Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on January 27, 2018, 08:20:36 PM
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So, $150-$200 is a ridicules amount of money for a Cheap Screw to pay for a small water heater with a fan...so, I am going to try and Sous vide this piece of meat with my Crock pot.
I know this crock pot is a stable 170°f on low and a stable 140°f on warm. You are correct, there will be no circulation, but I also would hate to spend said $150 and be disappointed! So, 140° is about 15° higher the I would pull my grilled steaks at...but they also usually carry over to about 133°, which is a perfect medium-rare for me. This will be right between medium-rare and medium, so I can live with that for a 1st attempt. I am going to keep it in for 2 hours, then pan sear.
Stay Tuned...
(https://i.imgur.com/GUTxwYjh.jpg)
(https://i.imgur.com/kLANwvch.jpg)
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Bent.... No disrespect.. but you spend money for a dryer system on your air compressor that is totally not needed and a waste of money for your application, but won't spend a $100 on a SV unit? You remind me of my dad, long gone, that would buy something not needed, and then try to fix a $7.00 throttle cable because it's too expensive. Lol
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Will see. I don't even remember the cut, I think some type of round. Maybe it said London Broil, bad research on the meat. Everyone raves how tender this process makes beef. Maybe that is 48 hours instead of 2, but not sure how that would work as it will never be over 140°. We see what I think in 2 hours!
(https://i.imgur.com/omRPGfSh.jpg)
(https://i.imgur.com/lNhmCZHh.jpg)
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None taken...I would have liked your dad!
Big difference between a $7 drying filter for my compressor and a $100 cooking instrument. And I have a feeling when the RH is 80% here in the summer, that filter maybe important!
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Jumping the gun based on the fact the other hasn't happened yet, but that would be a good one to pool some money and review. People seem to be curious like you, so probably would pitch in 5 bucks.
Target had Anova for sale for 99 basically the whole Xmas season. Almost pulled the trigger, but didn't since I already returned one Anova. I do get the itch to play with it again from time to time.
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This will be fun to watch...great entertainment value too. Maybe you could have hooked up the tappacue inside the walls of the crock pot ;D
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I must now know why, just cuz I am curious if it is a reason why I think I would not want one...and it has nothing to do with price.
Wow where were you with the Tappecue idea 2 hours ago! That would have been sweet. Let me go see!
Almost pulled the trigger, but didn't since I already returned one Anova. I do get the itch to play with it again from time to time.
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It is hooked up, not sure anyone wants to see it, it is a probe on the left and right. Lid is kind of open, so if the temps drop to much I will have to take them out. If anyone does have the Tappecue app on their phone or device, would you mind letting me know if it comes through? I am getting a green and red light and I ws under the impression that if there was ever red, it is not connected, yet when I go to Tappecue.net and sign in I see it.
I think the login is PelletFanII and the password is pelletfanguest...thanks if anyone has the time...
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I must now know why, just cuz I am curious if it is a reason why I think I would not want one...and it has nothing to do with price.
Wow where were you with the Tappecue idea 2 hours ago! That would have been sweet. Let me go see!
Almost pulled the trigger, but didn't since I already returned one Anova. I do get the itch to play with it again from time to time.
It's funny, I would definitely recommend the product to most. I've told many people about them, who then look into it. It was fantastic for many things, and yes I would say magical on a tough steak. I turned a 5 dollar Chuck eye steak into a fork tender piece of meat that resembled a cross between a ribeye and filet.
For me, I missed the cooking process. Sealing something in a bag, dropping in water, waiting, then searing for 1 minute was not all that satisfying.
Between filling the water bucket, sealing the bag, heating the water up, then dumping the nasty bag juice the "work" part of the cook was more like a science experiment than creating a meal. I like the "work" part to be sauteing, cooking some wine off, bringing to a simmer, then filling the house with wonderful aromas.
For all the negative though if I cooked more steaks or anything that sous vide excels at I would have definately kept it. I just didn't really see myself dragging it out much based on what and how I typically cook. I was glad I tried it, so I knew what I was or wasn't missing.
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Not what I thought, but thank you for taking the time to tell me!
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Not what I thought, but thank you for taking the time to tell me!
What was your reason you thought of?
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Just a pain to set up, bag, get water out, finish, put away...next time have to get out, set up...Why I have not used my deep fryer in 6 months...
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Well, bent... I'll watch this experiment just like it was my dad doing it. Bringing back a lot of great memories. And some frustrating ones. LMAO.
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It is fairly silly cooking, but who knows, I may rename the site Sous Vide Fan...
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For all the negative though if I cooked more steaks or anything that sous vide excels at I would have definately kept it. I just didn't really see myself dragging it out much based on what and how I typically cook. I was glad I tried it, so I knew what I was or wasn't missing.
SV excels at cooking vegetables.
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Just a pain to set up, bag, get water out, finish, put away...next time have to get out, set up...Why I have not used my deep fryer in 6 months...
Well, that was sort of what I was saying in a long winded sort of way.
