What did everyone cook today?
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Tex_77 The more I learn, the more I discover I don’t know. Then of course I want to learn more. Well, that seems to be leading me in some direction…
calldoctoday said in What did everyone cook today?:
Tex_77 The more I learn, the more I discover I don’t know. Then of course I want to learn more. Well, that seems to be leading me in some direction…
Boy Tex_77 , does that statement ever say it all. Its the story of my life.
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zbigjeff I am new to the SV cooking world. Opinions, instructions and cooking guides are all over the map. Do you or anyone recommend a good no-nonsense book /reference . Recipes are ok, but I want to know how to SV… The meat science, understanding the why to, not just the how to. Thanks
JoeB Your thinking it correct on first knowing the how, why and is it safe. Here’s two pages that explains and science in more general terms and then, an is it safe article. I just saw someone reference the Anova cook book and guides and that it is sometimes some instructions on different sites is all over the place with cooking times. Basically, what you learned during your fantastic approach to BBQ. Start with something simple like salmon and chicken (using the same seasonings you use when grilling/smoking) and see your results. I guarantee there will be no more tender pieces you will produce. Look at the temperature guides within the Avova guides and match the temp to your desired doneness. (Salmon: I like 119-120 for 45. It comes out able to flake and OMG tender. Chicken: I like 140 for about 2 hours. Soft and juicy. Any higher temp will start to get stringy. Steak: I like 132-34 because it leaves the meat red [non-bloody) and can then be seared quickly to leave it there or more time searing to bring up the internal temp to medium for some people.)
So, here are the 2 links to start your journey:
https://sciencemeetsfood.org/science-behind-sous-vide-cooking-explain-friends/
https://www.cooksillustrated.com/articles/1131-is-sous-vide-safe -
Thanks for the guidance Tex. Even comparing the guides you mentioned have some widespread discrepancies. Just experimenting doesn’t give me a happy dance but your thoughts are noted and appreciated. The more you know the luckier you get There’s meat science behind all this.
JoeB In my response, I was talking about Tex’s guidance. He’s spot on. But, see my articles and move on to absolute goodness on a different level. The one thing I forgot to mention is that on proteins like fish and chicken, the texture is really more specific to the length of time and temp used so watch them more closely. It’s OK if you off by 5-10 mins most of the time. Steak/beef,veal, pork: The times can be extended for non roasts (aka: sliced into chops, steaks) from 1-4 hours. A lot more flexible. You’ll also find out that veggies are much better done Sous Vide. Only time will tell. Just have fun with it.
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Tex_77 The more I learn, the more I discover I don’t know. Then of course I want to learn more. Well, that seems to be leading me in some direction…
calldoctoday Only people with passion can make that statement. Just think about how much people really don’t know because they won’t even try.
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calldoctoday Only people with passion can make that statement. Just think about how much people really don’t know because they won’t even try.
zbigjeff You have Got That Right!
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Brats for a birthday.
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Working on a batch of corn chowder right now. Was going to be smoke chicken thighs, but the wife wanted soup since its cold and rainy here. The winds blowing, just had a giant hail storm, now waiting for the thunderstorm next. Got to make some biscuits next.
Leftovers vacuum sealed with the chamber sealer. 
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Working on a batch of corn chowder right now. Was going to be smoke chicken thighs, but the wife wanted soup since its cold and rainy here. The winds blowing, just had a giant hail storm, now waiting for the thunderstorm next. Got to make some biscuits next.
Leftovers vacuum sealed with the chamber sealer. johnsbrewhouse Her mind was in a great place. Haven’t had a good corn chowder in some time. Congrats on your creation.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Jonathon SV all you want… Nothing compares to traditional smoking. MAN, FIRE, MEAT is the name of that tune!
PASTRAMI
Had a corned beef from Costco left over from St. Patty’s day.
soaked overnight, then coated with mustard. After that I covered heavily with a 50/50 mix of black pepper and coriander.
Put in the PK100 at 225 until temp hit 155. Then double wrapped in foil and brought internal temp up to 203. Once out, I put in a stay hot bag for 1 hour before slicing. The bag seems to make everything more juicy. Came out very tasty.
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Great photos, looks delicious
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PASTRAMI
Had a corned beef from Costco left over from St. Patty’s day.
soaked overnight, then coated with mustard. After that I covered heavily with a 50/50 mix of black pepper and coriander.
