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)


Recommended Posts

5 minutes ago, Kim Shook said:

Thank you all so much.  Hoping it thaws in time for me to do it tomorrow.  Any reason not to add some onions and garlic?

I'm a bit late but I'll chime in :)

 

I do that exact same size of pork loin --give or take 1/2 a pound-- at 135F for 2 1/2 hours.  Done it many times.  SO tender, juicy and good.  I would not add fresh onions.  They will not cook down.  I would season the loin with garlic powder...onion powder...salt and pepper.  Add a pat of butter if you want to  sear your loin after it's done in a cast iron skillet.  You don't have to do that, of course.  It's good either way.

 

Also, it will be thawed enough, but I throw meat in when I start the SV machine and it's always been just fine.  If it's frozen solid I add another 30 mins.  Yours will be thawed though.  Don't be nervous.  This is easy as pie and SO good.

Edited by Shelby (log)
  • Like 1
  • Thanks 1
Link to post
Share on other sites
6 minutes ago, Kim Shook said:

Thank you all so much.  Hoping it thaws in time for me to do it tomorrow.  Any reason not to add some onions and garlic?

 If you are prepared to forgo all the fancy marination and stuff you can simply bag it frozen and put it into the sous vide. That is exactly what I did with the one I just cooked!

 

I added a small amount of onion and two cloves of garlic to my beef shank and it didn’t seem to do any harm. Some people suggest that you don’t add raw garlic. 

  • Like 1
  • Thanks 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites
1 hour ago, Kim Shook said:

Thank you all so much.  Hoping it thaws in time for me to do it tomorrow.  Any reason not to add some onions and garlic?

No reason at all. 

 

I have put things in the SV bath still partially frozen, and just left them longer.

 

As has been noted, it's very forgiving.

 

  • Like 1
  • Thanks 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to post
Share on other sites

there seem to be issues w VacPacking garlic , and keeping it in the refrigerator or freezer

 

but if you cook it , it might be a different matter.

 

I do not know if it is safe to seek cooked garlic in a vac pack

 

other might chime in.

Link to post
Share on other sites
5 minutes ago, rotuts said:

there seem to be issues w VacPacking garlic , and keeping it in the refrigerator or freezer

 

but if you cook it , it might be a different matter.

 

I do not know if it is safe to seek cooked garlic in a vac pack

 

other might chime in.

 

I have heard fresh garlic prepared sous vide presents off flavors.  In my bags I use garlic powder, personally.  But then I am fond of garlic powder.  Nonetheless I would not be afraid of fresh garlic unless the bags were stored refrigerated.

 

  • Thanks 1
Link to post
Share on other sites
1 minute ago, Kim Shook said:

Ok, just curious.  The recipe that I'm going to use says to cook the pork roast for 2 1/2 hours.  I just noticed on the lid to my sous vide plastic bin, it says to cook a pork roast a minimum of 18 hours.  What gives?

That's for if you were doing a big 'ole pork shoulder and you want it like pulled pork.

 

 

  • Thanks 1
Link to post
Share on other sites
9 minutes ago, Shelby said:

That's for if you were doing a big 'ole pork shoulder and you want it like pulled pork.

 

 

Thank you, ma'am.  I believe that Mr. Kim would leave me if I tried to make pulled pork.  He is much too proud of his newly acquired status of smoker guy to put up with that! 

  • Haha 1
Link to post
Share on other sites

So last night I did the pork loin.  It was not an unqualified success. I set it for 135.5F – and when I took it out after 3 hours, the meat temped at 130F. I ended up roasting it in the oven for a while.  Rubbed and ready to dry brine:

DSCN8419.JPG.628cc3d4510695820094e1be9d4d2b40.JPG

 

“Sucked” and ready to hit the pool:

DSCN8420.JPG.a2019ebfe02827341525bdd3efb65565.JPG

 

Cooking:

DSCN8425.thumb.JPG.e59e2b60ce3fd95a1cc515303a46c640.JPG

 

I decided to use the broiler to sear it.  It looks like it got too dark, but that’s just the picture – those little bits were delicious:

DSCN8426.thumb.JPG.50f946954df6c5ec2329032c4fbdab1f.JPG

 

Sliced:

DSCN8427.JPG.69f9e9acdc24165a29b931a316d2082a.JPG

It was really good.  Incredibly moist and porky.  I changed the rub recipe slightly.  The recipe called for something called Smoky Salt Seasoning.  We love smoked stuff, but we don’t care for smoke seasoning.  I omitted that and added some garlic and onion powders and some Penzey’s Mural of Flavor (my go-to substitute for seasoning salt).  The garlic and onion were fine, but I think I overdid the Mural of flavor.  We ended up deciding that we are actually medium-well pork people, so I think that just short of 140F. will work best for us.  Thanks for all the advice.  We are thinking steaks next. 

