"Sous Vide" Discussion

[bmaddox]

Quick question for all off the DIY Sous Vide builders. My current set up is a crock pot with a temp controller ( ). It works well for my purposes but I am limited by the size of the crock pot (I have been wanting to start a roast on the smoker and finish it sous vide but the crock pot size would make it difficult). I have the controller wired to an outlet to power the crock pot. Is there a good immersion heater that I can get to plug into the controller that would enable me to use other containers? Should I just step up and get an immersion circulator that is self contained? I really don't want to spend the $200 on a new unit if I can build off what I already have. 

 

[diggingdogfarm]

Get an immersion circulator.

 

[sqwib]

 
Have you thought about reverse searing the thighs? A short cook in a hot skillet might get enough moisture out prior to vac sealing to help keep them from getting gummy. Then they could go for a long soak at 145ish in the sous vide to break down all the fat, then back into the skillet to finish cooking to 160. I have sous vide breasts before that I planned on breading. I got them "done" then breaded them and finished them in the pan. They were falling apart they were so tender.

I will definitely try a Pre Sear/Post Sear next time but still think I'll bump the temps to 155° minimum.

I like to presear beef, I have two chucks preseared in the bath right now for 24 hours so far, going another 24.

Thanks

 

[gary s]

Pretty neat, I learning 

Gary

 

[sqwib]

Just wanted to post a follow up on the chicken breasts, I sliced them on the slicer after a few days rest in the refrigerator and the meat was incredible, it got the approval from my wife Wow! I will definitely be doing breasts for lunch meat and may even try temps a bit lower 145° - 150°, I may also try some transglutaminase.
 


 

 

[gary s]

SQWIB, you have a lot of nice equipment, chicken looks great

Gary

 

[bmaddox]

 
Just wanted to post a follow up on the chicken breasts, I sliced them on the slicer after a few days rest in the refrigerator and the meat was incredible, it got the approval from my wife Wow! I will definitely be doing breasts for lunch meat and may even try temps a bit lower 145° - 150°, I may also try some transglutaminase.
 


 

I think I need to finally invest in a slicer so I can try this.

 

[sqwib]

I threw together a video of a Sous Vide Cook, it's actually two cooks pieced together.

I whole heartedly apologize for it being 6 minutes, I had over an hour of footage and found it near impossible to get it under 4 minutes (my goal).

Anyhow it shows some of the steps I use when Sous Vide cooking.

Just an FYI, I have been experimenting on Beef chuck's a lot lately and to be quite honest I can not like this piece of meat, to me, it always has a greasy taste and the only way I like it is cooked to death in a crock pot. And for the price... it's a total waste of hard earned money! however it is great in a stew.
I have heard so many folks comparing it to prime Rib, well I'm calling BS... If you want prime rib, BUY PRIME RIB!

I done two cooks 134° for 56 hours and 137° for 48 hours, most of the pics are from the 137° cook. the 137° chuck was passable, the 134° chuck is ear marked for some Kick Ass Stew. Seems the lower temp I go, the greasier it tastes. None of the meat was mushy and had a good texture, especially the 137°.

I have tried pre sear, no sear, spices, no spices, different temps, different cook times, heavy post sear, light post sear, the only part I have thoroughly enjoyed has been the crust from the sear. I don't even like this meat on the Pit!! Beef Chuck is a great ingredient not a steak... there I said it, now I feel better.

 

[luv2putt]

Sqwib, great video !!! Gonna have to disagree with you on the chuck though ... I'm currently doing my 4th chucky and have had great success with all of them ...I do mine at 135 for 48 hrs and none which I would get anywhere near callin greasy ... I guess the only difference in mine is that I don't cut them up ...just cook them whole ... Cut and trim after searing ...last one I did I cut up after and used in a stroganoff which came out great... Thinking about doing this one similar to beef bourguignon .... I do like the way beef tastes after a long slow braise , but prefer the tender chew of the sous vide ... Also doing a brisket this week for Stuper bowl ... First one I tried smoking after and it came out great ... I'm thinking of doing this one on the smoker first till temps hit neat 130 , then gonna pull , bag it and soak for 72 hrs... Let's all keep sharing this sous vide info !!!

 

[sqwib]

Thanks, I was hoping someone would see the video and give me a heads up if there was anything grossly wrong with my method.

Keep us posted on the Brisket

Disagree that they don't taste like Prime Rib?

Or disagree on the Greasy Part?

• I have had pretty good luck with Cold Smoking for a few hours Prior to Sous Vide. The LB took on a better smoke profile than the chuck...IIRC.

13445247195_05043364a0_c.jpg

• sqwib
• Jan 27, 2015

• Cooked them whole too. (LB on the Left Chuck on the right) LB was really good

13536438003_f392a55613_c.jpg

• sqwib
• Jan 27, 2015

The greasy tasting part is not throughout, it's usually more to one side. On the above pic, the whole left side of the chuck (browned) is OK, but the right side of that fat line is greasy tasting somewhat, so  I loose about a 3rd or a half of the chuckie to stew, which is fine but I have better expectations.

• This part of the Chuck was not greasy and texture was phenomenal, flavor was OK

13536310045_281dfecc4f_c.jpg

• sqwib
• Jan 27, 2015

• My latest cook this piece was not greasy tasting either and had a great texture, flavor was OK

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• sqwib
• Jan 27, 2015

The thin sliced chuck in the video was good also, I can almost tell what the taste and texture will be like just how it looks and feels when slicing.

