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

[haresfur]

42 minutes ago, TdeV said:

I have an 18 Quart Rubbermaid Food Storage Container. It fits 5 approximately 2 - 2.5 lb lamb shanks. The device is a Joule sous vide.

 

Can I sous vide all 5 lamb shanks together?

 

 

 

I think you wouldn't get proper heat transfer through the air in the container. I suppose you could fill the container with water, but that would be stagnant, not circulating. And I don't know what it would do to the texture because it would be kind of like boiling them but at ~ 60 C

[rotuts]

@TdeV

 

you have a container that fits your lamb shanks .

 

you do have to Vac the shanks first 

 

thus are you planning to use the container for the water to SV ?

 

if shanks + water + ? circualtor ??

 

you would be making soup and ruin your circulator .

 

so ,  it something else ?

[DesertTinker]

1 hour ago, TdeV said:

I have an 18 Quart Rubbermaid Food Storage Container. It fits 5 approximately 2 - 2.5 lb lamb shanks. The device is a Joule sous vide.

 

Can I sous vide all 5 lamb shanks together?

 

 

Bagged individually? As long as there’s room for the water to circulate freely you should be good. It would be a good idea to start with hot-ish water, and cover it with plastic wrap, foil, insulation, anything to help reduce evaporation/heat loss.
 

Here’s some info I had saved from the Chefsteps Joule site. “In a well-insulated, covered container, Joule can heat up to 10 gallons (40 liters) of water. In a covered pot, it can heat about 5 gallons (20 liters). When you're cooking without a cover, we generally recommend limiting water volume to about 2.5 gallons (10 liters).”

Edited November 8, 2024 by DesertTinker
Added info (log)

[ElsieD]

Like @DesertTinkersays, I would vacuum packed the shanks separately in case a bag springs a leak, which is better than if one bag containing all 5 springs a leak.  I have had bags springs leaks and I wasn't a happy campers.  You should be fine using your Rubbermaid container.

[TdeV]

Amendment to my earlier post:

 

This is a 20 QT Rubbermaid container with a Joule sous vide lid. There is 10-13 lbs of FROZEN lamb shank in 5 separate vacuum seal bags. The bags were dipped into boiling water for about 1 minute 20 seconds each. I added hot water from the kitchen sink up to about 10 quart mark, then added boiling water from the pot on stove. Eventually I added about 4 quarts cool sink water. Then more boiling water. When I was done, the Joule measured the water at 140ºF. (There is a metal thing with black rubber feet (turned upside down) making sure the shanks stay under the water). Edited to add: thanks for the suggestions about water temp.

 

I am cooking the shanks for 72 hours at 141ºF.

 

Do you think I could have put the shanks into the Anova Precision Oven to sous vide in the bag with less fuss?

 

None of these bags has any spicing in them at all. I still have 3 shanks left. Does anyone spice their lamb shank in the sous vide bag? And spice with what? Suggestions welcome.

 

 

Edited November 8, 2024 by TdeV
Grammar + stuff (log)

[rotuts]

@TdeV

 

got it.

 

the difference between the oven and a water bath , is the water bath has more thermal energy than

 

Vater vapor at the same temp.

 

you will get very tender meat , which you can then use for something

 

where you add the seasonings later.

 

nothing wrong w adding the seasonings for the initial cooking 

 

and you can add different seasons for each bag, 

[TdeV]

@rotuts, I have some Rogan Josh from Spice Trekkers . . .

[TdeV]

Really, they had a lamb sale at the University Meat market . . . 😄

 

Over here, I contemplate how to handle a 7.5 pound bone-in lamb leg in the Anova APO which has a full-fledged sous vide mode. I moved the post to the Anova APO topic as more appropriate, but there are not so many expert sous viding eGulleters over there, so I am asking here for advice.

 

 

 

 

 

Edited November 9, 2024 by TdeV
Topic moved to Anova Precision Oven thread. Link fixed. (log)

[TdeV]

@rotuts, 1 smaller lamb shank was dusted with a shy tablespoon of Rogan Josh. Another was dusted with a tablesponn of 50:50 mix of Vindaloo and Sweet Curry. Third was left unadorned. All bags dipped in boiling water for approx 1.25 minutes. 72 hours at 141ºF.

[Steve Irby]

I'm getting started on my annual loss leader turkey fest.   This year I bought a 21# turkey and defrosted it in an ice chest.  I was afraid it would break the glass shelves in the refrigerator!  The breast were dusted with a combination of Tony Chachere's seasoned salt and a Dangold seasoned salt.  The wings were bagged with sage, lemon, butter and S&P.  The tenderloins were trimmed of the sinew, dusted with meat glue and Tony's and wrapped in bacon.  They'll be in the hot water bath for about 3 hours @ 141F.  I'll chill and finish the items later.  The leg quarters were heavily seasoned and are smoking on my Weber kettle.

 

 

 

[TdeV]

Coming out of the sous vide this afternoon will be duck legs 160ºF for 28 hours, tomorrow I will have lamb shank from this post .

 

I'd like to add some spices. For the duck I have Chinese Five Spice from SpiceTrekkers.

 

How do I apply this spice post sous vide?