For all the negative though if I cooked more steaks or anything that sous vide excels at I would have definately kept it. I just didn't really see myself dragging it out much based on what and how I typically cook. I was glad I tried it, so I knew what I was or wasn't missing.
SV excels at cooking vegetables.
Whats your go-to veg/process?
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Whats your go-to veg/process?
It varies by vegetable.
Corn on the cob
- Put 4 ears of husked corn in one or two bags
- Put a tablespoon of butter per two cobs and some (not a lot and not all of these at once) cilantro, scallions, garlic, dried chilies, etc. for additional flavor
- Cook SV for 30 minutes at 183°F (weigh them down, they'll want to float)
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Add the ne of these to your crockpot and your golden!
https://www.ebay.com/itm/LED-Digital-Temperature-Controller-Outlet-Thermostat-Control-Switch-AC-110V-10A/401320277786?epid=2084038782&hash=item5d708d771a:g:K-YAAOSww9xZCXwf
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Add the ne of these to your crockpot and your golden!
https://www.ebay.com/itm/LED-Digital-Temperature-Controller-Outlet-Thermostat-Control-Switch-AC-110V-10A/401320277786?epid=2084038782&hash=item5d708d771a:g:K-YAAOSww9xZCXwf
Bentley, it might control the temperature by turning the power off and on. Before you invest in it, pull the plug to kill the power on your crock pot. Then plug it back in and see if it retained your setting. If it didn't, this item won't be a good temperature controller for your cooker.
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Here are a few more successful SV cooks–
Beef ribs
Brisket
Brown rice and quinoa pilaf
Brussels sprouts
Cauliflower, mashed (potato substitute)
Chicken Breast (best cooking method for breasts that are of varying thickness)
Chuck roast, SVd and then smoked
Corn on the cob
Ribeye
Salmon
Sweet potatoes, coconut mashed
Tuna
Wine poached pears
I could list more but decided to stop. I haven't been posting about SV cooking here because I wanted to focus on pellets.
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Add the ne of these to your crockpot and your golden!
https://www.ebay.com/itm/LED-Digital-Temperature-Controller-Outlet-Thermostat-Control-Switch-AC-110V-10A/401320277786?epid=2084038782&hash=item5d708d771a:g:K-YAAOSww9xZCXwf
Bentley, it might control the temperature by turning the power off and on. Before you invest in it, pull the plug to kill the power on your crock pot. Then plug it back in and see if it retained your setting. If it didn't, this item won't be a good temperature controller for your cooker.
That is how they work. Didn’t notice Bentley’s crockpot was digital.
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That is how they work. Didn’t notice Bentley’s crockpot was digital.
I'm not certain that it is.
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Once again I am late to the show. Way over done for me, but that could easily be remedied with correct equipment. 85% of my family would have considered this meat perfectly cooked.
This piece of meat would have needed to be marinade because it had no flavor. I understand why a friend on the SFF forum said it needs to be at 125° water temperature, cuz I would have preferred to sear a rare piece of meat then a medium piece. But without eating this, there is no way I would have believe you could take a cut, that would usually need 3-4 hours at a braising temperature to even get close to being this tender, and have it come out like it did...it is truly amazing.
If you have never had a piece of tough beef cooked in a sous vide process, and you have a vac sealer and a crock pot that will stay below 140°, you need to experience it!
I think if I had a unit that would go to 115°, that is what I would cook to as I am not a fan of the French style of steaks, with the pan sear. If I have a Bordelaise or a Bernaise or even a Madeira I could see not even worrying about searing and just finishing with it. And for this cut, with no flavor a sauce like that would have been perfect.
But if I am going to have a steak, I want some char on it! And with the meat at 115°, I could get a nice char on both sides and I bet stay under 135°!
From a tenderness standpoint, this is a phenomenal technique. If I had it to do again, I would have poured the bag goo in with the instant potatoes as they were being mixed!
(https://i.imgur.com/LPdfEGmh.jpg)
(https://i.imgur.com/7xW7mEuh.jpg)
(https://i.imgur.com/x53suFAh.jpg)
(https://i.imgur.com/8JI3mCkh.jpg)
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Next experiment will be to see how low a temperature my deep fryer will do with water!
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I have a Codlo, which is a small temperature controlled mains switch, originally launched via Kickstarter. I don't use it a lot, but have had some fun with it. Why I favoured it was - like your experiment - it utilises kit that I already have in my kitchen, rather than buying (and storing) another large device.
My initial experiments had the Codlo controlling my slow cooker. It worked, but the power of my slow cooker meant that the water bath itself took so long to come to heat. While I could speed that up by starting with hot water, I found that this messed up the Codlo's predictive cooking profile.
So my later work used a large rice cooker instead, again with the Codlo controlling it. Although it had no fan, I found this wasn't a problem, providing I didn't try to over-fill the cooker with items to cook.
