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

[Shelby]

I do domestic turkey breasts that are DEBONED for 6 hours at 142.5F.  I don't know how much of a difference the bone makes....maybe add another 45 mins?

[rotuts]

@Shelby 

 

I also did TB's  for 6 H 142.5 F

 

and if the bath runs longer for 

 

some sort of distraction ?

 

it won't make any difference at  all

 

if you do the SV w bone

 

at tse times and temps :

 

the bone issue 

 

for me is :

 

that it not pierce the bag.

[TdeV]

I've been searching on eG for a while now, without much luck.

 

Got a special on thick boneless pork chops. About 2 1/4" thick, fat on one side.

 

I'm thinking 135ºF

 

For how long?

 

Edited to add: I'm unclear how much thickness of the meat affects time (length of cook). Help?

 

 

Edited January 16, 2023 by TdeV
More (log)

[Okanagancook]

http://douglasbaldwin.com/sous-vide.html#The_Mathematics_of_Sous_Vide

 

Baldwin is very reliable.  Go to the Recipes section to get a quick answer on your chop.  I like my chops cooked at 132F.

[gfweb]

41 minutes ago, TdeV said:

I've been searching on eG for a while now, without much luck.

 

Got a special on thick boneless pork chops. About 2 1/4" thick, fat on one side.

 

I'm thinking 135ºF

 

For how long?

 

Edited to add: I'm unclear how much thickness of the meat affects time (length of cook). Help?

 

 

 

 

I like Baldwin too as @Okanagancook says.

 

Tenderness is also a factor.  I'd go for at least  hours and be very careful not to overcook it when searing.

[lemniscate]

4 frozen 5 oz. bison medallions.  135F.  for a few hours.  Meal time is undetermined as of now.

[TdeV]

 

I did the 2+" thick pork chops for 3.5 hours at 132ºF.

 

DH thought it was fine. For me, it was too rare. There are two remaining vacuum-sealed chops. What do I do with them? Sous vide for another 3.5 hours at 134ºF? That would mean the meat would have cooked for 6.5 hours – too long surely.

 

Edited to add link to Dinner thread post.

Edited January 19, 2023 by TdeV (log)

[rotuts]

@TdeV 

 

Looks good.

 

SV time , at 132 F  is about tenderness .  not ' done-ness '

 

Im personally please your tries Pork , as a lower temp.

 

if what you've made was not ass tender as you might have liked :

 

more time at those temps.

 

if you felt your chop was user done :

 

pat it dry , and sear it in a hot pan for just enough ime

 

to get some color .

 

try that .

[TdeV]

I seared this less than a minute, @rotuts. I'll try a longer sear for the next one.

 

Edited to add: Oh! I need to cook it longer. An hour?

Edited January 19, 2023 by TdeV (log)

[rotuts]

@TdeV 

 

time is tenderness 

 

not . done-ness re rare , medium R etc.

 

if you cook what you had longer 

 

at those temps

 

it might be a bit more tender , nothing more .

 

if you are cooking SV  ' for dinner '  vs re heat 

 

time your result for your convince  .

 

 

[Dave the Cook]

Searing a chop that thick won't get you very much, doneness-wise. If you sear it long enough to seriously affect the interior, you might as well have cooked it traditionally anyway.

 

You say that 132°F is underdone for your taste. I'd bump the temp to 136 - 138°F and let it swim another 75 minutes or so.

[FeChef]

I love a good med rare steak, but i can't do pork med rare. 140F is the lowest i will go, and its still pink at that temp.

[gfweb]

9 hours ago, TdeV said:

 

I did the 2+" thick pork chops for 3.5 hours at 132ºF.

 

DH thought it was fine. For me, it was too rare. There are two remaining vacuum-sealed chops. What do I do with them? Sous vide for another 3.5 hours at 134ºF? That would mean the meat would have cooked for 6.5 hours – too long surely.

 

Edited to add link to Dinner thread post.

raise the temp to  138 withe same cook time. That'll take out some pink.

[Anna N]

16 hours ago, Dave the Cook said:

Searing a chop that thick won't get you very much, doneness-wise. If you sear it long enough to seriously affect the interior, you might as well have cooked it traditionally anyway.

 

You say that 132°F is underdone for your taste. I'd bump the temp to 136 - 138°F and let it swim another 75 minutes or so.

The other option, I guess, since the DH likes the pork the way it is, is to sear slices. 

[ElsieD]

I like my pork chops and tenderloins done to 140F.

[billyhill]

10 hours ago, ElsieD said:

I like my pork chops and tenderloins done to 140F.

140 to 142 is my happy place. 3 to 4 hours.

[nickrey]

I think it's time to reference the eGullet Sous Vide Index again. Here is the link:

 

 

It's full of useful information.

[billyhill]

Anyone tried pork loin SV in the style of a confit? I tried an old school confit of it back in the day, I'm trying to find another way that is easier.

 

Also, I am assuming I could use duck fat instead of rendered lard. Last time I rendered any quantity of lard in the house, my wife hated the smell and said never again.

[ElsieD]

2 hours ago, billyhill said:

Anyone tried pork loin SV in the style of a confit? I tried an old school confit of it back in the day, I'm trying to find another way that is easier.

 

Also, I am assuming I could use duck fat instead of rendered lard. Last time I rendered any quantity of lard in the house, my wife hated the smell and said never again.

 

Smart wife🙂

[billyhill]

18 hours ago, ElsieD said:

 

Smart wife🙂

I definitely married up.

[sverreef]

Leftovers from last week's 60 hours, 60 degrees Celsius pork belly. Reheated 1.5 hours at 60 C and finished in the oven at 230 C for 15 minutes.

 

[billyhill]

SV about 1 1/2 lbs pork loin, 3 hours at 140. Added to a "gravy" base that included home made chicken stock, Sav Blanc, onions, shallots, garlic, carrots, and celery. Thickened with beurre manie. Not bad at all on jasmine rice.

Edited February 5, 2023 by billyhill
additions (log)

[Duvel]

Veal Tafelspitz: 56oC for 6h. Literature recommended 3h, but 6h had a great texture …

 

 

Results here.

[rotuts]

@Duvel 

 

wow

 

Im intrigued re:  Veal in Germany ( and other EU like laces )

 

as  Veal is the dish 

 

blanquette de veau .

 

so very high  on the Roster 

 

of very very best dishes 

 

ever.

 

as I understand it here 

 

would you see Veal 

 

walk on by as its not Veal 

 

from the european area ' s.

 

are there other cuts you have considered

 

from you Meat Venues ?

 

thanks

[Anna N]

 

A lovely food gift. Striploin going in for a bath at 54.5°C for an hour and a half.