How do you cook your meats?! Sous-Vide

[SCHMOUPE]

Did a search and didn't see a thread dedicated to sous-vide so figured what the hell! Just picked up an Anova BT sous vide cooker that is currently on sale! Been looking at a ton of youtube videos and it looks amazing how well and juicy everything comes out!

Share your experiences and recipes!

[Mywifes335]

I like sous-vide, but in small doses. I remember when it was so hot a few years back...like every restaurant in NJ was doing it, especially Elements in Princeton. They sous-vide everything! Short ribs, eggs, pork chops. I was like come on!!!!

[Mr Tonka]

Originally Posted by SCHMOUPE

Did a search and didn't see a thread dedicated to sous-vide so figured what the hell! Just picked up an Anova BT sous vide cooker that is currently on sale! Been looking at a ton of youtube videos and it looks amazing how well and juicy everything comes out!

Share your experiences and recipes!

Congratulations! I hope it works out well for you and you get lots of use out of it.

[AW335TT]

I use my sous vide a lot. Here's some steaks I've done with it.

[NEFARIOUS]

That looks insanely good, and most definitely a worthy investment; never had anything sous-vide before... But until I get some funds set aside, I have to stick to pan searing or the cheap stovetop grill

[radiofrequency]

I love to Sous Vide! My constant challenge with grilling steaks was to obtain a consistent "medium rare" cooked steak. When I say consistent I am talking about the post by AW335TT on this thread where he shows photographs of his steaks. My family all prefer a medium rare steak, and since I now Sous Vide the steaks I am able to accomplish the perfect medium rare steak. The family loves the results. I use the following product to Sous Vide: SousVide Supreme Zip Cooking Pouches, SVV-00304 available on Amazon in small and large sizes. The reason I use these bags is that they are free of BPA, lead and phthalates, and thus do not leach any of these items into the food. Ziploc bags will do the latter (I established this fact in my research to find the perfect Sous Vide bag). These bags are pretty robust, they can be washed and re-used if you want to save a little coin.

[1MOREMOD]

Never heard of it until this forum. I use a grill to cook my meat.

[SCHMOUPE]

Originally Posted by AW335TT

I use my sous vide a lot. Here's some steaks I've done with it.

Oh man! My mouth is watering just looking at some of these. what I am most excited about is being able to make perfect poached eggs

[SCHMOUPE]

Originally Posted by radiofrequency

I love to Sous Vide! My constant challenge with grilling steaks was to obtain a consistent "medium rare" cooked steak. When I say consistent I am talking about the post by AW335TT on this thread where he shows photographs of his steaks. My family all prefer a medium rare steak, and since I now Sous Vide the steaks I am able to accomplish the perfect medium rare steak. The family loves the results. I use the following product to Sous Vide: SousVide Supreme Zip Cooking Pouches, SVV-00304 available on Amazon in small and large sizes. The reason I use these bags is that they are free of BPA, lead and phthalates, and thus do not leach any of these items into the food. Ziploc bags will do the latter (I established this fact in my research to find the perfect Sous Vide bag). These bags are pretty robust, they can be washed and re-used if you want to save a little coin.

Excellent post! I was going to use ziplock bags but I will check out the Supreme bags now. Thank you!!!

[P1]

Nothing like having the boys over, cracking open a few lagers, sitting outside in the beautiful weather around the... meat boiler.

Sigh...

[Mywifes335]

Originally Posted by P1et

Nothing like having the boys over, cracking open a few lagers, sitting outside in the beautiful weather around the... meat boiler.

Sigh...

You should be banned from Texas!

Shiner Bock and...sous vide Nolan Ryan ribeyes? No thanks.

[ouchie]

Sous Vide, low and slow and reverse searing

[jtodd_fl]

Originally Posted by Mywifes335

You should be banned from Texas!

Shiner Bock and...sous vide Nolan Ryan ribeyes? No thanks.