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Bentley, could you provide a summary recap of how you did this (i.e. temp setting on crock pot, how much water you put in crock pot, how long you waited until you put the meat in, how long you left the meat in, etc.)?
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It does not. As far as settings, you plug it in and all 3 lights blink-high-low-warm. You then push the left button to select one of those temperatures. If you unplug it and plug it back in, you are at the blinking light. So I am going to assume you mean this would not work? Just realized the little red pad is so you can set a timer, never even knew it was there.
Add the ne of these to your crockpot and your golden!
https://www.ebay.com/itm/LED-Digital-Temperature-Controller-Outlet-Thermostat-Control-Switch-AC-110V-10A/401320277786?epid=2084038782&hash=item5d708d771a:g:K-YAAOSww9xZCXwf
Bentley, it might control the temperature by turning the power off and on. Before you invest in it, pull the plug to kill the power on your crock pot. Then plug it back in and see if it retained your setting. If it didn't, this item won't be a good temperature controller for your cooker.
(https://i.imgur.com/GUTxwYjh.jpg)
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That will be up to you, Kristin and the Members.
Jumping the gun based on the fact the other hasn't happened yet, but that would be a good one to pool some money and review. People seem to be curious like you, so probably would pitch in 5 bucks.
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Why certnlee...
I established that low setting was a solid 170°f and the warm setting was the same solid 140°f on this slow cooker.
This is a 16 cup ( 4 quart/1gal) slow cooker and it had 11 cups of water in it. It was hot water from tap which was about 125°f, put cooker on high for about 20 minutes, when it got to 139° (about 20 minutes) I turned to warm.
I took the meat out of the fridge, sliced off what I though was a 1 inch thick piece (weight 12.4oz) put in vac bag.
Meat immediately went into water and I left there for 2 hours.
Seared on high (heat was on for 5 minutes) in Aluminum non coated skillet with butter rub on top of each side for 90 seconds on each side, would reduve that to 45 seconds if I ever did it again.
Bentley, could you provide a summary recap of how you did this (i.e. temp setting on crock pot, how much water you put in crock pot, how long you waited until you put the meat in, how long you left the meat in, etc.)?
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Did you or would you in the future add any flavoured butter, seasonings or herbs to the vacuum bag
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Did you or would you in the future add any flavoured butter, seasonings or herbs to the vacuum bag
I was going to ask the same thing.
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Sous vide eggs rock
Steaks, not so much, I am with Jay on this one.
When I was trying it I set it at 125 and then with a bbq sear it went to 135 where I wanted it.
I hear fish is great but I don’t eat much of it so have not tried it
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I love my Anova and can't see how a crockpot could ever replace it. Sure. you can add an external power regulator, but now yer up to the price point of the Anova.
What sold me on it was the fact that I could get eggs done to perfection every time. I do two dozen at a time in the coleman stacker and they will last weeks in the fridge after cooking. It's also my go to for reheating vac sealed and frozen items. No more thawing and microwaving that blisters parts of the food. No more heating the oven to 'warm' it up.
The Anova, with another 50 bucks, is some of the best money I've ever spent. :2cents:
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No, I did not even put salt n pepper on it. I get to focused on the moment and lose touch with what should be done. I did not try this, but with this cut, it needed a great deal of help with flavor, it probably would have been a great idea.
That is why if I were ever going to serve beef that was having a sauce, forget searing, charring, grilling. This is it! Like I said, to take a piece of meat that I know if I had cook to the same temperature in an oven, pellet pit, pan, crock pot with no water...there is no way it is this tender. And I never have to worry about over cooking it or is the potato's or corn or muffins or sauce ready...it sits in the water till EVERYTHING is on the table, then it is brought out sliced and sauced...
Did you or would you in the future add any flavoured butter, seasonings or herbs to the vacuum bag
That is what I have heard...I wanna say 61°c is the number I have seen on shows when folks have been doing them. If that is right, then 140°f is perfect. I would like to go try it righ now, but don't know if the eggs are cracked, then put in bag, or just dumped in water? If put in bag, gotta figured out how to seal...may just try zip lock right now. Nice thing about slow cooker, heat on all sides so circulation does not seem important!
Sous vide eggs rock
Steaks, not so much, I am with Jay on this one.
When I was trying it I set it at 125 and then with a bbq sear it went to 135 where I wanted it.
I hear fish is great but I don’t eat much of it so have not tried it
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So, with this Anova device, can you place the cook pot anywhere or does it need to be on a stove top with the element turn onto a certain temp? Does it have to be a certain type of material cooking pot? Or, does it just need to be deep enough to put the device, food, and water into it? I am intrigued now.
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I think you can hook those things up to 120 Quart coolers! I think there is a photo on here from Zypher with his custom rig going into a cooler...
(https://pelletfan.com/index.php?action=dlattach;topic=499.0;attach=2469;image)
(https://pelletfan.com/index.php?action=dlattach;topic=499.0;attach=2471;image)
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I gotta admit, that would probably be the set up. Bring out of guest closet, set up, cook, drain, put back in guest closet! I just don't see my self spending 2 hours to have a steak...but man if you want to impress folks with your beef and you are into sauces...fugetaboutit...
