Sous Vide - Virgin Journey Today! Advice?

[Pete]

NY Strip on sale 5.99 this week. I am making Sous Vide Strip with a fish sauce, mirin, maple syrup marinade now. 90 minutes at 128 degrees

[Augie]

NY Strip on sale 5.99 this week. I am making Sous Vide Strip with a fish sauce, mirin, maple syrup marinade now. 90 minutes at 128 degrees

I used to love grilling NY Strips years ago, but got worn down by wife and kids who prefer tenderloin every time. We don't do a ton of red meat, so when we do it that's what they're looking for. I wonder if I could win them back this way..... sounds interesting.

[HereComesTheReignAgain]

Did a rib roast couple of weeks ago...i think the hotter you can get the oven the better. I went with paste of garlic, rosemary and thyme...broil for the sear ( i have 3 broil settings, went the middle and middle rack position(hehe, i said rack), watched very closely and it came out great!

I think I'm going to try my torch with it. I've only used the torch once with mixed results because I set off the smoke alarm and had to stop before it was done.

[Jauronimo]

I think I'm going to try my torch with it. I've only used the torch once with mixed results because I set off the smoke alarm and had to stop before it was done.

What kind of torch do you have? Searzall?

[IDBillzFan]

I used to love grilling NY Strips years ago, but got worn down by wife and kids who prefer tenderloin every time. We don't do a ton of red meat, so when we do it that's what they're looking for. I wonder if I could win them back this way..... sounds interesting.

 

Everyone prefers the tenderloin when they don't have to pay for it.

 

I would urge you to try this recipe and see how it flies with the family. I was intrigued by the idea of taking a cheaper cut like a chuck roast and sous vide'ing it into submission, and damn, all three of us fell in love with this recipe, where you pre-sear before vacuum sealing.

 

Two notes:

 

(1) I went a bit overboard with the rub for the crust; too much salt. Less is more.

 

(2) The recipe said 18 hours, but I went for 30 hours at 130 degrees, and the meat came out unbelievably tender. Make the gravy from the drippings, put a side of mashed potatoes, and presto. I think my cut was 6 pounds, and we had amazing roast beef sandwiches for the rest of the week.

[Jauronimo]

 

Everyone prefers the tenderloin when they don't have to pay for it.

 

I would urge you to try this recipe and see how it flies with the family. I was intrigued by the idea of taking a cheaper cut like a chuck roast and sous vide'ing it into submission, and damn, all three of us fell in love with this recipe, where you pre-sear before vacuum sealing.

 

Two notes:

 

(1) I went a bit overboard with the rub for the crust; too much salt. Less is more.

 

(2) The recipe said 18 hours, but I went for 30 hours at 130 degrees, and the meat came out unbelievably tender. Make the gravy from the drippings, put a side of mashed potatoes, and presto. I think my cut was 6 pounds, and we had amazing roast beef sandwiches for the rest of the week.

I don't care if I never eat filet again. Ribeye all day, every day.

[HereComesTheReignAgain]

What kind of torch do you have? Searzall?

I didn't have the searzall yet. Just the standard Bernzomatic 8000. I'm on the fence with the torch searing method.

[Augie]

We were in Vegas a few years ago and went to a Smith & Wollensky joint. I'd been there in NYC and thought it would be great. The server suggested a cut with great marbling and all the flavor, so I ordered a big hunk of fatty, chewy steak that was almost inedible. They work with a team of servers. After he came back to ask how i liked it, I never saw him again. Glad my wife had the big old tenderloin enough for two. I'm not fat or flavor averse, but that was not a good piece of meat.

[HereComesTheReignAgain]

A friend gave me a venison backstrap and I'm excited to try it in the sous vide tonight. It's marinating in State Fair Spiedie sauce and I plan on seating it in the cast iron pan after the soak. I'm thinking about 1.5 hours at 131 degrees. I like it medium rare and nice and deep red in the middle. Has anyone else tried venison in the sous vide?

Edited December 23, 2016 by chknwing334

[NoSaint]

im going to knock out rack of lamb for the holiday and really looking forward to that.

[Pete]

We were in Vegas a few years ago and went to a Smith & Wollensky joint. I'd been there in NYC and thought it would be great. The server suggested a cut with great marbling and all the flavor, so I ordered a big hunk of fatty, chewy steak that was almost inedible. They work with a team of servers. After he came back to ask how i liked it, I never saw him again. Glad my wife had the big old tenderloin enough for two. I'm not fat or flavor averse, but that was not a good piece of meat.

