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

[blue_dolphin]

After @ElsieD mentioned the sous vide sausages last week, I took a package of brats from the freezer and cooked them direct from frozen @ 150°F/66°C for ~ 2.5 hrs. 

I didn't  have any beer so they went into the bag solo.   I finished one on the stovetop and put the rest into the fridge. 

The best part was reheating and browning those leftovers in the CSO at the same time I was thawing and baking one of the par-baked ciabatta rolls from TJ's.  I put the sausage on a piece of foil and put the roll directly on the rack next to it.  The rolls take ~ 12 min from frozen on steam-bake @ 425°F while the sausage sizzled and browned next to it.  Easy peasy.  Now I need more brats so I can try it with beer.  

 

 

[rotuts]

this gets you into YouTube  SousVide Everything

 

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

 

I do need to find some picanha Brazilian steak

 

fortunately one town over has a large Brazilian community w two meat markets Ive passed from time to  time.

 

 

[rotuts]

@blue_dolphin 

 

consider a lower temp  for some sort of sausage you truly enjoy.

 

why ?

 

if you like a Steak ' of any cut '  at 130  until tender  

 

based on the toughness of the steak cut  ............

 

and you can sear etc

 

try sausage you really like at a much lower temp.

 

why ?  well they are ground up meat and therefore '' tender ""

 

then you char by what ever method you prefer.

 

its true that w SV sausage   the   ' jus ' stays in the casing  

 

but a lower temp , making sure you Pasteur-ize   , is worth a study.

 

the various sausages Ive SV'd in the past

 

Ive re-thermed     then torched

 

if there is a large gathering

 

you can take a 130 collection of sausages  and Blitz on the hottest grill you can imagine

 

and you would get The Best Sausage  you've ever imagined 

[rotuts]

yikes

 

next time boneless lamb legs go on sale :

 

 

 

just easier to work with !

[Okanagancook]

3 hours ago, blue_dolphin said:

After @ElsieD mentioned the sous vide sausages last week, I took a package of brats from the freezer and cooked them direct from frozen @ 150°F/66°C for ~ 2.5 hrs. 

I didn't  have any beer so they went into the bag solo.   I finished one on the stovetop and put the rest into the fridge. 

The best part was reheating and browning those leftovers in the CSO at the same time I was thawing and baking one of the par-baked ciabatta rolls from TJ's.  I put the sausage on a piece of foil and put the roll directly on the rack next to it.  The rolls take ~ 12 min from frozen on steam-bake @ 425°F while the sausage sizzled and browned next to it.  Easy peasy.  Now I need more brats so I can try it with beer.  

 

 

From Serious Eats on sous vide brats "The idea of simmering a bratwurst in beer is an appealing one, but how well does it really work? I tried adding various beers to the sealed bags as I cooked bratwurst sausages (I used a hop-heavy IPA, a light lager, and a fresh and fruity saison to cover all my bases), expecting the sausages to come out with extra flavor. Much to my surprise, I found the exact opposite to be the case: The sausages actually lost flavor as they cooked in beer. The problem is that even though beer has a few flavorful compounds, it's mostly water, which means that it ends up drawing salt and other compounds out of the sausages as they cook. Try to cook a sausage in beer, and instead of adding beer flavor to the sausage, you really wind up adding sausage flavor to the beer.

The solution? Heavily season the beer with salt as you add it to the bag. Adding salt to the beer helps to balance out the osmotic pressure on the sausages' cell walls, keeping what's inside them inside while also adding a small amount of beer flavor to the outer layers."

[rotuts]

and then this :

 

https://www.chefsteps.com/activities/mastering-leg-of-lamb-a-stress-free-technique-for-a-stunning-feast

 

Id never thought about dry mustard

[MelissaH]

30 minutes ago, Okanagancook said:

From Serious Eats on sous vide brats "The idea of simmering a bratwurst in beer is an appealing one, but how well does it really work? I tried adding various beers to the sealed bags as I cooked bratwurst sausages (I used a hop-heavy IPA, a light lager, and a fresh and fruity saison to cover all my bases), expecting the sausages to come out with extra flavor. Much to my surprise, I found the exact opposite to be the case: The sausages actually lost flavor as they cooked in beer. The problem is that even though beer has a few flavorful compounds, it's mostly water, which means that it ends up drawing salt and other compounds out of the sausages as they cook. Try to cook a sausage in beer, and instead of adding beer flavor to the sausage, you really wind up adding sausage flavor to the beer.

The solution? Heavily season the beer with salt as you add it to the bag. Adding salt to the beer helps to balance out the osmotic pressure on the sausages' cell walls, keeping what's inside them inside while also adding a small amount of beer flavor to the outer layers."

Yup. I'll salt the beer.

[Anna N]

On 2017-07-22 at 0:26 PM, rotuts said:

i bumped into  "  Sous Vide Everything "  on YouTube

 

im enjoying there series

 

here is sausage :

 

 

Ive been doing Sv sausage for some time , but at a lower temp than 160 f

 

because Why Not /

 

mostly because I like to do SV in bulk then freeze.

 

this group does a number of tests of this and that

 

they did a butter test w steak

 

take a look if you have some time.

 

 

The butter test with picahna  is interesting.  I'm quite surprised at the conclusions reached. 

[ElsieD]

I did some bangers today @150F for an hour and a half and then browned them on the stove.  That's the way I'll be cooking them from now on.  Nice and juicy.

[rotuts]

re: butter test :

 

Im wondering if w butter you taste butter + beef

 

beef alone may be what they are after

 

w eggs , when I scramble them w butter   I taste butter + eggs

 

eggs alone in a non stick pan are much more eggy in taste. 