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So, with this Anova device, can you place the cook pot anywhere or does it need to be on a stove top with the element turn onto a certain temp? Does it have to be a certain type of material cooking pot? Or, does it just need to be deep enough to put the device, food, and water into it? I am intrigued now.
Any vessel will work. It's your choice. I have a 12 qt acrylic (w/lid) container for small jobs, and a coleman 25 qt stacker with a hole drilled for the anova in the lid for bigger cooks. Some worry about PCB's in there food storage products, as they should. Neither of my tanks have this issue. I also got a soldering/welding blanket a few years ago for my Jr. and it was too small. I cut it up and fitted it around/under the acrylic chamber as an insulating media. Works great! The 12 qt heat/liquid loss is minimal. The coleman heat/liquid loss is pretty much non-existent. You can use the anova with any pot, but the lid won't fit so yer heat/liquid loss will be a factor. ie, pay attention. You can use plastic wrap to help seal the top but it's a pain.
I place the acrylic pot on a cutting board on the counter top just to be safe. I doubt it gets any more than room temp. When I use the coleman, it goes right on the table.
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This would definitely be something I would be interested in going in on another raffle/auction product review. I more questions but will hold out to see if we have a product review.
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For you all that have these devices...help me understand.. If you don't have a vac sealer and bags, you are in for at least another $70-$80 now days even with a cheap one? So it really is not a $100 cooking device...what am I missing?
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For you all that have these devices...help me understand.. If you don't have a vac sealer and bags, you are in for at least another $70-$80 now days even with a cheap one? So it really is not a $100 cooking device...what am I missing?
Suck the air outta a ziplock and yer good to go.
https://www.youtube.com/watch?v=XrZPLF0ezw8
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I also got a soldering/welding blanket a few years ago for my Jr. and it was too small. I cut it up and fitted it around/under the acrylic chamber as an insulating media. Works great! The 12 qt heat/liquid loss is minimal.
This is what I did for my 12 Qt. container. The custom lid and blanket were purchased on Amazon. :cool:
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Cheap alternative...Thanks. I just assumed it had to be vac sealed.
Suck the air outta a ziplock and yer good to go.
https://www.youtube.com/watch?v=XrZPLF0ezw8
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Thanks to the cheap screw who started this thread. It is interesting. I may have to buy a kindle sous vide recipe book on the cheap before I determine if I really need one of these gadgets.
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The only way I'll cook pork chops is with my SV. SV for a few hrs at 135*, then into a hot skillet to sear and bring up to temp. Sooooo good. I've cold smoked them for a hr, then vac seal and into the SV. If you make summer sausage, you know how long it can take in the smoker. I've had batches take 16hrs. I now smoke to a IT of 135 to 140*. Then into the SV. Total cook time is around 6-7 hrs, then into the ice water bath.
And Bent, you really can't count the cost of the vac sealer into the equation because you'll be using it for many other food related tasks beside SV.
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When I first joined PH, some lady mentioned that she was doing sous vide in conjunction with pellet cooking. I can't remember her name but I'd never heard of sous vide and started doing research on the process. I, like Bentley, started with an old crock pot and a Chinese thermal switch that I had laying around in a drawer. I now have three Anova circulators and several DIY versions. The two things that I like best sous vide, are chuck roast @ 132° for 36-48 hours and shrimp @ 130° for 30-45 minutes. :lick:
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Why 3 Anova’s? Upgrade or just needed two more
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you don't really need a vac sealer, you can use freezer bags and displacement method of getting the air out, put the object in the bag and with it open let it sink under the water and the water pressure on the bag will force the air out. heck you can leave the bag open as long as the water level is above the object. Some just use a binder clip and clip it to the side of the pot.
A lot has been said about how not putting anything in the bag or on the meat for flavor work as things cook out of the meat and not into it.
As for cooking, temp is equal to doneness and time is equal to tenderness.
here is a great table for different items.
douglasbaldwin.com/sous-vide.html
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I enjoy many different ways of cooking to include SV. It is definitely different and in some cases take longer to cook. I enjoy takes cooked using SV and then finishing them on a very hot grill or in a pan with butter. I do not think I would cook a brisket and/or a butt but many have. they say they liked it however I just don't see them picking up the smoke flavor or developing the bark that I like. But don't dismiss SV cooking as it has been used for years by restaurants and cruise lines
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"A lot has been said about how not putting anything in the bag or on the meat for flavor work as things cook out of the meat and not into it. " Big Dave, I'm confused by this statement, (easily done with me) do you put flavoring on before sealing or not?
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I’m thinking anything with direct contact with the meat would leave some sort of Flavor.
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Why 3 Anova’s? Upgrade or just needed two more
I have two in Arizona and one on my boat in Washington. In AZ, I frequently SV vegetables at the same time that I have meat in the other SV. On the boat it's invaluable, get it going before leaving port, cruise all day and dinner is ready as soon as you anchor/arrive at the next port.
