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11-30-2017 , 05:57 PM

#8626

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Anova arrived today. Anyone willing to share some beginner sous vide recipes?

Quote

11-30-2017 , 06:01 PM

#8627

shaft88

Carpal \'Tunnel

Join Date: Apr 2007 Posts: 6,569

i would start with the chef steps short ribs. super easy and you can do a small portion with different times and temperatures to see what your preferences are. It's also one of those meats that just blows you away compared to normal preparation.

https://www.chefsteps.com/activities...-ribs-your-way

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11-30-2017 , 06:16 PM

#8628

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,499

I’d do chicken breasts, pork tenderloin/loin/chop, or tuna. Just because you don’t have to wait 2 days.

After that I’d do short ribs, brisket, fried chicken, spare ribs.

Granted you don’t have to wait 2 days for fried chicken, just a little more work than the others.

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11-30-2017 , 06:43 PM

#8629

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

KJS,

My favorite sous vide links:

Super handy time and temp guide: https://www.chefsteps.com/activities...perature-guide

Char Siu:
https://www.chefsteps.com/activities...barbecued-pork

Short ribs:
Tons of different recipes for 24/48/72hr short ribs. This is a great primer to decide which time to look at recipes for:
https://www.chefsteps.com/activities...-ribs-your-way

Pork shoulder: http://www.seriouseats.com/2016/07/f...-shoulder.html

Carrots: http://www.seriouseats.com/recipes/2...ts-recipe.html

Brisket:
https://www.chefsteps.com/activities...smoked-brisket
http://www.seriouseats.com/recipes/2...as-recipe.html

Pork belly:
Tons of different recipes for this as well
http://www.seriouseats.com/recipes/2...rs-recipe.html

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11-30-2017 , 07:10 PM

#8630

mullen

Carpal \'Tunnel

Join Date: Oct 2008 Posts: 17,648

Anyone that’s done lots of short rib, is 72h the best, and what’s your fav temp for 24h?

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11-30-2017 , 07:12 PM

#8631

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

It depends on whether you want steaky ribs or briskety ribs.

Somebody link the chefsteps beef rib link with video.

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11-30-2017 , 07:22 PM

#8632

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Thanks all!

Can't get my ahead around sous vide fried chicken, gonna have to research that one.

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11-30-2017 , 08:43 PM

#8633

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Quote:

Originally Posted by mullen

Anyone that’s done lots of short rib, is 72h the best, and what’s your fav temp for 24h?

I LOVE the 24 hours version at 70C, the 72 hour version I only make if i'm trying to be indulgent. Even though its almost all hands off, its still a lot of patience and commitment to wait 3 days, and if you use your SV almost every day, you're tying up the unit from not making something else.

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11-30-2017 , 08:52 PM

#8634

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

El D's list is great, I do most of those regularly (gonna try that char siu asap). Ones not on his list that we do are

leg of lamb: http://www.seriouseats.com/recipes/2...ab-recipe.html (sous vide @ 131 F overnight in this rub, then sear/broil to finish)

chicken thighs: http://www.seriouseats.com/2015/07/t...ken-thigh.html (very convenient, because you can sous vide a big batch once, and then pull some out of the fridge as you go through the week so that you have dinner ready in minutes)

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12-01-2017 , 02:04 AM

#8635

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,220

Made a big pot of turkey stock and ended up with a cup of rendered turkey fat.

trash it or is there something special I can do with it?

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12-01-2017 , 02:23 AM

#8636

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,959

Spouse and I will also make a big batch of thighs or breasts in vac sealed bags and pull them out through the week. Breasts split in half on a toasted sesame bun with Dijon and smoked Gouda make quick and easy sandwiches.

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12-01-2017 , 04:49 AM

#8637

5 south

Carpal \'Tunnel

Join Date: Aug 2008 Posts: 6,708

Quote:

Originally Posted by yimyammer

Made a big pot of turkey stock and ended up with a cup of rendered turkey fat.

trash it or is there something special I can do with it?

What's the name is the chicken fat that that all the kosher places use. Same kind of thing?
Can do turkey matza ball soup ;-)

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12-01-2017 , 07:10 AM

#8638

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,499

Schmaltz

Quote

12-01-2017 , 10:08 PM

#8639

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Just dropped 2lbs pork shoulder w char sui in sous vide. Put 3 steaks in one gallon zip lock. Hope that is OK. Gonna broil up for late night stack after drinks tonight.

Sent from my iPad using Tapatalk

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12-01-2017 , 10:08 PM

#8640

econophile

Carpal \'Tunnel

Join Date: Jul 2005 Posts: 11,319

i've really been enjoying some simply seasoned and seared pork chops

cooked to about 130-135 before resting. it's a little below the food safety recommendations, but it keeps it nice and juicy. am i going to get trichinosis or something?

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12-01-2017 , 10:16 PM

#8641

ChrisV

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 40,336

Pasteurization time is like 2 hours at 130 and 1 hour at 135. You'll probably be fine but you might want to get a sous vide machine and use that.

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12-01-2017 , 10:37 PM

#8642

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,198

Trichinosis is contracted by eating meat from an infected animal. Conventionally raised pigs in the US don't eat meat, so they rarely have it.

The trichinosis strain in pigs is killed by freezing. Pretty much all commercial pork is frozen, for this reason.

Trichinosis is killed at much lower temperatures than other common pathogens. USDA time at 136F for 7-log reduction is only 3 minutes.

And even if you somehow do manage to get trichinosis after all that, it's easily treated.

eta: checking some of this, it might be a 6 or 6.5 reduction at that time/temp

Last edited by zikzak; 12-01-2017 at 10:42 PM.

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12-01-2017 , 10:37 PM

#8643

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,158

Trichinae is largely eliminated from the US commodity pork supply. The interior of most whole muscles is safe from bacterial contamination too. So if the outside is nice and hot it's probably safe.

Pork loin sous vide, like chicken breast, is one of the applications where it really shines.

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12-01-2017 , 10:49 PM

#8644

ChrisV

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 40,336

Quote:

Originally Posted by JackInDaCrak

Yeah, don't think I mentioned I made loin chops the other day. Coated with salt, brown sugar, ground coriander cilantro, SV for 1.5 hours at 135, seared. They were awesome.

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12-01-2017 , 11:10 PM

#8645

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,158

Cilantro seeds are called coriander as far as I know.

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12-01-2017 , 11:12 PM

#8646

ChrisV

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 40,336

Did not know that. Cilantro is always called coriander here.

Quote

12-01-2017 , 11:35 PM

#8647

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Quote:

Originally Posted by ChrisV

Did not know that. Cilantro is always called coriander here.

Yeah we use different names for the leaves and seeds. Murica

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12-01-2017 , 11:38 PM

#8648

pokerplease

adept

Join Date: Oct 2006 Posts: 1,163

Did somebody say pork? Sous vide @ 137 for a few hours.. Finished on cast iron. Too much grey band.

Quote

12-02-2017 , 05:47 AM

#8649

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Quote:

Originally Posted by KJS

Just dropped 2lbs pork shoulder w char sui in sous vide. Put 3 steaks in one gallon zip lock. Hope that is OK. Gonna broil up for late night stack after drinks tonight