Sous vide Nolan Ryan ribeye go better with a Cosmopolitan. heh...

[daixloxbmw]

I'm a big advocate of sous vide. Been doing it for about 3 years now. The "sous vide haters" probably enjoyed a delicious steak at a fancy restaurant that was cooked via sous vide and didn't even realize it.

Ribeye



Beef Cheeks



Prime Rib (notice the nonexistent gray band)



Works great on slow braises like Short Ribs and Pork Belly too and comes out super tender. Give it a try before you knock it.

[Mywifes335]

Originally Posted by daixloxbmw

I'm a big advocate of sous vide. Been doing it for about 3 years now. The "sous vide haters" probably enjoyed a delicious steak at a fancy restaurant that was cooked via sous vide and didn't even realize it.

Ribeye



Beef Cheeks



Prime Rib (notice the nonexistent gray band)



Works great on slow braises like Short Ribs and Pork Belly too and comes out super tender. Give it a try before you knock it.

Sous vide short ribs are great. You really get to introduce the flavors and break down the tough tissue.

I've had sous vide steak - wagyu ribeye at Elements in Princeton. Honestly just not used to the taste. Almost too fleshy, had a bunk to it. I prefer the traditional methods that steakhouses use. And no, the bunk wasn't the aged meat bunk.

In the end, it just a matter of "taste". For me, steak isn't for sous vide.

[upstatedoc]

Originally Posted by P1et

Nothing like having the boys over, cracking open a few lagers, sitting outside in the beautiful weather around the... meat boiler.

Sigh...

[AW335TT]

Originally Posted by Mywifes335

Sous vide short ribs are great. You really get to introduce the flavors and break down the tough tissue.

I've had sous vide steak - wagyu ribeye at Elements in Princeton. Honestly just not used to the taste. Almost too fleshy, had a bunk to it. I prefer the traditional methods that steakhouses use. And no, the bunk wasn't the aged meat bunk.

In the end, it just a matter of "taste". For me, steak isn't for sous vide.

Sous vide doesn't add a "taste" to the steaks.

[daixloxbmw]

Originally Posted by Mywifes335

Sous vide short ribs are great. You really get to introduce the flavors and break down the tough tissue.

I've had sous vide steak - wagyu ribeye at Elements in Princeton. Honestly just not used to the taste. Almost too fleshy, had a bunk to it. I prefer the traditional methods that steakhouses use. And no, the bunk wasn't the aged meat bunk.

In the end, it just a matter of "taste". For me, steak isn't for sous vide.

For highly marbleized steak like Wagyu, you may be better off with a traditional grilling method because the fat needs a higher heat to render than you would typically get from sous vide and you want that fat to render to unlock the flavor and tenderness. For everything else, you can't beat the consistency and evenness of sous vide.

I usually sous vide my Short Ribs for 72 hours and they come out with the texture of a good Prime Rib, I kid you not. I also sous vide Pork Belly for 72 hours and it comes out gelatinous.

[JN1]

Hands down, the best cooking tool I've ever purchased. One of the best things I've made other than steak (which is what I primarily use it for) is short ribs. The 72-hr version is the best but I've done as little as 24 hrs.

[P1]

Originally Posted by Mywifes335

You should be banned from Texas!

Shiner Bock and...sous vide Nolan Ryan ribeyes? No thanks.

Banned from Texas? We use grilles and smokers here. Not meat boilers.

[IndotagSwizz]

Born in Argentina, parents are Italian.. We only use grills and stoves..cooking anything well specially a steak requires lots of practice, that's how you learn to grill and cook, plus I hate boiled steaks..this method might work for some just not my style or preference

[radiofrequency]

Originally Posted by SCHMOUPE

Excellent post! I was going to use ziplock bags but I will check out the Supreme bags now. Thank you!!!

Yes, the makers of Ziploc bags published a statement that their bags are NOT safe for Sous Vide - I established this when I was researching for bags to use as I don't have a vacuum sealer.