sous vide cooking

[mike89]

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...

[LPS]

How long did you cook the breasts Mike?

[mike89]

6 hours at 147

[LPS]

 

[mike89]

the roast I'm doing 25 hours at 144... 

[glenn57]

the roast I'm doing 25 hours at 144...

boiled meat in a bag!!!!!!!!

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

[mike89]

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... 

[mike89]

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!! 

[LPS]

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!

[Steve-o]

Sacrilege Schmacrilege.

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

[Gunner55]

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...

So, you & Del gonna start hangin out together?                 

[glenn57]

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...

So, you & Del gonna start hangin out together?                 

[glenn57]

well, i'm gonna go and BOIL up some boneless nords in some really hot canola oil pretty soon.

[mike89]

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...

So, you & Del gonna start hangin out together?                 

that's the 2nd time  that question or form was asked..  just sayin..........   

[glenn57]

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...

So, you & Del gonna start hangin out together?                 

that's the 2nd time  that question or form was asked..  just sayin..........   

WELL 

[mike89]

only you ya clown!!!   

[delcecchi]

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

[Steve-o]

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

[Dotch]

'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.    

[roony]

'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.    

I bet it would be tender.

[glenn57]

'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.    

I bet it would be tender.

I'd probably see it in the mail soon after too 

[Dotch]

You got it, buddy! 

 

[Bobberineyes]

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

[glenn57]

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

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!!!!!!!

[mike89]

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

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... 

[LPS]

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. 

[mike89]

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... 

[delcecchi]

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.   

[markn]

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

[LPS]

Ya that is quite a spread.