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What Are You Cooking Sous Vide Today? (Part 3)

FrogPrincesse

By FrogPrincesse
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, paulraphael said:

A pair of heat-mouldable running shoe insoles.

 

How do they taste compared with leather?

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

kayb

kayb

Posted
Posted

Just put some pork shoulder steaks in to SV, sprinkled with a bit of Penzey's Greek seasoning. Tomorrow, I'll take them out and smoke them for pre-Labor Day Sunday dinner with the kids. Thinking in terms of potatoes in cheese sauce, baked beans and fried okra on the side. Planning to make a banana pudding if I get up early enough, or get ambitious enough tonight.

 

Steaks, which are doggoned near a pound apiece, farm-raised, will go 12-16 hours at 145 and then get coated with a glaze of fig jam and balsamic vinegar to go in the smoker for 30-40 minutes or so. Should be primo. These people raise good pork.

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Don't ask. Eat it.

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Kim Shook

Kim Shook

Posted
Posted

Some advice, please.  Mr. Kim is making pork chops tonight.  We bought a big package of them from Costco.  Boneless loin 1 1/2 to 2-inches thick.  When he has taken his out, there will be 6 left.  I'd like to go ahead and "suck" them 2 at a time.  I don't know what I'll be doing with them, but most likely sous vide no matter what.  Should I just bung them in the bags as is?  Or should I preseason in some way that will work for lots of different preparations?  I hate the thought of sucking them now and again later if I need to season.  Seems wasteful.  Thanks!!!

Kim

Kim's Cookbook

What Fresh Hell is This?

Shelby

Shelby

Posted
Posted
13 minutes ago, Kim Shook said:

Some advice, please.  Mr. Kim is making pork chops tonight.  We bought a big package of them from Costco.  Boneless loin 1 1/2 to 2-inches thick.  When he has taken his out, there will be 6 left.  I'd like to go ahead and "suck" them 2 at a time.  I don't know what I'll be doing with them, but most likely sous vide no matter what.  Should I just bung them in the bags as is?  Or should I preseason in some way that will work for lots of different preparations?  I hate the thought of sucking them now and again later if I need to season.  Seems wasteful.  Thanks!!!

I'd season with a bit of salt, black pepper and garlic and then bag 'em up :) 

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  • 1 month later...
Duvel

Duvel

Posted
Posted

Rib eye roast, preseared and 8h @ 131F. Finished for 5 min in a hot convection oven at full blast ...

I was very surprised by the little amount of osmazome produced. It made for a very nice pan sauce with a bit of Philadelphia added. The beef was quite tender; next iteration will see only 6h.

Other than that, I liked it - will make my regular rotation for this cut.

 

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Anna N

Anna N

Posted
Posted
1 hour ago, Duvel said:

Rib eye roast, preseared and 8h @ 131F. Finished for 5 min in a hot convection oven at full blast ...

Not that a ribeye roast is all that likely in the near future but I would still love to know how many kg it weighed. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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Duvel

Duvel

Posted
Posted
41 minutes ago, Anna N said:

Not that a ribeye roast is all that likely in the near future but I would still love to know how many kg it weighed. 

That was a 1.45 kg piece. 

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
5 hours ago, Duvel said:

Rib eye roast, preseared and 8h @ 131F. Finished for 5 min in a hot convection oven at full blast ...

I was very surprised by the little amount of osmazome produced. It made for a very nice pan sauce with a bit of Philadelphia added. The beef was quite tender; next iteration will see only 6h.

Other than that, I liked it - will make my regular rotation for this cut.

 

As I am from Philadelphia I have to ask:  what is Philadelphia in context?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

KennethT

KennethT

Posted
Posted
35 minutes ago, JoNorvelleWalker said:

 

As I am from Philadelphia I have to ask:  what is Philadelphia in context?

 

cream cheese?

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
10 minutes ago, KennethT said:

cream cheese?

 

Different city though!

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Duvel

Duvel

Posted
Posted
29 minutes ago, JoNorvelleWalker said:

 

Different city though!

 

No idea. That's what it's called here. And in Germany. And in Spain. And Japan. And pretty much any other country I have lived & cooked in. You sort it out, I enjoy ...

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Kim Shook

Kim Shook

Posted
Posted (edited)

I have a sirloin tip roast - almost 4-inches thick and 4.3 lbs.  How do I handle this?  Thanks!!!  

 

ETA:  I should say that I did do some research and someone at amazingfoodmadeeasy.com suggested 131F for 13-48 hours (!!!!!).  As you can imagine, that timing has me stymied.

Edited by Kim Shook (log)

Kim

Kim's Cookbook

What Fresh Hell is This?

Anna N

Anna N

Posted
Posted (edited)
4 hours ago, Kim Shook said:

 

I have a sirloin tip roast - almost 4-inches thick and 4.3 lbs.  How do I handle this?  Thanks!!!  

