Sous Vide

[GoatPackr]

I've been talking with my wife about one for a few years. Recently figured we need one to try. Meat Your Maker had them on-sale so I ordered one for her for Christmas with their container.

I'm looking for some do's and don't of using one and maybe some less common ideas with them.
My wife loves the crock pot and I'm not a fan of boiled all day foods.
We eat a lot of meat and I thought this might make things a little more palatable and we can still throw the meat in the smoker or BBQ to add that flavor.

 

[bowkill]

I took a roast and seasoned it with just salt and pepper and ended up cooking it at I think 140 degrees for about 48 hrs. The recipe I used said to cook for about 36 hrs but, anyway, I took it out and it was still pink and wonderfully tender. We ate some for our meal and then refrigerated it overnight. I took my meat slicer out and shaved it into basically deli meat roast beef. It was amazing. It's so simple to just put it together and walk away from it. If something comes up when you are planning on eating it, just let it keep cooking. Really makes things simple.

 

[ResearchinStuff]

Sous vide is the best way I've ever found to cook wild game. 129.5F for juicy, perfectly medium rare steaks, then throw them on a hot grill for a minute or two to put some texture on the outside. Liquid smoke can give you smoker like flavor without adding that processing Step.

When we first got ours I tried doing poached eggs with it, that didn't work well. The majority of our meat is cooked via sous vide, including steaks, chicken, ribs, sausages, and a couple of whole turkeys.

 

[Erict]

I especially like tenderloin steaks in sous vide to 129F then onto the grill, but know that you can overdo it in the sous vide and the meat will turn mushy.

I have sealed venison and chicken in FoodSaver and also used freezer strength ZipLock and they both do the job. Use something to hold the bag off the bottom while completely submerged.

If using an open pot, covering the top can lessen evaporation and hold the heat.

Good luck.

 

[SloppyJ]

Been thinking about one for a few years but have never pulled the trigger. I think I'll get one.

 

[Jimbee]

Sous vide is the best way I've ever found to cook wild game. 129.5F for juicy, perfectly medium rare steaks, then throw them on a hot grill for a minute or two to put some texture on the outside. Liquid smoke can give you smoker like flavor without adding that processing Step.

When we first got ours I tried doing poached eggs with it, that didn't work well. The majority of our meat is cooked via sous vide, including steaks, chicken, ribs, sausages, and a couple of whole turkeys.

How long in the sous vide? Can you start with frozen meat? I'm going to try this soon.

 

[ResearchinStuff]

I start frozen 99% of the time, unless it's a whole turkey. 2ish hours at temp is good for steak. 3+ for chicken. I have never had issues turning it to mush, regardless of how long it was cooked.

 

[GoatPackr]

Been thinking about one for a few years but have never pulled the trigger. I think I'll get one.

I ordered the Meat Your Maker smaller one when it was on-sale but Amazon has had some great deals the last few days. They even have the fancy ones with Bluetooth and all that.

 

[180ls1]

Are you guys doing anything to address all the plastic released on the food? I quit using one because of it.

 

[ResearchinStuff]

I'm not worrying about it. If it's a concern to you, then sous vide is not the way to go.

 

[SchwarzStock]

My wife bought one back in June but we haven't used it much yet. Also bought a cook book but so far the jury is out>

 

[GoatPackr]

Are you guys doing anything to address all the plastic released on the food? I quit using one because of it.

While we are somewhat cautious with stuff like that we usually find a work around and do the best we can.
I'm sure items could be placed in glass jars or other containers. A person could probably get creative if they want.

 

[Upwolf]

I normally run my sous vide at 110. I find that when I pull it off i've got some wiggle room to actually get a little crisp on it on the stove or grill. If you run it too close to finishing temp (125+), you can't get a char on it without overcooking.

 

[GoatPackr]

Has anyone cooked their meats in a marinade? Or would you marinade it then put in a different container for the cooking part.
We like to marinade Salmon or other meats when we get them and they are fresh. We then toss them in the freezer so when we pull them out for a meal they only need cooking.
It would be nice to pull from the freezer and dunk right into a sous vide.

 

[cusecat04]

Are you guys doing anything to address all the plastic released on the food? I quit using one because of it.

I've tended to only go a few hours limiting the time of elevated heat and meat contact. The ability to time things out within 10s of minutes is a nice to have to us when finishing meat to sides being ready.
Honestly use mine way less now that I have a pellet grill to use.

 

[ozyclint]

Any one confit? I want to confit something

 

[ResearchinStuff]

Has anyone cooked their meats in a marinade? Or would you marinade it then put in a different container for the cooking part.
We like to marinade Salmon or other meats when we get them and they are fresh. We then toss them in the freezer so when we pull them out for a meal they only need cooking.
It would be nice to pull from the freezer and dunk right into a sous vide.

You can certainly do that. I've found way less need for marinades with a sous vide because it stops people from over cooking in the first place.