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

[TdeV]

In the freezer is a leg of lamb which was sous vided without spices.

I'm wondering about how to add flavouring to this meat. Can I give it a spice rub when defrosted? Or marinate it?

Or am I limited to making a good sauce?

 

[rotuts]

@TdeV

 

if its cooked to your liking

 

give it a good sauce.

 

if patted dry , maybe a char w a torch.

 

if you brown it  you might over cook it.

 

 

[billyhill]

1 hour ago, TdeV said:

In the freezer is a leg of lamb which was sous vided without spices.

I'm wondering about how to add flavouring to this meat. Can I give it a spice rub when defrosted? Or marinate it?

Or am I limited to making a good sauce?

 

Maybe not the most conventional path, but I chopped some up  and combined it with Dianne Kennedy's chili colorado sauce and made nacho's for the kids. Enchilada's would work. I lean toward saucing it.

[YvetteMT]

My first attempt at SV'ing an elk roast (4lbs)  135 for 9 hours with onion, butter, rosemary, and salt.  Will dry and sear when shes done with her bath. 

[rotuts]

@YvetteMT

 

Congratulations .

 

interested in seeing how it turns out.

 

Elk is about a zillion times more interesting than beef.

[YvetteMT]

13 minutes ago, rotuts said:

@YvetteMT

 

Congratulations .

 

interested in seeing how it turns out.

 

Elk is about a zillion times more interesting than beef.

Thanks.  Trick will be getting partner to agree it's cooked!  He's not a fan of "bloody" meat and this will be his first SV meal (I've made myself numerous steaks to get the hang of it- while he was away). I'll probably have to do a pretty heavy sear for his sake but I'm hopeful it'll be tender enough to win him over!

I typically braise elk roasts, especially the ones from older critters, things like barbacoa etc.  One way or another, this'll be dinner tonight!

[rotuts]

@YvetteMT

 

please consider a series of picture of your work.

 

thank you.

 

BTW  Im assuming the Elk is ' personal harvest '

 

vs commercial harvest of private herds.

 

this might make a big difference with what ones works with .

 

your thoughts on ' commercial harvest ?'

 

have you tried any of that ?

[YvetteMT]

20 minutes ago, rotuts said:

@YvetteMT

 

please consider a series of picture of your work.

 

thank you.

 

BTW  Im assuming the Elk is ' personal harvest '

 

vs commercial harvest of private herds.

 

this might make a big difference with what ones works with .

 

your thoughts on ' commercial harvest ?'

 

have you tried any of that ?

Correct, personal harvest (this one being an archery taken adult cow from block management- privately owned land that owners allow hunters on). I've not had commercially raised elk or venison of any sort.   My assumption is that with feed (be that hay or grain) those animals would of course have more fat to them and not having to forage traditionally, that would add to tenderness. I've been to farms that raise cervids (I work in agriculture) and while they aren't cattle feedlots, they are supplemented with feed of some sort. 

With that said the older personal harvest animals certainly lend to braising,sausage making,  and sous vide.

This is a steak from an elk cow past voting age, sv for 2ish hours at 130ish and then seared.(ish because my notes are downstairs). Still edible and probably could have benefited for a longer soak.

 

 

[rotuts]

@YvetteMT

 

that steak is talking to me .

 

that's just the way I like it

 

and indeed , for red meat , I prefer 130 F , to the point of tenderness but not to the point of mushiness .

 

the Elk Ive had in CO restaurant ( one in Steamboat Springs )  was lean , not fatty at all , very tender

 

and delicious .  no sense of ' fatty fullness ' one might get , and enjoy , from Prime feed lot beef, aged.

[lemniscate]

5 hours ago, YvetteMT said:

I've been to farms that raise cervids (I work in agriculture) and while they aren't cattle feedlots, they are supplemented with feed of some sort. 

 

I order farm raised elk from Costco online.  I believe it's Canadian by origin.   The meat is indeed tender and much easier to get good results from braising/SV.   The wild harvest ones around here are athletes and, yeah, it takes some special time and handling to get good results from the meat.   We go years between even getting drawn for an elk ticket.  I prefer the antlerless over the antlered by a lot for eating.

[YvetteMT]

44 minutes ago, lemniscate said:

I prefer the antlerless over the antlered by a lot for eating.

@lemniscate Amen!  

 

 

 

Dinner plans diverted.   Anyone have tips for reheating the Elk roast?  Went the full time in the bath, hasn't been seared or cut yet. 

 

(Had to go to town and ended up having a very late lunch and neither of us want dinner now)

[rotuts]

@YvetteMT

 

reheat in the bag  ( or an ew bag  130 F

 

an hour or two ?

 

won't cook the meat further.

 

 

[YvetteMT]

@rotuts thanks!

[YvetteMT]

After yesterday's delay,  a warm up bath for 2 hours at 131 (thanks again @rotuts )

Post sear-

 

 

 

And slice-

 

 

 

Plated on the dinner thread.

