sous vide cooking

[mike89]

for me mostly thickness of the meat and of course quality of the meat, a tough cut would be longer...  the longest I did was 30 hours on a beef roast that turned out great...  shortest was 2 hours for chops and chicken breasts... 

[Leech~~]

for me mostly thickness of the meat and of course quality of the meat, a tough cut would be longer...  the longest I did was 30 hours on a beef roast that turned out great...  shortest was 2 hours for chops and chicken breasts...

Wait. You spent the time and energy to boil a piece of meat for 30 hours?  What was it Rino roast? 😆

[mike89]

naw water buffalo!!   

[delcecchi]

I just did some Carnitas for almost 24 hours.     Doesn't use that much electricity, especially if you use a cooler.   And time doesn't matter while in Covid Jail.   The Covid Winter in Rochester.... 

[mike89]

did a corned beef with the sous vide and sliced it a little while ago.. tried that instead of the boiling method..  came out good!! 

[glenn57]

did a corned beef with the sous vide and sliced it a little while ago.. tried that instead of the boiling method..  came out good!!

not that I really care but how do you do the souzy boily thing without boiling it?

[KEN W]

did a corned beef with the sous vide and sliced it a little while ago.. tried that instead of the boiling method..  came out good!!

I always use a crock pot to make Corned Beef for Rubens. Put in the fridge over night and slice very thin on a meat slicer. Works better than boiling or baking.

[mike89]

did a corned beef with the sous vide and sliced it a little while ago.. tried that instead of the boiling method..  came out good!!

not that I really care but how do you do the souzy boily thing without boiling it?

the meat is in the bag so it's not touching the water vs boiling in the water..  Ken's thoughts are good too, but I'm going to put the next one on the smoker...

[snow1]

Corn beef....forgot its st patties day tomorrow,nice jewish deli in st paul has the best corn beef...regular.lean or blessed(kosher),your pick,home made selection of rye bread,horseradish white cheese makes it all worth while

[KEN W]

If you smoke a corned beef, it isn't corned beef anymore. It is pastrami. I do both to have 2 different flavors.

My wife likes the regular Rueben. I like the pastrami and Swiss Cheese on Rye.

[mike89]

If you smoke a corned beef, it isn't corned beef anymore. It is pastrami. I do both to have 2 different flavors.

yes that is right.. and after eating some of the cored beef a bit ago I think the flavor is stronger this way... and I like pastrami too!!!  good eats!!!   and I like think we are thinking alike!!! 

[LPS]

I have baked them, crock potted them and simmered them on the stove top and smoked them.  They are all good. 

[mike89]

seeing that's it's so darn cold going to do a few chicken thighs sous vide tomorrow, smokey mesquite seasoned!!!   

[LPS]

That sounds fun Mike.