  • Like 6
Link to post
Share on other sites

@Kim Shook

 

Congratulations !

 

what do you think made this less of a mighty fine success ?

 

Time in SV will get you tenderness , and temp will get you done-ness

 

Id only suggest  

 

if you like rare-med rare beef

 

try the lower temps and think of it as ' beef '

 

if you like  140  

 

Fine !  I don't care for lower temps for CkBr's nor turkeyBr's

 

so to each their own

 

I do love tender pork @ 130.1 though

Link to post
Share on other sites
26 minutes ago, rotuts said:

@Kim Shook

 

Congratulations !

 

what do you think made this less of a mighty fine success ?

 

Time in SV will get you tenderness , and temp will get you done-ness

 

Id only suggest  

 

if you like rare-med rare beef

 

try the lower temps and think of it as ' beef '

 

if you like  140  

 

Fine !  I don't care for lower temps for CkBr's nor turkeyBr's

 

so to each their own

 

I do love tender pork @ 130.1 though

The only thing was that it was set at 135.5F and after 3 hours it was only 130F. by my Thermapen.  But it was an inexpensive piece of pork from Kroger and not some rockstar pork from the butcher and it was so GOOD and juicy - that part was a huge success!

  • Like 2
  • Delicious 1
Link to post
Share on other sites

I would be inclined to check the water in the water bath against your Thermo pen and see if the temperature you have set is the temperature it is actually reaching.

  • Like 2
  • Thanks 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites
40 minutes ago, Anna N said:

I would be inclined to check the water in the water bath against your Thermo pen and see if the temperature you have set is the temperature it is actually reaching.

Me too.  That should have been plenty of time to hit the target temp.

  • Thanks 1
Link to post
Share on other sites
2 hours ago, Kim Shook said:

The only thing was that it was set at 135.5F and after 3 hours it was only 130F. by my Thermapen.  But it was an inexpensive piece of pork from Kroger and not some rockstar pork from the butcher and it was so GOOD and juicy - that part was a huge success!

 

Hard to tell how thick the roast was from the pictures.  But from Baldwin's tables, if it was 2 inches or more thick, three hours was not enough cooking time to heat it through.

 

http://www.douglasbaldwin.com/sous-vide.html#Table_2.2

 

 

Link to post
Share on other sites
13 minutes ago, JoNorvelleWalker said:

 

Hard to tell how thick the roast was from the pictures.  But from Baldwin's tables, if it was 2 inches or more thick, three hours was not enough cooking time to heat it through.

 

http://www.douglasbaldwin.com/sous-vide.html#Table_2.2

 

 

Oh, God!  Just looking at tables like that gives me hives.  And it's in METRIC!!!!!  😲  But it was probably 4 inches or more.  It was a pork loin, after all.  I've never seen a 2 inch pork loin.  Thank you for the link.  I'll try to look at it later when I'm feeling a bit smarter.  😉

  • Like 1
Link to post
Share on other sites

Fwiw Sous Vide dash says to pasteurize to core a 4” diameter pork cylinder it takes 9 hours at 135F

 

It won’t reach core temp in less than 4 hours so it’s not actually SAFE to cook it short of reaching pasterusing time. 

 

 

Link to post
Share on other sites
1 minute ago, weedy said:

Fwiw Sous Vide dash says to pasteurize to core a 4” diameter pork cylinder it takes 9 hours at 135F

 

It won’t reach core temp in less than 4 hours so it’s not actually SAFE to cook it short of reaching pasterusing time. 

 

 

Why would you need to pasturize it unless you were intending to store it?  

 

Having cooked quite a number of pork loins sous vide of various diameters and circumferences I couldn’t imagine leaving one in there for nine hours.   And I tend to lean towards the anal in regards to food safety.   To each their own.   I have no wish to engage in arguments.  