 

I guessing in Brazil  its all about Beef  and more Beewf.

 

there are two Brazilian meat markets  ( small ) one town over

 

Im giong to look for that cut of beef and that circular sausage.

 

Brazilians also eat a lot of calf muscle      I think for soup

 

I might try that SV as Id bet its tough.

[Shelby]

I don't use that much butter, put I always put a pat of it on my steaks and pork chops before SV'ing.

[Anna N]

35 minutes ago, rotuts said:

re: butter test :

 

Im wondering if w butter you taste butter + beef

 

beef alone may be what they are after

 

w eggs , when I scramble them w butter   I taste butter + eggs

 

eggs alone in a non stick pan are much more eggy in taste. 

 

I guessing in Brazil  its all about Beef  and more Beewf.

 

there are two Brazilian meat markets  ( small ) one town over

 

Im giong to look for that cut of beef and that circular sausage.

 

Brazilians also eat a lot of calf muscle      I think for soup

 

I might try that SV as Id bet its tough.

 It is all so very staged. The fact that they totally dissed chicken… Just saying.

[rotuts]

I guess they just like beef.

 

 

[rotuts]

Ive enjoyed these videos , as mentioned above :

 

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

 

however today I can not run them on Safari.

 

something about HRML  ( the safari version )  not being supported.

 

should you get the chance , please consider a try of any of these and report back

 

thanks

[blue_dolphin]

50 minutes ago, rotuts said:

should you get the chance , please consider a try of any of these and report back

 

I was able to watch them this morning with Safari. No error messages.

[Anna N]

1 minute ago, blue_dolphin said:

 

I was able to watch them this morning with Safari. No error messages.

Me too. 

[weedy]

My experiments with butter, or oil, with beef or pork SV are inline with Kenji Lopez-Alt's conclusions ... all you end up with is meat flavoured butter. You're actually pulling flavour OUT. 

 

 

[Porthos]

Yesterday I did pork loin chops again. I normally do them for 3 1/2 hour at 143 F.  I decided to try 9 hours at 143 F. Instead of them being more tender for the additional time they were dry. My DW couldn't eat her piece at all.  I will stick to my 3 1/2 hours in the future.

[karenlucas]

On 2/2/2017 at 0:02 AM, FrogPrincesse said:

Host's note: this delicious topic is continued from What Are You Cooking Sous Vide Today? (Part 2)

 

 

Duck breast, 57C for 90 min, pre and post sous-vide sear.

 

 

 

 

 

 

So the texture was not significantly different from what I get with my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere!   (I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)

 

Delicious just by the look.

[chromedome]

A grooved cast iron grilling pan works well. The grooves keep the skin above the fat, and you can even pour it out periodically (with great care) if you feel so inclined. 

[Shelby]

First time doing salmon.  After reading about it at Serious Eats, I went with Kenji's favorite time/temp which is 115F for 45 mins to an hour.  I deemed my cuts to be thick...I think I was wrong about that.  I loved it, but I think Ronnie felt like they were a bit mushy.  Next time I will stop at 30 mins and up the temp a few degrees.

 

 

Finished picture on the dinner thread.

[Smithy]

1 hour ago, Shelby said:

First time doing salmon.  After reading about it at Serious Eats, I went with Kenji's favorite time/temp which is 115F for 45 mins to an hour.  I deemed my cuts to be thick...I think I was wrong about that.  I loved it, but I think Ronnie felt like they were a bit mushy.  Next time I will stop at 30 mins and up the temp a few degrees.

 

 

Finished picture on the dinner thread.

 

I did more or less the same thing last week, with a slightly higher temperature (122F, 45 minutes, based on the Joule app) and also ended up with slightly too mushy salmon.  I thought it tasted good, but I wasn't crazy about the texture.  My darling isn't a big salmon fan unless it's seared, and this was too tender to do anything but flake it after the water bath. I wondered whether it had to do with the texture of the raw salmon (already flaky when I removed the pin bones), or the variety (sockeye) and the time of year. The good news was that I got to eat the leftovers; the bad news was that it didn't do justice to that rather expensive fish.

[Shelby]

4 minutes ago, Smithy said:

 

I did more or less the same thing last week, with a slightly higher temperature (122F, 45 minutes, based on the Joule app) and also ended up with slightly too mushy salmon.  I thought it tasted good, but I wasn't crazy about the texture.  My darling isn't a big salmon fan unless it's seared, and this was too tender to do anything but flake it after the water bath. I wondered whether it had to do with the texture of the raw salmon (already flaky when I removed the pin bones), or the variety (sockeye) and the time of year. The good news was that I got to eat the leftovers; the bad news was that it didn't do justice to that rather expensive fish.

Exactly.  Me too.  Mine was King salmon.  

[weedy]

What SV does well for salmon (if you LIKE that) is a kind of gelatinous creamy texture. 

If you want firm, stay together, texture I think you're better off just searing. 

 

Fish cooks so so quickly that the only reason to SV, in my opinion, is to get textures you can't otherwise get. 

 

Some peoole also prefer the texture of low temp, quick cooked , SV fish to totally raw when you finish with a fast sear. 

 

I'll sometimes do that for tuna. 

 

But generally, I'd rather cook fish in a pan, even though I'm a very big SV fan for many other things. 

 

[rotuts]

@weedy  

 

""  

Fish cooks so so quickly that the only reason to SV, in my opinion, is to get textures you can't otherwise get. 

 

""

 

I completely agree.    especially w ' softer fish '   Id say Salmon is a soft fish  vs  swordfish which to me is firmer

 

they cook differently at lower temps.