What Are You Cooking Sous Vide Today? (Part 2)

[Porthos]

Chicken breasts with orange marmalade and balsamic vinegar. 2 1/2 hours at 147 F. Chicken will be cubed when done and the liquid will become a sauce. I will serve it over brown rice accompanied by steamed carrots.

[haresfur]

On 1/17/2017 at 3:49 PM, weedy said:

ah, that's a different reason.

 

from the stand point of losing enough water in the bath to matter to the cooking itself, I don;t find that even 72 hrs matter much.

but for anything longer than 12, I cover.

 

 

to me a 'short cook' is 1-4 hrs.

 

I cover, not because of losing water but to save energy. I usually cook in a cooler ('Esky' in this country) but any type of cover will keep a warmer air space above the water and will prevent heat loss from the evaporation. It might not be much but I try to do what I can to save energy.

[FrogPrincesse]

Alaskan salmon with sorrel sauce, cooked directly from frozen with olive oil, lemon and thyme at 50C (122F) for 60 minutes, per the Joule app recommendation for "basic salmon". I made an attempt to crisp the skin at the end which wasn't very successful, but it was succulent anyway.

 

 

 

 

 

By the way I have an Anova but I find the Joule app way superior! I love the visual doneness guides by temperature.

 

 

[Porthos]

Pork loin chops with a dry rub. They'e in the bath and will go 3 1/2 hours at 143 F and then get a quick sear.  I'm thinking of roasting sliced red potatoes with olive oil and fresh roasmary to accompany.

[weedy]

I did chicken breasts today... 145 for 90 mins (only because I had other things to do)

 

finished with panko breading (egg wash), pan seared to get a crust, then under the broiler with tomato sauce (leftover from yesterday) and thin layers of mozzarella and provolone just to melt.

 

I do this SV parmigiana at least once every two weeks I'd say

Edited January 24, 2017 by weedy (log)

[Soupcon]

Yogurt is cooking as I write. I have used 1/2 & 1/2 ie 10% cream as I like high fat yogurt and it is becoming more difficult to find in the grocery store. Love it any time mixed  with fruit or fruit curd as a treat or dessert.

[weedy]

I have short ribs in at 185F for about 24-30 hrs.

I'm planning on making tacos tomorrow night and thought I'd experiment at the higher temp.

 

 

[chefmd]

I have these Egg Bites on my (distinguished) list of things to try.  They may go to the top of the list since it will make for a great snack/breakfast option for my husband who works from home.  He tends to go out and eat a lot of bad for him food when he is hungry. 

 

https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/?utm_source=01.+Primary+Marketing+List&utm_campaign=89c7b55802-Egg_Bites_Email&utm_medium=email&utm_term=0_f33347b916-89c7b55802-99873793&ct=t(Egg_Bites_Email)&goal=0_f33347b916-89c7b55802-99873793&mc_cid=89c7b55802&mc_eid=3ea2862540

[Anna N]

10 minutes ago, chefmd said:

I have these Egg Bites on my (distinguished) list of things to try.  They may go to the top of the list since it will make for a great snack/breakfast option for my husband who works from home.  He tends to go out and eat a lot of bad for him food when he is hungry. 

 

https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/?utm_source=01.+Primary+Marketing+List&utm_campaign=89c7b55802-Egg_Bites_Email&utm_medium=email&utm_term=0_f33347b916-89c7b55802-99873793&ct=t(Egg_Bites_Email)&goal=0_f33347b916-89c7b55802-99873793&mc_cid=89c7b55802&mc_eid=3ea2862540

Wow. Looks very doable and adaptable. Looking forward to you report. 

[scubadoo97]

14 minutes ago, Anna N said:

Wow. Looks very doable and adaptable. Looking forward to you report. 

I'm looking forward to doing them.  Not too different from their crème brulee except the sugar and cream

[weedy]

Tacos

 

for this application I liked the 'braise like' higher temp result. 

I finished it for 15 mins in a guajillo sauce in the oven  

[Martin Fisher]

2 hours ago, chefmd said:

I have these Egg Bites on my (distinguished) list of things to try.  They may go to the top of the list since it will make for a great snack/breakfast option for my husband who works from home.  He tends to go out and eat a lot of bad for him food when he is hungry. 