 

 

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

Most of the ribs from the whole spit pig that we cooked over on the Dinner thread were on the carcass.  Usually I put them in with rest of the bones/trimmings and make stock.  But, these looked nice and meaty so I have them in the SV rig at 170F for 5 hours.  They were still a bit pink and quite chewy.  They are in with some homemade BBQ sauce.  I am hoping they are nice and tender.

  • Like 3
Link to post
Share on other sites
11 hours ago, Anna N said:

Why would you need to pasturize it unless you were intending to store it?  

 

Having cooked quite a number of pork loins sous vide of various diameters and circumferences I couldn’t imagine leaving one in there for nine hours.   And I tend to lean towards the anal in regards to food safety.   To each their own.   I have no wish to engage in arguments.  

 

 

 

I think the idea is that you are holding the meat in the danger zone for more than 4 hours...maybe that does not apply north of the border.

 

Link to post
Share on other sites

exactly.

 

if it's THAT thick, it won't reach temp at the core soon enough to be safe without sitting at that 'danger zone' temp for more than 4 hours.

 

so once you're in for 4 hrs you need to be in for long enough for pasteurization.

 

 

Link to post
Share on other sites
4 minutes ago, Kim Shook said:

Ok, I've watched this exchange.  My question is, if it is dangerous to cook this roast for only 2 1/2 hours, why is that recipe on the Anova site?

All I know is that I've done pork loin--but maybe it's not that thick...but I'm sure it's close--at the time and temp I listed above many many times.  Never had any problems.

  • Like 1
Link to post
Share on other sites
  • Similar Content

    • 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 PedroG
      Utilization of meat leftovers from sous-vide cooking
      Sometimes when you buy a nice cut of meat, your eyes are bigger than your and your beloved's stomach. So what to do with the leftovers?
      In Tyrolia (Austria) they make a "Gröstl", in Solothurn (Switzerland) they make a "Gnusch", in the Seftigenamt (a region in the Swiss canton Berne) they make a "Gmüder", and we (Pedro and SWAMBO) make a varying concoct using ideas from all of the three. We call it "Gröstl", but it is not necessarily a typical Tyrolean Gröstl, and it is different each time, and we usually do not top it with a fried egg as they do in Austria.
      Ingredients

      All your meat leftovers
      Onion (compulsory)
      Any hard vegetable (we prefer celery stalks, or zucchini)
      Any salad (iceberg lettuce or endive/chicory or any other salad leaves, may contain carrot julienne)
      Fried potatoes, or alternatively sweetcorn kernels
      Sherry or wine or bouillon or the gravy you preserved from your last LTLT.cooked meat for simmering (I usually prefer Sherry)
      Eventually some cream (or crème fraîche)
      Salt, pepper, parsley, caraway seeds (typical for Tyrolean Gröstl), paprika, condiment (in Switzerland we use "Aromat" by Knorr, which contains sodium chloride, sodium glutamate, lactose, starch, yeast extract, vegetable fats, onions, spices, E552)'
      vegetable oil (I prefer olive oil)




      Mise en place

      cut your meat in small cubes or slices
      cut the onion(s) not too fine (place the first cut below your tongue to avoid tearing during cutting)
      cut the vegetables about 3-4 mm thick
      cut the salads to pieces smaller than 4 cm, distribute on the cutting board and season deliberately
      cut the potatoes to 1 cm cubes
      place 3 heavy skillets with ample oil on the stove

      Cooking

      in skillet 1, stir-fry the onions, add the hard vegetables still stir-frying, add salad, add sufficient liquid (Sherry or wine or bouillon or gravy) for simmering under a cover until soft. If desired, reduce heat and add some cream at the end.
      in skillet 2, stir-fry the potatoes until soft (in case of sweetcorn kernels, add to skillet 1 after stir-frying and use skillet 2 for skillet 3)
      in skillet 3, as soon as the vegetables and the potatoes are soft, sear the meat in just smoking oil for 30-60 seconds, then add to skillet 1

      Serving
      You may mix the potatoes with the vegetables and meat to make a rather typical Gröstl, or serve the fried potatoes separately; we prefer the latter, as the potatoes stay more crunchy.
      Do not forget to serve a glass of good dry red wine!
    • By PedroG
      Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms

