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Total newbie to sous vide. Any suggestions as to what I should try first are greatly appreciated. I have some sirloin steaks, pork loin roast, tons of chicken, both whole and cut up, chuck roast, bottom round roast, pork picnic shoulder, etc. Oh, and some frozen cod filets. And I have baby back ribs, and a vacuum sealer.
Last edited by Thunder77; March 6, 2017, 10:34 AM.
I think I would do the chicken only because it is quick and an easy set up to learn. I messed up my first attempts with chicken breast. It turned out that I cooked them too long. Everyone's insistence here that it was the way to go had me give it another shot. Viola - really good. The last two times I put my usual rub on, cooked for an hour and threw them on the grill with my usual sauce. You will like the results.
I would dry brine the chuck roast and put it in your vacuum sealed SV bag overnight in the fridge. Then I would would SV it to 165° for about 8 hours, then pull it and cold shock it in ice water. Then take it out of the SV bag, blot it dry, apply some beef love and your favorite rub, BBBR is good. Smoke it in your favorite smoker at 240° until you have the bark you want. About 4 or 5 hours. Then chow down on that soft tender smokey beef...😜
Last edited by Breadhead; March 6, 2017, 02:46 PM.
All fish is better SV style... cook SV to 135°. Remove it from the bag, blot it dry and sear it in a pan or brown it with a torch. All is good! Make some hollandaise sauce and enjoy. You can make the hollandaise sauce SV style too.
Thunder77, I Recieved My Joule before Thanksgiving 2016! I ordered It because of Meathead's Endorsement
and the Low Introductory Price!
It is Still New In the Box and Unused because I don't PARLEEE VOOO SIOUX VEEE DOOOâ“
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Making a steak is easy. Making a great steak? Well that’s another matter. As any chef or grillmaster will tell you, it’s all about controlling the heat in order to reach that sweet spot where the meat is tender, juicy, and full of flavor, neither under- nor overcooked.Of course, every beef eater has a strong opinion about where, exactly, that sweet spot lies. Hardcore carnivores will tell you beef should be bright red and bloody, while more cautious types insist on a conservative medium-well. Whatever your preference, cooking steak sous vide allows you to precisely control how your meat is heated, with very little effort. The upshot: great steak is no longer the exclusive domain of professionals and obsessives.Here, we walk you through the steps to cooking a steak using an improvised sous vide setup involving nothing more than a digital thermometer, some plastic bags, and a pot on the stove. (Of course, if you’ve already invested in a Joule Turbo, you can use that instead.) We begin by quickly searing the meat, then cooking it in water heated to [c 57], which yields the sort of pink-but-not-too-pink, medium-rare steak that tends to please a crowd. We then give the beef the French bistro treatment, finishing it in a rich red wine sauce flavored with thyme and fattened up with plenty of butter. The result: a restaurant-level meat treatment that’s simple to create and impossible to stop eating—no fancy equipment required.
I have some sirloin steaks, pork loin roast, tons of chicken, both whole and cut up, chuck roast, bottom round roast, pork picnic shoulder, etc. Oh, and some frozen cod filets. And I have baby back ribs, and a vacuum sealer.
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