Sous Vide New User Question

#81

Ooh, that marinade amazingribs article was awesome. Thanks

(*Rusty* Instagram: @Rustyk61) #82

I went today and got. 1.25lb x 1.5” (38.1mm) ribeye. I’m thinking 129deg at 2-3 hours. SUGGESTIONS?

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #83

That’s about how you do it if you’re gonna sear it right out of the bath. I’d shock for a few minutes in ice water before removing from the bag and searing on warp 10.

If you’re gonna store, I’d go a bit longer or a bit hotter. 3.5 hours is the pasteurization time for 40mm at 131. Baldwin doesn’t go lower than 131 in Practical Guide to Sous Vide Cooking. But, again, if you’re not planning on storing, long term food safety is less of a concern.

(Doug) #84

Interesting, LC - what does the chilling achieve?

(Missy) #85

From what I’ve read, shocking it decreases the internal heat and stops it from cooking so that when reintroducing heat to it, you get the doneness you want without over cooking the meat.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #86

By shocking for five to ten minutes in ice water, you cool the surface down, without reducing the internal temp that much. Then, when you sear, the high heat from the pan doesn’t penetrate the meat as far, limiting the portion of the steak that turns grey while you are achieving the sear.

http://sousvideresources.com/2016/07/21/shock-treatment-is-safe/

(Doug) #87

Thanks, @MissyMe and @LeCheffre :sunglasses: Man, I gotta try this sous vide deal…:slightly_smiling_face:

(*Rusty* Instagram: @Rustyk61) #88

@OldDoug it’s a game changer!

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #89

It’s another tool in the toolbox. I enjoy being able to get new textures and such, and I also enjoy being able to cook things more like a restaurant, with more of the work moved to prep. Being able to cook a bunch of steaks for 3-4 hours, shock em, put em in the fridge, and the sear them off a la minute is maybe the biggest game changer for me.

Once you guys get the hang of regular steaks, we’ll maybe introduce the concept of warm aging. It’s a bit of an advanced technique, but can be very worth doing.

#90

I almost purchased a very lean piece of beef today. Can’t remember the cut, but a common one. But I was concerned that even cooking slow and low till tender might not be as pleasing as a fatty cut.

So my question: are lean cuts of beef (or pork) worth eating when cooked a long time with sous vide? Or should I just stick with more fatty cuts?

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #91

Useful to know the cut. I find sirloin comes out great with a medium long time (8 hours), as do various flaps, chains, and what have you. I don’t buy a lot of round, because it’s so lean, and it doesn’t come out that great no matter what you do to it, due to it being a pure working muscle, specifically the eye of the round. But I’ve seen people make nice things with that in SV. Other round cuts (top round, bottom round, etc), come out nicely in a Baldwin pasteurization time frame.

(Sophie) #92

Oh Yayyyy! Throw it on me, Ima Big Girl! :smile:

#93

Thanks. It wasn’t any sort of round. Pretty sure it was a hunk of sirloin.

I settled on getting a nice fatty cut of pork to make slow-cooked stovetop chile verde. :slight_smile:

It’s all good. :heart_eyes_cat:

(Sophie) #94

It’s definitely a rabbit hole worth tripping into! :+1:

#95

Yep. Yesterday I made sous vide cheesecake in little jars. It was so good - turns out that’s about all I ate yesterday. :scream_cat:

I then decided I could call it a ‘fat fast’ of sorts since the main ingredients were eggs, cream cheese, and cream. I even lost a fraction of a pound this morning, lol. :crazy_face:

(Sophie) #96

Tell me about it! @LeCheffre’s egg custard was freakin amazing with my lemon tweaks! I’m having company overnight tomorrow and think I’m going to make a coconut custard batch. It’s that good! And I stay tickled over those tiny mason jars, just too easy. :smile:

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #97

So, for warm aging, we’re gonna run the sous vide at 104 with a steak for 90 minutes, before cranking it up to your final cooking temp and time, say 131x3h. There’s some sciencey junk, but this cranks up some of the enzymes that are activated during dry aging to produce the tenderness and flavor.

If you’re really nuts, you can buy some of this:
https://www.amazon.com/Red-Boat-Salt-8-8-Oz/dp/B00VWALA3I/ref=sr_1_3_a_it?ie=UTF8&qid=1523567525&sr=8-3&keywords=red+boat+fish+salt

add about 2% of the weight of your steaks in fish salt to steaks and seal in a bag for 3 days. Sous vide at 104 and 90 minutes, then final temp and Baldwin Pasteurization time.
http://www.douglasbaldwin.com/sous-vide.html#Beef

Hat tip to occasional keto dieter, full time kosher cooker, and generous genius Kosher Dosher.

#98

OMG… tell me about the coconut custard!

My cheesecake recipe. I found the original on the internet, and have adjusted it somewhat, but can’t really remember.

1 8oz package cream cheese, softened
3 eggs
3/4 C HWC (whipping cream)
1/32 tsp pure sucralose powder (or, sweeten to taste)
grated zest of one lemon (untreated skin if possible)
squeeze or two (or three) of fresh lemon juice.
1 tsp vanilla

Mix together till no lumps - more easily done if things are at room temp. I was thinking of adding a bit of good butter to see what would happen, but forgot.
Pour into small canning jars and tighten but not too much. Submerse at 167*F for one hour (I did 1 1/4). I’ve seen recipes on YouTube cooking at higher temps.
The texture, after allowing to cool for a few hours in the fridge, is wonderful. Just like a traditional NY cheesecake. Denser than I would have expected. I prefer a nice lemony flavor, so you may wish to cut back on that.
Those little jars make it so easy to refrigerate these confections.

Somewhere I saw some sort of chocolate cream thing that I want to try. But I have to be careful with keto treats. I have no self control.

(Sophie) #99

This is from @LeCheffre … 50% egg, 50% high fat dairy, about 2% salt, blend, pour into mason jars, dishwasher safe tupper or even quart ziplocks. 185x25min.

And here is what I did for the lemon custard…

300g HWC
314g Eggs - Used Farmer Jo’s Fresh Eggs so the size varied. About 6-7 plus 1 yolk
60g lemon juice + zest - from 1 large Meyer Lemon
1 Tbs lemon juice from concentrate
1/4 tsp salt
Swerve, about 1/4c.

And for the Coconut Custard, I’m going to sub out Coconut Cream (Not Milk) for the HWC & Lemon juice, and add some unsweetened coconut (for texture) and maybe a tsp. of Coconut Extract and see how that tastes before I jar it up. :blush:

(Sybella) #100

What a great thread this is…I can’t wait to try some of the ideas and recipes soon.