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

[Okanagancook]

If you cook it at a higher temp, it could be dry.  You want to make sure it is safe.  So you want to pasteurize it by cooking long enough at your desired 140F.   Here is an article about it and a chart for determining how long to cook it…probably about 3 hours depending on how thick it is.

https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness#sous-vide-pasteurization-beef

[rotuts]

yep.

 

140

 

or even lower 

 

in the future

 

justlonger

 

love to see how it works out.

[billyhill]

Temp has been dropped; cooking time was already at the upper end of the range. My only concern is the sausage stuffing in the chops.

[Okanagancook]

I have never done this  but with the longer cooking time you have a shot….it will be pasteurized 

I know the temp recommended temp for cooked sausage is 160 to 165f but the pork chops would awful.

we will see 

Edited December 11, 2022 by Okanagancook (log)

[billyhill]

A little pink in the middle, it was amazingly good. Probably a little under cooked for 160 purists. I am going to have faith a quality source and 140 sustained will protect us. It did not have an undercooked texture or taste. 

[billyhill]

All that is left.

[Okanagancook]

You are a brave soul 👏

[billyhill]

In the immortal words of Weird Al Yankovitch, "Dare to Be Stupid". @Duveland his raw pork post have been a bad influence.

[JoNorvelleWalker]

55 minutes ago, billyhill said:

In the immortal words of Weird Al Yankovitch, "Dare to Be Stupid". @Duveland his raw pork post have been a bad influence.

 

A couple of days ago my niece sent me a link to a treatise on New Jersey agriculture, notably stating New Jersey hogs are fed New York City garbage.  I was minded of Berton Roueche's A Pig From Jersey that I grew up reading and in my nightmares...

 

https://www.newyorker.com/magazine/1950/11/18/a-pig-from-jersey

 

Said to be a bad way to die even if these days there are treatments.  I still have a copy of the full story.

 

 

 

[billyhill]

Got a sirloin tip roast in for 20 hours so far. Really intended for roast beef sandwiches this week. Just dropped a 2" ribeye in the pot with it for dinner.

[rotuts]

@billyhill 

 

excellent thinking.

 

for me , now 

 

w some experience w SV ,

 

3 day aged RB40 sirloins ( 1 " Wagman's 4 blister pack )

 

I very much enjoy the results

 

thinly sliced 

 

for a Steak // Roast Beef

 

sandwich .  I can concentrate 

 

on the Peripherals   that really made the beef

 

exceptional :  bread , tomatoes etc

[billyhill]

Ribeye and sirloin tip.

[gfweb]

On 12/10/2022 at 10:09 PM, JoNorvelleWalker said:

 

A couple of days ago my niece sent me a link to a treatise on New Jersey agriculture, notably stating New Jersey hogs are fed New York City garbage.  I was minded of Berton Roueche's A Pig From Jersey that I grew up reading and in my nightmares...

 

https://www.newyorker.com/magazine/1950/11/18/a-pig-from-jersey

 

Said to be a bad way to die even if these days there are treatments.  I still have a copy of the full story.

 

 

 

 

That was from 1950.

I believe that commercial hogs eat cooked food nowadays and that Trich. is only in game.

I freeze all gifts from hunters just to be sure

[JoNorvelleWalker]

25 minutes ago, gfweb said:

 

That was from 1950.

I believe that commercial hogs eat cooked food nowadays and that Trich. is only in game.

I freeze all gifts from hunters just to be sure

 

The agricultural link she sent was from the 1800's.

 

[billyhill]

2 halves of a boneless turkey breast have been in and out today. Beef ribs in currently.

[lemniscate]

4 hours ago, billyhill said:

Beef ribs in currently.

My favorite ribs.   How will you finish them after the sous vide it done?

[billyhill]

Probably brown under broiler then either eat as is or glaze.

[lindag]

I am thawing a whole bone-in turkey breast.

As I'm quite new to this method I'm not sure how best to go about this.

I've Googled extensively but most of the directions seem to be confusing and/or contradictory.

Any advice or recipes you'd recommend?

[Anna N]

4 minutes ago, lindag said:

I am thawing a whole bone-in turkey breast.

As I'm quite new to this method I'm not sure how best to go about this.

I've Googled extensively but most of the directions seem to be confusing and/or contradictory.

Any advice or recipes you'd recommend?

Are you asking how to thaw it sous vide or are you asking how to cook it sous vide? I thaw most things this way as it is much faster than most other ways and just a safe.

oops. I did not read very carefully. You are looking for a recipe so I must assume you are going to cooking sous vide. My bad. 

Edited December 20, 2022 by Anna N
Oopsie (log)

[rotuts]

@lindag 

 

Ill answer for thawing.   Ive done this a lot w

 

Fz whole turkeys and Fz whole breast.

 

if you have the time , use your refrigerator is you have the room

 

the packages both items may leak , so I put them in 

 

and old fashioned plastic shopping bag , making sure it doesn't leak

 

and put it on a sheet pan in the reforge and wait.

 

 quicker way is to fill up a sink unit , w cold water.

 

and put the Turks in that water , and wait less .

 

if you care going to SV , the Turks do not need to be fully defroaster

 

to de-bone , etc and cut into units you want to SV

 

It tough on your fingertips , when you get to a certain age

 

as the center of the turkey is still a little Fz.

 

thats it.

[lindag]

1 hour ago, Anna N said:

Are you asking how to thaw it sous vide or are you asking how to cook it sous vide? I thaw most things this way as it is much faster than most other ways and just a safe.

oops. I did not read very carefully. You are looking for a recipe so I must assume you are going to cooking sous vide. My bad. 

Thanks for that valuable tip on thawing sous vide. I had no idea; that could be life changing for me.

[Anna N]

3 minutes ago, lindag said:

Thanks for that valuable tip on thawing sous vide. I had no idea; that could be life changing for me.

Indeed, it was a life changer for me, because I have such a lousy memory, and never took out anything from the freezer.  Most things thaw within an hour. Large turkey, breasts and whole birds of course will take much longer and I would be changing the water for those to make sure I stayed safe.

Edited December 20, 2022 by Anna N
Typo (log)

[Dave the Cook]

46 minutes ago, Anna N said:

I would be changing the water for those to make sure I stayed safe.

 

I don't understand. Change what water, and why?

[Anna N]

1 minute ago, Dave the Cook said:

 

I don't understand. Change what water, and why?

Because over the long term, the cold water would warm up. The sous vide only circulates it as I’m sure you are aware. But I can watch the temperature climb if I do it for too long, so to be on the safe side I put in more cold water or some ice cubes to try to keep the temperature around 20° C.  It may simply be my anal nature. My Joule will not record temperature lower than 20°.

[blue_dolphin]

11 minutes ago, Anna N said:

Because over the long term, the cold water would warm up. The sous vide only circulates it as I’m sure you are aware. But I can watch the temperature climb if I do it for too long, so to be on the safe side I put in more cold water or some ice cubes to try to keep the temperature around 20° C.  It may simply be my anal nature. My Joule will not record temperature lower than 20°.

I also add ice to the water if using the circulator for thawing anything that's going to take a while. My cold tap water is ~ 55°F so I add ice to get it below 40°F, generally considered a safe fridge temp.