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Ahhhhh gotcha, must be a good unit if you bought 3
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from what I have read the only thing that will penetrate the proteins is salt, all of the other things are surface treatment which come off in the liquid that cooks out of the meat. beter to Sv then dry and season and finish in your preferred manner.
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So what I am hearing is I need to brine my meat before I sous vide it!
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SV pork chops. No better way. Before I had a SV I tried my Dutch oven over my smallest stove burner with a silicon trivet inside to deflect the direct heat. I was sold.
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FWIW, here's my method for SV steaks. It's what I use when I want to "hold" the steaks for some reason (arriving guests, side dish preparation or such). Also, I don't normally reverse sear because I'm of the opinion that searing after smoking burns off the smoke flavor from the steak's surface, but it's necessary after SV in this sequence.
Doneness will vary as you vary the length of sear time and the SV temperature. Experiment.
Season and refrigerate
Sear in a 350°F cast iron for 45 seconds (use a stopwatch) [1]
Cold smoke
SV cook at 135°F
Pat dry (very important)
Sear again for 30 seconds [2]
[1] Oil or butter increases the browning.
I sear steaks before cooking them SV because cold steaks brown without cooking and it rapidly kills bacteria where they are most likely to be found—on the steak's surface.
350°F is suitable for browning meat. Above 355°F a different set of reactions occur: pyrolysis, also known as burning. With pyrolysis comes bitterness. The black compounds that pyrolysis creates also may be carcinogenic, so go easy on charring your foods for visual appeal.
Also, I think the Maillard flavor increases during SV cooking. It would be difficult to prove, though.
[2] Sous vide cooking softens the first browning. The second sear is required to make it crisp again.
3/11/19 EDIT: I've abandoned this method. I kept adding steps in an attempt to overcome cooking while smoking and it got too complicated.
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FWIW, here's my method for SV steaks. It's what I use when I want to "hold" the steaks for some reason (arriving guests, side dish preparation or such). Also, I don't normally reverse sear because I'm of the opinion that searing after smoking burns off the smoke flavor from the steak's surface, but it's necessary after SV in this sequence.
Doneness will vary as you vary the length of sear time and the SV temperature. Experiment.
Season and refrigerate
Sear in a 350°F cast iron for 45 seconds (use a stopwatch) [1]
Cold smoke
SV cook at 135°F
thanks except for the initial sear which i will do next time I follow the same process
Pat dry (very important)
Sear again for 30 seconds [2]
[1] Oil or butter increases the browning.
I sear steaks before cooking them SV because cold steaks brown without cooking and it rapidly kills bacteria where they are most likely to be found—on the steak's surface.
350°F is suitable for browning meat. Above 355°F a different set of reactions occur: pyrolysis, also known as burning. With pyrolysis comes bitterness. The black compounds that pyrolysis creates also may be carcinogenic, so go easy on charring your foods for visual appeal.
Also, I think the Maillard flavor increases during SV cooking. It would be difficult to prove, though.
[2] Sous vide cooking softens the first browning. The second sear is required to make it crisp again.
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I got a 2.4lb Chuck that I am trying when I get back from CA. I am told it should go 36 hours. I do not understand why that long, but will give it a go!
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So what I am hearing is I need to brine my meat before I sous vide it!
Here's one technique I often do. I portion out steaks, chops, ect, then season with salt and pepper and vac seal. Put into the fridge and leave 12 hours to allow salt to penetrate, and then freeze so it's ready to go whenever you want. When I want to cook one, it's already seasoned and can go right into the SV pot. I doing a Tri-Tip today using an ice water bath. You fill your SV pot with cold water and a bunch of ice and then put the meat (cold or frozen) into it. Then I will start it from work at 3:30 PM so it will be done by 7PM. The ice water bath keeps it safe. The Anova has an ice water alert that sends you a notification when the water temp gets above 40F and warns you to start cooking. But if you wrap towels around the pot and put in plenty of ice, it will stay below 40F for many hours.
But I've also seasoned fresh meat and put right into the bag and into the SV and have great results, so a long dry brine time is not required.
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I got a 2.4lb Chuck that I am trying when I get back from CA. I am told it should go 36 hours. I do not understand why that long, but will give it a go!
It depends a lot on the temperature. The inter connective tissues begin to dissolve and pasteurization begin at 130°. If you want it done in 6 hours, cook @ 190° (estimate), IT when done will be 190° and meat will be fall apart well done like most chuck roast. However, cook it at 132° for 36 hours and the IT when done will be 132°, medium rare with steak like texture. The flavor is vastly different, higher heat diminishes flavor. :2cents:
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If you want an even less scientific way to do this Bentley, a cooler filled with tap water works as well.
