Sous Vide vs. Reverse Sear...
-
Tex_77 first, those looks awesome! I have no idea which side of the pre searing before sous vide I am on. On one hand the whole reverse sear method has proved to be far superior to older methods, so not searing before the cook makes sense. However, when sous vide cooking I have noticed that more juice ends up in the bag than I would have expected, could a pre seat help lock the juice in?
Austin is away so I’m thinking next Monday or Tuesday is ribeyes or kcs for lunch!!
Jonathon So did you have your ribeye of kcs for lunch yet?
-
Tex_77 Neither yet, but it IS coming! Yesterday I had the BEST smoked wings I have ever had made by our retail store manager! I will be doing an entire video/article on these. I’m not kidding with how good they were, if you want to see them check out our Instagram story. The key, at least he thinks, was raising them off the grill with a raised rack and using a combination of seasonings. We dont have all of the seasonings available for purchase, YET so I will wait to name them. The final thing we did was toss them with Captain Rodney’s Boucan Sauce and it was delicious!
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
-
Tex_77 Neither yet, but it IS coming! Yesterday I had the BEST smoked wings I have ever had made by our retail store manager! I will be doing an entire video/article on these. I’m not kidding with how good they were, if you want to see them check out our Instagram story. The key, at least he thinks, was raising them off the grill with a raised rack and using a combination of seasonings. We dont have all of the seasonings available for purchase, YET so I will wait to name them. The final thing we did was toss them with Captain Rodney’s Boucan Sauce and it was delicious!
Jonathon I’ll have to check it out. My wife is on me to make some wings with the Kosmos Wing Dust I have.
-
Tex_77 Those things are really good, the garlic parm especially which is weird because I don’t normally like Garlic Parmesan wings! Pricey when you look at it first but then you realize per oz it’s not that bad, I just think those small bags make it look like you’re getting less than you really are.
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
-
And since I am constantly asking for people to post their pics, I figure it is only fair to post this, now it is a still taken from a video on a phone so don’t judge it too harshly!
-
Tex_77 Those things are really good, the garlic parm especially which is weird because I don’t normally like Garlic Parmesan wings! Pricey when you look at it first but then you realize per oz it’s not that bad, I just think those small bags make it look like you’re getting less than you really are.
Jonathon I agree, but I picked up several of the larger bags, before they went to the smaller bags at the same price of the big bags.
-
Tex_77 Neither yet, but it IS coming! Yesterday I had the BEST smoked wings I have ever had made by our retail store manager! I will be doing an entire video/article on these. I’m not kidding with how good they were, if you want to see them check out our Instagram story. The key, at least he thinks, was raising them off the grill with a raised rack and using a combination of seasonings. We dont have all of the seasonings available for purchase, YET so I will wait to name them. The final thing we did was toss them with Captain Rodney’s Boucan Sauce and it was delicious!
Jonathon Oh nooo… I know that story oh too well… When I had my restaurant I started mixing up a combination of things to make a “house” salad dressing… What I ended up with was about a gallon of some of the most incredible pork marinade you will never have the opportunity to taste…
By the time I got done adding and tweaking and adding a bit more of this and that, I totally lost track of the recipe and will never be able to duplicate it again…
Every customer that tried it swore the pork sandwiches and chops I made with were DA BOMB… and every last one of them returned with re-orders… Unfortunately the recipe that could have been my signature dish… my ticket to Emeril or Bobby Flay level stardom is lost, never to be re-created again…
-
raider2119 I’d say test test test until you can recreate but sometimes it’s like lightning in a bottle and just can’t be done! Luckily ours only had 4 total ingredients but sadly I don’t think he weighed out how much of each, he just sort of eyeballed it.
-
raider2119 I’d say test test test until you can recreate but sometimes it’s like lightning in a bottle and just can’t be done! Luckily ours only had 4 total ingredients but sadly I don’t think he weighed out how much of each, he just sort of eyeballed it.
Jonathon LOL, you have no idea how much I test test tested till I was tested out… the recipe is gone forever…
-
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
-
-
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.
-
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.
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
-
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…
-
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.
-
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…
-
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…
-
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!
-
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?
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
