Bear’s New Toy (Couldn’t Take It Any More)

[dirtsailor2003]

Looks tasty Bear! But now I won't have to do my eye round experiment!

 

[alelover]

That looks outstanding. Perfectly cooked.

 

[Bearcarver]

 
Great pics Bear.  Points to you!

I'm still holding out, but I keep reading all the SV threads.  SWMBO doesn't get the advantage of SV other than the tenderness.  Time will tell.

Yup---Those were my first reasons:

#1   Being able to turn cheap meat cuts into Tender Meat.

#2   Being able to reheat leftover Smoked and/or Grilled Meat without changing Med-Rare to Medium or Well Done!!

And Thanks for the Points.

Bear

 
When I first got a microwave oven in the late 1970s (which I still own and it still works), I tried to cook everything in it until I eventually realized that it was not the right tool for a lot of things. I then settled down to using it for the things that it did infinitely better than other tools, such as reheating food, but leaving the cooking of brownies, biscuits, and turkey to other cooking techniques (yes, I did actually cook all three of those things in my then-new microwave oven).

Same thing with sous vide: there are a few things that it does far better than any other cooking tool, and other things where it isn't very useful, or just a plain waste of time (most things take longer to cook this way).

For me, the number one thing it does, that cannot be done any other way, is to cook chicken to a ridiculously low, but safe, temperature, thus producing chicken with a taste and texture unlike any other chicken you've tasted. I highly recommend reading this excellent, but long, post about the "ultimate" sous vide chicken breast:

The Food Lab's Complete Guide to Sous Vide Chicken Breast

Thanks John!!

That was one of the first things I read.

Bear

 

[johnmeyer]

Thanks John!!

That was one of the first things I read.

Bear

FWIW, out of all the various options for cooking times and temperatures listed in that long chicken sous vide post, I settled on 143 degrees for 2 - 2.5 hours. I don't have a "real" sous vide machine, just my homemade analog temperature controller for my crockpot, and sometimes it takes a little while to get the temperature locked in. So, if I don't get it just right in the first ten minutes, I add half an hour to the cooking time.

I don't put much in the bag with the chicken, just a little pepper and butter, and sometimes some rosemary from the backyard. I usually use the chicken in a chicken salad recipe I got from Cook's Illustrated. That recipe is extremely good, and when combined with the sous vide chicken, the result is to die for.

 

[daveomak]

Baldwin has tables for cooking all sorts of stuff....  

http://www.douglasbaldwin.com/sous-vide.html

 

[johnmeyer]

 
Baldwin has tables for cooking all sorts of stuff....  

http://www.douglasbaldwin.com/sous-vide.html

Wow, great link. Bookmarked!

 

[jokensmoken]

Okeydokey bear,
While I've only been a member a short time here, I've gained great insight reading your posts and gotten excellent advice from you bear.
I too have been considering stepping into the sous vide cooking ring. I'll be following your posts close and look forward to some great tutorials.
Good luck and happy cooking.
Walt.

 

[jokensmoken]

Love the food lab...One of my go sites for recipes and techniques.
Much like being on this forum, I've never been disappointed by, or gotten bad advice from the food lab.
Walt.

 

[disco]

Sigh. If you have taken the plunge, I may have to give it a try Bear. However, She Who Must Be Obeyed has embargoed any more gear. We'll see how my sweet talking does.

I hope you post some more of your efforts and point for posting this one!

Disco

 

[Bearcarver]

 
Bear, please be sitting when you read this.

Welcome to the world of SV cooking, and congratulations on your purchase of a SV machine, it will without a doubt, provide you with some excellent results.

It would be my suggestion, now that you are beginning to learn SV cooking, that you consider two things that will help you in your learning travels, and help you get the results you are more accustomed too. One is the use of liquid smoke, (OMG) and the other a handheld smoke generator to apply smoke to your product just prior to service. After all it is the end result that counts, not how you get there.

Okay, take some deep breaths and relax, it’s over.

T

Thanks T !!

I used to use Liquid Smoke before I had my Smoker, so I wouldn't be afraid to use it occasionally, however smoking is done outside at my house.

It would be dangerous to use any type of smoking device in Mrs Bear's Kitchen!!

Bear

 
You, my friend, are unbelievable.

Cheers from Down Under.

Thank You Ian!!

Bear

Looks like a great cook Bear...Enjoy you new toy!!

Thank You Much!!

And Thanks for the  

Bear

 

[Bearcarver]

GREAT steaks John. Like you said tenderloin is always fork tender so I'll be watching to see how it does on a round steak.

I know nothing about sous vide cooking but if your cheaper and toucher cuts of meat turn out great I just might have to learn.

POINTS for probably costing me money.

Gary

Thank You Gary!!

I hope to get to some Round Steaks before too long.

When we got the Tenderloin, I wanted to get some Eye Round too, but it was $4.99, the same price as the Choice Prime Rib!!! 

