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

[Anna N]

Potatoes.

 

and I will dig an already sous-vided duck breast out of the freezer, toss it in to reheat and then sear it.  I have blanched  some rapini which I will sauté  if I can keep all these balls in the air!  

[lesliec]

It's only taken several years - call me a slow learner - but last night I finally got a nice piece of beef fillet right with the Anova.

 

The turning point was a few successful experiments with the (non-SV) Serious Eats reverse sear technique and the realisation that Kenji was aiming for a pre-sear internal temperature well below what I'd been using in the water bath. So last night, with the Anova set to 45 degrees (C) I achieved steakly perfection at last.

[Doofa]

7 hours ago, lesliec said:

It's only taken several years - call me a slow learner - but last night I finally got a nice piece of beef fillet right with the Anova.

 

The turning point was a few successful experiments with the (non-SV) Serious Eats reverse sear technique and the realisation that Kenji was aiming for a pre-sear internal temperature well below what I'd been using in the water bath. So last night, with the Anova set to 45 degrees (C) I achieved steakly perfection at last.

@lesliec Would you mind pointing me to that info, or elaborate yourself. Tx D

[Anna N]

 Just dug a small sirloin steak from my freezer and will give it one hour and 30 minutes at 54°C. 

[lesliec]

On 20/08/2017 at 6:11 PM, Doofa said:

@lesliec Would you mind pointing me to that info, or elaborate yourself. Tx D

 

Here you go.

 

@Anna N - don't do it!  Try 45.

[Anna N]

17 minutes ago, lesliec said:

@Anna N - don't do it!  Try 45

 Too late! Maybe next time but it sounds like a cow with a fever rather than the cooking temperature for steak.

[gfweb]

On 8/15/2017 at 3:03 AM, rotuts said:

@gfweb 

 

any issues w the Asp. floating at those temps ?

 

I mention this as the YouTube   "  sousvide everything "  

 

just did alaskan cod  ( bag 1 ) and asp. ( bag 2 ) and the asp. floated.   

 

 

 

 

↵ Use original player

Sous Vide ALASKAN COD FISH with Sous Vide Asparagus! Health Eating Always

By Sous Vide Everything

YouTube

• 720p
• 360p

← Replay

X

i

 

 

 

click the blue link to see their issues w Asp.

 

 

I don't recall. Might've.

[Paul Bacino]

I did this Iberico Pork shoulder cut.. No finished dish pic  4hrs@140F

Ate straight up

 

 

 

[kayb]

2 hours ago, Paul Bacino said:

I did this Iberico Pork shoulder cut.. No finished dish pic  4hrs@140F

Ate straight up

 

 

 

 

Re: "....Ate straight up."  --   So would I have, my friend. So would I.

[weedy]

Looks great.

from LaTienda? Fermin?

[Paul Bacino]

3 hours ago, weedy said:

Looks great.

from LaTienda? Fermin?

Yep..  La Tienda

They had a sale  , so I popped for 4/ about 1.5 lbs ea.  Not cheap but really tasty

Edited August 24, 2017 by Paul Bacino (log)

[rotuts]

this is a Kansas City Sirloin Stirp :

 

 

its choice and the best marbling I could find.   1 3/4 " thick , 1.25 lbs.

 

on sale , of course

 

I plan to SV it tomorrow.

 

Im guessing I should lightly salt it and place it on a very clean rack in the coldest part of the refit for 24.

 

Id like it rare SV , then a very quick sear

 

Badlwin suggests : med-rare  130 F  8 - 12.   I might even live in the DangerZone and do 128 F after the salt and pat dry then bag for 12.

 

your thoughts ?

 

I might also do , instead of the plain salt , a drop or two of RedBoat 40  evenly smeared on each side .

 

I know this cut , ' Choice ' Looks Better than it Eats.

Edited August 24, 2017 by rotuts (log)

[robirdstx]

8 - 12 hours in the water bath? Why so long? The guide for my Anova says only one hour, then sear. That's what I have been doing with my Ribeyes.

[rotuts]

I think this cut is much tougher , although still  nice to look at , than ribeye

 

maybe 8 h after a 24 hour RB40 in the refrig.

[robirdstx]

12 minutes ago, rotuts said:

I think this cut is much tougher , although still  nice to look at , than ribeye

 

maybe 8 h after a 24 hour RB40 in the refrig.

 

I have not done a strip steak, but the Anova guide suggests 129F for one hour for medium rare for porterhouse, ribeye and strip steaks. Looking forward to hearing  your results.

[rotuts]

Ill let you know

 

' Strip steaks ' are a sort of basket where all sorts of cuts can be sold as.

 

Ive had very good results w Baldwin's recommendations.

 

this is not a cut I look for , but it was Talking to Me  from the higher end real butcher counter.

 

Im hoping the RedBoat40  technique , which Ive yet to try , will give it a sort of aged taste.

 

someone needed a Treat.  for Science , or course !

 

it was after all , on sale .  not about to expire in the general packaged meat section on sale.

 

this place has better than average meat , both in the packaged section

 

they package their ' meat cuts ' in that section.  Beef and pork

 

not chicken.  that seems to come these days pack at a central but fairly local Chicken Spot

 

for obvious reasons.    

 

nobody at this store or any store w butchers cutting meat from primals

 

touches chicken.

 

anyway , an interesting project for me and Im looking forward to it.

[weedy]

I"m doing a NY Strip tonight (from D'Artagnan) at 132F for 2 hours.

 

my understanding, was that Kansas City Strip is virtually the same thing.

 

I would think 8 hours is way overkill, and risks becoming 'mushy'

 

 

[rotuts]

OK

 

I might cut back

 

but this is choice , not prime.

 

maybe 6 h , and easy timing etc

[Anna N]

 Thanks for reminding me about the Red Boat on the steak. I am on the side of those who do not think that this cut is going to benefit from a long time in the sous vide bath so I shall be looking forward to your results.  

[weedy]

Here's my NY tonight. 

With creamed Kale and a potato gratin. 

 

 

[Anna N]

A thick pork rib chop.  Leaning somewhat in the direction of @rotuts and @Shelby  and hoping I am not going to get a pig with a fever,  I will cook it for, give or take,? an hour at 57°C. 

 

And thanks  to inspiration from @weedy  I'm going to serve it with some creamed kale.

 

 (OK. I'm good. A healthy pig's internal temperature is 38.5-39°C.  We are way above fever level.)

[kayb]

Laid some ribeye steaks out to thaw this afternoon. Going to dry-brine them overnight, then SV tomorrow, then chill in the ice bath and refrigerate prior to grilling tomorrow night. (Son-in-law and daughter, the Philistines, require well-done steak; other daughter and I are good with rare/medium rare.) Recommendations on time/temp? These are grass-fed, and tend toward having a bit of chew. Not a lot of marbling.

 

I've not dry-brined before. Should I do that in the SV bag, or open air?

[scubadoo97]

Open air will give you more surface drying and as long as you don't let that get out of control is a good thing 

[kayb]

Thanks. They're sprinkled down with sea salt and on a rack in the fridge. Will get them out tomorrow.

 

Next qiestion. This is them. (Packages say ribeye, but damned if they don't look like strips to me.) Minimal marbling. I want rare in the SV, will sear to med. rare on grill (and, sigh, well done for two of them). Time/temp recommendations?

 

[gfweb]

I am coming to the point where I will SV a steak/pork and then chill it a little so I can put a really harsh sear on it without over-cooking it.