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Cooking At Home & Shopping => Sous Vide at Home => Topic started by: LizR on January 16, 2015, 12:24:15 PM

Title: What are you cooking sous vide?
Post by: LizR on January 16, 2015, 12:24:15 PM
I thought I'd start a general thread where we can share our experiments. I totally get separate ongoing threads on certain topics; I'm not trying to replace those!

So, I'm making two chicken breasts right now. 140 degrees F for 90 minutes. All I did was lightly salt and pepper and add a slice of lemon on each one. After they are done, I will cool them in a ice bath and refrigerate. Then off to run errands. When it is time for dinner, I'll saute them in butter, deglaze the pan and make a madeira pan sauce. Not sure if I will add mustard or not. The recipe idea is from the Anova site but it is posted by a customer.

Will report back.
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on January 16, 2015, 03:34:06 PM
I thought I'd start a general thread where we can share our experiments. I totally get separate ongoing threads on certain topics; I'm not trying to replace those!

So, I'm making two chicken breasts right now. 140 degrees F for 90 minutes. All I did was lightly salt and pepper and add a slice of lemon on each one. After they are done, I will cool them in a ice bath and refrigerate. Then off to run errands. When it is time for dinner, I'll saute them in butter, deglaze the pan and make a madeira pan sauce. Not sure if I will add mustard or not. The recipe idea is from the Anova site but it is posted by a customer.

Will report back.

I have made that same recipe with slight variations twice..   I used a sortof hard-to-get Baja liquor the first time (Damiana) rather than the Madeira in a sauce, and a Creme Fraiche/Meyer lemon sauce the second time.  It works perfectly.

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Title: Re: What are you cooking sous vide?
Post by: LizR on January 16, 2015, 08:01:27 PM
Yes, it was very good. Super juicy and moist meat without it being an odd texture. Having fun with this. How do you keep the meat warm while you make the sauce? We put it in a very low oven - approx. 120, uncovered, but I think it still suffered from a tiny bit of drying out at the very tips.
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on January 16, 2015, 11:59:05 PM
Yes, it was very good. Super juicy and moist meat without it being an odd texture. Having fun with this. How do you keep the meat warm while you make the sauce? We put it in a very low oven - approx. 120, uncovered, but I think it still suffered from a tiny bit of drying out at the very tips.

I didn't take mine, either time, through the cooling and re-heating phase...  I just left it as long as I could in the water bath, dried it, browned it, sliced it and served it.

I'm told you can HOLD it for up to 90 minutes in the water at 60º.. 

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Title: Re: What are you cooking sous vide?
Post by: LizR on January 19, 2015, 11:09:41 AM
So, I SV'd some delicious, fatty salmon from Buford Highway Farmer's Market last night. Looked at a couple of recipes online and came up with 122 F for 20 minutes. It was DISGUSTING! Definitely not raw (I love raw salmon) but more like thick salmon pudding. The flavor was great but the texture was really off-putting. Anyone have any thoughts?
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on January 19, 2015, 11:32:34 AM
So, I SV'd some delicious, fatty salmon from Buford Highway Farmer's Market last night. Looked at a couple of recipes online and came up with 122 F for 20 minutes. It was DISGUSTING! Definitely not raw (I love raw salmon) but more like thick salmon pudding. The flavor was great but the texture was really off-putting. Anyone have any thoughts?

I'm going to wait a while to try fish..  at least salmon.    I would do shrimp or a big chunk of Cod, but Salmon is a difficult thing to get just the way I like it.    Thanks for taking one for the team..   

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Title: Re: What are you cooking sous vide?
Post by: LizR on January 19, 2015, 11:38:27 AM
The funny thing is that we have pretty much perfected getting that salmon from BHFM just right seared on the stovetop in a frying pan finished in the oven. Live and learn!

I'm investigating pork chop recipes for tomorrow night.
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on January 20, 2015, 03:18:28 PM
The funny thing is that we have pretty much perfected getting that salmon from BHFM just right seared on the stovetop in a frying pan finished in the oven. Live and learn!

I'm investigating pork chop recipes for tomorrow night.

Both Deanne and I have concluded that some things are not improved with Sous Vide.. Other things are simply unattainable without it.

