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She is a keeper.
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Club Member
- Aug 2017
- 10007
- Hate Less, Cook More
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OUTDOOR COOKERS
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Yep. I’ve done a few chucks and really liked the pulled chuck I did a while back. The idea came from this site, probably Mr. Troutman 😁
Try some SV carrots as well. A little butter and brown sugar then use the purge to carmelize the carrots at the end! Dang good eats!
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Club Member
- Nov 2015
- 4706
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
The biggest "SV" revelation for me was chicken breasts, pork chops, and the best dang medium-rare steakhouse burger you've ever had. And lots of other stuff, too!
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In addition to what's already been said - poached pears
Ingredients- 4 ripe pears, peeled. Preferably Bosc
- 1 cup red wine
- ½ cup sugar
- ¼ cup sweet vermouth
- 1 tsp salt
- Orange zest - Amount depends on how you zest. Call somewhere between 1-2 tsp
- 1 tsp vanilla extract or one vanilla bean, scraped
- Vanilla ice cream
- Place everything into a zip bag, water displace and seal
- Cook for 1 hour @ 175° F
- After they're done, core and slice the pears.
- Serve with vanilla ice cream and drizzle with some of the liquid
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My favorite is the two week pastrami.
https://pitmaster.amazingribs.com/fo...vq-pastramiâ€
Other things I like are chicken cooked safe to 135F long enough to be pasteurized, then chilled, breaded and deep fried. Since the interior is below 140F it’s the juiciest fried chicken ever and since all you need to do is brown the outside, you can fry at 375-400F oil and it takes just a minute or so.
Of course any kind of traditional steak that you would reverse sear works great for SV. SV for steaks is nothing more that an extreme reverse sear.
SV magic is threefold.
1. You can cook at lower temps for much longer times to tenderize tough cuts without making them "well done"
2. You can cook at lower temps for longer time to pasteurize foods and make them safe at much lower temperature than traditional methods. (You can pasteurize your own eggs for instance, then eat them as runny as you want or make hollandaise etc).
3. Since you typically set the water bath to the finished internal temperature you want, you cannot overcook (though you can over-tenderize). It’s pretty easy to catch a non-moving temperature target.
Combinations of the above also allow you to make things days ahead of time and finish them quickly when needed.
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Is there a good read somewhere on the data as to how long to keep meats at a certain temp to make them safe from bacteria? How long does poultry need to be at 145 for it to be safe, for example?
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I use an app called sous vide toolbox by polyscience (formerly sous vide dash). It calculates how long the heat takes to raise the internal temperature and then applies the usda pasteurization curves. I’m sure there are other apps.
You can also use the pasteurization tables/curves, but they apply starting AFTER the food reaches the target temperature.
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Check out serious eats for Kenjis guide to egg temperatures. There’s lots of cool stuff you can do that can’t be accomplished any other way.
I don’t think fresh or frozen matters all that much if it was frozen correctly and kept that way. I sometimes vacuum bag and seal and freeze and then just drop the frozen bags in the water bath and go extra time.
For the chicken I was inspired by:
ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
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Club Member
- Nov 2015
- 4706
- The Great State of Jefferson
-
24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
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Charter Member
- Nov 2014
- 3071
- Chico, CA
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I have had the Anova since the WiFi model first came out. I was much more fortunate than the Meater folks. I was on a waiting list for release and got it well before I anticipated it. I can't tell you a single thing it is best at that has not been mentioned. It really becomes a matter of taste and experimentation. Like CaptainMike said - the best medium rare thick burgers you could imagine. Stuffed burgers are fabulous with it. However, sometimes I feel like a good old fashioned smashed burger. You will find the same thing. Troutman did a great write-up on the differences between a SV'd brisket and a smoked brisket. In his estimation (forgive me Troutman if my conclusion is wrong) both were very good meals with significant differences. Have fun!!!
edit: Troutman's write-up: https://pitmaster.amazingribs.com/fo...f-two-briskies
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Club Member
- Aug 2017
- 10007
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
And last but not least is vegetables. I think SV'd is the best way to cook them, it retains all the natural flavors and juices that are traditionally lost in conventional cooking methods. Tons of great veggie recipes out there, I use many from Kenji's The Food Lab ....
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