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   Group Forum: Home Cooking
      Sous Vide, anyone????     

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02/22/2018 06:59PM
I have been reading a lot about this lately, and one of my favorite online/hard copy chefs (Serious Eats/Kinji Lopez-Alt) swears by it.

A buddy brought in some pork shoulder he cooked (for 60 hours!) via Sous Vide, and it was incredible.

Anyone here cook with Sous Vide? Thoughts?
 
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02/22/2018 08:09PM
I've heard of it, know what it is, but haven't done it. It's done a lot by restaurants for obvious reasons. I think butthead has mentioned doing it.
 
02/22/2018 08:12PM
Sometimes home cooks use coolers to maintain the temp. Maybe you can borrow Wick's new one when he gets it.
 
02/23/2018 10:18PM
Borrowed the unit from a friend and am waiting for it to bring the water temp to 165. Then, I toss the pork shoulder (vacuum sealed) into the water bath and simply let it sit for 24 hours. After that I will either throw on grill or into the oven for a spell to give the pork a nice textured bark and will then shred it. Will post some pics when all is done. Kind of fun playing around with this thing!
 
02/24/2018 07:18AM
I'm sure it's a lot easier/better with a dedicated unit that controls temperature. My understanding is that's the critical variable and I'm sure that it will turn out perfectly cooked, moist, tender, and delicious! Maybe I'll print your pictures out and drool on them ;).
 
02/25/2018 06:20PM
Here are some pics...
Pork Shoulder in bags post rub. Cooked at 165 for 24 hours.



Final product. Post 24 hours the roast spent 45 minutes in a 300 degree oven, and the bark was incredible. Was worried it would dry out, but it dod not. Made some cole slaw while waiting, and the results were wonderful.

Incredibly easy to make, and there is, literally, no way to mess up this recipe. I am convinced that sous vide is the way to go!



 
02/25/2018 06:57PM
Well, you've been busy haven't you :). Any idea about minimum times to cook things via this process? I'll bet the machines aren't cheap.
 
02/26/2018 08:16AM
boonie: "Well, you've been busy haven't you :). Any idea about minimum times to cook things via this process? I'll bet the machines aren't cheap."

Just bought the Anova on Amazon for $115. It is one of the most consistently highly rated machines.

Regarding cook times, that depends on what you are making. Pork chops and good cuts of steak an hour. Chicken, 45 minutes. Pork shoulder, brisket 24 hours.
 
02/26/2018 08:58AM
Yeah, it's not as expensive as the hundreds of dollars it used to be . . . :)

I think I'll have to talk my wife into it.
 
03/12/2018 10:26PM
I've been intrigued by this for a while now. I fell in love with reverse searing thick steaks and chops last fall. I fire up the smoker and get a dry rubbed steak up to 120, chop up to 140, and throw it in a screaming hot cast iron skillet for a couple minutes on each side to get a crust. I'd like to try sous vide also.
 
03/13/2018 07:46AM
hooky: "I've been intrigued by this for a while now. I fell in love with reverse searing thick steaks and chops last fall. I fire up the smoker and get a dry rubbed steak up to 120, chop up to 140, and throw it in a screaming hot cast iron skillet for a couple minutes on each side to get a crust. I'd like to try sous vide also."

Agree. In warm weather I will continue to always use the grill. In winter, it is a great tool! Going to use it again this weekend for pulled pork.
 
03/15/2018 04:54PM
Change of direction: Going to try a corned beef this weekend. 48 hours at 140 degrees. Hope it works!

A nice 4 pound corned beef brisket


Lightly rubbed and vacuum sealed


In the hot tub for 48 hours
 
03/18/2018 02:35PM
The results were outstanding!
 
02/24/2019 02:51PM
boonie: "I've heard of it, know what it is, but haven't done it. It's done a lot by restaurants for obvious reasons. I think butthead has mentioned doing it."

Yes I did boonie! I use a beer cooler, remote thermometer, vacuum sealer, and a 2 quart Hamilton Beach water boiler. Have done fish, pork, beef, and poultry, individualized sizes to as big as I can seal and fit in a 12 pack cooler. I particularly enjoy individualized servings for family meals, steaks done to desired done-ness, finished off latter at a family cookout.

Right now I have 6 Amish split chicken breasts to season and Sous Vide, then save in the refrigerator. Individual sealed serving able to be finished of latter as desired. One I like is to coat with Italian dressing and brown under a broiler.

butthead
 
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