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Thread: Sous Vide, who's doing it?

  1. #401
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    Quote Originally Posted by rage2 View Post
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    I dremeled a hole in a cooler and use that as my container. Huge volume and no water evaporation problems.

    Attachment 83515
    Hey @rage2 is that a Coleman 24 Can Stackable cooler?

    Just did a Prime Rib last week and want to do some ribs this week. A cooler setup would make life much easier.

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    Quote Originally Posted by KRyn View Post
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    Hey @rage2 is that a Coleman 24 Can Stackable cooler?

    Just did a Prime Rib last week and want to do some ribs this week. A cooler setup would make life much easier.
    thats what i use, it works great. that photo Rage has is the same

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    What size hole you drill / dremel for use with an Anova?

    Speaking of ribs, what temperature and cook time is everyone using for pork back ribs?
    Last edited by KRyn; 04-11-2019 at 11:18 AM. Reason: Who has suggestions for cooking ribs?

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    Quote Originally Posted by KRyn View Post
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    What size hole you drill / dremel for use with an Anova?

    Speaking of ribs, what temperature and cook time is everyone using?
    I took the little thing that hangs on the side of the pot, drew a line around it, and just cut it out with a hand saw. Definitely not as pretty as some, but it works.

    I do ribs around 160 for ~12 to 24. Any higher temp and they fall off before you can finish them on the BBQ. Same with pulled pork.

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    Quote Originally Posted by jwslam View Post
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    Thank you!

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    Name:  Sousvide_zpslznlfa4d.jpg
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    Got this cooler a couple of year ago and did a similar thing but I split the lid in 2 so I can check on things during long cooks without having to remove the Anova
    Attached Images Attached Images  

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    Quote Originally Posted by Vdubbin View Post
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    Name:  Sousvide_zpslznlfa4d.jpg
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    Got this cooler a couple of year ago and did a similar thing but I split the lid in 2 so I can check on things during long cooks without having to remove the Anova
    thats super smart, as some of the meats start to float if they're fattier or let out air depending on spices, etc and you dont really want to cook for 24 hours with half the thing outa water

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    Quote Originally Posted by Brent.ff View Post
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    thats super smart, as some of the meats start to float if they're fattier or let out air depending on spices, etc and you dont really want to cook for 24 hours with half the thing outa water
    Ya I find Pork really back for doing that. I usually have to re-vacuum and seal it on multi-day cooks. But even with the cut in the lid I can run multi-day cooks and only lose about 1/4 inch of water.

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    If you cut the hole to hold the bracket and do it on the far side of the hinge you can open the lid without removing anything also

    Also to prevent floating bags, if I know it’s going to fill with gas i’ll Double bag it with a bunch of spoons in the outer bag to keep it down

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    Quote Originally Posted by ercchry View Post
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    Also to prevent floating bags, if I know it’s going to fill with gas i’ll Double bag it with a bunch of spoons in the outer bag to keep it down
    that's smart!
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    Been using cheap amazon bags for smaller items from a company called Ronegye. Got 100 in 1 quart size and they have been flawless except I often need something a little bigger. Just picked up 100 in gallon size from same brand.
    Name:  20190421_150331.jpg
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    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    Quote Originally Posted by ExtraSlow View Post
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    Been using cheap amazon bags for smaller items from a company called Ronegye. Got 100 in 1 quart size and they have been flawless except I often need something a little bigger. Just picked up 100 in gallon size from same brand.
    Name:  20190421_150331.jpg
Views: 357
Size:  25.5 KB
    Speaking of bags - shouldn't there be a little concern about the plastic chemicals leaching into the food with such prolonged exposure at an elevated temperature?
    (Sorry if this has been asked. It's a big thread and I'll admit I'm too lazy to look.)
    I'm not trying to be a hippie nut job, I'm just a little less comfortable with this compared to frozen food storage and storing leftovers in plastic, etc.

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    I tried poached eggs yesterday, 167F for 12 min. Was not quite enough time seemingly as they came out OK but then immediately broke upon being touched. Will try again.

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    Quote Originally Posted by ThePenIsMightier View Post
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    Speaking of bags - shouldn't there be a little concern about the plastic chemicals leaching into the food with such prolonged exposure at an elevated temperature?
    (Sorry if this has been asked. It's a big thread and I'll admit I'm too lazy to look.)
    I'm not trying to be a hippie nut job, I'm just a little less comfortable with this compared to frozen food storage and storing leftovers in plastic, etc.
    I don't know. I've never heard of this being a concern, so I'll just continue not to worry about it. The low temps (usually under 150c) make it less concerning.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    As long as the bags you are using are food grade, you are fine. Food grade PE bags do not contain additives (or byproducts) which are known to migrate in significant quantities at elevated temps which would be harmful to ingestion, or to the waste stream. Now...if you are using knockoffs; they may not be food grade.

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    Name:  B150312E-4235-4A7F-8D0C-709AF34FA8BB.jpg
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    3 days in fridge salted
    1 day marinaded in kalbi sauce
    Now 3 days at 128.5F


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    Quote Originally Posted by ercchry View Post
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    3 days in fridge salted
    1 day marinaded in kalbi sauce
    Now 3 days at 128.5F

    And do you still have to finish them off in the barbeque/grill or do you eat them right out of the sous vide device?
    Will fuck off, again.

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    Quote Originally Posted by speedog View Post
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    And do you still have to finish them off in the barbeque/grill or do you eat them right out of the sous vide device?
    You can... but the texture and added visual of a nice char is worth the effort. So I will be giving them about 30-60 seconds/side over charcoal

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    Well and you want the malliard reaction which you only get with finishing

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