Sous Vide vs. Reverse Sear...
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Jonathon Joe Hell So yesterday in the Livestream there was some discussion on using the Meater wireless probe inside a sous vide bag, what is the point of doing that?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 in my mind I see the advantage of being able to vacuum seal a piece of meat and monitor the temperature during the Sous vide process without having to compromise the bag to periodically check the temp.
Joe Hell I see your point there, but I guess I haven’t came across the need to check the temp of the meat while it is in sous vide. I guess if you wanted to pull say a steak at the time it hit your desired doneness temp, rather then having it held for a period of time at that temp, it could come in handy.
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Tex_77 Yes the main advantage would be being able to pull at a specific temp and not having to switch out bags. What you can do (if you don’t have a wire free probe thermometer) is vac seal in an oversized bag then cut it at the top right near the seal to tempo and then seal right at the top of the bag and then the next time you want to check do the same thing. It might be obvious but just in case no one thought about it.
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Joe Hell I see your point there, but I guess I haven’t came across the need to check the temp of the meat while it is in sous vide. I guess if you wanted to pull say a steak at the time it hit your desired doneness temp, rather then having it held for a period of time at that temp, it could come in handy.
Tex_77 That was exactly why I have used the meater in the sV bag… Also, wanted to try it to see if it could be done… Be sure the meater is at the highest point in the bag if you try it… you dont want to leave the unit submerged in liquid for extended periods of time…
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Tex_77 Yes the main advantage would be being able to pull at a specific temp and not having to switch out bags. What you can do (if you don’t have a wire free probe thermometer) is vac seal in an oversized bag then cut it at the top right near the seal to tempo and then seal right at the top of the bag and then the next time you want to check do the same thing. It might be obvious but just in case no one thought about it.
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Sorry I don’t have pics, but did a 5 lb bone in rib roast for dinner tonight… 10 hrs @ 134, pulled from the bath and dropped it in a cooler for about 2 hrs travel time… put it in a 500+/- oven for 15 mins and ended up with med rare from end to end with a great sear… cut 2 thin slices off the ends and tossed 'em in a pan to cremate them for my GF and everybody was happy… son in law was asking all kinds of questions about SV… I believe he’s hooked… just have to make sure he doesn’t buy one before his birthday in March… He is getting one of those Weston SVs you guys ran the great Christmas sale on…
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Sorry I don’t have pics, but did a 5 lb bone in rib roast for dinner tonight… 10 hrs @ 134, pulled from the bath and dropped it in a cooler for about 2 hrs travel time… put it in a 500+/- oven for 15 mins and ended up with med rare from end to end with a great sear… cut 2 thin slices off the ends and tossed 'em in a pan to cremate them for my GF and everybody was happy… son in law was asking all kinds of questions about SV… I believe he’s hooked… just have to make sure he doesn’t buy one before his birthday in March… He is getting one of those Weston SVs you guys ran the great Christmas sale on…
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raider2119 It does sound excellent! I was gonna complain about the lack of pics but I have been SOOO bad about taking pics when things are getting ready for the grill but then totally spacing and just eating it after that I am not in a position to say anything! I used the Salt & Vinegar Wing Shake on Ahi Tuna few nights ago and WOOO it was awesome!
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Joe Hell I use sous vide for cuts of beef that have very little marbling(sirloins, knuckle and sometimes filets) or are tougher (English cut, chuck, etc). Always reverse sear a rib eye or other steak with higher amount of fat/marbling). I like using sous vide for chicken breasts if I want to infuse a flavor. But not for thighs(short legs), drum sticks or wings. Only sous vide pork chops that are thin (only to about 120) and then a quick pan fry. Totally agree on veggies like asparagus
and soy beans. Since I like my salmon like butter, at 120 for around 45 mins. Never been disappointed. But, if you like more texture, not a good decision. It’s just a tool and not for everything. -
zbigjeff got to ask. Why not legs and thighs?
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samspade I just think that legs and thighs have enough moisture and fat in them to cook via other methods without drying out. Chicken breasts are so finnicky and appear dry via most other applications if cooked alone without any breading. Maybe have to try the legs and thighs via sous vide because “who knows?”. Your thoughts???
