Food / Drink What's for Dinner? (Sous Vide Edition)

[Carvin]

poached eggs

143F for 45 mins, very runny, just like the giudes said. Maybe try up to 60 mins for less runny.

 

[Thirdgen89GTA]

For Eggs I do the following, but this is just the way I prefer them to have a hard boiled exterior with liquid yolk.

Bring water to roiling boil. Put eggs in.
Wait 4:45 seconds, remove and rinse under cold water.

I end up with a firmly set egg white and a liquid yolk.

 

[Lord Tin Foilhat]

Ill be doing a couple dozen hard boiled eggs sous vide this weekend for xmas eve. Worked out really well last time.

 

[Yaj Yak]

Ill be doing a couple dozen hard boiled eggs sous vide this weekend for xmas eve. Worked out really well last time.

whats your method to that mayhem?

 

[Lord Tin Foilhat]

whats your method to that mayhem?

I believe i used this guide last time:

https://www.reluctantgourmet.com/sous-vide-hard-boiled-eggs/

With this chart for egg consistency you like:

https://www.reluctantgourmet.com/sous-vide-hard-boiled-eggs/

So my process will be:

1)get sous vide up to temp wanted

2) boil eggs for 3 mins in pot

3) move eggs to ice bath for 1 min

4) add to sous vide (mine will be at 165 for 1 hour since they are being used for deviled eggs)

5) move eggs to ice bath for couple mins

6) refrigerate

 

[SleeperLS]

I just got a sous vide cooker for Christmas. I am ready to F this year in the A

 

[Carvin]

Ill be doing a couple dozen hard boiled eggs sous vide this weekend for xmas eve. Worked out really well last time.

Do you have any tricks to make them easier to peel?

 

[Yaj Yak]

I believe i used this guide last time:

https://www.reluctantgourmet.com/sous-vide-hard-boiled-eggs/

With this chart for egg consistency you like:

https://www.reluctantgourmet.com/sous-vide-hard-boiled-eggs/

So my process will be:

1)get sous vide up to temp wanted

2) boil eggs for 3 mins in pot

3) move eggs to ice bath for 1 min

4) add to sous vide (mine will be at 165 for 1 hour since they are being used for deviled eggs)

5) move eggs to ice bath for couple mins

6) refrigerate

i wonder if you could just skip the boiling portion and get the same result or what would happen

 

[Lord Tin Foilhat]

i wonder if you could just skip the boiling portion and get the same result or what would happen

They peel like shit if you skip it. That's the only reason to do the pre-boil and ice baths. To make peeling easier

 

[Lord Tin Foilhat]

Do you have any tricks to make them easier to peel?

Preboil and icebath if you are using sous vide to make them peel easily. There is a similar process if you are just boiling them on the stove too to make peeling much easier

 

[Lord Tin Foilhat]

Gonna try burgers with the vide tonight

 

[Flyn]

Take a pic if you get a chance.

I made some prime tenderloins again tonight. So awesome.

 

[Lord Tin Foilhat]

Before the sear

 

[bacon28]

Been a while since I've logged in on here and the first post I see is about sous vide haha. I have an Anova Sous Vide and use it all the time! Best steaks I've ever eaten have come out of the sous vide.

Below are some Asian burgers and Country Style ribs I've made in the Sous Vide last month.

 

[crooks]

Whats the white thing in your container?

 

[Lord Tin Foilhat]

Been a while since I've logged in on here and the first post I see is about sous vide haha. I have an Anova Sous Vide and use it all the time! Best steaks I've ever eaten have come out of the sous vide.

Below are some Asian burgers and Country Style ribs I've made in the Sous Vide last month.View attachment 36413View attachment 36414View attachment 36415View attachment 36416View attachment 36417View attachment 36418View attachment 36419

Where'd you get that cover?

 

[Carvin]

Before the sear

Looks pretty good even pre-sear. So how were they? Looking forward to trying burgers sous vide also.

 

[Thirdgen89GTA]

Whats the white thing in your container?

Maybe just a bowl to keep the stakes standing up?

 

[Lord Tin Foilhat]

Looks pretty good even pre-sear. So how were they? Looking forward to trying burgers sous vide also.

They were good. I did 155° for 45 mins and they were a nice medium-well with slightly pink inside after the sear. If you seared them a bit longer I was able to get them Well done.

If you need to have them all well done inside i would do 160-165° instead.

 

[bacon28]

Just a ceramic dish, used it to keep the pork ribs from floating up as they cooked.

Whats the white thing in your container?

 

[bacon28]

Where'd you get that cover?

Amazon [emoji16]

 

[Lord Tin Foilhat]

Amazon [emoji16]View attachment 36423

sweeet

 

[Flyn]

I have the same lid but clear. instead of frosted. Works great. My longest cook has been 22 hours and I lost a negligible amount of water.

 

[GTvert90]

Going to do rib roast for Christmas eve. I was going to do this recipe but plan on cooking it for more like 12 hours http://recipes.anovaculinary.com/recipe/sous-vide-prime-rib

 

[SleeperLS]

I am defrosting this in the fridge right now. I probably should have started yesterday, but oh well. I was trying to have this for Christmas, but I will do the wagyu New York strips I have instead. I will have to cook this for almost 3 days. Stay tuned.

The ranch that has these cows is around 15 minutes from my place, so it is local to me. Kind of nice to have quality meat right down the road from me even though I am forced to order it online and have it shipped from the processing place.