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Thread: Sous Vide, who's doing it?

  1. #421
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    Trying out Sous Vide for the first time this week, doing some baby back ribs. Some googling produced the most common result of 155F for 24h.. I don't want to read 21 pages here, anyone care to validate this for me? Is it too hot/long or will that be alright?

    Also, finish on BBQ (nat gas), or broil in the oven for a couple mins?

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    I’d use the oven to finish. More controlled results.
    Originally posted by Thales of Miletus

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    guessing who I might be, psychologizing me with your non existent degree.

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    Quote Originally Posted by cjblair View Post
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    Trying out Sous Vide for the first time this week, doing some baby back ribs. Some googling produced the most common result of 155F for 24h.. I don't want to read 21 pages here, anyone care to validate this for me? Is it too hot/long or will that be alright?

    Also, finish on BBQ (nat gas), or broil in the oven for a couple mins?
    Do you want them fall off bone, or with bite? 155 will have more bite, bumpnig to 160-165 will be more fall off.

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    I did 145 for 36 hours on my last go around....hardly had to chew

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    They went in last night, gonna have my wife turn up to 165 with 7hr remaining.

    edit: did 17h@155 then 7h@165, finished with convection broil for ~10min. They were absolutely perfect. Fell off the bone, but didn't turn to mush.
    Last edited by bjstare; 09-18-2019 at 11:47 AM.

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    Quote Originally Posted by Brent.ff View Post
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    Well and you want the malliard reaction which you only get with finishing
    I need to get more rolls of bags. Any suggestions on what works well?? Looking at Amazon there seems to be a few budget options compared to food saver

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    I run the "roneguy" Amazon ones. No issues.
    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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    Joining the ranks as I got one of these for Christmas. My friend helped out to get the cooler with the hole cut and everything. It seems like it'll be slick. I will maybe even put some foam/gasket material at the edge of the hole.
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    Can the device rest on the bottom? I feel like I should choke it up a bit so it's slightly suspended.

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    Slightly suspended is better because it is an impeller with an opening on the bottom.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
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    guessing who I might be, psychologizing me with your non existent degree.

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    Nice. That cooler is better than my cambro tub. Device can touch the bottom, no problem. The heater element is inside.

    Edit, although I agree with killer that it's better for flow with a slight suspension. Just not a safety issue.
    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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    Agree not unsafe, will just function better for circulation which in a body of water as large as a cooler is kindof important.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
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    fact.
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    guessing who I might be, psychologizing me with your non existent degree.

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    Quote Originally Posted by killramos View Post
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    Slightly suspended is better because it is an impeller with an opening on the bottom.
    Yes, I figured that. Its openings aren't literally on the bottom face, but the "sides of the bottom". I think I won't go balls deep in the name of Reynolds Number, diffusion equation, laminar flow, boundary layer thickness, etc.

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    Quote Originally Posted by ThePenIsMightier View Post
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    Yes, I figured that. Its openings aren't literally on the bottom face, but the "sides of the bottom". I think I won't go balls deep in the name of Reynolds Number, diffusion equation, laminar flow, boundary layer thickness, etc.
    We can’t all be EIT’s
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    I have the exact same cooler and hole. No need to seal it, probably some heat loss but don’t care, it holds 72C just fine, did a whole chicken in it yesterday. Works fine with it resting on the bottom, there’s more than enough circulation. I’ve made steak and wings meals for 12 with that setup with zero issues.

    The biggest thing it solves with the lid is water loss, which is non existent.
    Originally posted by SEANBANERJEE
    I have gone above and beyond what I should rightfully have to do to protect my good name

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    ^I see that when digging a page back. Neat!
    Where should I start looking for recipes and basic shit? I got a few kg of frozen steaks already in vacuum sealed bags that I could try.
    I suppose I could drop them in while frozen and just have it take longer?

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    Serious Eats is a good source.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  17. #437
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    I always go from frozen, time is pretty forgiving in there for most proteins, steak especially. Play with different times for the quality and cuts you’re working with

    Have come to the conclusion that sous vide adds nothing but a weird texture to chicken, most other proteins do benefit though, even seafood. Poached shellfish are great.

    If you go longer than ~6hr on any cook do consider weighing the protein down... or even just something that will not allow it to raise out of the water (fills the gap between water and lid) gasses will form and your vacuum pack will float eventually

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    I find chicken gets quite misshapen in the bags which makes it tough to finish. Can’t argue with the results though it’s just not that pretty (150.1 is my favorite for chicken).

    I think steak and pork chops are my favorite sous vide meats.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  19. #439
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    Quote Originally Posted by killramos View Post
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    I find chicken gets quite misshapen in the bags which makes it tough to finish. Can’t argue with the results though it’s just not that pretty (150.1 is my favorite for chicken).

    I think steak and pork chops are my favorite sous vide meats.
    Yeah, any skin on chicken is going to do a hell of a lot better on the bbq or in the oven, anything without skin is usually boring haha

    Short ribs or oxtail are the shit sous vide, give em a go, 36-72hr times, cooler w/lid highly recommend for that

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    Women have some unholy fascination with boneless skinless chicken breast.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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