m61376

Temperature and cooking time recommendations for veal shoulder tenders??

Smoking Beef Ribs Smoke first and then cook SV, or SV and then smoke, finishing off with a hot grill sear? Timing and temperature suggestions?? I'm thinking 140 degrees for 48 hours- does that sound right? Would you recommend a dry rub for smoking and SV, and then sauce for the end when grilling, or sauce for the SV?

So how long did you land up cooking it for?

It is a shoulder roast, lean and without connective tissue. I live in NY, btw

Anyone have experience cooking a silver tip roast sous vide? How does t come out, and what is the recommended timing?

Ziploc brand freezer bags are safe. Glad does not recommend their bags for microwave use.

M61376, I got my VP112 yesterday and let me tell you it's a beast. I cleared a space for it in my pantry but it is too long for the cabinet top. (the top is only 16 inches deep) I don't know what I'm going to do with the monster but I LOVE the thing and I have only used it once! The weight is manageable for me but I don't think my wife would be able to muscle it around and I'd hate to think about dropping it! These are all minor issues to me considering what it can do. Thanks- that's what I was afraid of. My dreams are crushed, although it would be a good excuse to redo the kitchen :-) I guess I'll just have to settle for the ziploc bags when using marinades.

Isn't it dangerous to keep the meat for four hours at the ideal temperature for enzymatic pasteurization? I'm trying to get a handle on all this so I may be totally wrong, but I thought that keeping it at 48-50 C was inadvisable due to bacteria, and that over 130:F (~54.5 C) was ideal for safety concerns. I have to say that 131F for 24 hours came out amazing, although it did take a bit of getting used to seeing that greenish hue to the exterior before searing. Once seared, though, it looked great and the taste was perfection.

131 degrees for 24 hours, just a simple spice dry rub and sear afterwards- amazing texture, flavor and softness, akin to the finest filet but more flavorful.

Hmmm...thanks- I'm finding this all so confusing, since it really is from the shoulder and considered chuck, so I was thinking it might require 24 hours. Isn't tenderloin a much softer piece of meat to begin with so that it doesn't require the longer cooking times? Looking further I've seen 12 hours at 131 degrees suggested for chuck tender steak (which is another name for mock tenders/shoulder tenders/petite fillet/fillet roast/kolichel). Anyone else have suggestions for this cut? Thanks! Todd- glad I followed your advice. We tend to like it more on the pink and not quite as red, so I upped it to 133 and cooked it for 3 1/2 hours. I just used a simple dry spice rub (mostly garlic and onion powder). Cooked it whole and then sliced it thin and it was some of the best sliced steak we've ever had. Based on the thickness (about an inch and a half) I probably could have done it only for 3 hours, but one of the things that's so great is the extra half hour or so doesn't matter, and it makes coordinating everything so much easier. Thanks again for your advice!

I'm real new to this but find I am using it A LOT too. I bought an external sealer and have been using ziplocs for marinated meats. That Vacmaster VP112 has been calling out to me, but how heavy/unwieldy is it? Do you find that you really have to leave it out? I wish I had enough counter space for that, but....

I was just gonna say it's 6.5x6.5x6.75.... Thanks- I like your more exact dimensions, because the 7x7x7 that I was told would be a little tight and I think the extra little space will make the difference.

Thanks- do you happen to know the dimensions of the pouch rack you linked? I can't find the dimensions listed anywhere. In case anyone else looks for the dimensions of the pouch rack is 7x7x7, as per the cs rep.

I bought a dollar store cheap rack and it serves the purpose, but cheap is cheap and the coating is wearing off in spots. I am trying to find stainless racks like you suggest- any links to who carries them?

As long as water circulates around each bag the cooking time is the same regardless of the number of bags.

Hmmm...thanks- I'm finding this all so confusing, since it really is from the shoulder and considered chuck, so I was thinking it might require 24 hours. Isn't tenderloin a much softer piece of meat to begin with so that it doesn't require the longer cooking times? Looking further I've seen 12 hours at 131 degrees suggested for chuck tender steak (which is another name for mock tenders/shoulder tenders/petite fillet/fillet roast/kolichel). Anyone else have suggestions for this cut? Thanks!

Anyone have experience with mock tenders- also called petite filet, fillet roast, or kolichel? I wanted some cooking recommendations as to timing- thanks!

I cooked a cut called a "shell Block" (it's a kosher cut that I got from my butcher, highly recommended for sliced steak) for 2.75 hours at 133 degrees. It was perfectly done, but a little fibrous, for lack of a better description. Is it the cut of meat; would I be better off trying it for 4 hours or so next time or not using that cut? How does cooking time affect the fibrous texture? Sorry for the newbie questions- trying to get a grasp on things. I have made a few fabulous things and am loving this cooking method, btw, but it is a steep learning curve.

For corned beef I like 80ºC for 16 hours. wow- I didn't think any meat was cooked that high. Is this standard for corned beef or do others cook it at a lower temp.?

Douglas- Thanks for the response. I still can't believe how incredible the chuck steak tasted!! I want to try a corned beef next- what's the recommended cooking for that? I've been so busy reading about this that my head is starting to spin, but the results so far have been well worth it. I've been reading through your guide and it is VERY helpful- I am so glad you posted it, because there are so many different temperature recommendations and the three things I've made so far have been perfect using your temperature/time suggestions.

Thanks! I was actually thinking about your last suggestion. I've read that the outside of the meat can turn a greenish color due to lack of oxidation. I just wanted some reassurance that the juices may look off color as well. The meat tasted great, and looked fine when seared, but the juices in the bag I tossed; not very appetizing. Is the discoloration of the juices due to the same lack of oxidation? I had cooked it for 24 hours at 133", as per Baldwin's rec. cook times, so it clearly was pasteurized. I guess as a novice I just wanted reassurance that this was normal. oh- I was cooking pre-salted meat (kosher meat, so it is soaked/salted), in case that makes a difference.

I'm a novice here, so let me apologize if this has been asked/answered. If I prepare a piece of meat and want to freeze it, I've read that I should keep it in its cooking bag, dip it in an ice bath to chill and then freeze. When I want to defrost it and reheat it, is there a way to do that other than using the sous vide bath? I wanted to prepare the food and bring it somewhere where the equipment wouldn't be available, and wondering what the best way to reheat would be. Of course, I would sear it prior to eating, but would that be sufficient to reheat if it was defrosted? Also- out of curiosity- I know I read that the outside of the meat may turn a greenish tinged color which the searing takes away, as does any liquid/meat juices in the bag after cooking. What is this from? I noticed it especially after cooking a piece of chuck for 24 hours. It was unbelievable, btw- like the finest filet! My family was VERY impressed!! Thanks for the help!