Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

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


FrogPrincesse
 Share

Recommended Posts

Yesterday I had the privilege of judging a steak cookoff at the Sam's Club in Plano, TX.  One of the categories was tomahawks.  Several of the cook teams used sous vide for the tomahawks and I was very impressed at what they were turning in for the judges.  Moist, tender, juicy, and incredible.  The one that was most beautiful to me unfortunately was over salted.  There we over 40 teams cooking and turning in these steaks.  Being a competition food judge is a good thing on some days.  The competition was put on by the Steak Cookoff Association.

Edited by joiei
clarification (log)
  • Like 7

It is good to be a BBQ Judge.  And now it is even gooder to be a Steak Cookoff Association Judge.  Life just got even better.  Woo Hoo!!!

Link to comment
Share on other sites

Well, I should have SVed one of the nicest banjo steaks I got from my belted galloway beef dude. My gas barbie just wasn't up to the task. 

 

I need to ask him where it is from. I thought he said it was the opposite side of the bone from the oyster blade/flatiron but this says it is from the inside of the back leg.

  • Like 1

It's almost never bad to feed someone.

Link to comment
Share on other sites

Just announcing since there's hardly anyone in real life I can share with. I have bought three Anovas, one each for my sisters and me because of birthday timings. New Year's sales in the UK if anyone's dithering on the edge -extra 20% off!

  • Like 5
  • Haha 1
Link to comment
Share on other sites

Not in the market to buy another, but I'm about due to cook something with mine. Undetermined as of yet just what that might be. 

 

I don't use it as often as a lot of people, but damn, I do love it.

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

On 11/17/2017 at 10:34 PM, boilsover said:

 

... Maybe you should invest in a duck press?  Christofle makes a nice one!

 

I have been on the hunt for one of these.  Thanks for the tip.  Unfortunately when I go to their site I seem unable to find any.  Would you have any other info?

Link to comment
Share on other sites

19 hours ago, Tuber magnatum said:

I have been on the hunt for one of these.  Thanks for the tip.  Unfortunately when I go to their site I seem unable to find any.  Would you have any other info?

Matfer-Bourgeat usually offers them.  About $1500 IIRC.  The Cristofles are 10x that.  I scored a very small used press for $200.  Only used it a few times, more for lobster and crab than duck.  In a pinch, you can also use those old vintage fruit and sausage presses.

 

Dehillerin, MORA and A. Simon would be good sources to find a new one.

Link to comment
Share on other sites

  • 2 weeks later...

Prepare yourself for an epic sous vide failure by me.

 

Life has thrown us a curve ball--we are all ok but it was quite a curve and I seem to have lost my cooking mojo for a bit.  

 

A day or two before the curve Ronnie put a nice venison roast into a salt brine and the plan was to sous vide it and then slice it super thin for sandwiches.   My head wasn't really into cooking, but I knew that roast needed to be used and I thought that it would make a nice, simple meal so I quickly googled and went with the first recipe I found.  I know, stupid move.

 

Anyway, here is the roast before I ruined it:

 

IMG_4029.jpg.852427b78f1057b97013638e5331e976.jpg

IMG_4030.JPG.3d935039b034020889553223e4c42ecd.JPG

I sous vide it for 24 hours at 130F.  

 

It was AWFUL AWFUL AWFUL.  Totally mushy, and tasted just like liver.  

 

IMG_4032.JPG.de9d0871fbdbc3130ccda268db4c350e.JPG

IMG_4033.JPG.bdaa0706e4549bb78fe6db7b1c78eed0.JPG

Too long?  Too high of a temp?  I don't know.  Someone hopefully will chime in here.  

 

So, Chum has been getting venison snacks........

 

On the upside, I had to go to the grocery store to pick up a prescription and I cruised by the meat section.  Buy one get one free!!!!  I loaded up.