And Thanks for the Points.

Bear

 
It's always nice to see another member become involved with sous vide! It is still one of my favorite ways to prepare for large parties in which the meat needs to be cooked perfectly.

Great job Bear!

Thank You Idaho!!

And Thanks for the Points.

Bear

 

[Bearcarver]

Looks tasty Bear! But now I won't have to do my eye round experiment!

Thank You Case!!

You can still do it, but eventually I'll get to it.

I think I'm getting a Top Round today @ $2.88. 

That should be a good test of "Cheap to Tender".

Bear

 
That looks outstanding. Perfectly cooked. 

Thanks Scott !!

Good to see you.

Bear

 

[noboundaries]

A crack in SWMBO's sous vide armor!  Now exploited by the master of patience. 

She just returned from a business trip to San Diego and was raving about a healthy food restaurant near her hotel.  "The chicken was so moist, tender, and flavorful!  The veggies were packed with flavor.  The potatoes, OMG!  Little purple potatoes cooked perfectly." 

I listened without saying a word, then added "I bet they sous vide their chicken and veggies." Then I went on to explain how sous vide infuses flavor and maintains moisture.  Honestly, I don't know if everything I was saying was accurate, but man oh man, I was SELLING IT! 

She says, "Well, if that's what sous vide does, we need to get one." 

Recognizing another opportunity, I said, "The handheld vacuum sealer we have won't work with sous vide.  We need a countertop model, one of the smaller ones that don't take up much room." 

She say's, "Whatever it takes." 

Now the research starts! 

 

[Bearcarver]

 
FWIW, out of all the various options for cooking times and temperatures listed in that long chicken sous vide post, I settled on 143 degrees for 2 - 2.5 hours. I don't have a "real" sous vide machine, just my homemade analog temperature controller for my crockpot, and sometimes it takes a little while to get the temperature locked in. So, if I don't get it just right in the first ten minutes, I add half an hour to the cooking time.

I don't put much in the bag with the chicken, just a little pepper and butter, and sometimes some rosemary from the backyard. I usually use the chicken in a chicken salad recipe I got from Cook's Illustrated. That recipe is extremely good, and when combined with the sous vide chicken, the result is to die for.

Yup---It's gonna take me awhile to pick this stuff up. Lots of new things here.

I read where it said not to use "Extra Virgin Olive Oil" in SV, because it could get Bitter---It said Only use "Olive Oil, Not EVOO".

Bear

 
Baldwin has tables for cooking all sorts of stuff....  

http://www.douglasbaldwin.com/sous-vide.html

Thanks Dave!

That's another one I read before I got my Supreme, and I put it in my favorites.

I like this one for Quick Reference on some Basic Temps & times:

https://www.sousvidesupreme.com/en-us/learn/sousvide_cookingtemperatures.htm

Bear

 

[johnmeyer]

 
Yup---It's gonna take me awhile to pick this stuff up. Lots of new things here.

I read where it said not to use "Extra Virgin Olive Oil" in SV, because it could get Bitter---It said Only use "Olive Oil, Not EVOO".

Bear

That's a new one on me. I have definitely heard that you are not supposed to whip EVOO with an immersion blender or anything else that would emulsify it, and for the same reason: it is supposed to bring out a bitter quality. Some sites say you shouldn't use it for frying. 

But who knows ...

 

[daveomak]

Thanks Bear...  I filed that info away....  

  ...

 

[Bearcarver]

Okeydokey bear,
While I've only been a member a short time here, I've gained great insight reading your posts and gotten excellent advice from you bear.
I too have been considering stepping into the sous vide cooking ring. I'll be following your posts close and look forward to some great tutorials.
Good luck and happy cooking.
Walt.

Thank You Walt !!

Just put some bags in my SV 20 minutes ago.

We'll see how it comes out tomorrow---Not telling what it is---Be a Surprise.

Overnight--Fingers crossed.

Bear

 

[jokensmoken]

Been using cold pressed EVOO for several years now for nearly everything except deep frying without noticing any bitterness.
No experience in sous vide but as far as everything else...No issues.

 

[jokensmoken]

I'll be following along

 

[Bearcarver]

Below---I copied & pasted from the instructions that came with my "Sous Vide Supreme".

Chilled herbed oil—mix fresh or dried herbs, spices, salt, and pepper with olive oil (do not use extra virgin olive oil, as it will sometimes develop a bitter metallic flavor.) Chill the oil until it is semi-solid and add by the tablespoon (or more) to the cooking pouch along with the food, then seal.

DO NOT use wine or distilled spirits in the seasoning, without first heating
it on the stovetop for a few minutes to drive off the alcohol, leaving only the flavor of the wine or spirit. Alcohol, especially from wine, can impart a peculiar metallic flavor to meals cooked sous vide. 

Bear