Smith and Wollensky in NYC is one of the finest steaks I have ever had. There were beautiful dry aged steaks on display. Some of those high end Vegas restaurants are not on par with the originals

[Hammered a Lot]

Reading this thread inspired my to get an Anova. My wife had no clue what it is. We look forward to using it.

[NoSaint]

Reading this thread inspired my to get an Anova. My wife had no clue what it is. We look forward to using it.

I'm excited by the size of the group we are starting to have

Edited December 25, 2016 by NoSaint

[jms62]

I'm excited but the size of the group we are starting to have

Just saw this. Have goumina and have been using it for about a year. Best thing so far is I smoked a waygu brisket for 4 hours and finished it for 8 hours sousvide then torched it to get a crust. UNBilliveable

[Augie]

I'm excited but the size of the group we are starting to have

My son (who checks out this board as well) just pulled his out from under the tree. The extra beef tenderloin later today will be prepared and given to him to take home and freeze until he's ready for them. I've never given steaks for Christmas before! My brother-in-law called early today with an urgent help request. It's catching on!

[Augie]

Perfect steak does NOT get boring.

[NoSaint]

Perfect steak does NOT get boring.

You would think it would but it does not.

 

My lamb was EXCELLENT today too

[Alaska Darin]

Got a Prime Rib from Costco - they trussed, tied, and seasoned it. Sous Vide it for 5.5 hours at 130 then into the 500 degree oven for 15 minutes.

 

It was freakin' perfect.

[plenzmd1]

How does this fit into a bag for the sous vide?

Get a BIGGG bag

[NoSaint]

I am thinking of trying this, but using ziplock bags (not getting a vacuum sealer, at least yet). Any concerns?

Ziplock is fine

[Augie]

But a prime rib will fit? I like my 50' rolls, but not sure if they will hold prime rib.....

[Miyagi-Do Karate]

But a prime rib will fit? I like my 50' rolls, but not sure if they will hold prime rib.....

That's what I was thinking. That is a big piece of meat; even if you get half a roast. But I really want to try this; I have had a really hard time cooking a prime rib roast a traditional way.

[Alaska Darin]

I cut it in half and used two 11" bags.

[Cereal]

Thanks to y'all, I got an Anova for Christmas! w00t!

 

Its maiden voyage shall be with steaks during the Hokies' bowl game this Thursday.

 

I couldn't find the original SEAR/sous vide thread, but I'll have to go back through the advice in this thread, and I think I'll go through that seriouseats guide as well.

[Gugny]

Hoping my bday in 2 weeks will be my Anova day! Can't wait!

[NoSaint]

SDS should get a kick back from Anova

[jms62]

That's what I was thinking. That is a big piece of meat; even if you get half a roast. But I really want to try this; I have had a really hard time cooking a prime rib roast a traditional way.

Google prime Rib X Method. It comes out perfect every time.

[mead107]

Will have to try it.

[Nanker]

My son (who checks out this board as well) just pulled his out from under the tree. The extra beef tenderloin later today will be prepared and given to him to take home and freeze until he's ready for them. I've never given steaks for Christmas before! My brother-in-law called early today with an urgent help request. It's catching on!

Indeed. Santa gave wifey & me one for Christmas!

 

I am thinking of trying this, but using ziplock bags (not getting a vacuum sealer, at least yet). Any concerns?

Serious question. If you buy meat that is vacuum sealed by the grocery chain - can you use that to cook in or would the plastic wrap they use fumigate the meat during sous vide?

 

That's what I was thinking. That is a big piece of meat; even if you get half a roast. But I really want to try this; I have had a really hard time cooking a prime rib roast a traditional way.

Last year we had a thread about Christmas dinner and there was a lot of talk about doing Prime Rib. Low and slow in the oven to get it uniformly within 5 degrees of doneness, then taking it out for a rest while you crank up the oven to do the sear. It's very much like the sous vide process, but without the water.

[NoSaint]

Indeed. Santa gave wifey & me one for Christmas!

 

Serious question. If you buy meat that is vacuum sealed by the grocery chain - can you use that to cook in or would the plastic wrap they use fumigate the meat during sous vide?