I remembered watching this a few years ago. About the 3 minute mark he starts talking about it. Then there is a bunch of yapping in between. You can fast forward to the good parts if you are interested.
https://youtu.be/-25TCeTo730
The gist of it is put hot water in a cooler. Every so often you will have to add a little hot water, but that's it. Same deal without any electronics other than a thermapen. You could probably dangle a probe in there to know better when to add water.
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So what I am hearing is I need to brine my meat before I sous vide it!
NOPE no need to brine I sous vide alot of stuff best so far is salt and pepper, a little garlic powder and some onion powder and a fresh sprig a tyme ........Delish
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I got a 2.4lb Chuck that I am trying when I get back from CA. I am told it should go 36 hours. I do not understand why that long, but will give it a go!
(https://jtjitw.ch.files.1drv.com/y4m76kPTcQXv6A7T2gsMcwE4Mq7fB1gvhkrezdQE6eVRgHIyjlWHLojezfe9T1Mva_0Y0fdBIN0irvyU0K09tYz4hLoATsYUt4ANrApcdi2T4fcUmT_KSZv4qxPKJN54tBlWmmF2_qPmM_dpYZ3qiBXKBVHFD-_i84s1bIZEpqWgSEKRK7GFpJ9wtR79FdkbKfppCMiF3VT-4r9DT3G8CKDNQ?width=256&height=144&cropmode=none) Raw & seasoned.
Last summer was the last chuck I SVd. Two were cooked at 140°F for 30 hours and they were pretty darn good. There was a soup bowl of jus available for those who wanted it over their beef. The remainder could've been made into sauce. I didn't feel the need to sear them, they were plenty dark and looked appetizing.
Here's the downside to that cook—the beef came out of the water oven at 140°. It was sliced and served family style under a ceiling fan gently blowing down. It was soon much cooler than 140°, cooler than I care to eat. My guests didn't comment on it, but I think they were too polite to do so.
How do sous-vide users keep food at the table at a good serving temperature? Do they employ some type of hot plate or chafing dish?
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Are you resting the meat before serving, by any chance? Apologies if you already know this, but there is no need to rest after cooking, it will just cool the meat down. You want the meat to come out of the bath and onto the table as quickly as possible (probably with a quick sear on the way).
Heated serving plates and dining plates also help.
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Are you resting the meat before serving, by any chance?
No, but seating a group, pouring wine and dishing up takes more time than a small family meal.
You want the meat to come out of the bath and onto the table as quickly as possible (probably with a quick sear on the way).
A sear would have provided some browning flavor but it was the right color without it. Not like chicken breast that's cooked perfectly, thick and thin portions, but needs the sear for appearance.
Heated serving plates and dining plates also help.
I've neither heated nor chilled dinner plates but it's a good suggestion. Somewhere around here we have a heated serving dish (wedding present 53 years ago). It's metal with a candle under it. I wonder if I can locate it.
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Wonderful news since the Rival Slow cooker maintains that temperature. OK then, this is the benchmark when I get back from the trip. Maybe 45 seconds in the Uuni...Just kidding!
I cant imagine being able to even chew a piece of Chuck pot Roast that has pink in it without hurting my jaw...I am very much looking forward to this!
I got a 2.4lb Chuck...I am told it should go 36 hours.
Last summer was the last chuck I SVd. Two were cooked at 140°F for 30 hours and they were pretty darn good.
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How do sous-vide users keep food at the table at a good serving temperature? Do they employ some type of hot plate or chafing dish?
I use a chafing pan set to real low and heated dishes. I sear with a large butane torch.
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Not cheap... but has anyone ever done something like this in one of those Insta Pot things? will they hold a temperature evenly over a long period of time like that?
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I cant imagine being able to even chew a piece of Chuck pot Roast that has pink in it without hurting my jaw...I am very much looking forward to this!
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I've tried several different types of steaks SV, everything from choice flat iron to Prime strips from Costco. My take is about the same as Bentleys, tender yes, as flavorful no.
I often season mine with Montreal steak and put some olive oil in the bag and cook 1-2 hours sous vide depending on the thickness. The Prime strips I seared over an open charcoal grill for a couple minutes per side flipping every 30 seconds or so and they were spectacular steaks, but mostly because they were Prime strips. Steaks are definitely more tender sous vide. However, I've also had some relatively flavorless steaks from SV too. I cooked some flat irons on my gasser last night (which I rarely use anymore but was in a big hurry) and they had more flavor than several SV steaks I've cooked.
I've seared different SV steaks in a skillet, on the gasser, on the pellet grill with grillgrates, etc. all with pretty similar results flavor wise. Would I buy another SV cooker? I love trying every cooking gadget, but I'm not sure I would. I bought it trying to match the $50 ala cart Prime steakhouse steak, but haven't found that yet. However, I haven't tried the other stuff I probably should like veggies, chicken, and roasts. Maybe then I'll like it more. Maybe the right pieces of meat that have more natural flavor would be better. I am tempted to try to use it to make Steak DeBurgo since that's more about the sauce than the cook flavoring the steak. Maybe I need at a lower temp via SV and cook longer on a grill after?