I just can't justify paying near $6.00  for a pound of beef that you trim/loose 15- 20 percent off and half of that is used for stew or the like, by that logic I can get a much better cut of meat for a little bit more.

For now on my SV chucks are gonna be for stroganoff, stew and the like. I can get porterhouse steaks for $6.50 - $7.20. LB's even come out much better as far as flavor goes.

I am even careful on slicing in the correct direction.

• I done a beef round thin sliced that was rather good, with a nice beef flavor, one odd thing was there was one corner on a few steaks (after a fat line) that were border line mushy, sort of like an overworked burger if you know what I mean it wasn't mushy but mushed up in your mouth, terrible mouthfeel, all in all it was good.

15759959063_d2f8049abe_c.jpg

• sqwib
• Jan 27, 2015

16378271921_b8d2086987_c.jpg

• sqwib
• Jan 27, 2015

• everyone liked these

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• sqwib
• Jan 27, 2015

I took over a plate of TWO SV Chucks for dinner at my moms on Sunday, (15 people) and everyone tasted it and passed for another piece, my Sister in law thought it was phenomenal...go figure.

If I can't cut a piece of meat and eat it without gravy or spices, I refuse to call it steak. A good steak only needs at the most a bit of salt and maybe pepper. (Pass the Ketchup Please!!!)

I totally agree, lets keep sharing this info.

I just hope folks reading this post aren't discouraged from giving Chuck a try especially if they like smoked chuck which I don't like that either.

 

[bmaddox]

Sqwib, great video !!! Gonna have to disagree with you on the chuck though ... I'm currently doing my 4th chucky and have had great success with all of them ...I do mine at 135 for 48 hrs and none which I would get anywhere near callin greasy ... I guess the only difference in mine is that I don't cut them up ...just cook them whole ... Cut and trim after searing ...last one I did I cut up after and used in a stroganoff which came out great... Thinking about doing this one similar to beef bourguignon .... I do like the way beef tastes after a long slow braise , but prefer the tender chew of the sous vide ... Also doing a brisket this week for Stuper bowl ... First one I tried smoking after and it came out great ... I'm thinking of doing this one on the smoker first till temps hit neat 130 , then gonna pull , bag it and soak for 72 hrs... Let's all keep sharing this sous vide info !!!

Let us know how the brisket turns out. That is something I really want to try but I am not completely convinced that it will work (at least not in the way I am thinking it will).

 

[luv2putt]

Let us know how the brisket turns out. That is something I really want to try but I am not completely convinced that it will work (at least not in the way I am thinking it will).

Here is a pic of the point from my last sous vide brisket... I had smoked this one after for three hours

image.jpg

• luv2putt
• Dec 23, 2014

image.jpg

• luv2putt
• Dec 23, 2014

 

[gary s]

Man that thing is pretty !!

Gary

 

[luv2putt]

Squib ....disagree on the greasy part .... It's not prime rib ... But it's pretty damn good ... Sliced on a piece and it melts in your mouth ... Bursting with flavor ... Here is a few pics and the plated version....48 hours at 135

image.jpg

• luv2putt
• Jan 27, 2015

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• luv2putt
• Jan 27, 2015

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• luv2putt
• Jan 27, 2015

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• luv2putt
• Jan 27, 2015

 

[jarjarchef]

I see in one of the pictures an Iwatani torch being used. Has anyone looked into or used the Searzall? I am very interested in them. The thought of a portable salamander or broiler is cool. I use torches a lot, but you get a bit of an off flavor from them. The videos and information out there say it does not have the gas taste on the food from it.

 

[gary s]

Nice looking plate of food,

Gary

 

[sqwib]

Squib ....disagree on the greasy part .... It's not prime rib ... But it's pretty damn good ... Sliced on a piece and it melts in your mouth ... Bursting with flavor ... Here is a few pics and the plated version....48 hours at 135

image.jpg

• luv2putt
• Jan 27, 2015

image.jpg

• luv2putt
• Jan 27, 2015

The last pic is what my greasy tasting pieces look like.

Do me a favor and post a step by step pics or no pics of exactly what you are doing. I want to know how you are spicing and if you are pre-searing etc...

I may give this another shot, but only if I can find a few variances in what I am doing and what you are doing. It just may be that my family and myself just don't like chuck!

A few changes

• Higher Temps 142°
• No Pre Sear
• Post sear on Grill
• New meat supplier

 

[luv2putt]

Sqwib,, we are really doing nothing different ... I don't pre sear mine though...it may be just our personal tastes in meats ... I preseason my chuck with Montreal seak seasoning .. I do salt mine and let it set in the fridge at least a couple hours first though... Then I bag it , bath it and put fire on it ... I cook it whole , you cut it up ...does the meat taste greasy to you pre sear ? You may just prefer a leaner cut of meat .. That chuck u had in the video was really marveled well .... I've got my brisket season and in the fridge now...will start it tomorrow !

 

[sqwib]

Update original post with Links!

 

[bmaddox]

Here is a pic of the point from my last sous vide brisket... I had smoked this one after for three hours

image.jpg

• luv2putt
• Dec 23, 2014

image.jpg

• luv2putt
• Dec 23, 2014

How long did you let it run in the SV and at what temp?