 

Last year we had a thread about Christmas dinner and there was a lot of talk about doing Prime Rib. Low and slow in the oven to get it uniformly within 5 degrees of doneness, then taking it out for a rest while you crank up the oven to do the sear. It's very much like the sous vide process, but without the water.

even if the plastic it came in was able to be used - your meat would be unseasoned. id say skip the short cut and not even worry about the risk.

[Nanker]

Great point NS!

[BillsFanNC]

Did some sous vide tuna on Christmas Eve. 115F (meaty and moist) for about an hour with a cast iron sear to finish. Rave reviews from all the guests.

 

http://www.seriouseats.com/2016/09/food-lab-complete-guide-to-sous-vide-tuna.html

[Cereal]

Does anyone have advice using these SousVide Supreme Zip Cooking Pouches? I got the Anova and a pack of these quart-sized pouches and some gallon-sized pouches.

 

The reviews on Amazon seem quite mixed, so I'm concerned. I guess the intent of these bags is to lower the bag into the water until all the air is out, and then zip it up. Some posters on here described this method.

 

Is there any concern over this method working or not? Are these bags any better than just doubling up some way-cheaper ziploc bags?

[NoSaint]

Does anyone have advice using these SousVide Supreme Zip Cooking Pouches? I got the Anova and a pack of these quart-sized pouches and some gallon-sized pouches.

 

The reviews on Amazon seem quite mixed, so I'm concerned. I guess the intent of these bags is to lower the bag into the water until all the air is out, and then zip it up. Some posters on here described this method.

 

Is there any concern over this method working or not? Are these bags any better than just doubling up some way-cheaper ziploc bags?

 

The water immersion method works fine- I don't know those bags in particular but water immersion is perfectly good

[Cereal]

The water immersion method works fine- I don't know those bags in particular but water immersion is perfectly good

Thanks!

 

By the way, I found the original SEAR thread - gotta search through google: http://forums.twobillsdrive.com/topic/186850-former-bills-to-open-high-end-steakhouse-in-buffalo/

[IDBillzFan]

Is there any concern over this method working or not? Are these bags any better than just doubling up some way-cheaper ziploc bags?

 

If they're selling you a bag that is used for the water immersion method (lower the bag into the water to remove the air), then it's like like buying a can of air. Any Ziploc-like bag that is BPA free will do the same thing.

[Augie]

The water immersion method works fine- I don't know those bags in particular but water immersion is perfectly good

I occasionally had air bubbles that caused the bags to float up and I got concerned about uneven cooking. It did work just fine but I saw an interesting technique where you push most air out of the bag then zip closed all except a small area at the end big enough for a straw - then suck remaining air out with straw. I've never tried it, but it seemed interesting. (I broke down and got a vacuum sealer.)

[Peter]

I got the Joule for Christmas. We are in Buffalo for Christmas and New Years so I have not used it yet. (We live in Miami). Chef Steps has a pretty cool website with recipes.

 

For you sous vide experts: If I want to cook for a family of four (for example), should i put four steaks (chicken breasts, chops, filets etc.) in four separate bags or can I combine?

 

I also have a Big Green Egg. I anticipate finishing steaks etc on the Egg (unless the weather is crappy).

[plenzmd1]

I got the Joule for Christmas. We are in Buffalo for Christmas and New Years so I have not used it yet. (We live in Miami). Chef Steps has a pretty cool website with recipes.

 

For you sous vide experts: If I want to cook for a family of four (for example), should i put four steaks (chicken breasts, chops, filets etc.) in four separate bags or can I combine?

 

I also have a Big Green Egg. I anticipate finishing steaks etc on the Egg (unless the weather is crappy).

I have an Egg to....but don't anticipate using it for searing. I think better method if you want smoke taste is on top of full and lit chimney starter.

Edited December 30, 2016 by plenzmd1

[Augie]

I got the Joule for Christmas. We are in Buffalo for Christmas and New Years so I have not used it yet. (We live in Miami). Chef Steps has a pretty cool website with recipes.

 

For you sous vide experts: If I want to cook for a family of four (for example), should i put four steaks (chicken breasts, chops, filets etc.) in four separate bags or can I combine?

 

I also have a Big Green Egg. I anticipate finishing steaks etc on the Egg (unless the weather is crappy).

You can do either. I did 4 steaks last weekend and did 2 and 2 in a couple bags. It was just easiest. I like enough room that they don't touch, but not sure if that even matters. To get 4 steaks in one bag with enough room would take a big bag, but I think you're fine either way. Just be sure to pat dry before searing so you get a good sear.