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I've tried several different types of steaks SV, everything from choice flat iron to Prime strips from Costco. My take is about the same as Bentleys, tender yes, as flavorful no.
I often season mine with Montreal steak and put some olive oil in the bag and cook 1-2 hours sous vide depending on the thickness. The Prime strips I seared over an open charcoal grill for a couple minutes per side flipping every 30 seconds or so and they were spectacular steaks, but mostly because they were Prime strips. Steaks are definitely more tender sous vide. However, I've also had some relatively flavorless steaks from SV too. I cooked some flat irons on my gasser last night (which I rarely use anymore but was in a big hurry) and they had more flavor than several SV steaks I've cooked.
I've seared different SV steaks in a skillet, on the gasser, on the pellet grill with grillgrates, etc. all with pretty similar results flavor wise. Would I buy another SV cooker? I love trying every cooking gadget, but I'm not sure I would. I bought it trying to match the $50 ala cart Prime steakhouse steak, but haven't found that yet. However, I haven't tried the other stuff I probably should like veggies, chicken, and roasts. Maybe then I'll like it more. Maybe the right pieces of meat that have more natural flavor would be better. I am tempted to try to use it to make Steak DeBurgo since that's more about the sauce than the cook flavoring the steak. Maybe I need at a lower temp via SV and cook longer on a grill after?
This comment is coming from someone who doesn't have a SV machine and never eaten a piece of food from one. I flipped through a book on the Amazon Kindle app last night about SV cooking and recipes. Some look like adding spices with the meat may work again hard to tell without doing it and eating it. Others look like meat is SV and then incorporated in some manner into a meal where it may pick up additional flavors after the cook via searing or sauteeing. I have another book coming this week that I want to read through. I may end up buying a SV to incorporate into the arsenal probably more so for use during the winter than at any other time, but also maybe for cooking vegetables too. If Bentley didn't start this thread, I would have continued to be unaware or even uninterested in the method. Now I am intrigued.
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I did a Brisket just a while back, cold smoked on the pro for 3 hours then I salt and pepper a little garlic powder on the brisket before sealing,SV for 35 hours at 155 degrees when done i threw it on my 550 degree pellet pro and also hit he outside with a flame thrower (think old style weed burner) until a little burnt crust formed on the outside, really was some of the best brisket I have made, took it to work and everyone there REALLY liked it also.
It was easier than the whole smoking,pan,foiling,thing but did not have that deep smoke flavor but it had GREAT flavor
LTS
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Now I am intrigued.
Welcome to the club. When combined with pellet smoking, I think we have the best of both worlds.
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Now I am intrigued.
Welcome to the club. When combined with pellet smoking, I think we have the best of both worlds.
I wonder if I will be able to use my camp chef griddle to sear.
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I wonder if I will be able to use my camp chef griddle to sear.
I think so. You only need 350° to brown it and get the Malliard reaction flavors. Slightly hotter will char it if that's your goal.
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Not cheap... but has anyone ever done something like this in one of those Insta Pot things? will they hold a temperature evenly over a long period of time like that?
The newer and more expensive models now include more precise and adjustable temperature settings to allow you to SV. However, the chamber is small and there is no circulation pump, but it's still probably good for many items.
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would you recommend a 12, 18, or 22 quart container to cook in?
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Most things for every day use will fit in a 12 Qt. I have 12 and 18 Qt. plus a modified cooler for brisket and ribs.
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would you recommend a 12, 18, or 22 quart container to cook in?
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A couple of steaks in an 8-quart "thing" I bought at a restaurant supply store. My only other SV tub is a plastic storage container. It's sometimes too large for the items I'm cooking but the Anova stores in it.
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Most things for every day use will fit in a 12 Qt. I have 12 and 18 Qt. plus a modified cooler for brisket and ribs.
Would the 22qt be overkill? It is only a few $ more than the 18qt.
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Most things for every day use will fit in a 12 Qt. I have 12 and 18 Qt. plus a modified cooler for brisket and ribs.
Would the 22qt be overkill? It is only a few $ more than the 18qt.
I have an Anova I just purchased from Amazon. I have not used it yet. The 900W unit is rated for 5.5 gallons (22 qt). The 800W unit is rated for 5 gallons (20 qt). That said, the size of the vessel is somewhat dependent on the heat rating of the sous vide heater thing... I would think both units would have no problem keeping larger volumes of water up to a lower temperature but would have trouble getting to max temperature. An insulated vessel would help too.
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If I buy one, I think I will go with the 22qt (don't have to fill it all the way up to my knowledge) and get a lid with a hole for the sous vide machine to slide in.
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If I buy one, I think I will go with the 22qt (don't have to fill it all the way up to my knowledge) and get a lid with a hole for the sous vide machine to slide in.
