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

[rotuts]

@ElsieD 

 

I don't see why not .

 

just make sure the seal to each pack stays intact.

 

I don't know about the drawer being different than the rest of the refrigerator .

 

I know my refrigerator is colder in the back than the front .

 

I dont know much a all about the drawers .

 

but my refrigerator is older .  as I understand it , in newer refrigerators 

 

the drawers might be managed differently .

 

Ive just noticed :  31C.    hopefully you meant 31 F ? 

 

31 F  will freeze water 

 

you have 10 packs 

 

enjoy a pack every 6 days ?

Edited September 21 by rotuts (log)

[TdeV]

Im in the middle of this recipe for Baked Cinnamon & Maple Apples (Sous Vide) which calls for sv-ing at 200°F for one hour, followed by raising temp to caramelize apples for ten minutes. (Anova Combi Steam Oven)

 

The sous vide has now come to temp (4:40 p.m.) and the apples won't need the caramelization step until about 7 p.m., so I want to "hold" the apples for about an hour.

 

What temp should that be?

[TdeV]

3 hours ago, TdeV said:

Im in the middle of this recipe for Baked Cinnamon & Maple Apples (Sous Vide) which calls for sv-ing at 200°F for one hour, followed by raising temp to caramelize apples for ten minutes. (Anova Combi Steam Oven)

 

The sous vide has now come to temp (4:40 p.m.) and the apples won't need the caramelization step until about 7 p.m., so I want to "hold" the apples for about an hour.

 

What temp should that be?

 

I did the hour hold at 150°F 50% steam.

[JoNorvelleWalker]

1 hour ago, TdeV said:

 

I did the hour hold at 150°F 50% steam.

 

How did it work out?

 

[TdeV]

The apple dish was very delicious. I probably had quite a bit more apple than the recipe, and it ended up not too sweet.  At the end, the apples were caramelized for probably 12-13 minutes (but it did have to reheat).

 

8" x 13" pyrex dish, 3/4 demolished by 4 people, with a little cream.

 

 

 

Source of recipe: Baked Cinnamon & Maple Apples (Sous Vide) which calls for sv-ing at 200°F for one hour, followed by raising temp to caramelize apples for ten minutes. (Anova Combi Steam Oven)

 

Edited September 30 by TdeV
Edited to add pictures/notes (log)

[rotuts]

@TdeV 

 

in your opinion , 

 

what might be the difference between ' SV @  200F ' in an open oven 

 

( not quite the same SV in a vac'd sealed pouch ) 

 

and Steam baking @ 200 F ?  

[TdeV]

To tell you the truth, @rotuts, I'm not sure. I'll investigate.

 

[rotuts]

@TdeV 

 

the only thing I can thick of at the moment :

 

precipitation 

 

Open SV  ( which is what Ill call the Anova SV settings ) 

 

might have less precipitation on the item cooking  ( uncovered )

 

than steam cooking .    but that remains to be testes as I have not done open SV

 

in the CSO there is precipitation , on the sides of the oven  

 

( notice the drip pan )   if not the item being cooked.

 

I wonder is Open SV  is a bit of a gimmick name

 

not necessarily completely so 

 

over steam cooking at < 212 F

 

 

[Steve Irby]

I'm finishing up my annual turkey fest.  I cooked two birds - one 17# and the second 12#.  The leg quarters and wings were seasoned, bagged,  then sous vide for 36 hours at 148.  I let them air dry for a few hours then smoked with my Smokai pellet smoker on the gas grill.  Two legs quarters have been deboned and will be used in gumbo tomorrow.

 

 

 

The  breast were prepped three different ways.  The tenderloins were separated from the breast and were bacon wrapped and bagged.  The larger breast was prepared using the Serious Eats turchetta recipe then bagged. The smaller breast was seasoned and bagged.  They were cooked at 138 for about 4 to 6 hours.  I'll finish them by flash frying over the next couple of days.

 

[KennethT]

15 hours ago, Steve Irby said:

I'm finishing up my annual turkey fest.  I cooked two birds - one 17# and the second 12#.  The leg quarters and wings were seasoned, bagged,  then sous vide for 36 hours at 148.  I let them air dry for a few hours then smoked with my Smokai pellet smoker on the gas grill.  Two legs quarters have been deboned and will be used in gumbo tomorrow.

 

 

 

The  breast were prepped three different ways.  The tenderloins were separated from the breast and were bacon wrapped and bagged.  The larger breast was prepared using the Serious Eats turchetta recipe then bagged. The smaller breast was seasoned and bagged.  They were cooked at 138 for about 4 to 6 hours.  I'll finish them by flash frying over the next couple of days.

 

First - beautiful job on the bacon lattice!  What type of wood did you use to smoke the leg quarters?  How long did they smoke for since they were already fully cooked and tender?

[Steve Irby]

10 hours ago, KennethT said:

First - beautiful job on the bacon lattice!  What type of wood did you use to smoke the leg quarters?  How long did they smoke for since they were already fully cooked and tender?

Thanks, I used pecan pellets and smoked the meat for a little over 3 hours.  That little Smokai will crank out quite a bit of smoke with the air pump on high and was glad to get such good color. My gas grill is getting pretty old (and inefficient ) with one burner on low.   I checked the internal temp toward the end of smoking and was below the water bath temp.