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Post by edge on Aug 4, 2016 12:07:15 GMT -5
I have been hooked on cooking sous vide for the past year. While I don't have a dedicated cooker, I do have an induction cook plate and use it almost exclusively for beef, venison and chicken. I like rare steaks so generally cook at 135 degrees and finish off either on a super hot grill or more often hit it with my propane torch. I also don't have a vacuum sealer but Ziploc bags work without any issues. Steaks are even from top to bottom and if guests are late, leaving the steaks cooking an extra hour or so make no difference, try that on a grill Fully cooked chicken is very moist. edge.
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Post by rambler on Aug 4, 2016 12:30:45 GMT -5
Interesting concept. Never heard of it before.
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Post by 7mmfreak on Aug 5, 2016 20:53:53 GMT -5
Sous vide is a good technique for certain things. I've done it using a cooler and Ziplocks.
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Post by tar12 on Aug 7, 2016 20:36:59 GMT -5
This technique has piqued my interest and I wondered how tender it rendered beef? Is extra tenderness notable? I would put forth the expense and effort if it worked for both...
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Post by tar12 on Aug 7, 2016 21:13:29 GMT -5
A search led me to numerous venison Sous vide videos on you tube....it can and shall be done!!! lol
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Post by edge on Aug 7, 2016 22:21:47 GMT -5
IMO, it is the most tender I have ever had meat cooked! You do need to finish it to get that almost "burnt" outside which is called the Maillard reaction and it is actually a chemical reaction. My preference is to use a propane torch and just not quite burn the outside of the steak. Most people think that chicken has to be cooked to 165 degrees to ensure there are no pathogens, but that is not correct. Killing pathogens is a function of temp and time. The 165 temp is for a few seconds, but a much lower temp for a longer period kills them just the same. Here are the temperatures and times that are comparable for killing nearly all bacteria in chicken: 136°F (58°C) 68.4 minutes 140°F (60°C) 27.5 minutes 145°F (63°C) 9.2 minutes 150°F (66°C) 2.8 minutes 155°F (68°C) 47.7 seconds 160°F (71°C) 14.8 seconds 165°F (74°C) Instant www.fsis.usda.gov/wps/wcm/connect/9ab2e062-7ac8-49b7-aea1-f070048a113a/RTE_Poultry_Tables.pdf?MOD=AJPERES
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Post by edge on Aug 9, 2016 9:02:12 GMT -5
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Post by foxgrape on Aug 9, 2016 10:04:03 GMT -5
I enjoy the sous-vide process. Trial and error part of the game, but the whole process is extremely forgiving. Below is a link to some guidelines to get things started. (Got the link from a Big Green Egg forum, which makes for a great combination, to "cook" sous-vide and then "finish" with some smoke in EGG.) Think BACKSTRAP!! www.chefsteps.com/activities/sous-vide-time-and-temperature-guideFoxgrape
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Post by AJ on Oct 21, 2016 20:58:44 GMT -5
I know this is an old post, but what the heck. Yes, I have one of the Anova SV sticks and use it pretty often. I really like doing steaks in it. I give them a couple hours at 130°F then they get kissed for one minute per side by a 500° grill to get the Maillard reaction where the crust is formed. Perfect medium rare from edge to edge. This porterhouse is over 2" thick and it sat in the above bath for 4 hours. After a quick trip across the grill it is perfectly cooked all the way to the bone and from edge to edge.
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Post by edge on Nov 7, 2016 9:37:50 GMT -5
Mmmmm, looks delicious edge.
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Post by mimath314 on Dec 8, 2016 18:23:53 GMT -5
Absolutely delicious! I fixed a venison backstap last weekend with this technique. Awesome tenderness, flavor and needless to say it didn't last long. My method(s) include water in a cooler with a digital thermometer and a crook pot on the lowest temp with the water regulated by lid on/off. Fixing a prime cut of red meat 🍖 will never be the same at my house! www.fieldandstream.com/articles/hunting/2014/10/recipe-redneck-venison-sous-vide
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