Sous Vide, who's doing it?

[D'z Nutz]

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Heads up for anyone looking to purchase the FoodSaver Vaccum sealing system its currently on sale for $134.xx ($45.00 off) and extra box of bags for $30.00 ($9.00 off) until tomorrow the 29th at Costco!

If you can't make it to Costco in time, you can also order the sealer only until Nov 9:
https://www.costco.ca/FoodSaver-2-in...100347343.html

[ercchry]

Something a little different with the sous vide today...

Top sirloin chunks with S&P, 6hrs @ 168F, fried up some shallots and garlic in butter, deglazed with juice from the bag, reduced into a gravy... then diced meat, added gravy, and some cream cheese... food processed it all into a very nice filling with a little basil. Was some stellar tortellini... especially with that Marsala cream sauce

[ExtraSlow]

Wow. That looks like a whole days effort, but also sounds amazing.

I'm nearly over my sous vide. Maybe do something fancy in it around the holidays, but for a meal for the family it's just not doing it for me.

[Brent.ff]

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I'm nearly over my sous vide. Maybe do something fancy in it around the holidays, but for a meal for the family it's just not doing it for me.

I may not rave about it as much, but im still using it 3-4 times a week. I think the biggest thing for me is just ease of dinner making. Bought a value pack of chicken thighs, split them into 3 bags, season them all differently and freeze. Then when get home throw the sous vide on and have dinner in a couple hours without much effort, and still way tastier then doing it fresh.

[schocker]

I still use mine at least once a week. Makes me prepare more meals ahead so the freezer just has sealed bags of pre-seasoned chicken/pork etc which is nice. Have not tried any of the more experimental items like baking or whatnot. Most impressed lately with salmon. Thought it would be weird, but a nice pan sear after cooking and it was great.

[ercchry]

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Wow. That looks like a whole days effort, but also sounds amazing.

I'm nearly over my sous vide. Maybe do something fancy in it around the holidays, but for a meal for the family it's just not doing it for me.

Wasn’t too bad... but also didn’t have to make it for a family of 4

Like the two above, I find it shines with the preprepped meals. I do a big Costco run, buy large cuts (pork loin is awesome for chops) then spend a day butchering, seasoning, and vacuum bagging... do it every 6 months and I have a freezer full of meats, pick a protein, toss it in the bath then just make some veg and starch and really easy meals that are still really good

Like with the tortellini, I also bag up the trimmings as either stir fry bits, or ground meat/burgers for the more labour intensive meals. Doing a bag of stir fry beef at 124F for a few hours gives a great base for super tender homemade ginger beef!

[D'z Nutz]

If anyone's looking for vacuum sealer rolls, Amazon carries these for a good price.

Two rolls, one 8" x 50' and one 11" x 50' - $26.87
https://www.amazon.ca/gp/product/B00QI02LGW

Two rolls of 11" x 50' - $27.78
https://www.amazon.ca/gp/product/B00JESPZZ4

I haven't tried the Food Saver rolls to compare these to, but these seem like a better value and they do the job and these are their regular price.

[speedog]

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Wow. That looks like a whole days effort, but also sounds amazing.

I'm nearly over my sous vide. Maybe do something fancy in it around the holidays, but for a meal for the family it's just not doing it for me.

So it's soon to be in the storeroom with the bread maker, pasta maker, juicer, food processor, etc?

[ExtraSlow]

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So it's soon to be in the storeroom with the bread maker, pasta maker, juicer, food processor, etc?

I don't have any if those other gadgets. Surviving so far.

[ercchry]

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So it's soon to be in the storeroom with the bread maker, pasta maker, juicer, food processor, etc?

Bread maker: stupid, inferior product than what you can buy
Pasta maker: mixing dough? Pretty silly... rolling dough? Amazing, I have the roller and cutters for the stand mixer, they see lots of use
Juicer: not worth the clean up unless you have a huge family or something
Food processor: wtf?! Essential! Especially with the pasta! Pesto... stuffed pasta fillings... mmm, also soups and things... either that or the immersion blender
Anova: still great, just tossed some steaks that I butchered probably like 6 months ago and seasoned then sealed and froze in it for dinner tomorrow... best $2/serving beef around!

Might actually use the food processor and make a nice sauce for it too!

[ercchry]

Yup... still great

And did indeed use my food processor for my scratch made Japanese inspired “magic sauce” ...including making Japanese mayo for it

[Brent.ff]

I'm doing whole 30, and sous vide combined with a smoker makes it an absolute breeze. Buy in bulk, freeze as needed in freezer bags with the water-dunk method. have dinners for weeks! Pork tenderloin in as we speak

[Thaco]

forgot about this thread, this was christmas eve, prime rib roast, removed the bones and floated them for 72 hours, then put the roast in for 6 hours all at 145 (pops likes his roast well done)

Then we broiled it at 400 for 20 mins to crisp it up

[cancer man]

What the hell happened to the asparagus?

[D'z Nutz]

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Heads up for anyone looking to purchase the FoodSaver Vaccum sealing system its currently on sale for $134.xx ($45.00 off) and extra box of bags for $30.00 ($9.00 off) until tomorrow the 29th at Costco!

FYI, Costco has the sealer for $129.99 ($40 off) and bags for $30.99 ($9 off) until Sunday.

[The_Rural_Juror]

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What the hell happened to the asparagus?

It ded.

[ExtraSlow]

Got some beef shirt ribs, anyone have suggestions for time and temperature? Thinking 48 hours at 144f as per chef steps option 6 here: https://www.chefsteps.com/activities...-ribs-your-way

I like the way beef ribs look

[Brent.ff]

I’ve had good success with 144 on beef ribs, still has some ‘stick’ to the bone but still tender. If you want ‘fall off’, you’ll have to go higher (160)

[schocker]

Did some chicken breast last night from frozen. Super juicy and great overall after a quick sear.

[ercchry]

Fake BBQ!

1.5hrs@147F with dry rub on chicken

Ice bath
Pat dry, reapply rub
275F in toaster oven for 20min (bonus points for taking a torch to a chunk of smoking wood and leaving it on the rack beside chicken, for a hint of smoke)
Take bag juice, mix 50/50 with favourite BBQ sauce, warm on stove
Crank toaster oven, remove chicken
Dip chicken in sauce
Put back in oven for 5min
Eat