We've had our Joule for a less than a week now. So far, we've made Eggs Benedict, pork belly, pork chops, and bacon. We followed the recipes on ChefSteps and everything came out awesome. The flavors are intense with just basic salt, pepper and garlic powder. BTW, don't trust the factory vac seal on bacon. On our first attempt the package burst open and made a mess in the stock pot.
Thanks for the info on SV and fresh garlic, EVO and the link to Baldwin's site.
For kicks, my wife made a batch of yogurt today, it was great along with some homemade granola.
Sous vide won't replace my grills or smokers but I recommend it as long as it's 15F outside.
I use my SV all the time for yogurt and love it--now I dislike the thickened stuff sold in the stores--even the "heathy" stuff. I can't imagine eggs Benedict SV? Link?
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.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I did another SV cook last night. Same procedure. My Dad and I got some really nice T-Bones and threw them into the "Hot-tub time machine" (thanks Ernest ) This time I used the Finex NO 12 on the stove. It came out great. not as good as the first cook though. I got more of a grilled flavor, obviously, when I was using the Kamado sear the steak. But the stove top version was still very good just not as good as the live fire sear.
Last edited by Spinaker; January 13, 2017, 02:58 PM.
This SV thing will give you a whole lotta new uses for your cast iron collection. How about SV steak finished in CI on a hot, hot grill? We have a recipe for cut butt, hammered to 3/4 inch on CI on such grill, with peaches. Unbelievable (no SV involved). You'd never know it's supposed to be tough.
I still season my steak with salt a day ahead, nothing else in the bag.
I do prefer stove top steak. I sear it in garlic and thyme infused ghee. Give it a good bath while it sears.
I have a 2" slap of prime rib left over from Christmas. With the weather a bit iffy here, I thought I'd reheat with Anova. One side is the end piece, so it's seared already. I took it out of the deep freeze this morning and ran some water over it for a while. Hopefully it's not an ice cube totally when I get home. I'm hoping an hour is long enough in the hot water! I will sear the naked side on cast iron. Thanks for all the tips above!
Thanks to all whom have posted here, this thread is really interesting and helpful.
Yet, an additional question for the many experts and super-studs (and studlettes) on this thread, please:
Have always kept to a temp of 132 or 132.5 on my SV of steaks and tri tip, being concerned about what I call the "131 minimum," including that noted by our main man MH in his recent SV video postings, as a precaution against various food poisoning issues. (Yes, I have calibrated my thermapen and it appears that my anova is pretty accurate, but have added the degree or 1.5 degrees just to be super-careful.)
Results have been very good but feel like I need to be a few degrees lower (like maybe 129 as noted by many of you) to better preserve a rare-plus, to medium rare finished product, and also to do so with higher temp finish searing to get a darker crust.
Tri tip I have soaked for as much as 12 hours but steaks would never plan to go much past 2 hrs.
Would sure be grateful for opinions on this. Obviously if you gents are cooking at 129 in the tub, your experiences illustrate that the 129 number works from a food safety standpoint, at least for steaks, but would be very grateful for your thoughts and am wondering where (and if) you would draw any bright lines in these computations between temp and time.
Of course, I understand that MY results and issues attached would be solely MY issues, whatever the outcomes.
The issues are with intent. If you are gonna soak-sear-eat, 127 is safe for two hours. If you're going to soak and fridge for a week, you're gonna wanna pasteurize, and 127x2 won't do that.
Thank you, PKB--your thoughts are really helpful and ALL your posts make a big difference for members. You are very kind to share your expertises and it is appreciated BIG TIME.
I have some ribeyes in the freezer that I seasoned then vacuum sealed them in food saver bags, I was planning on just taking them out of the freezer and go straight to the grill like I did last time I cooked some of them. My question is can I just go straight in to the water bath with them still in the food saver bags at around 131 degrees and if so how long would I leave them in there until I take them out to go to the grill for a sear over hot coals or a hot cast iron griddle that is over the hot coals.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Is there anything wrong with doing an SV cook with 1'- 2" Ribeyes put in the bath in the morning and then taken out at around 6 PM? I was curious if I could just set the bath up, put the steaks in and go to work? Then when I came home, I would just have to fire up the KJ and sear those lil suckers.
If you leave them in that long they will turn kinda mushy. You should check out Kenji's sous vide 101 at serious eats. It's not dangerous but the texture will suffer.
Spinaker - If you go thick you can. I have found that 4 hours is about the limit for anything 1 inch or less. It just gets a bit too tender. Now I have not done this but I've read that a lot of people put a frozen, seasoned steak in a heavily iced bath and use the WiFi to start it remotely a few hours before coming home. I'm going to be interested in seeing if others have had success with this.
I know my way around a computer to some extent but can someone explain to me how you control the Joule through wifi when you are not near your wifi modem or your house. I know it can be done I just don't know how to do it.
Thanks tbob4, according to Anova's explanation of it once I have the phone and the Joule up and running I should be able to control it from anywhere. I think I will set it up tomorrow morning before I leave the house and see if I can control it from across town.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
vandy I did a test and captured screens from my phone. It works great! On this page ChefSteps says "If you’ve connected Joule to WiFi, you’ll be able to check on the status of your cook from anywhere you can access the internet.".
Joule controlled while in my home and connected to Wi-Fi (temp set to 129).
I turned Wi-Fi off on my phone and I'm now connected to the internet via LTE (temp changed to 132).
Nice screen shots! Have you tried the trick that Spinaker is asking about - Ice bath and then go a few hours before coming home? I've been to scared to try.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
tbob4 I have not and would not until I had a method to accurately monitor the water temp.
When the Smoke gateway is released I could monitor the water temp while away using their needle probe but that would only be in the spot(s) where the probe(s) are.
The Joule app will show the current temp even when not running. After turning off the Joule I've watched the current temp drop, but that's only in the area of the Joule and other areas could be a different temp. I was hoping that I could circulate water without setting a temp but the app has a minimum of 68.
Here's a screen shot without Joule running showing the current temp.
145 could be a bit low for SV breast, depending on how you like it. But what I'd do is skip the injection, try it at that temp, and decide whether it's still too soft for you. If it is, jack it up 5 degrees and try again. You shouldn't need the injection with SV.
tbob4 it was Chefsteps - 149 for 1 hour with salt and a bit of olive oil. Then dried off, peppered, seared briefly in a nonstick pan screaming hot with a bit of oil. Definitely not mushy. Did a side by side with grilled - no comparison.
Try this cook. https://www.chefsteps.com/activities...ange-your-life Basically cook a pork butt at 140 for twenty four hours, chill, then slice into some big fat steaks, and sear, sear, sear. Tastiest pork chops ever.
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