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[LowSlowJoe]

Done @140F, sous vide style,  for 17 hours.  Next time  ( and for sure there will be a next time ) , I'll cook at a temperature bellow 140F.

The texture was... very interesting,  a little like a meaty sponge  ( in a good way ).  A little dry, but after pouring sớm of the juices left in the bag it was cooked in, it was superb.  I ate about 2/3rds of the 2.5 pound roast myself

[Bar-B-Lew]

Looks like a nice tender brisket.  Walk us through your steps again.  Looks like smoked, cooled, vac sealed, sous vide, and then potentially put in the oven broiler for a sear based on one of your picks.  What is your reason for wanting to sous vide at a lower temp next time?

[MysticRhythms]

I haven't touched my stove top pressure cooker since getting an Instant Pot. It doesn't do any more than the stove top version, but is more convenient because of the built in timer. We use it all the time. Here are a few things we often do with it.

Poached eggs
Egg Bites
Flan
Pozole
Beef Stew
Brown Rice
Risotto
Tikka Masala
Yogurt
Chicken and Dumplings

I don't use our slow cooker, or the slow cooker function on the IP anymore. Pressure cooking results in much juicier meat than slow cooking.

Bregent - Would you have any interest in sharing that Tikka Masala recipe?

[LowSlowJoe]

Looks like a nice tender brisket.  Walk us through your steps again.  Looks like smoked, cooled, vac sealed, sous vide, and then potentially put in the oven broiler for a sear based on one of your picks.  What is your reason for wanting to sous vide at a lower temp next time?

2.5 pound Top Round roast,  seasoned with salt,  pepper, garlic powder. Smoked for 2 hours at 150F  ( internal temperature got up to 90F ).  I immediately bagged and vacuum sealed it, and placed it in 140F water bath. It stayed in the water bath at 140F for 17 hours.  I took it out, attemempted to brown it under the broiler,  but this was largely a failure... beyond that,  I just sliced it and ate it.

In the future,  I'd probably try it at 135F,  I think 140F  was too high.

[LowSlowJoe]

Koji rice on flank steak for 60 hours , then rinsed... one steak done sous vide for 2 hours then pan seared.  The other steak vacuum sealed for two hours and the pan seared.  Both steaks seasoned with salt,  pepper,  and garlic powder before being vacuum sealed...

Koji rice in this case... enhanced the flavor noticeably in a very good way.  The Sous Vide steak was significantly more tender and flavorful...  this won't be the last use of koji,  or sous vide.

[LowSlowJoe]

By the way. .. here's Fireboard data for my Instant Pot Ultra set to 135F.  The dips are where I added the flank steak pouch or removed it.

[bregent]

>Bregent - Would you have any interest in
>sharing that Tikka Masala recipe?

Not sure if it's cool to post an exact recipe I got from another site but you can find if it you search for the "pressure cooker tikka masala recipe from savory tooth".  I'll send you a link via PM as well. The only variation is that we use thighs instead of breast, and brown basmati rice.

[MysticRhythms]

Thanks.
I didn't realize it was from another site.
I will look it up.

[yorkdude]

Koji rice on flank steak for 60 hours , then rinsed... one steak done sous vide for 2 hours then pan seared.  The other steak vacuum sealed for two hours and the pan seared.  Both steaks seasoned with salt,  pepper,  and garlic powder before being vacuum sealed...

Koji rice in this case... enhanced the flavor noticeably in a very good way.  The Sous Vide steak was significantly more tender and flavorful...  this won't be the last use of koji,  or sous vide.

I gotta say, that meat looks FANTASTIC.
Man I can almost smell it as well as taste, truly NICELY done.

[LowSlowJoe]

Answer : Two hours in the Davy Crockett at 160F,  two hours of Sous Vide in Instant Pot Ultra at 133F,  3 minutes in a hot frying pan.

Question : How do you cook some amazing beef tenderloin?

[pmillen]

That looks fantastic, LSJ.  It took me quite a while to find the nerve to cook a beef tenderloin SV, but now that I have it's become our preferred method.

This is a pellet forum so I hesitate to focus on SV, but I also want to share SV experiences.  Readers, if you haven't tried it...you should.

[hughver]

As I sit here reading your post I have Crème Brulee in the SV. Best Crème Brulee ever!   

[LowSlowJoe]

I got this tenderloin for like $8/lb..  so it wasn't too much risk for me to try. 

My wife refuses to eat anything cooked in plastic,  but so far hasn't made too much of a fuss about me eating it... which means I have a lot of smoked and Sous Vided beef tenderloin for lunches this week and beyond  ( thank goodness for vacuum sealers )

I had leftovers for breakfast Sunday morning... unbelievably good stuff

[pmillen]

My wife refuses to eat anything cooked in plastic...

That may be a valid consideration.  Some people are concerned about chemicals leaching from plastic containers.  I was told that old Tupperware is the undesirable kind of plastic.  I'm still using it.

As I understand, we don't need to be concerned about some plastic varieties.  I don't know about the typical vacuum pouch.

[Osborn Cox]

Sorry for dredging up this old(ish) thread, but I'm curious if LSJ is still happy with the Sous Vide capabilities of the Instant Pot?    I'm looking to buy one and if so, I will step up to the Ultra model because I've been interested in trying Sous Vide.