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Recent content by realoldnick
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Hmmm...as I said in my other latest post, Sous Vide Everything does brisket for a lot hotter and longer than I have done and they gush juices. And yet he pours out a heap from the bag. @
Sorry. I did not realise I had new replies.
If I went as hot as 71 C I would cook MUCH shorter, because the de-juicing would be even greater.
I just did some more 2KG-ish bits at 62C for 24 hours and it is just on the edge.
I wonder if the brisket I am getting is no good. Or maybe by cutting...
Thanks for the reply. Ok. Yeah. Interesting. I have just started experimenting with just that! Just not enough to start getting reliable results.
Wow! 180F. What result does that give. Trad pulled meat? I was creeping up in temperature and down in time. I was still at about 62c max.
I am...
So I sous vided a brisket. It was cut in half, across the width. I cooked at 57C for 40 hours. AFAIK this is well inside the longest recommended time limit.
It was a horrid dry mush. You could poke al your fingers clean through it. I have never had such a sous vide failure.
WTH happened...
sigh....I have been cooking sous vide for 3 years and have done literally hundreds of cooks of all sizes and types of meat.All have been pretty good results, with many really spectacular ones.
My question is:
- has anyone experienced what I did? I cooked meat in a watery stew and it got tougher.
Maybe I was not clear. I have successfully cooked both types of meat in the past and had really nice results.
After the ten hours sous vide, I then cooked the meat in the curry, for maybe another ten. It was tougher after the second cook than it was before.
Amazing. I have sous vided some meat and made it tough! I post this in the hope that it may help someone else and also to hear what you guys have to say. (apart from I told you so:emoji_blush:.)
The story is that I had some silverside (bottom round to the US guys?) and some "budget rump", which...
Just to revisit. I have tried various ways and times of dry brining and I am beginning to think that, as you say, it is of limited use in sous vide, except as seasoning. Both my wife and I preferred the short brine, of less than an hour. It gave the meat a definite flavour profile, rather than...
Thanks yeah read it just now. Interesting. I will try with pork when that time comes around again :)
I did not go into weighing etc, just tasting (a far more difficult process I might add! :) )
I have read a few articles on why it happens, but I will read what you recommend. Always willing to learn and experiment.
Don't get me wrong. The brined piece was still tender and juicy, just surprisingly softer and a _bit_ drier than the non-brined piece.
Having perused stuff, I wonder if...
Hey dr k.
One thing I feel the need to stress here is that the technique I am trying is a lot different from the usual dry brining. The amount of salt used is small and is all meant to be absorbed. I can see that it will still affect the meat more over a longer time, but far less than using a...
Yes I never had such consistently amazing chicken breasts as since I started using sous vide. I did my first "catering" (for a large family weekend away) by providing the chicken and everybody raved.
And like your experience, no other method delivers the same taste and texture.
Nick
OK Doc. I will check it out. I have some porterhouse that I have brined ready for a cook tomorrow....OHHHH NOOOO! I have to test it!
I am actually going to cook 3 pieces: brined today, brined tomorrow and not brined. OHHHH NOOOO! I have to test it!
Hi guys. Hmmm....OK, yeah I wondered if brining was going to be a real advantage, but I thought I would give it a go. Just seemed funny that it seemed to have the opposite effect from what I was expecting.
I used the longer brine time so that I could be sure the salt would get right through...
I recently decided to try dry brining and my first attempt was with chicken breast.
I trimmed down the slightly larger one to be as close as possible to the smaller one. By weight and size they were very close (~5%).
I used 1/4 tspn salt per pound (450 gm) of meat on one breast. as suggested...