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Title: Re: What are you cooking sous vide?
Post by: LizR on January 20, 2015, 04:58:18 PM
Yep, we agree. But I still think that I'll play around with the salmon sv.

Two BHFM pork chops are halfway through their 60 minute bath at 145 degrees. Fingers crossed!
Title: Re: What are you cooking sous vide?
Post by: LizR on January 20, 2015, 06:37:35 PM
Almost inedible tough pork. I've asked for help at a sous vide site. I feel like I'm following the directions??   ???
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on March 31, 2015, 05:23:55 PM


Amazing chicken breast to be used in a salad, sliced.   The best, a rosemary sprig, a slice or two of ginger, Salt and Pepper and 1 1/2 hours.    Wonderful. 

140F/60º C

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Title: Re: What are you cooking sous vide?
Post by: LizR on April 14, 2015, 12:45:38 PM
Planning on doing chicken breasts tonight. I think I'll do 145 for an hour and see how they turn out. Like your seasoning idea, Mike, but will probably skip the ginger and make a madeira cream sauce sort-of thing.

First time using the replacement model. Sure hope this one does not give us trouble!
Title: Re: What are you cooking sous vide?
Post by: LizR on April 27, 2015, 12:54:12 PM
They were good. Not sure I get the SV thing. I feel a little like the emperor has no clothes...
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on April 27, 2015, 08:01:19 PM


I have a giagantic rib eye to do on Wednesday (should have been Tuesday).  It is pre-seared and in the bag about 4 hours will do it and then a second sear to char the edges the way we like   this is a bone-in rib eye weighing just under 3 pound. 

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Title: Re: What are you cooking sous vide?
Post by: LizR on April 29, 2015, 11:11:12 AM
Let us know how it comes out. I think that beef has been my favorite sv so far.
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on April 29, 2015, 06:26:54 PM
Let us know how it comes out. I think that beef has been my favorite SV so far.


I hate to admit I am freezing it to do next week.  This is fresh never-been-frozen beef but I am slap out of time to do it today or the rest of this week.

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Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on May 11, 2015, 05:06:49 PM

Doing chicken breasts again.   This time with some Jamaican curry powder on them, we will see how this turns out. 

< added > It doesn't take long for that perfectly cooked SV chicken breast to dry out on the counter, while I made a pan sauce the breasts got a little chalky (to me).   They were still good inside but the outside had started to dry out.  I'll do it a different way next time.


I have some lamb shoulder chops for tomorrow, I might toss them in the water after the chix are done. 

< added >  pushing the lamb chops out a day or two..

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Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on June 08, 2015, 10:03:41 AM

One of the best experiments so far (I do love the Chicken breasts though)

I did a 2lb beef Chuck Roast at 57º C for 27 hours and served it with ALL locally sourced veggies. 
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on June 15, 2015, 03:29:36 PM

A great recipe for a hot-day. Sous Vide chicken salad with a ton of veggies

Chicken Sous Vide at 65ºC for 1 1/2 hours, quickly cooled and sliced and part of it diced for the salad
pasta, cooked ahead, and flashed and drained well (not Farfalle)

Here is the link to the recipe that was the base of this salad.  I did use roasted peanut oil rather than EVOO and added a few vegetables.  I also did reduce the amount of the dressing to coat about 4 oz of dried pasta and 8oz. of cubed chicken.

http://www.myrecipes.com/recipe/roasted-chicken-bow-tie-pasta-salad



Title: Re: What are you cooking sous vide?
Post by: LizR on June 16, 2015, 03:21:51 PM
About to pop three chicken breasts in at 65C for between 1-1 1/2 hours. Going to try using them in a classic swiss fondue.
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on June 16, 2015, 04:36:30 PM
About to pop three chicken breasts in at 65C for between 1-1 1/2 hours. Going to try using them in a classic swiss fondue.

A great idea..

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Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on June 23, 2015, 12:49:18 PM


What do you think of this recipe anyone ?    This subject has had some chatter on here before..

http://recipes.anovaculinary.com/recipe/sous-vide-hainan-chicken-rice

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Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on June 23, 2015, 01:46:35 PM

Last nights dinner, a chuck roast done at 57ºC for 48 hours..  Along with it our famous garlic mashed potatoes and some baked fresh beets from Finch Creek Farm.

