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Thread: Sous Vide, who's doing it?

  1. #641
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    Quote Originally Posted by ThePenIsMightier View Post
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    This^ was essentially what I thought, and thanks very much for confirming.
    My last one at 129 was still too tough (and perhaps mildly dangerous). I don't want to go all the way to 145 for this one, so I was/am hoping 137 is going to be right.
    what do you mean by "going to 145". Do you mean setting it at 145? In that case, then no, I wouldn't bother setting it that high. I would set it at 133 to 135 for safety reasons, and just leave it there.

    It's not a definitive thing, but if your SV bags pressurizes and balloons, then you have problems - toss it and dont puncture the bag.

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    Yes, I meant "setting it to 145 and leaving the meat in that long enough that the whole thing reaches 145".

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    Quote Originally Posted by ThePenIsMightier View Post
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    Yes, I meant "setting it to 145 and leaving the meat in that long enough that the whole thing reaches 145".
    i think thats too high, but it sounds like you've been running it lower. You could lower it to 133 or so but we're splitting hairs. 133 would get you more pink-ish.

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    LoL. It has been at 137 for 18+ hours. All I wanted to know was if I should increase it in the event that 137 was too low in the first place.

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    Quote Originally Posted by ThePenIsMightier View Post
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    LoL. It has been at 137 for 18+ hours. All I wanted to know was if I should increase it in the event that 137 was too low in the first place.
    Yeah, no sense in lowering it now. Lol.

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    Raising it now will reduce the punk, but any potential benefit to toughness will be quite small since you didn't do it for the previous 18h.
    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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    TenFour.
    Lowering to 126.2°F

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    Looking to track down a bottom blade or crossrib roast. I thought they were common. Just my luck

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    The last Bottom Blade I got was from Costco (I'm pretty sure).

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    Quote Originally Posted by dirtsniffer View Post
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    Looking to track down a bottom blade or crossrib roast. I thought they were common. Just my luck
    Saw this posted yesterday from East Hills. Probably the same at all locations and I’d be surprised if they are popular enough to sell out
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  11. #651
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    Did a portion of a pork loin. 137 for 6 hours. Seared off in vast iron on the deck.

    Worked out great.

    I mean, look at the size of it. Clearly vast.
    Last edited by dirtsniffer; 02-26-2023 at 09:20 PM.

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    Safeway Ribeye. 5 hours at 125F, salt, garlic, and Worcestershire. Seared on a hot Weber gas grill, with some butter more salt and a propane torch.
    May have overdone the salt but one of the better ones lately.

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  13. #653
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    Bottom blade roast from Costco. 26 hrs at 135F. Turned out great. Flavor was awesome. Kinda like a leaner prime rib (and half the price)

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    Half a brisket flat. 48 hrs at 134. Finished on the charcoal grill for a couple hours at 250 for some smokiness. Was better than my barbecue, and not by a small margin.

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    Very interesting. I have cooked briskets and I use a sous vide, but that seems different than I assumed you'd use this equipment.
    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?

  16. #656
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    It was pretty tender, maybe a tad much. Maybe I'd do 36 hours next time.

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    Quote Originally Posted by dirtsniffer View Post
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    Half a brisket flat. 48 hrs at 134. Finished on the charcoal grill for a couple hours at 250 for some smokiness. Was better than my barbecue, and not by a small margin.
    Looks great.
    How did you get the smoke ring? Did you brine with some Prague powder before sous vide?
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    No pics, but did some Korean chicken on the weekend at the cabin. 157.5 F for five-ish hours. Took a while to get up to temp, thought something was fucked, but maybe just more mass of frozen marinated meat than I'm used to? Was like 2.5 kg.
    Took the juice from the bag and boiled it down to a sauce, took the chicken and let it cool for ten mins then quick sear on bbq.

    Grilled veg and rice. Overall tasty, easy, and a nice change from standard cabin fare.
    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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    Brazilian spices on a flank steak.
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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?

  20. #660
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