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Author Topic: Sous-Vide  (Read 906 times)

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okie smokie

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Re: Sous-Vide Count Me In Too.
« Reply #15 on: January 27, 2019, 08:05:32 PM »
Me too. Just bought the Gourmia GSV140v  1200 watt Sous Vide unit that you can use in any large size pot.  Will have it in 1 week +-.  I cruised over all the many different inexpensive brands and decided on both wattage, cost and simplicity. $59. shipping included.  It had very good reviews.  Now I have to learn how to use it.
Will plan steaks first, so my first question is:
1.  For 1.5 inch eye of ribeye, we want medium to satisfy the two of us. What is the temp to set it for that result?
2.  How long in the pot before it is both done, and is of the right texture (tenderness)?
3.  Since we are going to pan sear them before serving, should we set the sous vide temp for a little cooler, or is that necessary?
I know they will send instructions, but I'll bet PF's have some good advice in this area.  Thanks. ???
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hughver

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Re: Sous-Vide
« Reply #16 on: January 27, 2019, 08:30:02 PM »
If you want the steak medium, I would suggest to cook it at 135° for about two hours, it will rise by 5-7° during pan searing. Sear in a very hot cast iron skillet for only 1-1.5 minutes per side.  :2cents:
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

okie smokie

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Re: Sous-Vide
« Reply #17 on: January 27, 2019, 08:48:37 PM »
Quote from: hughver on January 27, 2019, 08:30:02 PM
If you want the steak medium, I would suggest to cook it at 135° for about two hours, it will rise by 5-7° during pan searing. Sear in a very hot cast iron skillet for only 1-1.5 minutes per side.  :2cents:

Thanks for the info. 
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mo-kid

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Re: Sous-Vide
« Reply #18 on: January 27, 2019, 09:11:25 PM »
just got an Anova; used it 4 times so far....really enjoy the ease and so far.... very good. I've done hamburgers, finger potatoes, carrots and sirloin steak. There's a bunch of stuff out there on the Internet... enjoy!
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okie smokie

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Re: Sous-Vide
« Reply #19 on: January 28, 2019, 11:06:11 AM »
Does anyone season or marinate over night for steaks and chops?  How about chicken breasts or quarters?
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hughver

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Re: Sous-Vide
« Reply #20 on: January 28, 2019, 11:42:11 AM »
Absolutely, I season almost all of my meats and let them marinate over night.
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

Bar-B-Lew

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Re: Sous-Vide
« Reply #21 on: January 28, 2019, 12:00:03 PM »
The only things I have made so far have been tri-tip that was prepackaged in a peppercorn marinade and prime rib which I rubbed with Montreal Steak seasoning.  I also smoked them before sous vide.  Didn't do any searing afterward.
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LowSlowJoe

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Re: Sous-Vide
« Reply #22 on: January 29, 2019, 12:08:36 PM »
I've only done a small amount of Sous Vide so far...    I've smoked/grilled before doing the Sous Vide.   I liked the results a lot... although  on at least one of the occasions, more moisture was left in the bag, than I expected.   But I used the juices to pour over my food before I ate it, and it tasted wonderful.

 So, was that excessive amount of moisture in the bag, because I did the sous vide too long?
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bregent

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Re: Sous-Vide
« Reply #23 on: January 29, 2019, 01:13:27 PM »
>So, was that excessive amount of moisture in
>the bag, because I did the sous vide too long?

Need more details. What type of food and what were the times and temps?
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