That’s very true.
General sous vide recipes
Janie
(Jane)
#28
OMG - look what I found at a 4-hr meat sale at a local market! Almost 9 lbs of pork for under $9.
I will split this up and vacuum seal each half and freeze. I foresee lots of sous vide pulled pork in my future!
juice
(Running from stupidity)
#29
Have I mentioned recently that I hate you all?
Not sure if I’ve mentioned it.
Janie
(Jane)
#31
More pulled pork.
This was one of 3 in a package for under $10.
165 F for 24 hours then popped it under the broiler to get some bark on it.
Shredded and ready for the fridge since Hubbie made soup for dinner tonight.
Janie
(Jane)
#32
Husband picked up a Tri Tip Sirloin yesterday. Never cooked one so I looked up online how to sous vide it. It’s basically a large slightly tougher cut of sirloin.
So… going for 135 F (55 C) for 3 hours.
Should be medium-rarish at that temp and hopefully 3 hours is enough to be tender.
Everything sous vide!
Ilana_Rose
(mole person)
#33
I’m curious how this turns out. Trip tip steaks are sold at the Walmart here and I often see them in markdown bin 50% off.
Janie
(Jane)
#35
Thanks, Mark. I think that might be more rare than I would like. Probably be ok for my husband LOL.
Janie
(Jane)
#36
I took it out at almost 4 hours to check. I want steak texture, not falling apart like a good roast beef texture.
It was perfect! So I put it in the fridge and will warm up in the sous vide at the same temp when time for dinner, then sear it.
I cut off the end for a taste test and also tried out my husband’s mini butane torch he got for some project of his (don’t remember).
I think I will forego firing up the grill and just use it
Pic of tri tip not seared yet so not very pretty. But I like the degree of doneness it has. Small piece was seared and seasoned.
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#40
Repeat after me: Temp is doneness,time is tenderness. Thickness is time.
If loin chops are done at 140, there’s no need to go higher for a loin roast. Just longer. How much longer is a question of the thickness of the thinnest dimensions. On chops, it’s the thickness of the bone. On roasts, it’s generally the cross section.
KetoVee
(Victoria )
#41
If you’re interested in searing options for your sous vide meat, you should check out this video with Kenji López-Alt and Adam Savage…
OldDoug
(Doug)
#42
Sirloin Tip or “Beef Knuckle” - a very cheap cut of meat; some work to finish-butchering it, if one wants to have pristine steaks without connective tissue in them.
Got 10 nice little steaks - lean like filet mignon.
Sous Vide @57 °C or 134 °F. Aiming for Medium Rare but the more-well-done end of that range. Then seared in a thick, hot frying pan with olive oil smoking a little, ~45 seconds each side.
7 hours sous vide = nice steak, not as tender as filet mignon (which is 7 times as expensive) and not as flavorful either, but not bad at all; about a 7 on a 0 to 10 scale.
17 hours - slightly better; surprisingly similar to the above. 7.5.
25 hours - better yet, the most “classy steak” appearance and taste, despite the long cook time for steak. 8. Serious good value for the money.
52 hours - noticeable change, now like in-between a steak and a roast. Slight shredding of the meat, so cutting through gives a rougher, somewhat terrycloth-like surface. Perhaps the meat was more relaxed in this state and “sat down” more in the hot pan - ended up with a truly beautiful yet thin sear that my wife and I both loved. This was both our favorites, I’d say 8.5 or even 9, getting into, “Whoa, that it GOOD!” territory. Longer sous vide times with cheap cuts of beef seems to be working out here.
Would have been fine/perfect a few degrees less or more cooking temperature, according to taste, at every stage, from all I could see.
Digital_Dave
#43
Ok, this sounds great… But where’s the pics? 
Would love to have seen some along with the descriptions. 
Thank you, Victoria. I will take a look. Sorry for the late reply, as our notifications are presently still not working, I didn’t see it until @OldDoug posted to bring it back to the top. … thanks again.
juice
(Running from stupidity)
#44
They’re going brilliantly if you’re after seeing stuff posted nine days ago 
Digital_Dave
#45
Yeah, and apparently I just woke this morning to a boat load of oldies. So hopefully this push might have just caught everything up? We’ll see.
Janie
(Jane)
#46
Hubby picked up a London Broil on sale for me to sous vide. I did for over 24 hrs and pulled out of the hot water bath and stuck in the fridge before our 1100 mile round trip drive over 2 days to my wound care doctor in Houston. I don’t want to hear any complaints about 1-2 hour drives to a really good physician.
Said hubby will sear on the grill to finish it off but it is pretty damn good as it is!!! Please ignore the salt crystals on the counter as it needed a bit more for sampling when we got back and I sliced it for taste testing.