True, but the top of the water has to be no more than roughly 4.25" from the top of the vessel for my Anova to work. Any more and the Anova does not drop down far enough into the water to work properly. Even at that you will have to account for some evaporation on longer cooks. I am concerned with the shape of the container. If I am choosing something other than my stock pot I already have, I want a wider/longer container as opposed to a taller container. I am unsure which containers you are looking at specifically, but I am looking at something like the 26 QT IPAVI Sous Vide Container Model C20 which is 12.8W x 21L x 8H Inch, or the 18 QT LIPAVI Sous Vide Container - Model C15 which is 17.6L x 11.5W x 8H inches. Lids can also be purchased to fit different sous vide heaters.
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I will look into those. I have a few containers like that already and may just need a lid with the cutout. Thanks for sharing the information.
I have just been looking at rubbermaid containers on Amazon for sous vide. They are all the same square shape and just go taller to get the larger capacity.
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I learn something from you members every day. I've been cooking SV for a few years and I didn't know that anyone is making special purpose SV containers. I've just been buying "things" and trimming the lids.
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Glad the potential new guys on this subject can help the experienced folks.
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I learn something from you members every day. I've been cooking SV for a few years and I didn't know that anyone is making special purpose SV containers. I've just been buying "things" and trimming the lids.
I too made my own when I first started sous vide a couple of years ago. The DIY version is a heck of a lot cheaper and works well for keeping moisture in. However the new store bought SV covers are more rigid and have a hinged lid that allows you to add or remove objects without having to disassemble everything.
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Do you experienced folks you clips to hold the bags to the side of the container or do you just let them fully submerge?
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Do you experienced folks you clips to hold the bags to the side of the container or do you just let them fully submerge?
I am not experienced but the point is to have water surround the food. The food should not sit on the bottom of the vessel unless you have some grate that would keep it suspended from the bottom. I have some grates I use to bake bacon in the oven. I plan to set one on the bottom of the tub to keep the food off of the bottom.
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Do you experienced folks you clips to hold the bags to the side of the container or do you just let them fully submerge?
Clips do not work very well when you have a tight fitting lid. So I just take a corner of the bag(s) and snap the lid over it to hold it in place. I also have a variety of racks that sit on the bottom to hold and space the bags.
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Ah, the racks...I was going to ask about those next. I have not researched them yet, but did see them on Amazon.
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Do you experienced folks you clips to hold the bags to the side of the container or do you just let them fully submerge?
I had issues with mine wanting to float even with a seemingly well vacuumed bag. Clips or something to that effect would be good.
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I had issues with mine wanting to float even with a seemingly well vacuumed bag. Clips or something to that effect would be good.
Just put a plate on top of the items in there to hold them down.
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I had issues with mine wanting to float even with a seemingly well vacuumed bag. Clips or something to that effect would be good.
The clips that I'm aware of simply clip the bag to the side of the container. If the bag wants to float, it still can. Most clips are used to keep the seal above water. Some times Ziploc and vacuum sealed bags leak and the clip provides some insurance against water intrusion. :2cents:
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Some of the SV sites recommend you put a spoon or a fork in the bag to keep it from floating
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Some of the SV sites recommend you put a spoon or a fork in the bag to keep it from floating
I would not recommend a fork. ::)
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My book arrived today and a $100 gift card from my mother in law for no apparent reason...maybe karma considering it is only $109 for one of these devices. ;D
Will read the book this weekend during the super bowl and determine if I really need to have one of these things.
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We don't need a lot of things that we have but remember, he who has the most toys at the end wins! :cool:
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I put a small rack in the bottom and weigh down the bag with a piece of granite counter top sample.
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Anyone ever use the reusable silicon bags?
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Warming up a frozen smoked brisket flat for supper tonight. :lick:
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Did you just use a hole saw to cut into the cooler lid?
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Did you just use a hole saw to cut into the cooler lid?
Yes, I cut a 3" hole to approximately fit the OD of the 2 1/2" schedule 40 grey conduit. I then cut about a 3/8" ring off of the bell end of the conduit and slipped it over the end of the conduit to close the gap and increase the gluing area. If you zoom in on the fitting you can see the ring. My original plan was to put a ring on both sides but after the glue set on the first one, it was plenty strong without it. The ID of the conduit fit the circulator perfectly.
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Did you just use a hole saw to cut into the cooler lid?
A 2-3/8" hole saw is perfect. There's about 3/4" between the outer and inner lid making a solid no wiggle insertion. It's also the perfect depth as the Anova sits on the bottom, and the top of the circulator is on the top of the lid precisely as made. No extra part. gluing, etc. Drill and play.
This is for a 25 qt coleman stacker. Other chests may vary, but the hole saw diameter doesn't.
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The one that I have is a 33 qt. stacker. I used the short piece of conduit because I was afraid that 3/4" would not provide enough stability for a 15" device. My circulator does not sit on the bottom, I have minimum and maximum water marks scribed inside the cooler.
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You tube has a bunch of sous vide videos. Check out 'Sous Vide everything'. This guy does a LOT of cooks and adds script to his cooks (AKA 'see below').
There's lots of links to his widgets and no shots held when judging. Very informative for the beginner. YMMV...