Who is using a Sous vide?

I just read something I'm gonna try when I don't do the bacon grease fire....

Mix the rub into mayo for the fat and to hold it in place, coat and sear.

 

Skirt steak, 120 minutes @ 126* and a Malbec pear, 90 minutes @ 156*. Served on fresh made custard with a dash of nutmeg.

 

nice!

 

Dude, as I sit here enjoying my cup of yogurt for lunch, I think I may have violated the biblical injunction against coveting thy neighbor's grub. Both of those dishes look top shelf...T

 

A friend just gave me about 3 to 4 lbs of nice looking bear meat that has been cubed, vacuum sealed, and labeled "stew meat." Yeah - his son just took down a 355 lb black bear with a crossbow last week.

I'm thinking I'm gonna sous vide this (or, at least 1 of the 2 packs he gave me), but curious if anyone has any ideas as far as temp/time goes? Trichinella is a known issue in much bear meat, but even 127 F for a few hours negates that worry. I've seen suggestions anywhere from 124 F for 8 hours to some crazy fool saying to get it up to 170 F for 2 to 3 hours. No DAMN way am I going to ruin it like that.

My first thought? Probably in the 127 to 129 F range, for maybe 6 hours to let the fat render out. Dry, season & let sit for a good part of a day in the fridge, then sear in cast iron to get a nice crust on the outsides & get everything back up to a nice warm temp inside.

 

I read somewhere that bear is lean. If so, might be best in braised dishes like chili or stew. Likewise, if it's labeled "stew meat" it may be a tougher cut of meat.

I have no idea why, but I was checking out this recipe the other day. Sounded tasty.

https://www.fieldandstream.com/recipe-black-blue-chili

If it were me, I'd split it up into thirds, and try it a few different ways. Post pics!!

T

 

Thanks for the ideas, Tom! Think 3 or 4 ways is the best idea to get a feel for it.

Though this is labelled "stew meat," my buddy says it is the favorite of what he has tried so far - basically the best bits & pieces that were trimmed off when making up the steaks & roasts. His came out VERY tender - though he warned me I'd have to drain the grease off a couple times, as though the meat appears very lean, it actually holds quite a bit of fat.

Might take a while to get to it, but I'll make sure to post pics & thoughts when the time comes.

 

Bought a sans air a few months ago. used it for the first time this weekend. Filet mignon and new york. Eggs the following morning. It's just too easy. Steaks were great 127 for just under 1.5 hours. Still messing around with egg timing, soft boiled is what we went after. turned out well, ***** to peel.

 

Flipped a coin & went with lamb, versus bear.

Approx 9 hours at 125 degrees, then seared with propane torch. Quite honestly? I didn't even add salt or pepper - simply gorged on it.

Seared it outside, because, well... the damn smoke detectors started going off in the house. LOL
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I searched to see it this was being done. It is. Weed burner to sear.

https://www.reddit.com/r/sousvide/comments/67a9nx/harbor_freight_weed_burner_to_sear_sous_vide_pork/

 

Now that's some serious searing action!
T

 

Image Unavailable, Please Login Image Unavailable, Please Login Grabbed a 2.5# rib roast and cooked it at 132 for 3 hours. Finished it off in a controlled grease fire outside.

Filets bc the missus likes them better. Image Unavailable, Please Login

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I think I am going to do a leg of lamb soon. Have any of you wrapped meat with banana leaf and done it sous vide? I saw Pati Jinich/Pati’s Mexican Table roast her Yucatan style (Yucatican?) and it sounded really good.

Thank you!

 

Her Thanksgiving turkey, that is. Sorry for the omission.

 

Just picked up some staples from Sam's Club. Big end cap display of Sous Vide cookers for sale for $59.95

https://www.samsclub.com/sams/pwr-precision-cooker/prod21422681.ip

I suppose for $60 one could "dip a toe in the water" and try SV out. Image Unavailable, Please Login

 

Monoprice is selling their Sous Vide machine for $50. For that price, great Xmas present.

 

Is anyone regularly using their sous vide for anything beyond steaks? I've had mine for awhile now and while its awesome for steaks, I haven't found it to be that useful for much else.

 

Chicken, eggs, lamb, burgers, pork.

 

This is likely going to be what I make for my Christmas meal. I will omit the pepper, and may use tarragon as well.

 

Copied from my post in the instant pot thread:


Our instant pot (instant pot ultra) is advertised as being capable of doing sous vide, so I got a chance to try it today with some Tri-tip I got at Costco yesterday.

This morning I put the seasoned tri-tip into a vacuum seal bag, then into the instant pot with water (I clipped the bag to the side to ensure the meat would be submerged). Put the instant pot on the ultra setting, set the temp to 125 degrees, no pressure, and set the timer. I then went off to a conference for work. When I got back, I threw it on the grill for a couple minutes on each side to sear.

Came out really well. Perfectly cooked on the inside (I measured 124 degrees with my thermopen for both the meat and the water in the pot) with a nice crust on the outside from the sear. Family ate the whole thing, no leftovers. Didn’t take a pic, unfortunately.

I might have to try this with a small prime rib next time.

 

Meh.com has the Chefman on sale for $49 today: https://meh.com/

 

Call me a convert, I was pretty skeptical when I first got mine thinking it was only good for steaks. I've had it for awhile now and use it for pretty much every piece of meat. Made a beef roast the other day that was a pretty cheap cut and turned out fantastically. I use it all the time for drumsticks and pork chops. Made burgers with it last night that were delicious! And of course steaks!

Only thing I don't bother with it for is fish, tried it a few times and it didn't seem any better.

 

There is "fish," and there is "fish." Don't know if I'd bother with it for most "fish" available today, unless maybe a 2" slab of something like cod, or I'd surely be inclined to do a thick salmon steak. As to shellfish? I was thrilled by how some lobster with butter & a small bit of herbs turned out sous vide, but my wife said she still prefers a firmer/tougher texture.