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

[Duvel]

1 hour ago, rotuts said:

are there other cuts you have considered

 

from you Meat Venues ?

 

thanks

Veal is quite popular and usually just a tiny bit more expensive than beef. 
 

Popular cuts at my home are the cutlets (lovely for BBQ), shanks (braised whole or in cuts for Ossobuco), bone-in breast (roast), Schnitzel (well, for Schnitzel), cheek (braise) and liver (flash-fried). You can usually also get “regular” roast, fillet, rump and kidneys, but I haven’t bought any of those. Only once I have seen sweetbreads in a regular supermarket, but I had other plans that day and they never returned …

[Anna N]

4 hours ago, Anna N said:

A lovely food gift. Striploin going in for a bath at 54.5°C for an hour and a half.

It was such a bad day today that I misidentified this great food gift. It is a boneless rib steak. I hang my head in shame. It is now resting comfortably in the refrigerator. 

[billyhill]

Thinking of trying some venison souvlaki ala Hank Shaw, but SV and seared on grill.

[MaryIsobel]

Experiment in progress. Before I forbade my husband from buying any more "meat for the freezer because it was a good deal" he bought these "turkey breast fillets." They are skinless, boneless and have a tendon running through them (which I removed after the photo once I saw them, so I think they are turkey tenders.) I'm doing them sous vide at 145 for 4 hours. Coated them in the Trader Joes Everything But the Leftovers seasoning blend that my daughter gave me as a stocking stuffer. It is very sage forward so I think it will work. Making (packaged) gravy, so I don't think I will sear them as that would probably just dry out the outside. We shall see. 

[rotuts]

@MaryIsobel 

 

searing them might ruin them

 

Torch them ?

 

just cover in gravy and see ?

 

Turkey SV

 

both breast and dark meat 

 

treated differently , 

 

are a revelation 

 

right out of the bag.

 

 

Edited February 25 by rotuts (log)

[MaryIsobel]

12 minutes ago, rotuts said:

13 minutes ago, rotuts said:

@MaryIsobel 

 

searing them might ruin them

 

Torch them ?

 

just cover in gravy and see ?

 

Turkey SV

 

both breast and dark meat 

 

treated differently , 

 

are a revelation 

 

right out of the bag.

 

 

I think I will just slice and cover with gravy. Searing is not the answer in this case. My husband wanted a turkey dinner, so dressing, gravy over turkey and lemon butter broccoli will suffice.

 

 

 

[MaryIsobel]

4 minutes ago, MaryIsobel said:

 

I'm just going to slice them and cover them in gravy. Dressing and lemon garlic broccoli to go with. I'm sure there will be no complaints since I explained to my husband that without skin, a "crispy" exterior will ruin them.

[MaryIsobel]

Full disclosure - packaged gravy, stovetop stuffing (gotta bend to my husbands food quirks since he bends to mine.) As I was getting out the package of McCormick gravy mix - which is really not too bad, I saw that I had 4 packages of McCormick hollandaise, so what the heck? We'll diet tomorrow!

[lindag]

11 hours ago, MaryIsobel said:

Full disclosure - packaged gravy, stovetop stuffing (gotta bend to my husbands food quirks since he bends to mine.) As I was getting out the package of McCormick gravy mix - which is really not too bad, I saw that I had 4 packages of McCormick hollandaise, so what the heck? We'll diet tomorrow!

Have you tried Bisto?  hey make delicious gravy granules in different flavors.  I used the beef with my meatloaf and the chicken with Stove Top.  From Amazon, imported from the UK.  Tastes like the real thing.

As to the turkey, ,y friend turned me on to turkey tenderloins...roasted in the oven, they are delicious.

Edited February 26 by lindag (log)

[Shelby]

Posted on the dinner thread but wanted to drop a note here too.  Ronnie corned a Canadian goose.  

 

Brine:

 

2 quarts water

2 cups Morton's Tender Quick

about 1/2 a cup of brown sugar

2 Tbs. pickling spice

 

Combine in a pot, bring to a boil.  Cool.  I think we brined for about 10 days.

 

Vac pack the legs and breasts separately.

 

SV at 179F.  Legs for about 13 hours.  Breasts for about 6 hours.  Can go a bit longer without harm.

 

 

 

[MaryIsobel]

On 2/26/2023 at 6:15 AM, lindag said:

Have you tried Bisto?  hey make delicious gravy granules in different flavors.  I used the beef with my meatloaf and the chicken with Stove Top.  From Amazon, imported from the UK.  Tastes like the real thing.

As to the turkey, ,y friend turned me on to turkey tenderloins...roasted in the oven, they are delicious.

I haven't tried Bisto, although my Mom always had it - I guess that's why she made such good gravy!

[lemniscate]

I'm doing a 24h cook of several Jimmy Dean sausage chubs that were from the freezer.  I'm doing 145F.  It's about 18h's in so far.   (I pick these chubs up cheap on Amazon Fresh delivery, they've been on super sale for a few weeks and each time I need to round off delivery for "free", I add a few of those and chuck into the freezer.  It was reaching critical mass in there though.)

 

I did make a mistake though, I had a small bag of char siu pork loin frozen, so I though we'd use that for dinner.   I threw that bag in the water without really thinking it through.  It was in the 145F water for hours and by the time dinner was expected, it was overcooked and stringy.   We made it into an ersatz pulled pork using Girard's Champagne dressing, it was edible, but just barely.  I thought I was using a shortcut, but no.  

Edited 3 hours ago by lemniscate (log)