Great beef flavor, no pre nor post searing done, simply done beets (we love beets), and those ever-favorite garlic mashed potatoes.

Title: Re: What are you cooking sous vide?
Post by: LizR on June 23, 2015, 02:01:20 PM
Looks good! Beef has emerged as our current favorite protein to sv. Got the idea from another sv site to do flat irons this way. Really outstanding. Changes a relatively (at least until the last few weeks!) inexpensive cut into a tender, juicy steak.
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on August 04, 2015, 05:25:37 PM

 I'm doing three chix breast halves each in its own bag, each with its own seasoning. 

One with garden-fresh (but small) lemongrass and roasted peanut oil and 2 cloves of garlic

One with one dried chipotle pepper and two cloves of garlic and the oil

and the last with some harvested coriander dust/shake/seed and two cloves of garlic.

One will be for tonight, I don't know which one yet, and the other two for along in the week.   

I may sear them when they are done or not.     I do like them just sliced and added to a salad, but searing sometimes adds a bit of flavor that unseared (as you would guess) does not provide.

Garden pot of peppers, onions, more peppers, and two very ripe tomatoes as a veg, and fresh from the field an hour ago corn on the cob done in the microwave. 

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Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on October 04, 2015, 04:42:40 PM


Though I have not done it before, I'm guessing that late summer squash is just as easily done saute than Sous Vide.

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Title: Re: What are you cooking sous vide?
Post by: MadBob on August 12, 2016, 01:53:11 PM
Putting  a huge  pork belly in for a 36 hour  marathon at 0400 Saturday morning.......
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on August 12, 2016, 04:57:30 PM

Too cool, have you had good advice on that ?

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Title: Re: What are you cooking sous vide?
Post by: MadBob on August 12, 2016, 05:26:41 PM
Regarding?
Brianne has used her machine several times now.
She is calling it porchetta. (Not the machine, the pork belly).
She wants you to know, "had you attended the beer dinner in May at Catch 22" you could have had first hand experience!
So, yes, she has done her research, and the one she did in may was fantastic thank you for asking!
Lotta prep work, worth the effort? Yup!
I am very proud of her and her stepping out into the culinary experiments.
After all, we do like to cook, and eat!
Title: Re: What are you cooking sous vide?
Post by: MadBob on August 13, 2016, 06:26:37 AM
Water temp set at 155 dg.... 29 hours to go. Little balls on top with a plate for a weight doing their job keeping everything submerged.
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on August 17, 2016, 09:33:26 AM
Water temp set at 155 dg.... 29 hours to go. Little balls on top with a plate for a weight doing their job keeping everything submerged. 

"Are we there yet"?

.;...
Title: Re: What are you cooking sous vide?
Post by: MadBob on August 20, 2016, 05:59:07 AM
After letting this hunk of porchetta rest, off to the deep fryer it went in about an 1 1/4" of oil. And, thru the magic of time and a couple of turns later, a very nice crisp of golden brown on all sides, a beautifully seasoned porkbelly! Along with some lobster twice baked potatoes (butter, salt, pepper, sour cream, cream cheese, x-tra sharp chedder cheese, green onion & lobster) and spicy glazed broccoli, a tasty treat for supper!
One day, I will figure out how to re-size pictures and post them up.
But until then, (next time I see you Mike), they are in my worthless  (at least to this blog) Galaxy S-7. Brianne get's an "A"!
Title: Re: What are you cooking sous vide?
Post by: Mike GadgetGeek Stock on August 20, 2016, 01:18:44 PM
After letting this hunk of porchetta rest, off to the deep fryer it went in about an 1 1/4" of oil. And, thru the magic of time and a couple of turns later, a very nice crisp of golden brown on all sides, a beautifully seasoned porkbelly! Along with some lobster twice baked potatoes (butter, salt, pepper, sour cream, cream cheese, x-tra sharp chedder cheese, green onion & lobster) and spicy glazed broccoli, a tasty treat for supper!
One day, I will figure out how to re-size pictures and post them up.
But until then, (next time I see you Mike), they are in my worthless  (at least to this blog) Galaxy S-7. Brianne get's an "A"!

The picture looked way good to me. .   You rock..

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