Thinking About Sous Vide?

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

olusteebus

Senior Member
Joined
Mar 5, 2012
Messages
2,329
Reaction score
1,407
That is a great deal . You will need a water vessel. I also bought an inexpensive food vacuum set up but you can use zip bags. I love cooking with it. Did a two inch bone in rib eye the other night. Gonna try for fish sometime because I always overcook fish.

sansaire.com/2014/04/cook-fish-sous-vide/
 

Boatboy24

No longer a newbie, but still clueless.
Joined
Mar 18, 2012
Messages
16,044
Reaction score
22,182
Location
DC Suburbs
That is a great deal . You will need a water vessel. I also bought an inexpensive food vacuum set up but you can use zip bags. I love cooking with it. Did a two inch bone in rib eye the other night. Gonna try for fish sometime because I always overcook fish.

sansaire.com/2014/04/cook-fish-sous-vide/

I have this unit, as well as one of the original Anova's. Both are great and I love cooking w/ them.
 
Joined
Feb 15, 2015
Messages
5,322
Reaction score
6,197
Location
Southern PA
I have this unit, as well as one of the original Anova's. Both are great and I love cooking w/ them.
Say you wanted to cook a rib eye steak from frozen (obviously you've previously food saved it). About how long until it reaches medium rare (looking for a ball park figure)?

That is a very good deal, I'm about to speak with the boss and see if I'm allowed to order one (I have lot's of toys already). It's smaller than a pellet stove, but I think experimenting with it would be very entertaining and tasty!
 

sour_grapes

Victim of the Invasion of the Avatar Snatchers
Joined
Sep 19, 2013
Messages
13,607
Reaction score
15,323
Location
near Milwaukee
According to Douglas Baldwin, about an hour for a 1" steak, 1:23 for 1.25", and about 2 hours for 1.5".

Edit: Interesting. Those numbers I gave you were from my well-worn copy of his work, printed out about 10 years ago. However, the link I gave you seems to indicate that the numbers are more like 1.25 hours, 1.5 hours, and 2.25 hours, respectively.
 

Trevor7

Supporting Members
Joined
Jul 8, 2017
Messages
246
Reaction score
323
Location
I live in a van by the river
Sois vide is definitely the way to go! I’m still trying to find a happy medium for my wife’s steak (well done / shoe leather) and mine (rare) without putting one on ice while the other cooks. Hope you took advantage of BB’s offer!
 

sour_grapes

Victim of the Invasion of the Avatar Snatchers
Joined
Sep 19, 2013
Messages
13,607
Reaction score
15,323
Location
near Milwaukee
Sois vide is definitely the way to go! I’m still trying to find a happy medium for my wife’s steak (well done / shoe leather) and mine (rare) without putting one on ice while the other cooks. Hope you took advantage of BB’s offer!

Not sure if you were actually asking for suggestions, but I assume that you sous vide to temperature, then give 'em a high-temp blast to brown. Something like a screaming hot cast-iron pan with butter. If so, you could just cook 'em both at, say, 124F until rare; take hers out, brown it about 2-3 minutes per side in a HOT pan (which should take it from rare to shoe leather, with a nice browning). Meanwhile, take yours out and flash-fry it for 30 seconds per side.
 
Joined
Feb 15, 2015
Messages
5,322
Reaction score
6,197
Location
Southern PA
Not sure if you were actually asking for suggestions...
He may not of been, but I appreciate the information. I would figure if I was doing, let's say some ribeye steaks, I'd cook them in the sous vide setup to rare and then sear them on a hot as heck charcoal grill, doing the girls steaks a few minutes longer. Boys get medium rare, girls like medium well to well done.
 

sour_grapes

Victim of the Invasion of the Avatar Snatchers
Joined
Sep 19, 2013
Messages
13,607
Reaction score
15,323
Location
near Milwaukee
Yup, screaming hot grill would be good, too. You may want to dry them with a paper towel; the water must evaporate before any browning can occur.
 

SpoiledRotten

Supporting Members
Joined
Jun 22, 2011
Messages
569
Reaction score
164
Location
Central MS
I love my sous vides. I started with one, but had to get a second. Like cooking my steak and wife’s steak at the same time. I’m a rare to med. rare guy. She’s a med to med to med well kind of girl.

had to edit for spell. Darned auto correct!

Sous Vide Cheesecake! A family fav.

C0FCC368-B4AB-4FE0-8192-B68E16BE4134.jpeg E7B6ABA5-1163-46AB-8294-CBAA437DF97B.jpeg
 
Last edited:

olusteebus

Senior Member
Joined
Mar 5, 2012
Messages
2,329
Reaction score
1,407
I guess I need to fire mine up soon. Have you tried a roast in one. I like my pressure cooker for roast but Maybe sous vide is as good.
 

sour_grapes

Victim of the Invasion of the Avatar Snatchers
Joined
Sep 19, 2013
Messages
13,607
Reaction score
15,323
Location
near Milwaukee
Here's a small (3-4 lbs) chuck roast. Cooked for 44 hours at 131F, then broiled for outside coloration/flavor. Texture was like tenderloin. I like this method, but will share one disadvantage: at these temperatures, the fat does not render, and there was some gristle remaining. The result was very good overall, however.

DSC00696.JPG.jpg DSC00710.JPG.jpg DSC00711.JPG.jpg
 

ibglowin

Moderator
Staff member
Administrator
Super Moderator
Joined
Jul 7, 2009
Messages
25,180
Reaction score
32,572
Location
Northern Nuevo Mexico
Even though they say fat will render at those temps most people with BBQ experience will say no, you need closer to 200F for true rendering. I applaud the effort and the experiment! Looks tasty!

Here's a small (3-4 lbs) chuck roast. Cooked for 44 hours at 131F, then broiled for outside coloration/flavor. Texture was like tenderloin. I like this method, but will share one disadvantage: at these temperatures, the fat does not render, and there was some gristle remaining. The result was very good overall, however.

View attachment 63053 View attachment 63054 View attachment 63055
 

Latest posts

Top