Anybody Sous Vide?

[Philbert]

Lots of variables, preferences, etc.,

A lot of this was developed for restaurants, catering, etc., where a lot of people have to be served quickly. So it could make your life easier.

Like chainsaws, there are different tools for different applications.

But I could have 8 steaks, or 8 chicken breasts, cooking in an appropriately sized contaner (pot, SV tank, repurposed beverage’cooler’, etc.), off to the side.

Totally hands off, as opposed to being on a grill, in the broiler, etc.

That gives you time to socialize, set the table, make salad or side dishes, etc.

Just before serving, take the meat out of the bag, and sear, on a grill, in a hot cast iron skillet or griddle, under the broiler, etc.: 20 - 45 seconds per side.

Serve.

If you are doing a large roast, etc., it would be like slicing anything pulled from the oven, except for the searing step. No need to ‘rest’.

Philbert.

 

[Philbert]

My SV cooker is 1100 watts.

Insulated tanks reduce heat loss for large cooking tasks. At some point, of course, you would need a larger, or second cooker, to serve large groups.

But family sized meals should not be a problem.

Philbert

 

[Philbert]

Scored a bunch of chicken breasts yesterday at COSTCO. Last day of sale, so Manager marked them down to half price.


Froze them in individual, Ziploc bags, for however I use them. But they can go right into the SV from frozen.

Philbert

 

[bucketofguts]

I have one. I can control it through an app on my phone. I cook it to a temp I like then Pan fry it for a crust on the outside.

It is that easy. Had one for years, and a 3 qt instant pot.

 

[Philbert]

Since it came up today, I will post an update. Just bought a nicely, marbled chuck roast, that I will SV for 48 hours (!) @ 140°F.



A long time. But, it just sits on the counter and minds its own business. Not a big deal. Quiet. Not a big power draw.



I cut it into smaller pieces, so that when I sear it after cooking (30 seconds per side / edge in a hot, cast iron skillet), I will get better distribution of the browning/ flavor.

‘Drippings’ get whisked with a little flour, butter, salt, and pepper for a quick gravy.

Philbert

 

[old saw fixer]

Nice looking chuck roast, Philbert. We use chucks for Pepper Stout Beef. A little more involved than sous vide though.
We do sous vide too, I like the sous vide method. Wife not so much...

 

[Philbert]

Nice looking chuck roast, Philbert. We use chucks for Pepper Stout Beef. A little more involved than sous vide though.
We do sous vide too, I like the sous vide method. Wife not so much...

I often braise them 3 to 3-1/2 hours in a Dutch oven, which I really like as well. The texture, and the flavor, come out very different.

Philbert

 

[jakethesnake]

great now I remember I need this thing. I’m gonna get one sooner or later

 

[Philbert]

We almost ate it up, brfore taking an ‘after’ photo!



Philbert

 

[59billy]

So... who's gonna be the first to use their ultrasonic cleaner for sous vide? Then sear that steak with a propane torch!

 

[Philbert]

So... who's gonna be the first to use their ultrasonic cleaner for sous vide? Then sear that steak with a propane torch!

That would br more like a wet microwave!

Philbert

 

[59billy]

That would br more like a wet microwave!

Philbert

Just because it’s stupid, don't assume that it's wrong!

 

[Hinerman]

Just because it’s stupid, don't assume that it's wrong!

Why don't you give it a shot and report back? I am curious to know...

 

[Philbert]

I could fit about 2 chicken nuggets in my USC.

Philbert