 

IMG_4049.jpg.ae3a20a4ea920e12615a050ccc239564.jpg

IMG_4050.JPG.0a60947c4cf3c0c26bdce168b5eabf3b.JPG

IMG_4051.JPG.e014ebb7a55bcc26ac343ac1d879d71c.JPG

Excellent porterhouse steaks--2 for a total of $14!

  • Like 5
Link to comment
Share on other sites

1 )    venison roast into a salt brine

 

why did you choose to brine it ?

 

2)  130 x 24 hrs
 

is the meat tough  , or tender ? (  before you started the project )

 

was it frozen ?     you can get mushy sooner w frozen meat.  @ any temp.

 

however , a Win for Chum Im sure

Link to comment
Share on other sites

Just now, rotuts said:

1 )    venison roast into a salt brine

 

why did you choose to brine it ?

 

2)  130 x 24 hrs
 

is the meat tough  , or tender ? (  before you started the project )

 

was it frozen ?     you can get mushy sooner w frozen meat.  @ any temp.

 

however , a Win for Chum Im sure

We wanted something like an Arby's sandwich, hence the idea to brine.

 

Meat was pretty tender before starting.  No, it was completely thawed out before cooking.

Link to comment
Share on other sites

I think  the brine didn't help the meat

 

Lesson # 1  :  want Arby's ? go to the Professionals : @  Arby's

 

not that it matters , Ive always found Arby's meat , " Odd , very odd "

 

had you cut a ' steak ' from the fresh meat , across the grain , as 1 " or so

 

how long would you have saute'd    for  Rare or how you like your steak ?  would the meat have been tender then ?

 

I think you meat was far tender-er than you though so maybe only 4 hours ( unbrined ) at 130  you would have to add for really really thick

 

or cut the roast in two.

 

ive not had deer , except their ticks so I can't say how tender the different cuts are

 

I have had Elk in CO and I was surprise how tender it was rare .   

 

it had such a nice clean taste to boot.

 

you of course made Notes in your SV Notebook   ( red ? )

 

Edited by rotuts (log)
  • Like 1
Link to comment
Share on other sites

A long time ago, I had read that venison does weird things when cooked SV for long periods of time... that it contains some kind of enzyme that makes it go mushy.  I don't know if this is true or not, the only venison I have done are rib chops which I just cooked to temp and they came out great.

 

But you cook a lot of venison.... is this the first time you have done it SV for a long time?

  • Like 1
Link to comment
Share on other sites

2 minutes ago, KennethT said:

A long time ago, I had read that venison does weird things when cooked SV for long periods of time... that it contains some kind of enzyme that makes it go mushy.  I don't know if this is true or not, the only venison I have done are rib chops which I just cooked to temp and they came out great.

 

But you cook a lot of venison.... is this the first time you have done it SV for a long time?

Yeah...and the last lol.

 

I really didn't think it through at all.  Like I said my head wasn't in a cooking place.  I post my successes....and I post my failures lol.

  • Like 2
Link to comment
Share on other sites

I'm looking for a suggestion for a cut of beef for Georgian Sakonlis Khorzis Kharcho, spiced beef and walnut stew.  The recipe calls for beef in bite sized pieces brought to the boil and simmered 20 minutes.  Then stir fried (gently, I would hope) for 15 minutes and simmered for another 15 minutes.  I plan to cheat and use sous vide.

 

For my teeth tenderness trumps flavor.  I was thinking of tenderloin.  Thoughts?

 

Link to comment
Share on other sites

@Shelby

 

image.png.218ae0f3186aa57e90e34a8bcd94b801.png

 

The darker color in the center of the meat is where the brine hadn't penetrated yet. It moves inward about a cm/day, so a big chunk will take days to brine or cure completely.

 

Which meat was bad tasting...the cured or the uncured?

Link to comment
Share on other sites

1 minute ago, gfweb said:

@Shelby

 

image.png.218ae0f3186aa57e90e34a8bcd94b801.png

 

The darker color in the center of the meat is where the brine hadn't penetrated yet. It moves inward about a cm/day, so a big chunk will take days to brine or cure completely.