      Ingredients for 2 servings
      about 400g well marbled Brisket
      3 tablespoons rice bran oil or other high smoke point oil (grapeseed oil)
      3 tablespoons extravirgin olive oil
      3 tablespoons Cognac (brandy)
      2 small onions, finely diced
      ½ yellow or red bell peppers cut into strips
      90 g mixed mushrooms
      100 ml of gravy from last Brisket (or concentrated stock)
      1 teaspoon mustard, Dijon type
      1 teaspoon paprika mild (not spicy!)
      1 medium pickled cucumber cut into thin strips
      2 tablespoons parsley, finely chopped
      approx. 120g sour cream with herbs
      Sous Vide - cooking
      Marinate brisket with Mexican style (medium hot) marinade in the vacuum bag for at least 3 days at 1 ° C, cook sous vide 48 hours at 55.0 ° C.
      Preparing the sauce
      At a moderate heat sauté onions in olive oil, add peppers (preblanched in the microwave oven for 2-3 minutes) and mushroom mixture, stir-fry, remove from heat and add the gravy. Add pickled cucumber, pepper, mustard and cognac. Put on very low heat, add sour cream and keep warm, but do not boil as the cream will separate. Remove the brisket from the bag, cut into strips (about 8x10x35mm), sear very quickly in smoking-hot rice bran oil, add the meat and the parsley to the sauce.
      Serving
      Serve on warmed plates. Typically served with spätzle (south German) or chnöpfli (Swiss).
      And don't forget a glass of good red wine!
      Enjoy your meal!
      Pedro

    • By PedroG
      Olla podrida sous vide
      Origin
      Not rotten pot, but mighty or rich pot! Originated in 16th century Spain, olla poderida became olla podrida and was falsely translated into French as pot-pourri.
      Ingredients
      For two servings
      * 100g Brisket well marbled, cooked SV 48h/55°C, large dice †
      * 100g Pork meat well marbled, cooked SV 24h/55°C, large dice †
      * 100g Lamb chops without bone, cooked SV 4h/55°C, large dice †
      * 100g Chicken breast, cooked SV 2h/58°C, large dice †
      * 100g Chorizo, sliced approximately 4mm †
      * 125g Chickpeas (garbanzos), soaked overnight in water †
      * 1 Onion chopped medium-fine †
      * ½ Savoy cabbage approx. 200g cut into pieces, thick leaf veins removed
      * ½ Celeriac approx. 200g quartered, sliced about 2mm
      * 2 Carrots sliced approximately 120g about 3mm
      * 1 Leek approximately 20cm / 100g sliced about 5mm
      * Extra virgin olive oil
      * Rice bran oil
      * Dried parsley qs, aromatic, black pepper
      † Beef, pork, lamb and chicken (or at least two kinds of meat) as well as chorizo, chickpeas and onions are mandatory ingredients, other vegetables vary according to desire and availability.
      Cooking
      Boil chickpeas in water for 30-60 min.
      Sauté onions in olive oil, add chorizo, continue sautéing, add chickpeas including its cooking water, add remaining vegetables, cover and cook to the desired softness, stir from time to time. If additional liquid is needed, you may add Sherry instead of water.
      Reduce heat. Season to taste. Add parsley.
      In a heavy skillet, sear the meat dice in just smoking hot rice bran oil (very high smoking point allows very quick sear, not overdoing the center of the meat).
      Sear one kind of meat at a time and transfer to the pan with the vegetables.
    • By Chef Hermes Blog
      Warm Onion Bavarois
      * 300g Sweet Onion purée
      * 250g Whole milk
      * 150g Whipping cream
      * 150g Chicken stock (or fresh vegetable nage, not stock cubes)
      * 3.5g Gellan gum
      * Seasoning
      Lightly grease with vegetable oil the moulds you intend to use (darioles, ramekins etc) and set to one side.
      In a pan (but not on the heat), whisk together all the ingredients.
      Place on a medium heat and whisk continuously, the mix will start to thicken slightly. Carry on whisking for a further 3-4 minutes when it has started to bubble. Then quickly pour into the greased moulds & chill.
      To reheat for serving, just place the ramekin in a pan of water and simmer gently for 8-10 mins.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...