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Author Topic: Sous Vide Steak - With Pictures  (Read 30457 times)

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Offline punkin

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Re: Sous Vide Steak - With Pictures
« Reply #200 on: August 03, 2017, 04:53:17 AM »
BTW, got the marinaded wings dialed in the other day.

For segmented wings in marinade in the bag;

2 hours at 66C.

Then i deep fried them, but you could torch or blast in hot oven or BBQ. Beautiful and tender, cooked through but not with a weird texture.
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Offline punkin

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Re: Sous Vide Steak - With Pictures
« Reply #201 on: August 04, 2017, 10:25:39 AM »
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Got a couple of inch and a half rib eyes for dinner tonight.
Used the above guide to settle on 54C for 2 hours before a hot pan sear unless convinced other wise.

Probably a little higher than i'd normally grill for me and a little lower than i'd normally do for her. So long as there is no blood dripping she is usually ok with rosy~medium rare where i'll order rare or blue.
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Offline Robbo5252

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Re: Sous Vide Steak - With Pictures
« Reply #202 on: August 04, 2017, 10:34:56 AM »
Surely that's worth firing the charcoal up to sear them off?
Ribs going on tonight for me, will try and remember photos.
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Offline punkin

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Re: Sous Vide Steak - With Pictures
« Reply #203 on: August 04, 2017, 11:17:12 AM »
Certainly. I just think i can do it better in a screaming hot pan with butter and then add some chopped shallots and a touch of white for a sauce while they rest a minute.
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Offline punkin

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Re: Sous Vide Steak - With Pictures
« Reply #204 on: August 04, 2017, 11:27:39 AM »
http://www.stilldragon.com.au/ for all your distilling related needs.

Offline punkin

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Re: Sous Vide Steak - With Pictures
« Reply #205 on: August 05, 2017, 04:50:39 AM »
Went fantastically well. In fact was worth firing up the sous vide just for the Butter potatoes.
Cooked with butter an evo, salt and pepper and some thyme and rosemary from the garden at 87C for an hour then warmed back through at 66 for half an hour when the steak was finishing.
They felt like they were slightly hard and uncooked to the knife when i cut some slits to pour some butter from the bag over them at serving but in the mouth were cooked better than any potato i've had since my teens on my hippy friends farm.

The  steak was absolutely fantastic. 54C is perfect for me doneness wise but not enough for her. Usually with ribeye i get chewy fat as i cook to rare and it doesn't get time to break down, but the texture, flavour and tenderness was perfect.

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Offline Robbo5252

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Re: Sous Vide Steak - With Pictures
« Reply #206 on: August 08, 2017, 01:03:43 PM »
Well the Pork Ribs I thought I had in the freezer were more of a belly with ribs attached so treated it the same & happy with how it turned out.  Great texture & rendered fat.  Didn't get to mop with sauce when cooking but still good.  Now keen to do a full belly.

Other cook for the weekend was chicken breasts done for Meal Prep for the week.  These are still my favorite, I just butterfly them, season, bag & remove 2 hours later to cut and portion out.

I ended up purchasing the below to get some water movement, seems to be working well & survived an overnight cook & a shorter cook.
Does seem to move a fair bit of water, wondering how it would go on a 6v power source.
http://www.ebay.com.au/itm/New-DC-12V-280L-H-Submersible-Water-Pump-Aquarium-Fish-Tank-Fountain-Pond-Garden/162229436376?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2057872.m2749.l2649

I will try and get some photos on my next cook!

Cheers

Robbo
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Offline punkin

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Re: Sous Vide Steak - With Pictures
« Reply #207 on: August 09, 2017, 05:52:25 AM »
If you post your times and temps it would help.
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Offline Robbo5252

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Re: Sous Vide Steak - With Pictures
« Reply #208 on: August 09, 2017, 10:16:11 AM »
Apologies - recipes from the Serious Eats site
Ribs were 12 hours @ 74
Chicken Breast has been 2 hours @ 66.
Cheers
Robbo
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Offline punkin

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Re: Sous Vide Steak - With Pictures
« Reply #209 on: August 10, 2017, 05:28:36 AM »
Thanks mate.

Did Ham and Chicken Rolls yesterday and decided to sous vide.