 

  I would start by looking at Duvel’s experience with his 1.45 kg/3lb rib roast.  He cooked it for eight hours at 131°F /55°C.  I suspect that even though your roast weighs a pound more his numbers would work reasonably well for you. If you want to get a little more well done then I would move the temperature up.  

 

Here is a link to his post. 

Edited by Anna N
Add a link to Duvel’s post. (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Duvel

Duvel

Posted
Posted
5 hours ago, Kim Shook said:

I have a sirloin tip roast - almost 4-inches thick and 4.3 lbs.  How do I handle this?  Thanks!!!  

 

ETA:  I should say that I did do some research and someone at amazingfoodmadeeasy.com suggested 131F for 13-48 hours (!!!!!).  As you can imagine, that timing has me stymied.

 

 

As @Anna N mentioned, I recently did a rib eye roast @131F for 8h with presear. For my taste it was a bit too tender, so I'd aim for 6h next time.

 

I think that the weight doesn't matter as much as the dimensions of the roast. If you look at the pictures, my one was around 8-9 cm at the thinnest part. So that would be cooked to my liking at 6h ... With your 4 inches it should just take a little bit more, and given that sirloin tip roast might be a bit chewier than rib eye, I'd say 8h @131F should be a good starting point if you like the doneness you see in my pictures.

 

Although I wasn't a fan before I highly recommend the presear now. It helps to very quickly create a nice surface crust after the SV in the hot convection oven (less than 5 min), so it minimizes the overcooking of the outer layer ...

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  • 2 weeks later...
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

The local Shoprite is now selling Angus Prime brand beef, beef that is labeled USDA Prime.  I took home a nice looking ribeye.  Since I don't typically consume a whole steak in one sitting I dissected off the deckle.  Both portions are now bagged.

 

My question:  what temperature is optimum for deckle?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

iggiggiggy

iggiggiggy

Posted
Posted (edited)
1 hour ago, JoNorvelleWalker said:

The local Shoprite is now selling Angus Prime brand beef, beef that is labeled USDA Prime.  I took home a nice looking ribeye.  Since I don't typically consume a whole steak in one sitting I dissected off the deckle.  Both portions are now bagged.

 

My question:  what temperature is optimum for deckle?

 

 

I recently did this with ribeye cap-only prime steaks from costco.

 

It depends--I like medium rare towards rare, so because these things are so good as-is, I did a simple 54C  for 60-90m give or take.

 

Shown here--hope this is not too red for you? But ohmigosh so tender and juicy..

 

(served with 85C fingerlings+carrots and a port-infused demi-glace sauce. Toppings are just Texas Toothpicks--yum yum)

 

cap-steak.thumb.jpeg.684c87db8c12767ccb7d56f499099217.jpeg

Edited by iggiggiggy
clarification: 'ribeye' cap steak, which is ribeye deckle (log)
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Okanagancook

Okanagancook

Posted
Posted (edited)

Had to look up Texas Toothpicks 🤔

 

In the interests of controlling waistlines I wonder if they would Air Fry.

Edited by Okanagancook (log)
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
8 minutes ago, iggiggiggy said:

 

I recently did this with cap-only prime steaks from costco.

 

It depends--I like medium rare towards rare, so because these things are so good as-is, I did a simple 54C  for 60-90m give or take.

 

Shown here--hope this is not too red for you? But ohmigosh so tender and juicy..

 

(served with 85C fingerlings+carrots and a port-infused demi-glace sauce. Toppings are just Texas Toothpicks--yum yum)

 

cap-steak.thumb.jpeg.684c87db8c12767ccb7d56f499099217.jpeg

 

Thank you.  I didn't want to prejudice the answer by saying I usually anova my ribeye at 55C.  Kenji has suggested that well marbled prime might be cooked a little higher.  Tonight's ribeye (minus of course the deckle) is about to come out of the bath at 55.5.

 

Intuition told me the deckle muscle might go higher still.  I could be wrong.  No rush, still time for many more opinions.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

iggiggiggy

iggiggiggy

Posted
Posted
On 10/18/2018 at 10:04 PM, JoNorvelleWalker said:

Tonight's ribeye (minus of course the deckle) is about to come out of the bath at 55.5.

Did 55.5 work for you? Thoughts compared to the other cuts?

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
4 hours ago, iggiggiggy said:

Did 55.5 work for you? Thoughts compared to the other cuts?

 

Sadly I seared the eye longer than optimum.  I think I'll stick to 55.0 which has worked well in the past.

 

Tonight I plan to cook the deckle but still undecided on the temperature.  There is a thread about cooking deckle but that was before sous vide ...at least before sous vide for me:

 

https://forums.egullet.org/topic/84171-deckle-a-long-overlooked-cut-of-beef/

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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