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Old 04-20-2017, 12:00 PM   #176
 
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I have actually been searing my meats ahead of putting them in the bags for sous vide. I don't think it makes a huge impact on the flavor. Although I think it does add slightly. This also aids in me being able to take them out of the bath, eat after a short rest, and having minimal clean up after eating.

I also think seasoning well ahead of time helps the flavor more than anything. As in overnight in the fridge. But again, nothing way different than seasoning during sous vide.
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Old 04-20-2017, 12:48 PM   #177
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you can't be getting them all too hot if you are searing prior

im pretty sure i'd melt a bag
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Old 04-20-2017, 12:52 PM   #178
 
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Don't bag immediately after sear. lol
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Old 04-20-2017, 12:53 PM   #179
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Old 04-20-2017, 12:54 PM   #180
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what should i cook first?
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Old 04-20-2017, 01:03 PM   #181
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A good steak of course
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Old 04-20-2017, 01:04 PM   #182
 
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I think I get a little more of a smokey or sear taste when I do it before hand. But more than anything, it speeds the process of me walking in the kitchen and eating. haha Because the prep time after it is pulled out of the water is greatly reduced and clean up of the pan is done before sous vide. Just more convenient. Especially since I get home from work so late during the week. I do it both ways depending on what else I have going on or what mood strikes me. lol
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Old 04-20-2017, 02:30 PM   #183
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what should i cook first?
pork tenderloin at 135
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Old 04-20-2017, 03:02 PM   #184
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Pork is one of the best things in a Sous Vide. Mostly because you are told to uber kill it with fire via any other method.

So it keeps all the moistness.

I also love Turkey tenderloin. I usually dump it into the bath @ 138 before I leave for work. Then 9hrs when I come home from work I do the veggies and side stuff.

While the veggies/sides are cooking I take the meat out and cut it up, put some on the plate, then store the rest for lunch the next day.
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Old 04-21-2017, 07:20 AM   #185
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turkey tenderloin?

that's a thing?
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Old 04-21-2017, 07:20 AM   #186
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or is it just like a boneless breast...
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Old 04-21-2017, 09:59 AM   #187
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well hot damn, everything is out for delivery a day early. need to decide what to pick up from the store.
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Old 04-21-2017, 10:18 AM   #188
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Every time I go to jewel I lok for the manager specials or marked down for quick sale stuff. vacuum seal and freeze it right away and it'll be fine.
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Old 04-21-2017, 10:21 AM   #189
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Every time I go to jewel I lok for the manager specials or marked down for quick sale stuff. vacuum seal and freeze it right away and it'll be fine.
my jewel's up here are tuesdays for this
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Old 04-21-2017, 10:28 AM   #190
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well hot damn, everything is out for delivery a day early. need to decide what to pick up from the store.


Steak. Must do steak.
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Old 04-21-2017, 10:37 AM   #191
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Think I'll do a strip.
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Old 04-21-2017, 10:44 AM   #192
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everyone sayin' steak... yeah steak will turn out really good without a doubt and be easy. but a really solid grilled steak vs sous vide steak is a meh situation. both will be incredible. and not much different.

but the real difference is in stuff where more significant tenderization happens.... chuck roast... flat irons... pork tenderloin... pork chops.... brisket etc.

i'd cook a really good pork chop or tenderloin on the grill without sous vide to ~140* and chow down...

pork tenderloin at ~135* and then resting before you sear it, so it doesn't go up much in temperature before you sear is INCREDIBLE. so tender, juicy and perfect.

pork is awesome because as @Thirdgen89GTA said... you can cook it at such lower heat "safely"... albeit... raw pork is similar safety wise to runny.

The Case for Pink Pork | Serious Eats

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About 30% of all foodborne illnesses from 1998-2008, a period for which CDC has extensive data, were caused by Salmonella in pork, along with 16% of all hospitalizations. But both those statistics lag far behind the reported numbers for chicken, and pork has rarely been implicated in mass outbreaks. Of the salmonella outbreaks, 20.7% were caused by "vine-stalk" produce like tomatoes, 19% were caused by poultry, 14.8% were caused by eggs, 7.3% by beef, and only 6.2% by pork. That said, the fact remains: There are plenty of pathogens in raw or less-cooked pork. The most common is Staphylococcus aureus, which can lead to all kinds of diseases, including some that can be life-threatening, like pneumonia and meningitis. Other pathogens that can be found in raw pork include Listeria (7.5% of domestic Listeria infections come from pork) and even hepatitis.

Then again, the risks of eating raw or pink pork are not notably worse than those that come with runny egg yolks, beef tartare, or cheap delivery sushi. And the payoff, chefs argue, is worth it. "When you get a nice thick pork chop, and it's slightly pink in the middle? That's great," says Andy Ricker, of the Pok Pok restaurants in Brooklyn, Los Angeles, and Portland, Oregon. "Nice and juicy, delicious."
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Old 04-21-2017, 10:45 AM   #193
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@Mook do something with more marbling and thus... flavor... like a ribeye.
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Old 04-21-2017, 10:47 AM   #194
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I just want something simple to start then work my way up to everything you mentioned. Steak is basically dummy proof in this thing so I figure I can try that for dinner then pick up something pork for Sunday.

What would you recommend? I know you said tenderloin but its just me so I dont need that much food to start.
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Old 04-21-2017, 10:49 AM   #195
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The wand and the "water oven" (that I got) are the same thing, right? Meaning temp wise. The only difference is the oven serves as the wand and the container?
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Old 04-21-2017, 10:50 AM   #196
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it's all really dummy proof to be honest
@Mook do a ribeye... normally people shy away from ribeyes because they aren't as tender as a filet or strip, but sous vide'ing it will make it sofuckingtender...

i like medium rare personally so i'd sous vide at 130* for like 2 hours or so and then sear the absolute fuck out of it as hard & quickly as i could cuz if you leave it on heat too long youll cook it more.

my favorite cut of beef as far as steak sous-vide has gone has definitely been a flat iron though.
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Old 04-21-2017, 10:50 AM   #197
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The wand and the "water oven" (that I got) are the same thing, right? Meaning temp wise. The only difference is the oven serves as the wand and the container?
correct
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Old 04-21-2017, 10:50 AM   #198
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you're reasoning for getting the container cracked me up btw...
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Old 04-21-2017, 10:51 AM   #199
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What store do you shop at mostly Mook?
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Old 04-21-2017, 10:52 AM   #200
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you're reasoning for getting the container cracked me up btw...
its not wrong. i guarantee I'd come home to a mess
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