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


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A small pork loin and a small pork tenderloin. They are swimming together at 58°C. I will give them about two hours.

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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

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Found some massive pork chops for a great deal at Food Lion the other day.  These were $4.99 for almost 2 lbs.:

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I rubbed them with Penzey’s Ozark seasoning and sous vide them at 144F for 4 hours, then seared in an iron skillet in ghee:

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They were very good and tender and had a lot of flavor for a supermarket pork.  We wished we'd bought more - I'm going back today to see if they have any left!

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Toulouse sausages — homemade – but not by me! Sous vide from frozen for two hours at 68.3°C then dried off and browned in the oven at 450°F for 10 minutes.

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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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On 8/14/2020 at 6:30 PM, Anna N said:

3D291DF7-CC69-4F11-AE1C-8560FC9C79B8.thumb.jpeg.015561bfd54d699b53b8adc86ff9ca51.jpeg

 

Toulouse sausages — homemade – but not by me! Sous vide from frozen for two hours at 68.3°C then dried off and browned in the oven at 450°F for 10 minutes.

Ditto - but only one hour at 69ºC and big green egg

 

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I want to sous vide some whole garlic cloves. I've seen recipes for sous vide "garlic confit" where whole cloves are bagged with oil and cooked at 190 F for a few hours but the result isn't what I'm after. The garlic cloves are whole and intact but easily smashed and spreadable. I want them still be fairly firm because I plan to mix them whole into my summer sausage base. They will get some additional cooking time when I smoke the sausages but I pull them at ~155 F so I'm thinking giving the garlic a headstart would be a good idea. Ideally, I'd like the end result in the finished sausage to be somewhere around the texture of a waxy boiled potato and without the raw garlic sharpness. Would simply reducing the tank time for the garlic confit recipe be enough? Or maybe dry bagging without the oil? Or should I be looking at an entirely different approach?

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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2 hours ago, Shelby said:

Found a beef tongue that we had corned in the freezer.  Decided to go 48 hours at 158F.  Perfect.  Very tender.

 

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I've never had tongue.  It kinda gives me the shivers, but I'd try it and I bet I'd like it if I could get past the idea of it.  (It looks much better sliced than whole.)

Edited by Kim Shook (log)
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3 minutes ago, Kim Shook said:

I've never had tongue.  It kinda gives me the shivers, but I'd try it and I bet I'd like it if I could get past the idea of it.  (It looks much better sliced than whole.)

 

 

I have never cooked it but when I was a kid, my mother did.  I liked it.

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17 minutes ago, Kim Shook said:

I've never had tongue.  It kinda gives me the shivers, but I'd try it and I bet I'd like it if I could get past the idea of it.  (It looks much better sliced than whole.)

 

If I didn't know it was tongue, I'd have thought it was really tender corned beef.  I think you'd like it.

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  • 2 weeks later...
On 8/18/2020 at 8:01 AM, Tri2Cook said:

I want to sous vide some whole garlic cloves. I've seen recipes for sous vide "garlic confit" where whole cloves are bagged with oil and cooked at 190 F for a few hours but the result isn't what I'm after. The garlic cloves are whole and intact but easily smashed and spreadable. I want them still be fairly firm because I plan to mix them whole into my summer sausage base. They will get some additional cooking time when I smoke the sausages but I pull them at ~155 F so I'm thinking giving the garlic a headstart would be a good idea. Ideally, I'd like the end result in the finished sausage to be somewhere around the texture of a waxy boiled potato and without the raw garlic sharpness. Would simply reducing the tank time for the garlic confit recipe be enough? Or maybe dry bagging without the oil? Or should I be looking at an entirely different approach?

 

I'm bumping your question up to see if anyone has an answer, or whether you already tried it and if so how you liked it.

 

My other question would be whether 190F for a few hours is enough to kill botulism in that anoxic environment. I don't know. Somebody here knows, perhaps you already do?

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

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1 hour ago, Smithy said:

 

I'm bumping your question up to see if anyone has an answer, or whether you already tried it and if so how you liked it.

 

My other question would be whether 190F for a few hours is enough to kill botulism in that anoxic environment. I don't know. Somebody here knows, perhaps you already do?

 

As far as I know 190 is high enough to prevent proliferation and toxin production during the cooking. Whether it kills spores is a function of temp and time and I don't have that table available., but that really isn't the issue.

 

The answer lies somewhere in this long  thing from FDA 

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6 hours ago, Smithy said:

My other question would be whether 190F for a few hours is enough to kill botulism in that anoxic environment. I don't know. Somebody here knows, perhaps you already do?

 

4 hours ago, gfweb said:

As far as I know 190 is high enough to prevent proliferation and toxin production during the cooking. Whether it kills spores is a function of temp and time and I don't have that table available., but that really isn't the issue.


Hmmm... if the garlic being cooked SV and then cooked again in the sausage during the smoking process isn't going to be enough, I'll just move on to other ideas. I don't want big pieces of garlic in my summer sausage badly enough to be ok with botulism coming along for the ride. 

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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1 hour ago, btbyrd said:

I'd just blanch the garlic a time or two.

 

won't kill spores.

 

reaching way back in my memory...it takes something like 240F for 15 minutes to kill spores...in other words, pressure cooker temps.

 

 

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On 7/31/2020 at 8:59 AM, 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.


I swear I use my SV device more to thaw food than to cook it  these days 

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1 hour ago, scubadoo97 said:


I swear I use my SV device more to thaw food than to cook it  these days 

 

I do use it to thaw, but often on the way to a SV cook.  Probably cook SV stuff once or twice a week

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I had a bunch of frozen raw beef fat trim from making beef jerky.  Eye of round was on a clearance sale, so I bought some and ground it with the extra fat.   Mixed it with mushroom powder/tomato powder/smoked paprika and various other spices.  Used rolled oats instead of bread and some pureed veg.   Formed into fist sized meatballs and stashed in the freezer until frozen.  Vac packed & SV'd for a goodly time at 140F.    Meatballs for sandwiches, or as an entree with sauce.   Lots of big meatballs.

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12 hours ago, gfweb said:

 

I do use it to thaw, but often on the way to a SV cook.  Probably cook SV stuff once or twice a week

 

I do a lot more sous vide then freezing than I do freezing then sous vide

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It's almost never bad to feed someone.

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