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Author Topic: sous vide cooking  (Read 15479 times)

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Offline mike89

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well yesterday I did some seasoned chicken breasts in the sous vide and they were so juicy and tender and flavorful!!  that is a great way to cook white to keep it from drying out!!   turned around and have bottom rump roast in it now...
a bad day of fishing is still better than a good day at work!!

Offline LPS

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How long did you cook the breasts Mike?

Offline mike89

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6 hours at 147
a bad day of fishing is still better than a good day at work!!

Offline LPS

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Offline mike89

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the roast I'm doing 25 hours at 144... 
a bad day of fishing is still better than a good day at work!!

Offline glenn57

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the roast I'm doing 25 hours at 144...
:doofus: :crazy: boiled meat in a bag!!!!!!!! :crazy: :pouty: :rotflmao: :rotflmao: :rotflmao:

ok so just to show i might care a little bit, does the meat have to be thawed out before one boils it??????????
2015 deer slayer!!!!!!!!!!

Offline mike89

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that is one of the perks of this, no it does not from every thing I learned..  you just compensate for the thawing time to the finale cook time... 
a bad day of fishing is still better than a good day at work!!

Offline mike89

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that roast came out great!! juicy and tender!!  gravy was good too..  threw a ring of potato sausage in the pot to so get that cooked too!! 
a bad day of fishing is still better than a good day at work!!

Offline LPS

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That sounds great Mike!  Yesterday I did the sacrilegious cooking of baby backs in the oven.  I rubbed them and did the same double wrap, meat side down.  Put in oven at 250 for 3 1/2 - 4 hours.  I checked at about 3 1/2 I think and they were tender as heck.  SO I got me another double thick foil and took the ribs out of foil #1 and put them meat side up in foil #2.  Don't need all of the liquid anymore.  I put some Sweet Baby Rays on them and put them under the broiler for about 10 minutes.  Waited till the sauce was darker and sizzling.  They were so darn good and it is so easy.  The broiling the sauce on top made the whole thing!

Offline Steve-o

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Sacrilege Schmacrilege.

Smoke 'em, bake 'em, broil 'em... just don't boil 'em!


Online Gunner55

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well yesterday I did some seasoned chicken breasts in the sous vide and they were so juicy and tender and flavorful!!  that is a great way to cook white to keep it from drying out!!   turned around and have bottom rump roast in it now...
:scratch: So, you & Del gonna start hangin out together?  :doah:               ;) :rolleyes: :laugh: :laugh:
Life............. what happens while your making other plans. John Lennon

Offline glenn57

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well yesterday I did some seasoned chicken breasts in the sous vide and they were so juicy and tender and flavorful!!  that is a great way to cook white to keep it from drying out!!   turned around and have bottom rump roast in it now...
:scratch: So, you & Del gonna start hangin out together?  :doah:               ;) :rolleyes: :laugh: :laugh:
:smoking: :sleazy: :evil: :rotflmao: :rotflmao: :rotflmao: :rotflmao:
2015 deer slayer!!!!!!!!!!

Offline glenn57

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well, i'm gonna go and BOIL up some boneless nords in some really hot canola oil pretty soon. :nerd: :nerd:
2015 deer slayer!!!!!!!!!!

Offline mike89

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well yesterday I did some seasoned chicken breasts in the sous vide and they were so juicy and tender and flavorful!!  that is a great way to cook white to keep it from drying out!!   turned around and have bottom rump roast in it now...
:scratch: So, you & Del gonna start hangin out together?  :doah:               ;) :rolleyes: :laugh: :laugh:
that's the 2nd time  that question or form was asked..  just sayin..........   :rotflmao: :happy1:
a bad day of fishing is still better than a good day at work!!