I am so glad i did, they were miles better than any i'd made before and it's a regular dish on the rota here.

Made the rolls without the pastry and packed them in a bag. I was a little concerned about the garlic as i've read a lot of criticism on the net about the taste of garlic after sous vide.
Then put them in for a swim for 2 hours at 66C before poking a hole in the bag, draining the juice and sticking it in the fridge for a couple hours.

Took them out and they had set, kinda like a aspic thing, easy to handle and well cooked. Wrapped them in spring roll wrappers and dipped in flour then egg wash and into the deep fryer up full.

Rave reviews from all three of us, these were the best yet.

Photo is off the left overs sorry.
 
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Offline punkin

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Re: Sous Vide Steak - With Pictures
« Reply #210 on: August 12, 2017, 04:04:06 AM »
I upgraded the buttered potatoes sous vide and swapped out the butter for duck fat for my fish and chips.
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Offline punkin

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Re: Sous Vide Steak - With Pictures
« Reply #211 on: August 17, 2017, 01:27:58 PM »
Sous vide machine is set to 66C, these drummies will get 2.5hrs before being tossed in seasoned flour and deep fried.

MmmmCocaColaChickenPunkin
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Offline punkin

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Re: Sous Vide Steak - With Pictures
« Reply #212 on: August 18, 2017, 04:35:52 AM »
Sous vide buttered potatoes added a splash of balsamic, best yet.

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Offline GlycolGlen

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Re: Sous Vide Steak - With Pictures
« Reply #213 on: August 18, 2017, 07:34:34 AM »
I have a 10 litre birko urn that will be getting used to do that chicken this week end.

Offline punkin

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Re: Sous Vide Steak - With Pictures
« Reply #214 on: August 18, 2017, 08:35:33 AM »
Kids will think you are a hero. Been making Coca Cola chicken for the grandkids for years.

They are also keen on vegemite pies.
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Offline DrSmurto

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Re: Sous Vide Steak - With Pictures
« Reply #215 on: August 26, 2017, 06:02:01 PM »
Vac sealed all the sausages Blake and I made a few weeks ago. Figured sous vide prep was already done so dumped a packet of them in the HLT, straight from the freezer, with hot tap water and set it to 68C.

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Offline GlycolGlen

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Re: Sous Vide Steak - With Pictures
« Reply #216 on: August 26, 2017, 06:16:58 PM »
I have a 10 litre birko urn that will be getting used to do that chicken this week end.
time

I used the urn for some T-bones that were quite thick, i missed the mark. They came out a bit dry, my start temp was to hot among many things, blah blah only myself to blame. I have started the journey, that's what counts.

I'll do the chicken this week and keep on with that till i nail it.

Offline DrSmurto

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Re: Sous Vide Steak - With Pictures
« Reply #217 on: August 26, 2017, 07:20:12 PM »
Vac sealed all the sausages Blake and I made a few weeks ago. Figured sous vide prep was already done so dumped a packet of them in the HLT, straight from the freezer, with hot tap water and set it to 68C.

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Thought this might help with the dryness of the sausages. It made it worse. Lesson learned, more fat in the snags to begin with.

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Offline punkin

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Re: Sous Vide Steak - With Pictures
« Reply #218 on: August 30, 2017, 07:42:23 AM »
Took a couple of 40mm rib eyes with the handle up glamping at my mates farm on the weekend. We seared over the campfire coals after 2 hrs at 55C. I was wasted and it was dark but fuck it was good. My mate said it's the best steak he's ever had after ridiculing my cook in a bucket all arvo he said once he'd finished the steak he'd eat his words AND his hat.

Medium rare to rare and an improvement on 54C for most people i would think.

Currently have a hand of pickled pork in the bucket for a 30hr at 66C cook with sliced onions, juniper, cloves, peppercorns, yellow mustard seeds and bay leaves in the bag.

I couldn't find much info on the pickled pork except for one guy who cooked at 64C but that's skating to close to food safety for me. I may even bump the 66 up if you guys think?
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Re: Sous Vide Steak - With Pictures
« Reply #219 on: August 30, 2017, 08:24:01 PM »
70C and above is considered safe but really, a 30 hour cook is a long time at that temperature, it's not as if you're way off temp
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