 

Which meat was bad tasting...the cured or the uncured?

All of it was horrid.  Maybe the cured parts were a bit more salty and horrid.

  • Like 1
  • Haha 2
Link to comment
Share on other sites

I bet the meat was tender and the time was too long.

 

thinking about this

 

tenderness results from the breakdown of connective tissue

 

leaving the ' meaty ' parts tasty, along w the connective tissue breakdown bits.

 

tender cuts to begin with have less tough connective tissue

 

if this were a tough cut , Id suspect that it would then become more tender

 

and not mushy.    many of us have done longer SV'd cooks and not gotten mushy.

 

so why to tender cuts become mushy much earlier than tough cuts ?

 

I have no idea

 

 

  • Like 1
Link to comment
Share on other sites

 Share

  • Similar Content

    • By Anonymous Modernist 16589
      I'm looking to buy some new pots and pans and would like to tap into your knowledege and experiance with them. Which pans tend to yield the best and most consistant results. Same for pots. Any and all recommendations would be greatly appriciated, thank you in advance.
      Herman 8D
    • By Doodad
      Has anybody tried making a dark roux in a pressure cooker? Can this be done without scortching do you think? I have made roux in the oven before and started wondering about this topic.
    • By kostbill
      I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors.
       
      I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/.
       
      However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel.
       
      I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it.
      I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape.
      Any ideas?
      Thanks.
    • By Anonymous Modernist 760
      Thanks for putting up this forum 🙂
      I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
      Thanks
    • By swpeterson
      I have been buying country style bone-in ribs instead of bone-in pork chops. I season them with a rub very similar to Emeril's Rustic Rub spice rub and use a heaping tablespoon a rendered Nueskie's Applewood smoked bacon fat in the Food Saver vacumn bag. We have been using 2 ribs in the bag but have made the decision to switch to one to split. The meat is so rich and flavorful that we can easily split one and enjoy the meal even more.
      For a sauce, I cobbled together a sauce made with the juice of half a valencia orange, the pulp from 1 passion fruit, 1 cup pitted cherries (I used rainiers and bings in this one), 1 tsp Dijon mustard, 1/2 cup white wine, juice from 1 lime, 2 tsp honey, garlic cloves crushed (I used roasted garlic that I keep in the fridge and 'crushed' them in my 'special' coffee grinder(2)) and 1 medium sized shallot. I used the same bacon fat to soften the shallots, then added the rest of the ingredients and let it reduce by about a third and then let it rest and reheated it when the pork ribs were done.
      I kept them in the sous vide at 141 from 10:00 AM until I got home from work at 7:00. It took another half hour +/- to change clothes, pour a glass of wine, reheat the sauce, make a salad, and heat up the garlic bread that I keep prepped in the freezer. After the bread was heated for about 8 minutes, I switched the oven to broil and took the bread out of the oven.
      I have started to experiment with using the broiler element to put color on the proteins that I have cooked in the sous vide. I have placed the oven rack on the third rack from the top, leave the door ajar while I bring the broiler element up to heat. I use my 10" stainless steel saute pan with a stainless steel rack in the pan for the protein. I open the sous vide package and pour the liquid that has accumulated in the bag into the bottom of the pan. I put the ribs, fattest side up on the rack and place the pan in the oven. I leave the door ajar and let them stay in there for 8 mnutes.
      That timing has worked extremely well for both the ribs and the chicken that I have done. I don't flip them yet and that hasn't been necessary for those 2 proteins. (I was much less successful with this formula for the flank steak which I think needs to be closer the heat source for less time).
      At any rate, the broiler is working well for color and the meat and sauce are great. The sauce also works very well with chicken. Haven't tried it yet with the salmon.
      Just wanted to share as I really love this sous vide thing and wanted to share.
      Sorry no photos yet. I haven't figured that part out yet but my husband promises to teach me.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...