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


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33 minutes ago, robirdstx said:

I have a good size chunk of yesterday’s SV Flat Iron Steak that I want to reheat and serve sliced for dinner tonight. My question - slice before or after reheating?

I'd slice after reheating unless you're trying to slice SUPER thin... Less chance of overcooking when reheating the slab rather than slices.

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7 hours ago, MetsFan5 said:


 

  I’ve never used it. I have an Anova and accessories and an InstantPot. Both untouched. 🙁

Try a chicken breast at 140 F for an  hour or two

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even better  :  A Turkey Br , boned out, but for longer :  4 H ?

 

and remove that skin from the CkBr.   skin doesnt SV well.

 

once you get the hang of SV  ....

 

you will never go to the Deli again for meat or chicken or turkey.

 

probably just for Mortadella and smoked salmon etc.

Edited by rotuts (log)
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42 minutes ago, rotuts said:

 

once you get the hang of SV  ....

 

you will never go to the Deli again for meat or chicken or turkey.

 

probably just for Mortadella and smoked salmon etc.

 

 

Good point. You can get lunch meats without all the salt impregnated in them.

 

 

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and  its tastier.

 

If you season the TrBr  before SV

 

fresh ground pepper ?    Penzey's Chicago Steak    ( yes , P.C.S.)

 

and Sauer's Roast Prime Rib   ( yes , S.R.P.R. )

 

both companies have a lot of spice blends that work very well with neutral meats

 

SV , then sliced thin for sandwiches later .

 

Pork Loin  is also another winner here :  but rare  , i.e.: 130.1 F

 

PL is a tougher cut , and a bit bland   not this way.   Id do a slab , 130.1

 

for at least 8 hours.  possibly more , Ive misplaced my data.

 

Ive misplace my Red engineering-lined  SV book.

 

very sad.   the info was all in there.

Edited by rotuts (log)
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2 hours ago, rotuts said:

 

 

Ive misplace my Red engineering-lined  SV book.

 

 

 

 

I blame my wife whenever this happens.

 

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another thought on SV :

 

back in the Pre-Epoc days

 

'' country ribs ' were on sale from time to time.

 

some boneless , and some w a small bone.

 

these are the ' closer to the Head of the Pig '  the ' ribs ' as we think of them

 

they n used to be a bargain , when I read the circulars 

 

they had a lot of '' dark pig meat '  on them

 

you get to look at cuts to see this yourself 

 

that that meat was beyond delicious.

 

so if you see , in your careful and safe travels :

 

'' Country ribs "  pork of course

 

boneless or not

 

get the pac that has the darker meat.

 

beyond excellent , flash BBQ'd  or very hot grilled 

 

to rare 

 

I do remember those days.

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8 hours ago, rotuts said:

another thought on SV :

 

back in the Pre-Epoc days

 

'' country ribs ' were on sale from time to time.

 

some boneless , and some w a small bone.

 

these are the ' closer to the Head of the Pig '  the ' ribs ' as we think of them

 

they n used to be a bargain , when I read the circulars 

 

they had a lot of '' dark pig meat '  on them

 

you get to look at cuts to see this yourself 

 

that that meat was beyond delicious.

 

so if you see , in your careful and safe travels :

 

'' Country ribs "  pork of course

 

boneless or not

 

get the pac that has the darker meat.

 

beyond excellent , flash BBQ'd  or very hot grilled 

 

to rare 

 

I do remember those days.

 

My husband and I continue to be disappointed in country-style ribs, which I assume are the same as your "country ribs". I'm disappointed because I've never thought them wonderful BUT WE KEEP TRYING THEM and he's disappointed because he used to think they're wonderful. SO WE KEEP TRYING THEM. Braised in sauce, roasted in the oven, grilled...all attempts have yielded dry meat because there's no fat in it. So if you have solid advice about how to pick 'em and how to cook 'em, I'm all ears. Sous vide is especially appreciated, in light of this topic.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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54 minutes ago, Smithy said:

 

My husband and I continue to be disappointed in country-style ribs, which I assume are the same as your "country ribs". I'm disappointed because I've never thought them wonderful BUT WE KEEP TRYING THEM and he's disappointed because he used to think they're wonderful. SO WE KEEP TRYING THEM. Braised in sauce, roasted in the oven, grilled...all attempts have yielded dry meat because there's no fat in it. So if you have solid advice about how to pick 'em and how to cook 'em, I'm all ears. Sous vide is especially appreciated, in light of this topic.


I don’t know if it is the same where you are, but here there are two kinds of pork country style boneless ribs - pork butt and pork loin - shopper beware. Unfortunately, I now have the pork loin type on hand when I thought I was ordering the other. May have to make them into Tonkatsu!

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the CS pork ribs I used to get 

 

were closer to the Butt.    in the packs you can see some meat is very dark 

 

and some lighter , the color of the Pork Loin  ( the big muscle )

 

the lighter colored meat can become quite dry if not properly cooked.

 

but the dark meat , and it is surrounded w some fat , is the most delicious meat on The Pig

 

I think.

 

the next time its safe to look at full Pork Loins in the Meat Case

 

you will note on end some have some darker meat on it :  more or less the color of Beef.

 

that the stuff you want.   people might buy the lighter colored meat

 

as it's a good size and lean , but that's a mistake.

 

loin  ( light colored  )  does fine SV @ 130.1       and you wont get sick w rare pork

 

it will be tender and juicy.   the flavor comes from the rub you add to it.

 

watch the salt level in your rubs , or make your own and use less salt , and more flavor

 

herbs and spices.

 

its difficult to find good pics  but I found two that help :

 

images.jpeg.2b2cb7540a287ad51cd1159c154884aa.jpeg

 

this looks like a pack I might find in the store , ' back then '  note the pale meat

 

that's the loin and can get dry if not given appropriate attention,   on the lower L

 

note the darker meat :  get the packs that have as much of that meat as possible.

