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

[haresfur]

42 minutes ago, TdeV said:

I have an 18 Quart Rubbermaid Food Storage Container. It fits 5 approximately 2 - 2.5 lb lamb shanks. The device is a Joule sous vide.

 

Can I sous vide all 5 lamb shanks together?

 

 

 

I think you wouldn't get proper heat transfer through the air in the container. I suppose you could fill the container with water, but that would be stagnant, not circulating. And I don't know what it would do to the texture because it would be kind of like boiling them but at ~ 60 C

[rotuts]

@TdeV

 

you have a container that fits your lamb shanks .

 

you do have to Vac the shanks first 

 

thus are you planning to use the container for the water to SV ?

 

if shanks + water + ? circualtor ??

 

you would be making soup and ruin your circulator .

 

so ,  it something else ?

[DesertTinker]

1 hour ago, TdeV said:

I have an 18 Quart Rubbermaid Food Storage Container. It fits 5 approximately 2 - 2.5 lb lamb shanks. The device is a Joule sous vide.

 

Can I sous vide all 5 lamb shanks together?

 

 

Bagged individually? As long as there’s room for the water to circulate freely you should be good. It would be a good idea to start with hot-ish water, and cover it with plastic wrap, foil, insulation, anything to help reduce evaporation/heat loss.
 

Here’s some info I had saved from the Chefsteps Joule site. “In a well-insulated, covered container, Joule can heat up to 10 gallons (40 liters) of water. In a covered pot, it can heat about 5 gallons (20 liters). When you're cooking without a cover, we generally recommend limiting water volume to about 2.5 gallons (10 liters).”

Edited November 8 by DesertTinker
Added info (log)

[ElsieD]

Like @DesertTinkersays, I would vacuum packed the shanks separately in case a bag springs a leak, which is better than if one bag containing all 5 springs a leak.  I have had bags springs leaks and I wasn't a happy campers.  You should be fine using your Rubbermaid container.

[TdeV]

Amendment to my earlier post:

 

This is a 20 QT Rubbermaid container with a Joule sous vide lid. There is 10-13 lbs of FROZEN lamb shank in 5 separate vacuum seal bags. The bags were dipped into boiling water for about 1 minute 20 seconds each. I added hot water from the kitchen sink up to about 10 quart mark, then added boiling water from the pot on stove. Eventually I added about 4 quarts cool sink water. Then more boiling water. When I was done, the Joule measured the water at 140ºF. (There is a metal thing with black rubber feet (turned upside down) making sure the shanks stay under the water). Edited to add: thanks for the suggestions about water temp.

 

I am cooking the shanks for 72 hours at 141ºF.

 

Do you think I could have put the shanks into the Anova Precision Oven to sous vide in the bag with less fuss?

 

None of these bags has any spicing in them at all. I still have 3 shanks left. Does anyone spice their lamb shank in the sous vide bag? And spice with what? Suggestions welcome.

 

 

Edited November 8 by TdeV
Grammar + stuff (log)

[rotuts]

@TdeV

 

got it.

 

the difference between the oven and a water bath , is the water bath has more thermal energy than

 

Vater vapor at the same temp.

 

you will get very tender meat , which you can then use for something

 

where you add the seasonings later.

 

nothing wrong w adding the seasonings for the initial cooking 

 

and you can add different seasons for each bag, 

[TdeV]

@rotuts, I have some Rogan Josh from Spice Trekkers . . .

[TdeV]

Really, they had a lamb sale at the University Meat market . . . 😄

 

Over here, I contemplate how to handle a 7.5 pound bone-in lamb leg in the Anova APO which has a full-fledged sous vide mode. I moved the post to the Anova APO topic as more appropriate, but there are not so many expert sous viding eGulleters over there, so I am asking here for advice.

 

 

 

 

 

Edited November 9 by TdeV
Topic moved to Anova Precision Oven thread. Link fixed. (log)

[TdeV]

@rotuts, 1 smaller lamb shank was dusted with a shy tablespoon of Rogan Josh. Another was dusted with a tablesponn of 50:50 mix of Vindaloo and Sweet Curry. Third was left unadorned. All bags dipped in boiling water for approx 1.25 minutes. 72 hours at 141ºF.

[Steve Irby]

I'm getting started on my annual loss leader turkey fest.   This year I bought a 21# turkey and defrosted it in an ice chest.  I was afraid it would break the glass shelves in the refrigerator!  The breast were dusted with a combination of Tony Chachere's seasoned salt and a Dangold seasoned salt.  The wings were bagged with sage, lemon, butter and S&P.  The tenderloins were trimmed of the sinew, dusted with meat glue and Tony's and wrapped in bacon.  They'll be in the hot water bath for about 3 hours @ 141F.  I'll chill and finish the items later.  The leg quarters were heavily seasoned and are smoking on my Weber kettle.

 

 

 

[TdeV]

Coming out of the sous vide this afternoon will be duck legs 160ºF for 28 hours, tomorrow I will have lamb shank from this post .

 

I'd like to add some spices. For the duck I have Chinese Five Spice from SpiceTrekkers.

 

How do I apply this spice post sous vide?

[ElsieD]

I have a 5 pound turkey crown I'd like to cook sous vide.  What temperature should I cook it at and for how long?  Can I cook it from frozen or is it safer to thaw it first?  

[rotuts]

@ElsieD

 

for TB's I use 142.5 F    140f I found too ' rare ' , and 145 F had more jus ( which comes from the breast ) in the bag.

 

I usually cook single or 1/2 breast for 6 - 8 hours , depending what time works best

 

those times are for refrigerated breasts .

 

Id guess its fine to cook from frozen , but cant tell you m,uch about the time

 

from =Fz the concern is how long the inner meat would be in the danger zone.

 

Im guessing that's not a significant problem , as that meat should be sterile 

 

but thats only a guess .  would not want you to get sick on my guesses.

 

pics are always nice.

[DesertTinker]

1 hour ago, ElsieD said:

I have a 5 pound turkey crown I'd like to cook sous vide.  What temperature should I cook it at and for how long?  Can I cook it from frozen or is it safer to thaw it first?  

Here are the choices from the Breville/ChefSteps Joule app, there’s no difference in in the times between fresh or frozen. Also the pictures of each.

 

 

 

Edited December 10 by DesertTinker
Added images (log)

[rotuts]

@DesertTinker

 

very interestiong

 

wonder if these time-to-tenderess translate to higher temps , ie 142.5 F

 

Ill keep this in mind.

 

thanks

[ElsieD]

This is a picture of it.  It has the breast bone in it, just the wings and legs have been removed.

[DesertTinker]

1 hour ago, ElsieD said:

This is a picture of it.  It has the breast bone in it, just the wings and legs have been removed.

With the backbone and ribs still intact I think you might be better off if you thaw it and split it, or at least partially thaw it enough to make the necessary cuts. Here’s a link to a recipe on the Anova website that suggests trimming to reduce the size of the cavity.

Edited December 10 by DesertTinker (log)