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I have only started sous vide mainly got a unit and cooler for snack sticks. It sounds right. Legs and thighs have always been my favorite regardless of cooking methods because oj juiciness. So I buy your reasoning.
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Last week I borrowed an Anova ‘Precision’ Sous Vide and cooked nearly every meal with it. I made boneless skinless Chicken thighs, Chuck Eye steak, Tri-Tip, Pork Chops, Apple Blue Cheese and Sage Brats and fresh local Asparagus. All the meat was finished on the grill. Everything turned out fine but there are a few things I would critique with this technique.
Texture: Sous Vide changes the texture of meat. There is no avoiding this. With tough cuts of Beef that could be a good thing. With pork and particularly Chicken. Both turned out good. Both were juicy. Both were flavorful. Both were…weird. I’m on the fence with the texture of Pork sometimes as is. I’ve never had much issue with Chicken unless it was under cooked and that’s exactly what it reminded me of. This time it wasn’t due to not getting the meat to temp. It was the cooking method. Overall the meat was fine and I finished all of it but I won’t be using Sous Vide on Chicken ever again. Same goes for Pork. The results were similar but the texture was not favorable. Damn you Sous Vide.
Crust or Bark: After the cooking all of the previously mentioned meats I finished them on a searing hot grill. While everything came out tasty and picture perfect it didn’t quite have that crusty, caramelized exterior I enjoy in a steak. When you pull the meat from the Sous Vide it has been cooked in it’s own juices. While flavorful this makes it nearly impossible to get a good crust on the grill. Pan searing might be the way to go. It was good but not great. The Chuck Eye was super tender. The Tri Tip was already cut into small-ish pieces from the butcher so I prepared them as kabobs. They turned out great but could probably used a bit more time. That might be one I revisit in the future.
The good: The brats and sausage turned out perfectly. I’ve never made brats that retained so much of the juices. They were perfect. Likewise the asparagus was perfect. They turned a vibrant green and were still crisp but cooked through. If I decide to pull the trigger on a Sous Vide of my own, brats and veggies will be in the regular rotation.
Joe Hell man it all looks great. Thanks for the heads up on the texture. Good to know.
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Tex_77 I did enjoy the results with the beef I’ve tried so far! A roast is something I’d like to try as well as several other cuts. I’m done with chicken and pork! Lol.
The cheesecake sounds interesting and something I might try with one of the low carb recipes I’ve seen lately.
One thing I might try soon is using it to brew beer. The temp control would be a huge advantage for the mashing process.
Joe Hell said in Sous Vide vs. Reverse Sear...:
One thing I might try soon is using it to brew beer. The temp control would be a huge advantage for the mashing process.
Joe, I use a RIMS I built for mashing when I brew. It has a separate recirculating pump, electric in-line heater, and a mash/lauter tun made from a round igloo cooler with a false bottom screen.
One problem with using a sous vide for mashing is how to keep the grist from plugging it up since you would not have a false bottom to separate the grains from the liquid part of the mash.
A second problem could be getting adequate circulation of the liquid through a mash solids.
As you already know, the goal is to keep a consistent temperature through the whole volume of grain in your mash.
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Tex_77 that looks perfect.
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Joe Hell I use sous vide for cuts of beef that have very little marbling(sirloins, knuckle and sometimes filets) or are tougher (English cut, chuck, etc). Always reverse sear a rib eye or other steak with higher amount of fat/marbling). I like using sous vide for chicken breasts if I want to infuse a flavor. But not for thighs(short legs), drum sticks or wings. Only sous vide pork chops that are thin (only to about 120) and then a quick pan fry. Totally agree on veggies like asparagus
and soy beans. Since I like my salmon like butter, at 120 for around 45 mins. Never been disappointed. But, if you like more texture, not a good decision. It’s just a tool and not for everything.zbigjeff Sous vide tri tip is really good.
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zbigjeff Sous vide tri tip is really good.
HerbcoFood It would be if I could my hands on some. Will have to talk to my local butcher bud. Sous vide, rested tight in plastic, sliced thin. It would be some of the best roast beast one could have. Or, eat it like and steak with a quick sear. OK, I just ate and my taste buds are flying around.
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