Who is using a Sous vide?

Bone in NY's a couple nights ago with Bleu Cheese and Lahmajun.

132 for 2.5 hours, finished in garlic butter in a hot cast iron pan.
Image Unavailable, Please Login
Image Unavailable, Please Login
Image Unavailable, Please Login
Image Unavailable, Please Login

 

There's your problem right there!

I thought that too and now I use it 3-4X per week.... I just don't post e-v-e-r-y-t-h-i-n-g.

 

Perfect. Nicely done.



Mark

 

As good as the steak looks that big hunk of bleu cheese is sooooo tempting!! Love stinky cheese! [emoji3]

Never heard of lahmajun. What did you top it with?
T

 

My father, brother and myself all use the Anova and have been VERY happy with it. I've heard from others on here that some of the others heat the water a bit faster, which is a benefit, but for my usage it hasn't been in issue. Covering your vessel will also help it heat much faster and prevents evaporation.

As far as hardware, I use a 12gt Rubbermaid food prep container with a lid and use Ziploc freezer storage bags for the bath. Also, those black, large binder/paper clips work great for keeping things in place.

And for the balls.. Ive heard of people using pingpong balls instead of a cover to keep the evaporation down. I've considered trying it but don't feel like messing around with 50 wet, fragile balls each time a make a steak.

https://www.amazon.com/Rubbermaid-Commercial-SpaceSaver-Square-Containers/dp/B00P1P1P2Q/ref=pd_sim_79_2?_encoding=UTF8&pd_rd_i=B00P1P1P2Q&pd_rd_r=M4HTGD5FVGECNC9JASWC&pd_rd_w=AaHta&pd_rd_wg=DVXQs&psc=1&refRID=M4HTGD5FVGECNC9JASWC

 

I got the Anova
I don't use all the fancy stuffs like wifi and bluetooth.
I'm in IT so I'm a neophyte at home in down time.
It's quiet and works well and I can just turn the temp wheel and push to set it without engaging in technology.
I use a mechanical watch for timing things,
and it's all good!

Damn, my oven/range is the same. I can set the temps, and, that's about it. The rest is up to me. It's more fun and relaxing that way, IMHO.

 

Spicy Labneh (Lebanese spicy cream cheese). They go great together. Lahmajun also makes for a great breakfast burrito, just add scrambled eggs and cheese.

 

Wife is gone to see her parents in FL (I'll join her in a couple weeks)...

Think I'm gonna toss the boneless leg of lamb I've been saving into the bath this weekend.

Yep, lamb party, all night long! Me & one of our dogs that adores lamb are gonna be living the high life.

Still mulling over just what temp I want to set it at & how long I want to let it bathe.

 

Did a little research and found this:

Very rare to rare - 115°F (46°C) to 124°F (51°C) 2 to 3 hours
Medium-rare - 125°F (52°C) to 134°F (57°C) - 2 to 6 hours (3 hours max if under 130°F/54°C)
Medium - 135°F (57°C) to 144°F (62°C) 2 to 6 hours
Medium-well - 145°F (63°C) to 154°F (67°C) 2 to 6 hours
Well-done - 155°F (68°C) and up 2 to 6 hours

How big is the leg?

 

I've seen those numbers. I'm hovering in the 120 to 125 range. Don't care what they say about 3 hours max if under 130 - I'll probably have it in there for about 5 or 6 hours.

Looking at about a 4 pound leg, so 2, maybe 3 meals worth.

 

I do 2-2.5# tri-tips for around of 3 hours @ 132 or 133 so with a 4# LoL, I'd probably go 6 hrs @ 130 for a bit more med-rare, but yeah, definitely 6 hours.

 

.... I'd also probably finish it in a high temp oven with a rosemary and garlic based paste too.

Another thing, if you're considering any citrus, I would add it to the bag to better infuse it.

 

Love rosemary, but it is poison to me.

Finish will be a good searing with a blow torch to get the outside crispy. Only other additions will be a dash of salt, some pepper, onion, and a few cloves of garlic. Only citrus will be the limes in my gin & tonic or margarita (depending on mood).

 

Well played, sir!

 

Filet (132 2.5hr) and lemon sauteed asparagus with Bernaise sauce, cauliflower mashies and garlic rolls from my favorite pizza joint.... why not, it's a Tuesday...
Image Unavailable, Please Login
Image Unavailable, Please Login
Image Unavailable, Please Login

 

...Oh, and finished outside in a centercut bacon grease fire.

 

********. Looks great!

 

It really was

 

One of these days, we're gonna need to see photographs of a Full Darth searing by the master! [emoji3]
T

 

Gladly, next time.

 

Incidentally, yesterday I did a hash with one of those boiler corned beef briskets, chopped and fried with some O'Briens and topped it with sous vide soft boiled eggs. 143 for 45 min. Perfect. Trader Joe's has them vacuum sealed with the spices already around the brisket (Not in the little bag) so I'm thinking of getting one and dropping it as is right in the bath for 2 days and slicing it.

 

With Saint Patrick's day approaching, that's be perfect!
T

 

General basic question.

When you use this method for steaks, does everyone have to agree on doneness?

In other words, can I do mine rare and wife's medium rare or must they be the same?

 

They would have to be brought up to the same temp in the water (assuming you're only using one sous vide unit and one water bath), but you could always vary to total doneness by the way you sear the outside I guess. For example, if you sear the steak in a cast iron pan with the top on, the internal temp of the meat will rise a whole lot more than if you sear with the top off. However, that would kind of defeat the purpose of cooking sous vide. You wouldn't have the even level of doneness all the way through like you see in most of the pics here.



Mark

 

I have been doing sous vide for awhile. Being a cheap ass -- I have been doing it in a crock-pot with a digital thermometer. Time to buy the real deal. Which ones should I go with? Sansaire or Anova?