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Their pick for the best way to sear a steak is using the chimney. I can't use the chimney year round in Seattle, so I've got my eyes on the searzall. Ugh wished I could sous vide some rib eye but I gave up all meats for Lent
Their pick for the best way to sear a steak is using the chimney. I can't use the chimney year round in Seattle, so I've got my eyes on the searzall. Ugh wished I could sous vide some rib eye but I gave up all meats for Lent
Going to start my longest sous vide cook tomorrow evening. Going to do a 3lb chuck roast for 24hrs at 135F. I'm already hungry for tomorrow's dinner... Also going to make some turkey burgers with the sous vide this evening, I guess they don't turn out dry and gross with this method... Made them last night and froze them so I can vac pack them before putting them into the water. Got a good deal on a foodsaver vac machine and it works wonders for food storage. The bags are also cheaper than the ziplock freezer bags and can be customized to whatever size you want. Highly recommend.
Good luck and post photos! Will be doing short ribs for Easter and that will be interesting. What Foodsaver did you end up getting? Got the Foodsaver 5850 at Costco fot $149.99
Good luck and post photos! Will be doing short ribs for Easter and that will be interesting. What Foodsaver did you end up getting? Got the Foodsaver 5850 at Costco fot $149.99
We got this one on sale at Target for like $60-$70. I think they'd all be good but we went on the low end because it was simply an experiment for us. Would definitely get a higher end machine if this one ever shits the bed as the experiment was a success.
And the results (after a quick sear)! This was by far the best beef roast I've ever had. I don't think I'd do it another way ever again...other than maybe the smoker.
136F for 24hrs. Seasoned with montreal seasonsing, sealed in vac bag, and put in fridge for 24hrs prior to cooking. Seared in CIP immediately after taking out of cooker.
I meal prep with it.
sous vide 8 chicken breast.
freeze 4, pan fry 4.
4 is enough for a week without spoiling, then on the following week, take out 4 from freezer and pan fry.
still retains juicy-ness even tho, I froze for a week, because of sous vide cooking
oh man! I used to bake chicken every week. it sucked after a while! dry, always the same taste..
now! oh man, now! chicken is so awesome! like, so tender, it almost has the consistency of the fleshy part of fried chicken. but obviously not fried.
but basically i buy chicken breast from the local grocery store.
boneless skinless chicken breast at $4.75-.99/lb, kinda pricey at the moment
@about 8lbs. I eat about a breast per day, give or take. so enough food for 8 days, at least.
go home and throw them in a ziplock bag and marinate. i do simple like salt, pepper, koji
then sous vide them for like 2 hours
the cool thing about sous vide, it's kinda like that one old commercials tag line.
"Just set it and ____________"
Last edited by justnspace; 05-02-2017 at 06:34 AM.
oh man! I used to bake chicken every week. it sucked after a while! dry, always the same taste..
now! oh man, now! chicken is so awesome! like, so tender, it almost has the consistency of the fleshy part of fried chicken. but obviously not fried.
but basically i buy chicken breast from the local grocery store.
boneless skinless chicken breast at $4.75-.99/lb, kinda pricey at the moment
@about 8lbs. I eat about a breast per day, give or take. so enough food for 8 days, at least.
go home and throw them in a ziplock bag and marinate. i do simple like salt, pepper, koji
then sous vide them for like 2 hours
the cool thing about sous vide, it's kinda like that one old commercials tag line.
"Just set it and ____________"
If you're doing this you should definitely invest in a vac sealer. Just think, individually wrapped chicken that can have different marinades and it doesn't go bad nearly as fast so you can make more of them. Also the marinade gets pulled into the chicken by force so flavor all the way through.
oh man! I used to bake chicken every week. it sucked after a while! dry, always the same taste..
now! oh man, now! chicken is so awesome! like, so tender, it almost has the consistency of the fleshy part of fried chicken. but obviously not fried.
but basically i buy chicken breast from the local grocery store.
boneless skinless chicken breast at $4.75-.99/lb, kinda pricey at the moment
@about 8lbs. I eat about a breast per day, give or take. so enough food for 8 days, at least.
go home and throw them in a ziplock bag and marinate. i do simple like salt, pepper, koji
then sous vide them for like 2 hours
the cool thing about sous vide, it's kinda like that one old commercials tag line.
"Just set it and ____________"
Dry?? I dunno how you bake yours but mine are rarely dry. And I change up the seasoning every once in a while.
this week I'm on a Garlic and herb seasoning
so you just sous vide it for 2 hours and then that's it?
compared to sous vide, yes dry! lol
sous vide chicken changed my life.
yeah you "cook" it for 2 hours at 147 degrees. really, you just set it and forget it. do other things.
when it's done, you can either pan fry them right then and there to sear and get the crispy crust
or you can freeze them until you are ready to eat...then defrost and pan fry them. basically less than 10 mins to do all 4. cuz you just want to sear and make golden brown and hot in the center
mine are only really end up dry If I accidentally nuke them too long in the microwave.
hmmmm this sous vide method seems like too much work for meal prep since I'll still have to pan fry them
I basically marinade/season for 1-2 hours then bake for 20-30 minutes. Then pack up everything (brown rice and veggies) into glass Tupperware for the week.
i have been thinking of getting one for steaks thou
mine are only really end up dry If I accidentally nuke them too long in the microwave.
hmmmm this sous vide method seems like too much work for meal prep since I'll still have to pan fry them
I basically marinade/season for 1-2 hours then bake for 20-30 minutes. Then pack up everything (brown rice and veggies) into glass Tupperware for the week.
i have been thinking of getting one for steaks thou
It's next level stuff between sous vide and baking. You'll honestly never go back.
In any case, you don't have to pan fry to sear. For my lunches, I don't do that. All I do is open the vac pouch, take it out, cut it, and toss it into my salad which is what you'd do anyway with a baked one. You can also precut if you want and sous vide the pieces as you cannot physically overcook them with the sous vide. Yes it takes 1.5-2 hours to do it but it's all idle down time, you don't have to check it and babysit.
When it comes to sous vide, yes the steaks are good, but where it really shines is making food that's tough to make well like turkey, chicken, fish, pork, etc because you can set it and forget it without worrying about overcooking and dryness. Where it shines on beef is things like flank steak where too rare is tough to eat and too done is like shoe rubber. You can basically nail that perfect medium every single time without fail.
The FDA Food Code recommends cookingchicken to 165°F (74°C). But thepasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).
03-14-2017, 01:25 PM
I dunno how you bake yours but mine are rarely dry. And I change up the seasoning every once in a while.
are we talking about here???
