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

[rotuts]

there is a new , huge Wagman's near me.  opened this Am :

 

https://forums.egullet.org/topic/156629-new-wegmans-near-boston/?tab=comments#comment-2152250

 

I got the boneless SR's for the first time and plan a SV experiment.

 

first , a trim :

 

 

right out of the package

 

 

there was a thin layer of fat on two of them so I decided to pull it off  the result is above

 

then I decided to remove the silver skin as I would have on any other steak.   I prefer doing more work int he kitchen

 

and less on the plate.  even though 48 H @ 130.1  F might have dealt withe the SS well :

 

 

they are on a smaller plate w a lithe bath of RB40 and in the refrigerator for 2 days very lightly covered.

 

More Later

 

my plan is after the 48 hr in the refrig , SV  130.1  for 48 H with a brief

 

PitStop at 36 H to check one out for tenderness.   if all is good and I think 12 H more would be fine

 

Ill debag that one and go the full 48 H for all three

 

up in the air on having one  @ 48 H for a SR dinner p torching or just rapid chill and freeze.

 

very keen on the project.

[scubadoo97]

I got a couple packs  of  these last week.  They' were cooked at 162f for 48 + hrs and are chillng in the fridge 

 

Edited May 1, 2018 by scubadoo97 (log)

[Okanagancook]

Those are exceptional.

 

Edited May 1, 2018 by Okanagancook (log)

[rotuts]

@scubadoo97

 

very nice looking

 

seems they also did a nice trim on the fat.

 

congratulations

[Kerry Beal]

Have a 6 lb eye of round salting tonight. Tomorrow evening - I'll wipe off any remaining salt - vacuum seal and sous vide for 24 hours at 55º C. It will be sliced and will be sandwich meat for our workshop. I did a top sirloin roast the same way last week - it's already sliced and in the freezer. I think that both cuts are suitable as sandwich meat - the top sirloin has a bit more fat marbled in which I think might make it just a tiny bit more ideal. 

[scubadoo97]

Reheated the SV oxtail on the stove with sliced mushrooms and bag juices until the juice thickened.   Served with mashed sweet potatoes scented with ginger syrup and spinach/arugula salad

 

 

Edited May 2, 2018 by scubadoo97 (log)

[kayb]

I don't know why meals from one end of one animal's spinal column makes me long for the other end of a different animal's spinal column. I'm jonesing for neckbones and dressing.

 

Need to visit a market on the other end of town. No neckbones at Kroger, sadly.

[rotuts]

has anyone done Carnitas  SV as a first step ?

 

its not easy to get pork shoulder at a decent price in my area 

 

even though its often called Boston Butt.

 

there are a few at Wegmans and Id like to experiment :

 

cut the shoulder  in 1 to 1.5 inch slices , then SV those at 130.1 for 48 H

 

then finish on a hot grill for caramelizing the exterior.

 

maybe some orange peel in the SV bag 

 

I thought this was mentioned somewhere in the SV threads but can't find it.

 

any help appreciated.

 

P.S.:  I found this

 

https://www.seriouseats.com/2017/01/how-to-make-sous-vide-carnitas.html

 

which seems a decent starting point

 

has anyone done this ?

Edited May 4, 2018 by rotuts (log)

[kayb]

No, but I've made pressure cooker carnitas. Cook the pork in the sauce about 90 minutes, NR, shred, spread on a baking sheet and crisp up in the oven. Reduce the juices for serving sauce.

[rotuts]

@kayb

 

Im trying to use SV at a low temp to keep as much Jus in the meat.

 

Wegman's pork shoulder was bone-in so I went with a Strip-Steak experiment this time :

 

https://forums.egullet.org/topic/156629-new-wegmans-near-boston/?page=2&tab=comments#comment-2152860

 

 

last entry.

[scubadoo97]

@rotuts  my oxtails at 162f would be similar to meat for carnitas 

[rotuts]

@scubadoo97

 

very good to know

 

My goal is to get tender , but at a lower temp  so the muscles do not contract as much

 

and more Jus stays in the meat.

 

after that  : High temp grill or broil for the color and flavor

 

Quote :

 

      "The Jus you see in that SV bag , used to be in the Meat "

 

                    Me , just now.

 

 

[weedy]

I"ve done it at 145 to cook through, and then quick deep or pan fry to crisp up.

 

I think a broiler or grill is more likely to overcook it by the time it gets properly carnitas crispy 

 

check this starting at 9:30:

 

[rotuts]

@weedy

 

thanks

 

for some reason

 

from time to time 

 

I can't see vids like the one you embeded

 

it says " use original player "

 

I do appreciate your help.

[Okanagancook]

I love Rick Bayless.

thanks for posting this.

[Anna N]

I have never had nor ever understood carnitas.  At least I don’t think I have. But the idea of making duck carnitas I find very appealing.   And certainly cooking the duck legs sous vide initially seems very sensible.    Might have to give this a try since I have some duck legs in my freezer. 

