Shelby

Pulled the trigger and got mine yesterday.

I was thinking more of a flavoring brine, but it would contain salt too so, yeah, you've articulated the question I was trying to get out perfectly. I don't necessarily want that corned taste...but then again, it would probably be pretty good. I guess this will be a big 'ole experiment I will take your advice and season each breast at the different times.

By the way, I also have the whole rest of the goose.....I'm sitting here looking at the legs....back meat....heart.... liver...... I bet I'd need to do the legs for hours and hours....like 16? 18? 20? 2 days?

We definitely prefer them rare. I think 135 for 6 hrs is what I'll try. Should I season and let it marinate overnight or do you think it would be best to just season right before SV?

Thank you! Yes, I would say that the meat is on the tough side. There really isn't much fat at all and the skin....well, it's just not my favorite (being polite here lol).

I really wish the index was working for the sous vide sections. I see goose listed, but can't find it anywhere doing a search. Does anyone have any experience doing goose breasts? (wild, Canadian)

Kay, I've only made it with with freeze dried culture, too. This is what I have, got it off of Amazon:

Kim--I always love seeing your food Ohhhh those scalloped tomatoes YUM and the turkey sandwiches....want. Used some of that delicious SV pork and made sandwiches last night. Best bbq sand. I've ever had.

Ooooooh pretty red!

Oh, it's really not that creative....but it's hot and full of veggies and it fills me up. It seems like if I eat something like a hot soup that takes a bit to eat, that I don't get hungry for a long while. It's simply chopped up veggies: cabbage, onion, garlic, bell pepper, carrot and a couple of jars of my canned tomatoes (of course you can use store bought, but I'd recommend a good brand that you like that tastes really good because I think the tomatoes are what make the soup edible) tons of lemon pepper, black pepper, basil....basically any spice you like and Lawry's salt.....into the IP with enough water to fill it up to just under the max line. Push the soup button and you're done. I quick released mine but you could let it naturally release too. I also recommend a squeeze of lime or lemon over when eating...gives it a bit of a punch. The thing is not to use "starchy" veggies (if you're looking to make a low cal soup) so no taters or corn etc. OH and I did throw in 3 chicken bouillon cubes.....could have used more. I think it's about 90 calories for 2 cups....around there anyway.

I had both the Cuis. and the IP going at lunch time. Made a ton of cabbage soup (for dieting purposes--during the day eats....not going to worry as much about dinner so if you see bad stuff on the dinner thread, just know I had nothing but cabbage soup that day lol). Of note...not that it matters, but I had the same amount, give or take in each pot. Each pot came to pressure at the same time but the Cuis. had a ton of condensation in the little catcher on the back. The IP had none.

As someone who has quit eating anything sugary (for a while) and as someone who adores cream puffs, you're killing me Franci. Those look so dang good.

I've been afraid of doing that, too @Anna N and @kbjesq I've seen some people lay a wooden spoon or even put one of those huge rubber bands across the top to remind them that the pot isn't in there yet.

Oh crap! LOL. I'm so glad your pot is ok. I should have been more specific. (you did give me a chuckle....not laughing at you, laughing WITH you ) No wonder they weren't working out right.

@liuzhou WOW, that is quite a spread and what a pretty bride Did the families cook the food or is it catered in?

Oh you didn't disparage it! You were very diplomatic

Wow, very pretty Elaina! I like that kind of wine a lot. Bet I would like the jelly too

Ditto.

I've got to get a venison roast thawed out for stew. It's going to be bitterly cold here the next few days and that sounds good. I made turnips in the IP last night --kinda fun, I had the sous vide machine going and the IP. Both my toys played well together lol. Turnips peeled and chopped. IP for 4 mins (should have been less...next time I'll do 2 mins, but they still were fine). Mashed with butter, salt pepper and a dash of cream.

I'm loving all of the advice I'm also over the moon about my pork tenderloin ( @blue_dolphin how cool, we were twins last night ) . I've never had a loin--or a pork chop for that matter-- that I couldn't get enough of. I seriously wished I had two stomachs lol. I did it at 140 for 2 1/2 hours. Seemed perfect to us but I'll try it for less time to see if that makes a difference. It didn't have that "cured" taste--I was worried because I had salted it. I could have done a lot better on the searing part, but we didn't care --the meat was too good to care. Seriously, I'm so impressed. Why didn't I do this sooner lol???????? Thanks to everyone again for all your help. I'm doing venison steaks next.

Pork tenderloin, turnips, spinach and stuffing

My mom and I were just discussing last night how similar SV and PC are. Both are used to make meat the best it can be

Glad I asked. Somewhere around google land someone made a comment that a beef tenderloin looked like it should have rested more after SVing. So much conflicting information. I know here I will get the correct answers.

OH! Another question. After meat is done in the water, do you rest it before searing? I assume it's good to rest it after searing?

Thank you all for replying so quickly! So, it's a cold, rainy day and I'm sluggish so forgive me. The way I vac. packed these t-loins I placed them together so it's like one thicker loin. I figure it's about 1 1/2" at it's thickest point. Thus, according to the chart that BlueDolphin nicely gave us it should cook for around 2 1/2 hours....I'm saying it's more slab-shaped than cylinder..... I hope once I gain some confidence in this that it doesn't seem so difficult. The day I got this new toy I had planned on shrimp cocktail as part of dinner so I did them using the Gourmia. I know, I know, silly to do that for shrimp, but I wanted to play with my new toy. I vac. packed them and did them at 149 for like 7 mins. I'll say this, they were the most tender shrimp I've ever made. So, at least my first try wasn't a failure lol. Here's the shrimp, happily taking a sauna And, so ok, I've just put the pork in. Ronnie is out deer hunting so hopefully when he gets home there will be a good piece of pork waiting