1176 replies to this topic

[ScottyBoy]

In pretty much all my applications I am shocking the LTLT proteins for transport to an event. The fact that they are cold and firm gives me a chance to trim them nicely, get a good sear and then warm back up in the oven at the lowest possible temp. I could imagine dealing with a 72 hour straight out of the bath would be a handfull.

[rob1234]

I'm planning to do turkey leg confit in the sous vide (3 turkey legs) which I'll chill and store in the fridge for service the next day. Planning to reheat them in the sous vide and was wondering if I can take the legs out of the bags, de-bone and slice up and then rebag the meat into one bag for reheating or if I should leave them as is and de-bone etc after reheating right before serving?

[ScottyBoy]

I would take out, bone and re-bag. Then slice after heating/searing/resting.

[Chris Amirault]

That's what I did for Thanksgiving and it worked out great.

[e_monster]

I'm wondering: is it worth distinguishing between briefly cooked meats and LTLT meats? It's pretty hard to sear something that's as fall-apart tender as some of these 48-72h proteins.

In my opinion, if you cook beef until it is falling apart, it has been in the bath too long -- brisket and short ribs after 48 hours -- for example -- will be fork tender but not falling apart and hold up to a nice sear. For me, if the brisket gets to the point of falling apart, the texture is less than optimal.

Pork belly is a bit different and seems to require chilling before cutting into the pieces that go into the frying pan for searing.

That's my preference anyway.

[ScottyBoy]

That's a good point for sure. Belly is something I always chill and press before trimming and frying (Actually have some in with 5 hours left right now). 48 or even 72 hour short ribs at 130 should still be easy to work with considering they are medium rare but tender.

[rob1234]

I would take out, bone and re-bag. Then slice after heating/searing/resting.

That's what I did for Thanksgiving and it worked out great.

Thanks, that's great. The more I can do ahead of time the better.

[Chris Amirault]

I put this post on the dinner thread. Click on the link to see the picture.

Finished sous vide cooked pork fillet by putting sliced fig on it, wrapping it in pancetta and searing in a very hot frypan so the pancetta cooked. Worked like a dream.

Nick, what were the temps & times for this pork?

ETA: Ignore that. Here's the recipe a bit down the topic.

Edited by Chris Amirault, 21 December 2010 - 12:16 PM.

[nickrey]

I put this post on the dinner thread. Click on the link to see the picture.

Finished sous vide cooked pork fillet by putting sliced fig on it, wrapping it in pancetta and searing in a very hot frypan so the pancetta cooked. Worked like a dream.

Nick, what were the temps & times for this pork?

ETA: Ignore that. Here's the recipe a bit down the topic.

As usual there are many variants depending on the cut used. For a quick meal in the evening I cook a pork fillet for at least an hour at 60C. This is then taken out of the bag, dried and wrapped in prosciutto/pancetta and then seared. I now tend to slice and serve on the cauliflower puree.It's a family favorite.

[Chris Amirault]

This one may make an appearance at Casa Amirault in the coming days. Assuming you don't need to rest pre-slicing?

[nickrey]

Like all sous vide cooked meat, it doesn't need resting.

[Angela Knipple]

I just found out that my husband, who is not only willing to put up with me but actually seems to like me a little bit, has gotten an immersion circulator for my Christmas present. Of course I'm going to cook a sous vide egg for him first, but what should I do next?

I have lots of fun things in my meat freezer that might be good - pig snouts and trotters, pork osso bucco cuts, lots of venison and rabbit, beef and pork liver, whole jowls, pork belly, and there are probably a few hearts and kidneys floating around in there. And yes, there's probably any normal cut you can think of in there too. There are worse things to hoard than good meat.

So, any suggestions? Any opinions on what to put in the bag with the meat?

[IndyRob]

Well, if you're like me, you'll want to try a few different things in short. So beef filets or pork chops would be good starts. Anything tender that benefits by being cooked precisely. I would hold off on the tougher cuts until the novelty has worn off a little, so the longer cook times aren't tying up the machine for long periods.

[Chris Amirault]

While IndyRob makes some good points, the blow-me-away preparations involved low-and-slow stuff like short ribs and carnitas. I'd give them a whirl early.

[bmdaniel]

While IndyRob makes some good points, the blow-me-away preparations involved low-and-slow stuff like short ribs and carnitas. I'd give them a whirl early.

