Sous Vide

[GoatPackr]

When I first got my sous vide, I used it a lot. For me, it seemed very hit/miss. I had some very definite wins, but often, it was lackluster.

I seem to prefer a reverse sear on the grill, starting at a low temperature and amping up to the sear.

Otherwise, I really enjoy braised dishes or slow smoking all the way through.

I probably need to experiment with it some more but it mostly lives in the cupboard lately.

Buying a purpose made sous vide container would probably make it a much easier/more pleasant experience.

I don't ever think I could be talked into cooking a homegrown 1.25" thick rib eye any other way than reverse seared on my Yoder Ys640.
Then smothered in butter as I eat it.
Kids will chew each others arms off for them.
Good stuff.

I'm really curious about smoking chickens, turkey, summer sausage, kielbasa and all the other stuff in a cold smoker then finishing it in the sous vide.

 

[112Savage]

Small game like rabbits and squirrels will turn to mush easily especially if you go over an hour. Tender steaks over 2hrs get the mush kind of like if you put meat tenderizer/kiwi/pineapple on the meat.

Elk roasts like shoulders and heel roasts (3-4 pounds) take a long time like 48hrs at 130* but taste amazing and are very tender. At 24hrs the meat is tender but any connective tissue is still pretty solid.

Goose breast for 6-12hrs with SPG and butter then seared is amazing

My favorite is cured ham. We cure our own. 130 degrees for 3-4 hours. Mainly this makes the bone easier to remove. After removing the bone I re-vacuum seal and put it in the refrigerator to cool. I then slice it super thin like prosciutto. Literally it’s the best.

If you’re interested in cooking like this cooks illustrated is a great magazine for a curious cook.

 

[GoatPackr]

Small game like rabbits and squirrels will turn to mush easily especially if you go over an hour. Tender steaks over 2hrs get the mush kind of like if you put meat tenderizer/kiwi/pineapple on the meat.

Elk roasts like shoulders and heel roasts (3-4 pounds) take a long time like 48hrs at 130* but taste amazing and are very tender. At 24hrs the meat is tender but any connective tissue is still pretty solid.

Goose breast for 6-12hrs with SPG and butter then seared is amazing

My favorite is cured ham. We cure our own. 130 degrees for 3-4 hours. Mainly this makes the bone easier to remove. After removing the bone I re-vacuum seal and put it in the refrigerator to cool. I then slice it super thin like prosciutto. Literally it’s the best.

If you’re interested in cooking like this cooks illustrated is a great magazine for a curious cook.

That's some good info. Appreciate it.
I see a lot of people talking about cooking to lower temps for longer times. I get that and understand the concept of it. But where is a good source for good accurate info for cook temps. I have just started looking so maybe it's easily available like normal cool temp info.

 

[TimberRunner]

I agree, that it's hit or miss. I tried an elk roast for 12 hrs and then seared it. It looked amazing, but was mushy. Did a piece of elk backstrap for 2 hours and did the same and it was great. I also did some olive oil, garlic and rosemary in the bag for a venison roast. I think I did 6 hrs and it was great.

Have a plan to sear it when it comes out brown and ugly looking. You'll have some carryover temp.