Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. realoldnick

    Almost total brisket disaster

    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. @
  2. realoldnick

    Almost total brisket disaster

    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...
  3. realoldnick

    Almost total brisket disaster

    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...
  4. realoldnick

    Almost total brisket disaster

    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...
  5. realoldnick

    Tough meat!

    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.
  6. realoldnick

    Tough meat!

    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.
  7. realoldnick

    Tough meat!

    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...
  8. realoldnick

    Dry Brining and sous vide

    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...
  9. realoldnick

    Dry Brining and sous vide

    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! :) )
  10. realoldnick

    Dry Brining and sous vide

    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...
  11. realoldnick

    Dry Brining and sous vide

    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...
  12. realoldnick

    Dry Brining and sous vide

    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
  13. realoldnick

    Dry Brining and sous vide

    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!
  14. realoldnick

    Dry Brining and sous vide

    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...
  15. realoldnick

    Dry Brining and sous vide

    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...
  16. realoldnick

    Reheating sous vide and saving time.

    I used that curve above, with (again)the idea that the _curve_ is going to be similar for meat and fish. From that I have made a few figures for required eating temperature when placed in a bath temperature. I am going to test them out, which will of course take a lot of measuring and time :(...
  17. realoldnick

    Reheating sous vide and saving time.

    Actually the curve is way not linear, so using 70% will result in an overestimate of the time it takes. From the mahi mahi chart by Baldwin, 40C is reached in 12 mins. To get to the water bath temp takes 30 mins if I read it right. I reckon that while the heat speed is faster for fish than...
  18. realoldnick

    Reheating sous vide and saving time.

    Thanks for all the replies. Trouble with Baldwin is the attached :) It's his formula for heating times and rates. :eek: I am up with pretty much all of what is said and I have all the _full_ heat times (to 0.5 deg c below the bath etc). I am looking to minimise and plan the time of reheat...
  19. realoldnick

    Reheating sous vide and saving time.

    Are there any data about how long it takes food from the fridge to heat to a percentage of the applied temperature in the bath? So far as I have seen, to reheat sous vice food sous vide, you set the bath temp to what you cooked at, so as to not overcook, and then use the original time, sans...
  20. realoldnick

    Just got an email about ...my email;

    Oh dear oh dear! Sorry. Your mention of my getting one when I registered gave me pause for though. I checked the date on the email and it was back in October. I must have: - marked it unread - then sorted the entire inbox by Unread shrug! I am very sorry for the stuff up. Nick  
Top Bottom
Back
Clicky