepts that turn out to be the hardest to execute well by the amateur.
 

itsstillmatt

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It's been a year or so since I've done it, and I think your concern is very valid, but I don't remember the texture being compromised. I'll have to experiment again at some point.

Now that I have the Anova, and a big polycarbonate container, I think I need to try some 48 hour dino (beef) ribs. Have you done those?

I smoked a brisket overnight last night. Never done dino ribs. Those are basically beef spare ribs, right? My mother used to simmer them, then coat in dijon and breadcrumbs and broil. So good.
 
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Piobaire

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I smoked a brisket overnight last night. Never done dino ribs. Those are basically beef spare ribs, right? My mother used to simmer them, then coat in dijon and breadcrumbs and broil. So good.

You're using a Bradley now? How'd the brisket turn out? I need to do one soon as it works so well for freezer meals for us during the work week.

Yup, dino = beef spare ribs. I smoked some last year in the Cook Shack and they were awesome. If I can find a recipe, and get them into the sous vide Friday, I think I'll do it.
 

itsstillmatt

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You're using a Bradley now? How'd the brisket turn out? I need to do one soon as it works so well for freezer meals for us during the work week.

Yup, dino = beef spare ribs. I smoked some last year in the Cook Shack and they were awesome. If I can find a recipe, and get them into the sous vide Friday, I think I'll do it.

I use a couple of different things, depending on where we are. This was on the bradley. It was great. I cooked it at 220 until 190 inside, then lowered the heat to 180 and held it there for five more hours. Super tender but without any of the dryness you sometimes get. The rub I used was kind of fly by the seat of my pants, but it worked out well too.
 

Bounder

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I've always been wary of cooking something like fillet sous vide, and especially that thick. I think it tends to mush up a bit if left in a long time, and a 6" steak has to be in a long time. Never done it, though, but just my worry.

I know that this is conventional wisdom but I am not 100% sure it is accurate because I don't think you have to cook tender cuts a really long time. I suspect that even thick cuts of meat will get up to the correct internal temperature relatively quickly. The temperature is much lower than in an oven but the water is transferring heat a lot more efficiently than air.

And once it gets to the correct temperature, you don't have to hold it there. As Piobaire pointed out earlier, the insides of roast and steaks are not typically contaminated so you don't have to hold it at temperature to sterilize. After all, you don't have to do this with a roast cooked in the oven. On the contrary, the goal is to have the center reach the correct temperature for just an instant.

I see that there are thermometers you can buy to measure the internal temperature of your "subject" in real time. Has anybody tried this?


Now that I have the Anova, and a big polycarbonate container, I think I need to try some 48 hour dino (beef) ribs. Have you done those?

Never sous vide, but on a grill, lots. 270F for 2 1/2 hours, dry rub, indirect heat. Add sauce and caramelize on high heat. I'm sure they would be even better at lower a lower temperature for longer, or properly smoked, like Matt's technique. But I don't have the patience and the above is quite good anyway.

I don't know how well beef ribs would work sous vide I don't think a dry rub would be very effective. Plus, you really want most of the fat to render off for good ribs.


Sometimes it's the simplest concepts that turn out to be the hardest to execute well by the amateur.

Mgm is right. A low oven temperature and a digital thermometer make it nearly idiot proof, which is why I started to cook this way. It is almost impossible to screw up thick cut of meat if you use a digital thermometer and a 225F oven. Because it has been heated so slowly, the outside is only very slightly more cooked than the inside and the temperature will only go up a degree or two when it is resting. Not as precision as sous vide, but still pretty good. The downside is that it can be really hard to predict when something will be done, so planning dinner can be kind of a bitch.
 

Aron

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"I see that there are thermometers you can buy to measure the internal temperature of your "subject" in real time. Has anybody tried this?"

I just read something worth remembering today.
 

GraphicNovelty

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So, I'm an avid listener of America's Test Kitchen's podcast and they mentioned that in their easy grilled pork chops they include a mixture of Anchovy paste + honey to kickstart browning.
I actually own the book with the recipe in it and the mixture is 1 tablespoon vegetable oil, 1/2 teaspoon pepper, 1.5 tsp honey and 1 teaspoon anchovy paste. You put about a 1/4 tsp on each side of the chop.
I'm not going to be able to try it out for a couple days, but I'm curious if anyone's done anything similar or wants to try it out and report back. Does it work with only pork or would it be an all purpose browning-kickstarter for chicken, beef, etc.?
 

MSchapiro

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So, I'm an avid listener of America's Test Kitchen's podcast and they mentioned that in their easy grilled pork chops they include a mixture of Anchovy paste + honey to kickstart browning.
I actually own the book with the recipe in it and the mixture is 1 tablespoon vegetable oil, 1/2 teaspoon pepper, 1.5 tsp honey and 1 teaspoon anchovy paste. You put about a 1/4 tsp on each side of the chop.
I'm not going to be able to try it out for a couple days, but I'm curious if anyone's done anything similar or wants to try it out and report back. Does it work with only pork or would it be an all purpose browning-kickstarter for chicken, beef, etc.?
I almost always use some kind of sugar for browning my steaks post sous-vide. Usually a little honey, balsamic reduction or molasses creates a really nice crust. Works well with chicken too.
 

otc

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The lack of external controls just seems idiotic.

My circulator has the ability to control via app...I haven't used it a single time. All I am doing is setting a temperature, a wheel is sufficient. I never need to vary it during a cook and I have like 5 different timers in my kitchen that I can use.
 

MSchapiro

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Matty123

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quiet here i see. anybody have recommendations for a time and temp on a country style BEEF rib. came across these at an Aldi grocery store and had to get them. bnless beef rib. thanks in advance.
 

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