While I agree with this, I would add that if you (or someone you love) is hesitant about eating rarer pork, having the ability to pasteurized a chop at say 138F, vs. cooking it at 160 is pretty special too.

Besides that, I think SV for tender cuts is really just a consistency/convenience issue. I find that I can achieve the same consistent doneness throughout typical of SV with conventional methods (and probably with better flavor), but it takes a lot of active time and I mess up sometimes.

[ScottyBoy]

It was either Under Pressure or Momofuku that had said the SV'd short rib is the best example of why you just spent all that money. Go for it!

[JBailey]

I did bison the other night and the result was a tender, moist rib eye, evenly done throughout, whereas conventional cooking might have dried the meat. What Angela will enjoy discovering is the consistancy and ability to replicate with sous vide cooking. I recommend doing the same protein a couple times and finding this benefit.

[nickrey]

Try chicken breast at 60C. The tenderness and moistness of the meat is a very pleasant surprise.

[e_monster]

It was either Under Pressure or Momofuku that had said the SV'd short rib is the best example of why you just spent all that money. Go for it!

I agree AND you need to make sure that you use good-quality meat. Boneless short-ribs and skirt steak have been my go-to meats for impressing people that don't know about sous-vide BUT recently I got some short-ribs from a butcher that I hadn't used before and the results were quite mediocre. The meat was tender but not flavorful.

[Merridith]

Well, if you're like me, you'll want to try a few different things in short. So beef filets or pork chops would be good starts. Anything tender that benefits by being cooked precisely. I would hold off on the tougher cuts until the novelty has worn off a little, so the longer cook times aren't tying up the machine for long periods.

I agree completely. My favorite SV'd things after a year of playing, have been the meats I refer to as "well exercised." For instance, pulled pork made from the picnic is superb and has totally replaced my crock pot version. I also made a "deconstructed beef stew" from a chuch roast that had the eyes of my guests rolling back into their heads. Keep in mind, however, that I do not use any commercially (intensively) produced meat: all is purchased directly from my local farmers. Good quality meat, just like all ingredients, is an essential and HUGE factor for successful SV cooking (as it is for all cooking, I feel).

One last thing: I made retrograde mashed potatoes (after learning about them here) using Yukon Golds for Thanksgiving. I used the circulator to fix the starch and people told me that I had ruined them for all other mashed potatoes for the rest of their lives. Crazy, eh?

Edited by Merridith, 22 December 2010 - 04:04 PM.

[Paul Kierstead]

One last thing: I made retrograde mashed potatoes (after learning about them here) using Yukon Golds for Thanksgiving. I used the circulator to fix the starch and people told me that I had ruined them for all other mashed potatoes for the rest of their lives. Crazy, eh?

I wonder, if you don't use a circulator (i.e. you are using something like a PID'd rice cooker), can you forgo the bagging and just cook them in the water?

I imagine the result was very good but honestly I think most people are barbarians when it comes to mashed, never having seemed to have good ones. And even then, they'll say "wow, these are fantastic, best I ever had" followed shortly by "that is too much trouble" 'cause they got no respect for good mashed (or a good burger or a few other things); even in the face of better, they still will settle for less because it is "just" mashed. Ok, I stop before I hit full rant mode....

[Merridith]

One last thing: I made retrograde mashed potatoes (after learning about them here) using Yukon Golds for Thanksgiving. I used the circulator to fix the starch and people told me that I had ruined them for all other mashed potatoes for the rest of their lives. Crazy, eh?

I wonder, if you don't use a circulator (i.e. you are using something like a PID'd rice cooker), can you forgo the bagging and just cook them in the water?

I imagine the result was very good but honestly I think most people are barbarians when it comes to mashed, never having seemed to have good ones. And even then, they'll say "wow, these are fantastic, best I ever had" followed shortly by "that is too much trouble" 'cause they got no respect for good mashed (or a good burger or a few other things); even in the face of better, they still will settle for less because it is "just" mashed. Ok, I stop before I hit full rant mode....

I learned all I know from Jackal's great potato primer mentioned here.

[stomsf]

I'm with the others -- try it all! I've had my SVP for a month and made all sorts of goodies.

First the instant gratification -- the quick things are eggs (my fix temp is 146.5 deg F for a little less than an hour) and chicken breast (I hated chicken breast before Sous Vide) at 147 deg F for 40 minutes. Other quick things to help with the excitement were steak and pork, as well as the retrograde potatoes mentioned above. If I were more a fish fan I'd do more fish, but sadly I'm not. Though I did enjoy a fresh piece of cod, I wasn't so much a fan as to go back.