Offline glenn57

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  • 2015 deer contest champ!!!
well yesterday I did some seasoned chicken breasts in the sous vide and they were so juicy and tender and flavorful!!  that is a great way to cook white to keep it from drying out!!   turned around and have bottom rump roast in it now...
:scratch: So, you & Del gonna start hangin out together?  :doah:               ;) :rolleyes: :laugh: :laugh:
that's the 2nd time  that question or form was asked..  just sayin..........   :rotflmao: :happy1:
WELL  :scratch: :scratch: :scratch: :rotflmao:
2015 deer slayer!!!!!!!!!!

Offline mike89

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only you ya clown!!!   :rotflmao: :rotflmao: :happy1:
a bad day of fishing is still better than a good day at work!!

Offline delcecchi

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Sous vide some carntitas I had vac sealed in freezer and found.   18 hrs at 165, crisped in skillet, mmmm,

Offline Steve-o

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There is no way I can plan meals 18 hours in advance.  :surrender:

Offline Dotch

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'zactly. The pace things move around here sometimes, I'd start the damn thing up, forget about it and a week later no telling what I'd find. :doah:   
Time itself is bought and sold, the spreading fear of growing old contains a thousand foolish games that we play. (Neil Young)

Offline roony

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'zactly. The pace things move around here sometimes, I'd start the damn thing up, forget about it and a week later no telling what I'd find. :doah:   
I bet it would be tender.

Offline glenn57

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'zactly. The pace things move around here sometimes, I'd start the damn thing up, forget about it and a week later no telling what I'd find. :doah:   
I bet it would be tender.
:rotflmao: :rotflmao: :rotflmao: I'd probably see it in the mail soon after too  :confused: :surrender: :party1: :banghead: :banghead: :taz:
2015 deer slayer!!!!!!!!!!

Offline Dotch

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You got it, buddy!  :happy1:

 :rotflmao: :rotflmao: :rotflmao:
Time itself is bought and sold, the spreading fear of growing old contains a thousand foolish games that we play. (Neil Young)

Offline Bobberineyes

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Glenn catches on quickly dotch!! Just think tho Glenn , maybe you can boil jars n rusty rims with this contraption.. :happy1:

Offline glenn57

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Glenn catches on quickly dotch!! Just think tho Glenn , maybe you can boil jars n rusty rims with this contraption.. :happy1:
:rotflmao: :rotflmao: naw actually slowly and surely i'm starting to toss the real bad ones...........but the aint sellin new ones, so i might have to rummage threw the garbage now!!!!!!! :pouty: :rotflmao: :rotflmao:
2015 deer slayer!!!!!!!!!!

Offline mike89

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There is no way I can plan meals 18 hours in advance.  :surrender:

ok here is another meal I cooked..  bone in pork chops for 2 or hours and then browned..  so darn juicy and tender...  no 18 or 24 hour planning... 
a bad day of fishing is still better than a good day at work!!

Offline LPS

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So does it matter what kind of chunk of beef a guy sous vides?  Is a bottom round or top round any different when done that way? Or top sirloin are on sale at times too. 

Offline mike89

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So does it matter what kind of chunk of beef a guy sous vides?  Is a bottom round or top round any different when done that way? Or top sirloin are on sale at times too.
I have done 3 different cuts of roast beef, getting a 4th one tomorrow..  results are great!!!  have not done the top sirloin yet but I'm sure I will...   will be doing chicken breasts again soon too!!  and again a short cooking time for them too!!! 

https://foodvacbags.com/pages/sous-vide-cooking-chart

here a site I found for a guide line... 
a bad day of fishing is still better than a good day at work!!

Offline delcecchi

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What cut of beef?   Mainly a time and temp issue.   Lean and tough like round need a long long time at low temp.   Tender and lean like sirloin or tenderloing not near as long but low temp.    More fatty like rib eye can use a little higher temp to get the fat to render a little more.   

Offline markn

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  Mike, when thew receipe says "5 to 10 hours" how do you decide how long to cook?  :scratch: :scratch:
mm

Offline LPS

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Ya that is quite a spread.