Put in the PK100 at 225 until temp hit 155. Then double wrapped in foil and brought internal temp up to 203. Once out, I put in a stay hot bag for 1 hour before slicing. The bag seems to make everything more juicy. Came out very tasty.
lkrfletcher The “stay hot bag” is a nice trick instead of just “tenting” product. Thanks for the thought.
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Only like .99 at walmart. easy and very effective
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Working on a batch of corn chowder right now. Was going to be smoke chicken thighs, but the wife wanted soup since its cold and rainy here. The winds blowing, just had a giant hail storm, now waiting for the thunderstorm next. Got to make some biscuits next.
Leftovers vacuum sealed with the chamber sealer. johnsbrewhouse said in What did everyone cook today?:
Working on a batch of corn chowder right now. Was going to be smoke chicken thighs, but the wife wanted soup since its cold and rainy here. The winds blowing, just had a giant hail storm, now waiting for the thunderstorm next. Got to make some biscuits next.
Leftovers vacuum sealed with the chamber sealer. -
Site is still a little quirky. I didn’t make the chowder. But I got credit for it . It had 3 up votes. Tried to upvote and it zeroed out . Tried to upvote again and the feed back was I couldn’t vote on my own post
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lkrfletcher Oh my that looked good!! I am going to cook the same thing tonight as I did last night, a mix of shrimp and fake crab meat in my cast iron pan in a butter, wine and rice wine veniegar Z"sauce" with capers and then over rice. Insanely good. I woke up in the middle of the night and went and ate the left overs!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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lkrfletcher Oh my that looked good!! I am going to cook the same thing tonight as I did last night, a mix of shrimp and fake crab meat in my cast iron pan in a butter, wine and rice wine veniegar Z"sauce" with capers and then over rice. Insanely good. I woke up in the middle of the night and went and ate the left overs!
Jonathon no wonder you are becoming a FATTY…
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Working on a batch of corn chowder right now. Was going to be smoke chicken thighs, but the wife wanted soup since its cold and rainy here. The winds blowing, just had a giant hail storm, now waiting for the thunderstorm next. Got to make some biscuits next.
Leftovers vacuum sealed with the chamber sealer. johnsbrewhouse I’ve never had corn chowed, but it sounds great. Something I would love to try. Would you post the recipe?
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johnsbrewhouse I’ve never had corn chowed, but it sounds great. Something I would love to try. Would you post the recipe?
Chef
Easy recipe
4 strips bacon, diced 1/4" pieces
2 carrot peeled and fine diced
2 sticks of celery diced fine
1/2 Large sweet onion diced fine
3 large potatoes diced into 1/4" pieces, Yukon golds is what I use
3 cups frozen corn
3 tbsp flour
1/2 tsp butter
4 cups Chicken Stock
Salt and Pepper to Taste
1 tbsp Dill Weed
1 can Condensed milk or 1 cup of Heavy Cream
Brown the bacon to less than crisp and remove leaving the grease, add all the vegetables, butter and dill, except the potatoes. Cook them till they just start to soften, add the potatoes and Chicken broth, bring to a boil and then simmer for about 45 minutes. While you are waiting, take your flour and bacon and mix them together, fully coat the bacon. This will make you thickening agent. After you have simmered for 45 minutes add the Condensed milk or Cream, turn up the heat, add the bacon flour mix and get to a boil and then back it down to a simmer again to thicken. Check for salt level, add your pepper. You can add, red and green bell peppers to it also, or green chilli for a different taste. Enjoy -
Chef
Easy recipe
4 strips bacon, diced 1/4" pieces
2 carrot peeled and fine diced
2 sticks of celery diced fine
1/2 Large sweet onion diced fine
3 large potatoes diced into 1/4" pieces, Yukon golds is what I use
3 cups frozen corn
3 tbsp flour
1/2 tsp butter
4 cups Chicken Stock
Salt and Pepper to Taste
1 tbsp Dill Weed
1 can Condensed milk or 1 cup of Heavy Cream
Brown the bacon to less than crisp and remove leaving the grease, add all the vegetables, butter and dill, except the potatoes. Cook them till they just start to soften, add the potatoes and Chicken broth, bring to a boil and then simmer for about 45 minutes. While you are waiting, take your flour and bacon and mix them together, fully coat the bacon. This will make you thickening agent. After you have simmered for 45 minutes add the Condensed milk or Cream, turn up the heat, add the bacon flour mix and get to a boil and then back it down to a simmer again to thicken. Check for salt level, add your pepper. You can add, red and green bell peppers to it also, or green chilli for a different taste. Enjoyjohnsbrewhouse Thanks. It looks good enough to go into the user’s recipe section if you want to post it there.
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