(Fwiw, partner found it a bit gamey and while good, not my best.  I disagreed.  Quite tender, not mushy.  Could have salted much heavier for the soak. I'll need to do a more intense flavoring next time)

[rotuts]

@YvetteMT

\

]should there be any left

 

sliced thin 

 

make a mighty fine Elk sandwich .

 

nothing wrong w saving some of the salting for after cooking

 

as you can't remove salt after the fact.

 

if you have them , try adding some crushed mustard seed 

 

on the surface while you SV

 

Indian store have bags of the stuff.

Edited May 27 by rotuts (log)

[gfweb]

Re salting during SV.  Salt penetrates from a rub at about a cm /day. So in a SV bag with liquid from the meat it is probably much less...maybe just the first few mm

 

I usually salt prior to SV, but then after carving as well.

[RWood]

Baby back ribs for my dad’s birthday/Father’s day tomorrow. Trying Anova’s rec for 155F for 18 hours.

[Katie Meadow]

Finally! For father's day, a sit-down lunch that the twins approved of and were willing to eat everything and hang at the table. Bacon, which is their favorite food group, omelets with Oaxaca cheese. plantain slices fried crispy in butter, and for dessert a churro coffee cake thing. To drink, Gabrielle Hamilton's strawberry milk. Whew. The plantains here are fantastic; they ripen well and are sweet as candy.. The ones we get at home are inconsistent and not as good. We're flying back this afternoon with a Vidalia onion in our luggage. No other souvenirs from Decatur. I would pack a peck of corn if I could, but it won't fit in our suitcases.

v

Ooops I meant to put this in the lunch thread. I wouldn't know a SV if it hit me on the head.

Edited June 17 by Katie Meadow (log)

[Kim Shook]

I'm planning to SV a rib roast that I've got in the freezer.  I cut the ribs off before I froze it and will be using them to make my stock for gravy.  I want to sear the roast and then SV it.  Everyone eating will be fine with medium rare.  Any tips for me - timing/seasoning?  This will be a classic roast beef dinner - roast potatoes, Yorkies, sprouts.  Thanks!!!

[Kim Shook]

Bumping this up hoping someone will respond to my question above.  The roast is 7.5 lb.  

[rotuts]

@Kim Shook

 

do you want to sear then SV  or SV then sear ?

 

if sear than SV , you might season w just salt and pepper , then sear.

 

you could sear from frozen

 

after sear add granulated garlic , rosemary , Thyme  if you like those flavors.

 

garlic and herbs burn when seared.

 

then bag and SV  135 F  for 6 - 8 hours.

 

if you sear after SV , the roast may over cook ie not be med rare.

 

if searing after SV  , save jus for gravy

 

dry off  , sear quickly   and it will be ready too carve.

 

after SV  the roast does not need to rest.

 

consider pics please.

 

its going to be tasty.

 

remember w SV  time is tenderness.  once love reached your tenderness time , 

 

it can go longer and still  not be over cooked.  certainly by an hour or more.

Edited June 21 by rotuts (log)

[Dejah]

I bought a big chunk of beef brisket. Cut the thin end for stew, the original purpose for the purchase. It's still not as good as short ribs.
What to do with the thicker half? I don't have a smoker, so I decided to season and do sous vide.

The brisket was seasoned with Applewood Smoked Salt and coarse grind black pepper then vacuum sealed.
I set the process up in the evening, 155.5F for 25 hours. It was ready next evening around 9 pm.
Left the brisket in the bag, sooled off then into the fridge. There was quite a bit of dark gelatinous liquid in the bag.
I had planned to give it a sear on the BBQ, but got lazy. Sliced some up for sandwiches next day, and we liked it! Served on rye bread, sweet 'n'spicy mustard, and a pickle.

The brisket was tender, juicy, and not the pull-apart texture usually found with smoked brisket.

                     

 

 

[rotuts]

@Dejah

 

hope you saved the bag jus 

 

after adjustments , might make a fine jus for a brisket ' dip '

[Dejah]

12 minutes ago, rotuts said:

@Dejah

 

hope you saved the bag jus 

 

after adjustments , might make a fine jus for a brisket ' dip '

Yes. Most of the brisket is sitting in the jus. Supper tonight!

[KennethT]

On 6/21/2024 at 9:57 AM, Kim Shook said:

Bumping this up hoping someone will respond to my question above.  The roast is 7.5 lb.  

Is anyone else concerned about bacterial buildup in the center of the roast while cooking for that amount of time?  When you have a large roast, it would probably take more than 4 hours for the center to get out of the danger zone.  It would spend a long time in the "bacterial multiplying like crazy zone" - around body temperature.  I'd be curious about everyone's thoughts about this - I haven't done much SV for quite a while but I do remember this being a concern.