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  1. illini40

    SV NY Strips - I’m Hooked

    As you may have seen, I have had a lot of questions lately as I am new to the SV world. I feel like tonight was a great cook to put all of the help into action. Thanks to everyone for your patience and help. Im hooked! These NY strips turned out awesome. Super tender and great taste. These...
  2. illini40

    SV Pickling?

    I am giving the SV pickles a try today. We’ll see how they turn out. The plan is 2.5 hours at 140*. Some of the recipes seem like they are eating them right away. Since I have two jars, I’m thinking we will try one jar fairly quick (maybe yet tonight or tomorrow) and then the other jar after a...
  3. illini40

    SV Frozen Ribeyes - Check my plan?

    Thank you! Very helpful. Im intrigued by using SV for sausage, and you have sparked my interest. I’ll save those questions for another day/thread. :)
  4. illini40

    SV Frozen Ribeyes - Check my plan?

    Thank you, @chopsaw. This is very helpful and what I was looking for. I’m interested in the how/why SV works. So for pasteurization and Baldwin’s table in this example (1.5” thick at 140* for two hours), it is not that the meat needs to reach 140* and stay at 140* for two hours, correct? It is...
  5. illini40

    SV Frozen Ribeyes - Check my plan?

    I’ve been reading through Baldwin’s information and trying to understand more about SV. Just to confirm I am interpreting and understanding his information: - for a fresh 1.5” steak - it would take 2 hours at 140* to reach pasteurization - this means that it is not only edible (roughly medium...
  6. illini40

    SV Pickling?

    Thank you for the insight. This is what I was expecting. However, I’m not looking for shelf stable...I’m just looking for quick, easy pickles to keep on the fridge and snack on relatively quickly. How long do you think they would need to sit before eating?
  7. illini40

    SV Pickling?

    Thank you for the thoughts. Here are a couple of the recipes I saw on Pintrest. I would be curious what you or others think. https://www.chefsteps.com/activities/make-crisp-flavor-packed-pickles-on-the-quick?utm_source=Pinterest...
  8. illini40

    SV Frozen Ribeyes - Check my plan?

    To circle back, they ended up going for about 3.5 hours at the 137*. Then I tried to pan sear in a CI skillet. They were close to what I would consider medium. All in all, I would say that they were pretty good. They stakes were dug up from the bottom of the freezer, so my expectations were not...
  9. illini40

    SV Frozen Ribeyes - Check my plan?

    Thanks for all of the quick responses. I was going off of the Joule app. Im going to bump the temp to 137*, and try to go closer to two hours. That sound better? Thanks again!
  10. illini40

    SV Frozen Ribeyes - Check my plan?

    Hello As I try out a few more cooks with the Joule, hoping someone can confirm that this sounds appropriate. Seems crazy to cook a frozen steak this quickly, so just confirming. - frozen ribeye - 1” thick - 1.5 hours at 133* Targeting medium doneness. I dug these out from the bottom of the...
  11. illini40

    SV Pickling?

    I have not seen anyone explicitly guarantee shelf stability. However, it seems like it is implied that if the seal is good (no pop), it should be fairly stable. I’m not necessarily concerned about shelf stability. I’m interested in the quality of the product and how quickly the pickling would...
  12. illini40

    SV Pickling?

    Good morning I have seen a few things about using SV to make pickles and pickles any veggies. Has anyone tried this? I am not seeing a ton of info out there. Most are showing 140* for 2.5 hours ish. I’m not following if they are ready right away nor about how this differs from using the...
  13. illini40

    Detecting Steel Shot in Waterfowl

    I cannot find this on Rockler’s site. Looks like this is the same thing? Where can you purchase this and how much is it? I cannot find anything besides an MSRP of $189 on their site and a contact us form.
  14. illini40

    SV Pork Loin - Check my plan

    The pork loin turned out great! I am very excited to keep learning more about sous vide. This was the juiciest pork loin I have ever cooked. And super easy. I think we were just surprised at how precise it was. I did not get the best sear, and I think I need to approach the sear differently...
  15. illini40

    SV Pork Loin - Check my plan

    The pork loin is in. The Joule is set at 144*. I ended up not doing a pre-sear. Roasted some garlic, onions, rosemary, salt, pepper, and oregano in butter. Then added that to the loin (that was rubbed down with oil, salt and pepper), in the vac seal bag. Fingers crossed.
  16. illini40

    SV Pork Loin - Check my plan

    Good morning As I posted the other day (https://www.smokingmeatforums.com/threads/sv-where-to-start.304249/), I’m new to sous vide. I have thawed out a 3lb pork loin, that is a bit over 4” thick in the thickest part. Per the Joule app, it is suggesting the following. Does this sound good? -...
  17. illini40

    SV - Where to start?

    Appreciate all of the input and guidance. Still have a lot to learn. However, we did our first cook today and it was awesome. We did some egg bites. The pictures are probably tough to see, but they turned out great for a maiden voyage. I had to double the time that the Joule app suggested at...
  18. illini40

    SV - Where to start?

    I understand following the time and temp guidance, but what about about different sizes/thickenesses and other variables from those guidelines? I assume that I am just over thinking this. But, after spending time in the BBQ space, we learn to cook to doneness, not time/temps so it just seems odd.
  19. illini40

    SV - Where to start?

    Thank you everyone for the quick responses! Rally exited to try it out. I understand that the SV maintains the temperature and will not go over (and over cook). But, maybe this is a dumb question...do you ever need to be concerned with making sure the product is done (internal temp)? Thank...
  20. illini40

    SV - Where to start?

    Good morning I was fortunate enough to receive a sous vide cooker (Joule) for Christmas. I’ve alway me wanted one and been very intrigued, but I do not know much about SV. Where would you recommend I even start? Any specific resources? Also, a few specific questions: - Are any ziploc or...
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