any of you check out sous vide cooking at home

[Pressure Ratio]

I usually get my cast iron skillet as hot as I can. Placing it in the oven beforehand works out best for me as my stove top doesn't get it as hot as I like. Put the skillet on the stove top, add Avocado oil, and throw the meat on. You have to dry the meat before you throw it on the pan. So you don't create a steam barrier between the skillet and the meat. You can also add garlic, tyme, rosemary or other items in near the end to add an additional flavor profile.

Also make sure to use an oil with a high smoke point.

 

[crooks]

Pan sear or charcoal chimney with a grill grate on top have been the best two I have found so far.

 

[Flyn]

Thanks guys. I'll do some experimenting.

 

[Yaj Yak]

if i have more than one thing, lately, ill get charcoal ripping and do it that way.

just one steak or one tenderloin then garage stove/cast iron/stupid hot as fuck temperature...


garage stove is sweet for this for when smoke is fucking everywhere.

 

[Flyn]

I cooked the pork tenderloin today. 2 hours at 137 and then seared on a hot cast iron pan with butter.

I also cooked a quarter of it to 145 and then seared for one woman who doesn't like pink.

I was concerned when I cut the meat open. It was really pink. My insta read battery is dead so I couldn't use it. Took a bite and then knew I was going to eat it anyways.

So tender and flavorful. Awesome with the mushroom sauce. The more cooked portion wasn't nearly as tender. It was OK but not superb.

I gotta get a new battery soon so I can double check the temps until I get used to sous vide cooking.

 

[Carvin]

Just got a Wancle. Did a T-bone @ 131F for 2 hours. I think I will go up a few degrees next time. The great thing is the guess work is gone.

 

[Carvin]

Dry chops

They were thick, 1.5", did them for 3 hours @ 148F. Temp too high?

 

[Yaj Yak]

id say so

 

[Yaj Yak]

i did filet's yesterday

prime from costco

130 for two hours then rested a while then seared on cast iron & torch

 

[EmersonHart13]

Is that your new phone serving up fresh photos?

 

[Yaj Yak]

true story.

the wide angle lens it has is fucking awesome too

 

[EmersonHart13]

Looks damn solid. hi5! Wife's Pixel is leaps and bounds better than what we had.

 

[Yaj Yak]

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.

solid chicken recipe [MENTION=5]Mook[/MENTION]

Crispy Sous-Vide Chicken Thighs With Mustard-Wine Pan Sauce Recipe | Serious Eats

The last one I did was sealed in a lemon pepper sauce and I cubed the chicken and took the sauce and all and threw it with some pasta. Was really good.

Yeah I've done chicken from frozen and have not had an issue with it- I just add time onto the cook time.

Did some chicken breasts.. Turned out amazing so moist and full of flavor. I did them @ 149 for about an hour. Used this chart..

Sous Vide Time and Temperature Guide | Science | ChefSteps

some insight on cooking chicken sous vide...

Sous-Vide 101: Low-Temperature Chicken | Serious Eats

peculiar. everything says 140* instead of 165... it explains it because of the length of time cooking...

Sous Vide Chicken Teriyaki - No Recipes

[MENTION=4746]Flyn[/MENTION]

 

[Flyn]

When are you opening your Sous Vide with the Chicken Man youtube site? :smile:

 

[Yaj Yak]

 

[BeerOrGasoline]

They blew up the chicken man in Philly last night