[ElsieD]

I have a 5 pound turkey crown I'd like to cook sous vide.  What temperature should I cook it at and for how long?  Can I cook it from frozen or is it safer to thaw it first?  

[rotuts]

@ElsieD

 

for TB's I use 142.5 F    140f I found too ' rare ' , and 145 F had more jus ( which comes from the breast ) in the bag.

 

I usually cook single or 1/2 breast for 6 - 8 hours , depending what time works best

 

those times are for refrigerated breasts .

 

Id guess its fine to cook from frozen , but cant tell you m,uch about the time

 

from =Fz the concern is how long the inner meat would be in the danger zone.

 

Im guessing that's not a significant problem , as that meat should be sterile 

 

but thats only a guess .  would not want you to get sick on my guesses.

 

pics are always nice.

[DesertTinker]

1 hour ago, ElsieD said:

I have a 5 pound turkey crown I'd like to cook sous vide.  What temperature should I cook it at and for how long?  Can I cook it from frozen or is it safer to thaw it first?  

Here are the choices from the Breville/ChefSteps Joule app, there’s no difference in in the times between fresh or frozen. Also the pictures of each.

 

 

 

Edited December 10, 2024 by DesertTinker
Added images (log)

[rotuts]

@DesertTinker

 

very interestiong

 

wonder if these time-to-tenderess translate to higher temps , ie 142.5 F

 

Ill keep this in mind.

 

thanks

[ElsieD]

This is a picture of it.  It has the breast bone in it, just the wings and legs have been removed.

[DesertTinker]

1 hour ago, ElsieD said:

This is a picture of it.  It has the breast bone in it, just the wings and legs have been removed.

With the backbone and ribs still intact I think you might be better off if you thaw it and split it, or at least partially thaw it enough to make the necessary cuts. Here’s a link to a recipe on the Anova website that suggests trimming to reduce the size of the cavity.

Edited December 10, 2024 by DesertTinker (log)

[TdeV]

This is in answer to a remark posted by @rotuts on the dinner thread here.

 

Rotuts, leave the skin on your duck legs. When sous-vide-ing, the duck fat will largely melt. I sous vide duck legs at a much higher temperature (160ºF for 28 hours) than duck breast (133º for 2 to 2.5 hours). Note your and @Dave the Cook's suggestions for making a sauce to spice the duck leg after completing sous vide. 

 

Run the duck leg under the broiler to give it a finish for a couple of minutes. After broiling, you will eat the skin and any unmelted fat. There's nothing in the world which tastes as good as duck fat (😂).

 

Another idea: when I buy a whole duck, I remove the breast from the duck and bag it separately for sous vide. My favourite method for roasting a whole duck, is to put the bird (sans breast) in a Romertopf clay pot. First add a few cut potatoes in the bottom. Make the potatoes 2" high because there will be a lot of liquid. Maybe add some garlic or ginger; also a half or whole glass of pink or white wine, and then the duck, back side up. Put the clay pot into a cold oven and set the temp for 425ºF or 400ºF. My oven takes 3/4 hour to warm up, so I inspect the bird in about 2 to 2.5 hours. Take the lid off when you think it's done, so that the surface of the bird browns. Decant the juice and fat, then put it in the freezer. Use a scoop of duck fat on nearly everything (for flavour).

 

I usually do several bags of duck legs sous vide at the same time, then into the sink with ice, then into the freezer. It takes an hour or so to rewarm the duck leg for dinner.

 

Edited to add: the reason for the Romertopf clay pot is to minimize the mess which a duck makes all over one's oven. Using a Romertopf with a lid, the mess stays inside the pot. Also all that duck fat is retrievable! 🤣

 

 

 

Edited Sunday at 11:16 PM by TdeV
Cross linking (log)

[rotuts]

There are suggestions Ive seen , from reliable sources , that one ' drys out ' poultry

 

in the refrigerator , on a rack , before grilling or low and slow smoking.  this prevents initial steaming .

 

and ''  concentrates '' the flavor  .  Im doubtful any concentrated flavor , if it exists , would be noticed.

 

I plan to SV two gifted duck legs , for confit .  I thought about the refrigerator treatment 

 

but decided against it , as the legs would eventually be in a bag , a moist environment .

 

a bit a drying out first would not matter in this situation .

 

has anyone reliable information otherwise ?

 

thanks 

[rotuts]

I decided to move right along , as I had about a week until ' use by date '

 

I have a nice collection of  More Than Gourmet small and large containers of Demi.

 

I picked a Roasted Duck and Chicken small container ,

 

 

and split it between the two duck legs :

 

 

and froze these  Ill SV directly from Fz.   a bit more flavor in the Jus , and an instant sauce .  no other seasonng.

 

about as easy as it gets .  I have a new refrigerator w bottom freezer .  it get very very cold.

 

@ -4F these pucks almost pop right out.

 

 

[ElsieD]

@rotuts. What a great idea!

[rotuts]

thank you.

 

if it was warmer , and MarketBasket 

 

was on today's to do list 

 

Id flip a coin , and if Heads , Id get a Lottery Ticket 

 

however , Ive saved 2 bucks or so.

 

nice