Who here has used a sous vide machine (2 Viewers)

[buzd]

From what I have seen this year "cheap" meat has become extinct. Today I went to a Brookshires and the "cheap" NY strips were $20.00 a lb. 90-20 hamburger was around $8 per pound.

Lol @ 90/20

Ground meat is expensive here too. I just get a prime brisket at Costco for 2.79 and grind it myself.

 

[Grumpy Old Manatee]

In the San Antonio area, USDA Prime Ribeyes are going for $12.99/lb, Prime Strips $13.99/lb . I'm fortunate to live near a very newish, fancy HEB that has an actual butcher shop and butcher on staff, so I can get steaks cut however I like.

80-20 ground "chuck" is going for $3.79/lb for (I assume select; possibly choice - I need to ask) and $5.14/lb for Prime. We don't sell 90-20 but something like a 90-10 (select) is slightly more @ $4.82/lb. I don't generally buy that lean of a ratio though.

I did see prices spike quite a bit once grocers began to get their supply chains going after the initial round of Covid food shortages, but they seem to have normalized, at least around here.

Oh, and just to get back on topic, I do not have a Sous Vide device.

 

[faceman]

In the San Antonio area, USDA Prime Ribeyes are going for $12.99/lb, Prime Strips $13.99/lb . I'm fortunate to live near a very newish, fancy HEB that has an actual butcher shop and butcher on staff, so I can get steaks cut however I like.

80-20 ground "chuck" is going for $3.79/lb for (I assume select; possibly choice - I need to ask) and $5.14/lb for Prime. We don't sell 90-20 but something like a 90-10 (select) is slightly more @ $4.82/lb. I don't generally buy that lean of a ratio though.

I did see prices spike quite a bit once grocers began to get their supply chains going after the initial round of Covid food shortages, but they seem to have normalized, at least around here.

Agreed, 90/10 is way too lean. That's what we serve at Keesler,and I find them lacking in flavor. The best ratio imo is 77/23.
You gotta have a little bit of fat to bring out the taste.

 

[Dago]

I have done the really lean hamburger and then shredded frozen organic butter into it. Makes for a really good flavor

 

[Brad Mojo]

Got one for Christmas and forgot about it until the first round of Covid lockdown boredom. Tried it and I am hooked. I am looking for new thinks to make with it.

First thing I used it for was some thick cut lamb loin chops. I had never made them before and was worried that I would overcook them and ruin them. I did the SV and they were a perfect med-rare edge to edge. Meat melted in your mouth.

I have done ribeyes and they are great. It will never replace my grill, but we were just experimenting with it to see how it would come out with the SV. Again, perfect med-rare edge to edge.

Did lobster tails, came out great. No worries of overcooking.

Did a bone-in rib roast (prime rib). Again the main reason was because of my lack of experience with the cut and didn't want to ruin it by overcooking. Again, perfect med-rare edge to edge. Melted in my mouth.

TLDR: It won't be your day to day cooking method, but every thing you make it in will come out perfect. Everything. So I highly recommend it especially for foods you have little experience with or with meats that will be ruined if it overcooks any at all.

 

[Brad Mojo]

Just did this wagyu coulotte I got from crowd cow. Nearly overcooked

If it is overcooked, that is on you for setting the temp too high, not on the SV.





and just throwing this tuna chart in here too:

 

[Dago]

If it is overcooked, that is on you for setting the temp too high, not on the SV.





and just throwing this tuna chart in here too:

I don't have a sous vide yet. Ordered it last night
That was just a steak I did in a iron skillet

 

[Twyst]

Been using it pretty extensively for about 15 years I guess. Shortribs are undoubtedly the first thing you should do and really show off the true power of the cooking method.


I process a ton of briskets with it too. The method I use is salt the crap out of it the night before, cold smoke for 4 hours, then 72 hours in a 140 degree bath.
Super tender smoked brisket that will melt in your mouth and is still medium rare. Hit it about 20 minutes in a 550 oven (high fan if you have it) to get some color on the outside

I have some beef cheeks and a cow tongue in some brine right now to make some pastrami next week, super pumped about that as it comes out amazing. Its pretty much the same method as brisket but with a 5 day wet brine and then a dry rub before it goes into the smoker.


Cold smoke pork ribs then cook at 145 for 48 hours also is almost cheating for ribs.

 

[Rickboy]

I have an Anova and I quite like it. However I’ve stopped using it for steaks after learning about reverse sear cooking. My steaks have been perfect since using that method.

For those that didn’t already know, I recommend Guga Foods on Youtube to learn about different steak prep techniques.

 

[dtc]

I have an Anova and I quite like it. However I’ve stopped using it for steaks after learning about reverse sear cooking. My steaks have been perfect since using that method.

For those that didn’t already know, I recommend Guga Foods on Youtube to learn about different steak prep techniques.

I've never spent too much time trying reverse sear, but I do know people who swear by it. The times I've tried it ended up overdone so i stick with full speed ahead.

However long ago it was that I learned to let a salted steak come to room temp was about how long ago I stopped using the SV or any other method.

 

[James Spader]

Cooking meat in a plastic bag doesn’t sound tasty and I wonder about what the heat does to the plastic bag (e.g. release a chemical, etc.). A friend gave me one but have never used it.

 

[buzd]

Cooking meat in a plastic bag doesn’t sound tasty and I wonder about what the heat does to the plastic bag (e.g. release a chemical, etc.). A friend gave me one but have never used it.

It's not that hot. That's kind of the point.

 

[James Spader]

It's not that hot. That's kind of the point.

What’s the temp?

NVM, I found it. Around 130F.
I found this article:

Is It Safe to Cook With Plastic Bags? And Other Sous Vide Questions, Explained

Food safety 101

www.bonappetit.com

I will stick to grilling.

 

[seagull]

Just recently got an Anova and so far so good. The cheesecake in mason jars come out great. Here is a pic of strip steak and the cheesecake.

 

[Twyst]

Getting ready for Labor Day. Briskets went in yesterday, just dropped ribs today. Everything out then iced on Saturday, sauce it and blast it in the convection oven Monday to crust/glaze/etc. the water with the brisket is brown because smoke particles are smaller than the holes in plastic so smoke can permeate the bags on a long cook. First time I cooked something I had previously smoked I thought I had busted a bag or had a bad seal.