 

images-1.jpeg.5ac623e27818998254bf117db4b66762.jpeg

 

again , these will be more flavorful , over all , than the first pic.   note how much

 

' dark meat ' there is.  go for ones that look like this.

 

and do ont over cook your pork !   that's a health myth from days gone by !

Edited by rotuts (log)
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a P.S.:

 

I found this YouTube :

 

https://www.youtube.com/watch?v=RLwLzS4GwPA

 

 

note the cryova'd smaller , but still big  cut on the lower L

 

note the darker meat on the L end of that cut

 

then note the two pieces of CSRibs in the vid :

 

CSR.jpg.7db29420579ffc837404dfe6498519a0.jpg

 

the top piece has a lot of the lighter pigmented loin.  in the center also note

 

but its difficult to see here , these cuts had be filleted ' open '   you can see an indentation in the center

 

of the top hunk , where the filleting that opened the cut en ds.  the top cut does has two darker ends

 

you are looking for as much darker meat as you can find   

 

the lower cut is darker and much tastier.

 

as David Letterman used to say:  "  Know Your Cuts of Meat ! "

 

Bon Appetit

Edited by rotuts (log)
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9 hours ago, rotuts said:

a P.S.:

 

I found this YouTube :

 

https://www.youtube.com/watch?v=RLwLzS4GwPA

 

 

note the cryova'd smaller , but still big  cut on the lower L

 

note the darker meat on the L end of that cut

 

then note the two pieces of CSRibs in the vid :

 

CSR.jpg.7db29420579ffc837404dfe6498519a0.jpg

 

the top piece has a lot of the lighter pigmented loin.  in the center also note

 

but its difficult to see here , these cuts had be filleted ' open '   you can see an indentation in the center

 

of the top hunk , where the filleting that opened the cut en ds.  the top cut does has two darker ends

 

you are looking for as much darker meat as you can find   

 

the lower cut is darker and much tastier.

 

as David Letterman used to say:  "  Know Your Cuts of Meat ! "

 

Bon Appetit

 

I truly loved those 'county ribs' that I used to find at a butcher in London Ontario when I was at school there. Mine had bones though. 

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Costco had a "hot buy" on their pork loin chops, so I'm cooking 10 SV @ 135F for a few hours.  I coated them with salt, mushroom powder, smoked tomato powder, and garlic powder.   Most will be chilled and frozen for future.  Looking forward to dinner.

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I really wanted the pork butt ‘ribs’, so picked some up this morning and promptly placed them in the freezer.

 

A7CB5570-11E3-487F-B77B-B53BE73E167A.thumb.jpeg.dcdd17187c400cdb8e188e21b59d6245.jpeg

 

For comparison, also frozen, below are the pork loin ‘ribs.’

 

78D3AB85-D67B-44FC-93A7-967D0F36F365.thumb.jpeg.d9328c867361ba9d875c2305b089403e.jpeg

 

I ignore their cooking recommendations! Pork butt is destined to be carnitas in the Instant Pot and loin to be Tonkatsu! Have not done either Sous Vide.

 

Edited by robirdstx (log)
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@Kerry Beal 

 

close to the same cut of pork come both ways.

 

I thinik the boneless come from the ' head ' end of a fully boned out pork loin

 

and the ones with the bones come a little further up in the ' Butt ' area and the bone is

 

the scapula , meaning some of the meat is the 'blade roast '

 

the blade in this case is the scapula cut cross wise.

 

blade meat on both pork and beef is superb.

 

but it has a tough thin tendon between the two muscles that make up those two muscles

 

under the scapula

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Not exactly cooking anything sous vide but I am thawing out a duck breast. I have never been pleased with the result of actually cooking a duck breast sous vide but it’s a fast and safe way to defrost.

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

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Just now, Anna N said:

Not exactly cooking anything sous vide but I am thawing out a duck breast. I have never been pleased with the result of actually cooking a duck breast sous vide but it’s a fast and safe way to defrost.

 

Since you aren't trying to cook it, what time and temperature do you use? That's a useful idea.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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15 minutes ago, Smithy said:

 

Since you aren't trying to cook it, what time and temperature do you use? That's a useful idea.

It will not go lower than 20°C so I start with the coldest tapwater I have which is colder than that and usually go for an hour when I find it is thoroughly thawed. These are the small Pekin breasts. My unit is the Joule. 
 

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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

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At the market today, I bought some marked down veal shank cross cut (about 1.25" thick). I couldn't find veal in Baldwin's book (he has such a lousy index) but Chris McDonald says veal shanks can be cooked like lamb shanks (as both are less than one year old).

 

What time and temp?

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I almost always pic ' lower ' temps when I SV

 

ChikenBr and TurkeyBr are an exception , as 140 is as low as i go for some reason.

 

I pick the lower temps , because SV give you any degree of tenderness you want

 

as tenderness is  time , not temp related.

 

higher temps contract the meat fibers , and that extrudes juices and flavor.

 

why not keep as much of that in the meat ?   you could not do this pre-SV.

 

B's does have some ' braise ' temps for Lamb shanks :

 

Well - slow  160 F  1 - 2 days

 

Well - quick 175 f    12 - 24 hours 

 

maybe you like the texture of traditional braise ?

 

but outside of a tasty  ' sauce ' that came from the meat 

 

the meat itself may be tender , but its going to be ' dry ' in the mouth.

 

there is a reason traditional braises are better the next day :

 

some of the flavor and fluid in the ' sauce '  goes back into the meat.

 

I prefer to leave that in the meat from the Get Go .

 

YMMV

 

[ed.:  rotuts has been waiting use use YMMV  for some time now ]

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