 

https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/?utm_source=01.+Primary+Marketing+List&utm_campaign=89c7b55802-Egg_Bites_Email&utm_medium=email&utm_term=0_f33347b916-89c7b55802-99873793&ct=t(Egg_Bites_Email)&goal=0_f33347b916-89c7b55802-99873793&mc_cid=89c7b55802&mc_eid=3ea2862540

 

Yeah, I got the email too.

They're LCHF so I've been eyeing them with desire.

[kayb]

I did three packages of Wright's bacon last night. One of them is set to be cut up and fried as bacon bits. Some of those bacon bits will go into these, if not this week, then next week.

 

 

 

[ElsieD]

1 hour ago, DiggingDogFarm said:

 

Yeah, I got the email too.

They're LCHF so I've been eyeing them with desire.

 

LCHF?

[Martin Fisher]

4 minutes ago, ElsieD said:

LCHF?

 

Low-Carb High-Fat

[daveb]

Those savory egg bites   look a lot like Chawan Mushi, a Japanese  custard.

 

Yum.

 

[blue_dolphin]

Spinach, onion, cheddar and bacon egg bites.  1 hr @ 172 deg F.  I think I would prefer little lower temp as these were pretty firm.  I won't call them rubbery but not far off.

Sautéed onion, spinach and crumbled spinach in jars.  Other ingredients in the blender.  

 

Jars ready to cook:

 

And done:

 

It came out of the jar OK after I ran a knife around it but a swipe of butter or spray of oil wouldn't be a bad idea.

[weedy]

a lot like chawanmushi

 

it should be fin to try, once I pair it with sufficient carbohydrates to make it fit for consumption <g>

[weedy]

http://www.eattender.com/recipes/sous-vide-chawanmushi

[FrogPrincesse]

Here is the version my daughter came up with with ham, shredded Mexican cheese, and salami (!). I torched it a bit to give it some color but my torch isn't very powerful.

 

 

 

Mine was smoked salmon, crème fraiche, shallots, chives, and capers added at the end.

 

 

Both were cooked for 1 hour at 78C.

We liked them! The texture was nice, not too hard. The only small issue is that they take so long to cook...

 

Next I would like to try a quiche filling recipe.

[Anna N]

51 minutes ago, weedy said:

a lot like chawanmushi

 

it should be fin to try, once I pair it with sufficient carbohydrates to make it fit for consumption <g>

I love chawanmushi but I think the "bites" are different. Well made chawanmushi is so silky it could not be "decanted". It's delicate and lovely and IMHO quite different. The concept, I agree, is similar. 

[weedy]

you're right of course, that chawanmushi is a lot more refined.

 

this is sort of 'poor man's chawanmushi' ... or 'lazy man's...'

 

 

[blue_dolphin]

I had one of the leftovers for breakfast this AM.  I wanted to pop it out of the glass jar for quicker heating and found it much more difficult to get it out.  Also a pain to scrub the egg out of the jar so I'll repeat my recommendation to grease the jars first.  

Once out, it reheated nicely in the CSO for 6 min @ 350degF on steam bake.   

I'll try again to see if I can get a softer texture.  I used cream cheese as in the Anova recipe and will try cream or milk instead.   My result -both fresh cooked and reheated - was OK but the texture was kinda like something I'd get on a plane or maybe pick up from an airport Starbucks (surprise, surprise )

 

[FrogPrincesse]

Just now, blue_dolphin said:

Also a pain to scrub the egg out of the jar so I'll repeat my recommendation to grease the jars first.  

 

I noticed that too. I washed the jars in the dishwasher last night, and they still had a thin layer of egg on them in several spots. I tried scrubbing this morning but that wasn't enough. I had to scrub, soak, scrub, soak, etc to get rid of the remaining egg.

[Anna N]

1 hour ago, weedy said:

you're right of course, that chawanmushi is a lot more refined.

 

this is sort of 'poor man's chawanmushi' ... or 'lazy man's...'

 

 

Nope.  Just different.  Oeufs en cocotte are another iteration.  There is enough judgemental thinking going around these days that we don't need to apply it to methods of food prep.