Then definitely the LTLT options, once you have the patience. The short ribs for 72 hours are truly amazing. I did the Vadouvan recipe from 4505 Meats.

I did try the retrograde potatoes but not vacuum sealed (filled the ziploc with water) but it wasn't as good as the potatoes I vacuum sealed. I don't want to clog my circulator with starch so I'm not intrepid enough to dunk raw potatoes in the bath.

Have fun!!!!

[JBailey]

I have a 10 pound boneless prime rib I was thinking of doing sous vide for Christmas. Douglas Baldwin suggests 8 to 12 hours at the desired temperature, if I recall correctly. I tend to sear post sous vide, but this may be a case where I should do a pre and post sear. What might others recommend? What are your recommendations for time/temps?

[Merridith]

Anyone ever do a boneless leg of lamb SV? It is about 90mm round at the largest point. bagging it with a nice generous rub of rosemary, sea salt, and maybe some raj al hanout? Alternatively, some minced fresh mint and parsely, seasoned with a little granulated garlic and made in to a paste with some dijon mustard? I am thinking 54C for 20 hours or so? (My circulator is incredibly stable and accurate, varying by .1C up or down and I would like the meat a little on the rare side of medium rare.) Douglas does not mention lamb in his primer so I assume it can be treated like beef? Thanks all.

JBailey, I would be very hesitant to SV a prime rib. That is a cut that is usually beautifully tender and lends itself to slow roasting in an oven where the fat can render/soften a bit and keep the meat bathed in flavor. I will be very interested to know what you decide and how it turns out.

[DouglasBaldwin]

I have a 10 pound boneless prime rib I was thinking of doing sous vide for Christmas. Douglas Baldwin suggests 8 to 12 hours at the desired temperature, if I recall correctly. I tend to sear post sous vide, but this may be a case where I should do a pre and post sear. What might others recommend? What are your recommendations for time/temps?

Quick note: I assumed in my cookbook, since it's for home cooks, that everything was purchased at a grocery store; that is, I assumed the beef was choice and wet-aged about 2 weeks. If you are using a well aged (say 28 day) prime-grade rib roast, then you'll probably only want to bring it up to temperature. If you did get it at the supermarket, then I think you'll want to go the 8--12 hours to tenderize it some.

[DouglasBaldwin]

Anyone ever do a boneless leg of lamb SV?...

Our family loves lamb and we frequently do boneless leg of lamb sous vide. I usually cook it for 24 hours at 130°F (55°C) and then blowtorch it (with my Iwatani butane blowtorch) until the surface is a nice mahogany brown. Coincidently, I served a boneless leg of lamb last night with the mint pesto recipe in my cookbook and everyone loved it.

[nickrey]

Lamb is exceptional when cooked sous vide. Given the temperatures involved, the uniform red colour can be a bot off-putting to some but the taste and texture is addiictive. Like Douglas, I cook it at 55C.

[PedroG]

I have a 10 pound boneless prime rib I was thinking of doing sous vide for Christmas. Douglas Baldwin suggests 8 to 12 hours at the desired temperature, if I recall correctly. I tend to sear post sous vide, but this may be a case where I should do a pre and post sear. What might others recommend? What are your recommendations for time/temps?

Quick note: I assumed in my cookbook, since it's for home cooks, that everything was purchased at a grocery store; that is, I assumed the beef was choice and wet-aged about 2 weeks. If you are using a well aged (say 28 day) prime-grade rib roast, then you'll probably only want to bring it up to temperature. If you did get it at the supermarket, then I think you'll want to go the 8--12 hours to tenderize it some.

If your meat is not adequately aged, there are a few posts upthread on turbo-aging:
http://forums.egullet.org/index.php?showtopic=116617&view=findpost&p=1002153
http://forums.egullet.org/index.php?showtopic=116617&view=findpost&p=1004143
http://forums.egullet.org/index.php?showtopic=116617&view=findpost&p=1656746
http://forums.egullet.org/index.php?showtopic=116617&view=findpost&p=1768046
Below is an example:

The picture shows half the cut besides the bone. And I should have wiped the plate before taking the picture.

[Ruth]

I have a few bags of pebbles, vacuum packed that I keep in the closet. Whenever I plan to cook vegetables, or anything else I suspect might float, I add a bag of pebbles to the sous vide bag/. Works like a charm!