Gravy's Cooking Thread

Ossoi

Ossoi

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My sous vide came today and I've just cooked and ate a ribeye

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I followed the guide here and cooked it at 125f for 40mins.The Food Lab's Complete Guide to Sous-Vide Steak | Serious Eats

I usually like my steaks rarer then it came out so will reduce temperature next time. The cut of steak looked a lot thicker in the cabinet at the supermarket but wasn't even an inch thick. I also sprinkled way too much steak seasoning on before it went in the bag.The Food Lab's Complete Guide to Sous-Vide Steak | Serious Eats
 
Lanx

Lanx

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Yea i did sous vide with some cheap ass pork. Forgit the cut but it was one of thise value packs fir 10 bucks with bone. Came out super juicy, three hours
 
lurkingdirk

lurkingdirk

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I am doing some tilapia in the sous vide tonight. First time doing fish. I'm going to finish some with a torch and the rest with a pan. Will report back.
 
chaos

chaos

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I just picked up a pork butt at the store today, gonna sous vide the fuck out of that noise.

Maybe... I mean, there are logistical issues to think of, like it won't fit in my vacuum bags. Maybe just cut it up and do it that way.
 
lurkingdirk

lurkingdirk

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Big ass vacuum bags. Or smaller ass pieces of butt.

I actually wondered what people did with this issue. I plan to do a huge ass piece of meat soon, but don't have a bag big enough. Do I cut it? google larger bags? What do you people do?

Also, googling "larger bags" seems like a bad idea.
 
Ao-

Ao-

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Use a big ass ziploc and clip it to the side (after you seal it with the immersion method)?
 
Lanx

Lanx

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If you have a food saver, you get the ease of the roll bag. But only good for cutss that look like ribs. Uou get a triangular pork butt. I think you shoukd at least butterfly
 
Gravy

Gravy

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lurkingdirk_sl said:
Big ass vacuum bags. Or smaller ass pieces of butt.

I actually wondered what people did with this issue. I plan to do a huge ass piece of meat soon, but don't have a bag big enough. Do I cut it? google larger bags? What do you people do?

Also, googling "larger bags" seems like a bad idea.
Click to expand...
I was wondering this as well. Maybe there is a market for 'bigass sous vide' bags.
 
BrutulTM

BrutulTM

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I know you guys are having fun with your new toy but tilapia? What is the point of sous vide on a 3/8" thick fish fillet?
 
Rezz

Rezz

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Yeah, quick sears in a hot pan seems like it would get comparable results in like... a couple minutes.
 
Borzak

Borzak

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I didn't know tilapia was used for anything other than microwave/frozen fish you just reheat.
 
Ossoi

Ossoi

Potato del Grande
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Got some duck legs out the freezer a few days ago, they were dry brined over night with salt, pepper and thyme. They're in the sous vide at 161 for the next 12 hours whilst I'm at work
 
Khane

Khane

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Hmmm... will the duck fat render properly via sous vide? Are you gonna finish it in a hot oven or pan sear? Seems like it won't be very good unless you finish it after the bath somehow.
 
Soygen

Soygen

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You almost always 'finish' things after the sous vide bath. By that I mean, there is almost always a grilling/searing-like step after the bath.
 
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