Edited May 5, 2018 by Anna N
To fix the grammar — sort of. (log)

[weedy]

I've done it with duck breast as well, but you need to be more careful about overcooking it.

 

 

we're touring this summer again and I've already made my Topolobampo reservation.

Probably my favorite restaurant in the US.

 

 

[Smithy]

2 hours ago, Anna N said:

I have never had nor ever understood carnitas.  At least I don’t think I have. But the idea of making duck carnitas I find very appealing.   And certainly cooking the duck legs sous vide initially seems very sensible.    Might have to give this a try since I have some duck legs in my freezer. 

 

 

If you'll check out and try this topic on carnitas, I will.

[Anna N]

6 hours ago, Smithy said:

 

If you'll check out and try this topic on carnitas, I will.

 Not quite sure if you’re throwing down the gauntlet or not but I’ve just taken a couple of duck legs out of the freezer to defrost.  

[Smithy]

On 5/5/2018 at 4:49 AM, Anna N said:

 Not quite sure if you’re throwing down the gauntlet or not but I’ve just taken a couple of duck legs out of the freezer to defrost.  

 

I bought a small pork shoulder roast for the purpose. 

[Anna N]

3 hours ago, Smithy said:

 

I bought a small pork shoulder roast for the purpose. 

 

 Step one: salt, Mexican oregano and lime juice.  Into the fridge now for 24 hours.   I will turn them over once or twice. 

[rotuts]

over here :

 

https://forums.egullet.org/topic/156629-new-wegmans-near-boston/?tab=comments#comment-2152225

 

I bought some boneless short ribs , and SV'd them

 

here are my results :

 

 

here is one bag of the SR's

 

note the Jus.  Ill get to that.

 

here is the meat ' carved ' for a sandwich w the Jus in the small bowl :

 

 

its hard to compare the beef I eat , as Ive not had the cuts , SV'd at the same time.

 

this meat was delicious.

 

I do like the RB40 effect , but I think I put a tad too much on this meat.

 

I  aim for tender rare beef w Full Flavor , knowing that the Cut determines the flavor

 

and the bath determines tenderness.

 

Id also like to get the two effect w as little Jus in the bag.

 

after all , it comes from the meat.   Id like it to stay in the meat.

 

I put some RB40 , then some more etc on this cut.

 

the Jus did not taste salty , nor like fermented fish

 

 

but I knew RB40 was involved.

 

the meat was tender exactly as I like it.

 

it also had a full flavor mostly of beef , but RB40 w not off fishy flavors.

 

what I learned is to put a bit less RB40 on the meat in the future

 

as as maybe that added to the Jus in the bag.

 

I do have some Strip Steaks Ill do the RB40 to

 

but just enough to very lightly coat each surface.

 

I have two SR's in the freezer , and when the StripSteak experiment concludes

 

Ill pull one out and caomnpair

 

it seem to me 

 

that the new Wegmans has very once beef

 

and Ill look them over for the future experiments.

[Anna N]

On 2018-05-06 at 12:42 PM, Anna N said:

....

Step one: salt, Mexican oregano and lime juice.  Into the fridge now for 24 hours.   I will turn them over once or twice. 

 Step two: 

 

 

Swimming? paddling? in 74°C water for eight hours.

[Anna N]

22 hours ago, Anna N said:

 Step two: 

 

 

Swimming? paddling? in 74°C water for eight hours.

 So this almost came to a disastrous end. I put them in icewater to chill them down at 10:30 last night and almost forgot them. Fortunately something alerted me to the need to get up and refrigerate them while they were still icy cold! 

 

This morning I reheated them enough to melt the fat and allow me to work with him and divided them up into liquid, skin and flesh (and because no one was watching I gnawed the bones). I will work further with them either later today or tomorrow. 

 

[blue_dolphin]

OK.  The carnitas got me.  I've been cooking from Nopalito and considering trying the recipe in the book - it's a fry in lard version and calls for 4 lbs of lard.  I know it can be reused but I don't see myself using that much anytime soon. 

I studied the carnitas topic that @Smithy referenced and checked out the Serious Eats method that @rotuts mentioned.  I decided to try the SV method since it uses the same seasonings as the Nopalito so hopefully I will get something similar. 

 

3 lbs of country-style pork ribs from Sprouts:

 

They're conveniently about 2 inches thick, as Kenji recommends.  Inconveniently, they're not boneless and the bottom piece had particularly sharp piece of bone at one end so cut it out.

The middle piece also has a bone but it's not sharp and I was able to turn it sideways to avoid any bag-bone contact.

 

Bagged up with seasonings:

The bag is now swimming at 145°F for 36 hrs.

Nopalito adds some beer late in the cook.  I would have had to freeze it into a beer cube in order to seal it up in this bag so I left it out for now.  I plan to cube this up for browning so I'll decide whether or not to add a little beer at that time.   Perhaps I will cook down the bag jus with a little beer and a bit of piloncillo and moisten the meat cubes with that before I brown them. 

Edited May 8, 2018 by blue_dolphin (log)