If you're on the fence about trying, Sous vide

[DougE]

Take a look at this boneless ribeye done in sous vide.

Perfect medium, edge to edge!

 

[ifitsdeadsmokeit]

I bought one a few weeks ago but havent used it yet. Got it for sausage. Could have used it for the tri tip had for dinner but it was last minute and just threw it onto grill. Ever used it for pork steaks?

 

[Redicans]

I would like to try one but I have so many cook gadgets wife might be like WTH, Hahaha!! Maybe one day!

 

[JLinza]

I definitely want to get one, maybe this is the enabling I need lol

 

[DougE]

I bought one a few weeks ago but havent used it yet. Got it for sausage. Could have used it for the tri tip had for dinner but it was last minute and just threw it onto grill. Ever used it for pork steaks?

I originally got mine for poaching smoked sausage but quickly found many more uses for it.

 

[DougE]

I definitely want to get one, maybe this is the enabling I need lol

Always glad to help, lol. I've been enabled into a lot of gear around this place.

 

[paleoman]

Looks wonderful DougE! I've used my sous-vide a few times so far (fairly new acquisition) cooking chicken, and reheating pulled pork. I'd like to try it on a steak though.

I like the flexibility with the cooking time using sous-vide.

 

[pc farmer]

I have one and hardly used it. I need to experiment more with it

 

[DougE]

Looks wonderful DougE! I've used my sous-vide a few times so far (fairly new acquisition) cooking chicken, and reheating pulled pork. I'd like to try it on a steak though.

I like the flexibility with the cooking time using sous-vide.

I go 137°F which gives me a nice medium, and run them for 2 hours (3 if starting with frozen). I usually just do a quick sear with a torch when they come out.

 

[Fueling Around]

Recently replied in another thread that sous vide is on the summer list.
I'm more leaning to processing sausage at this point

 

[DougE]

Recently replied in another thread that sous vide is on the summer list.
I'm more leaning to processing sausage at this point

I originally bought mine to finish sausage as well. Once I had it, I began experimenting with other things like steaks and pork chops.

 

[CZN]

smoking and grilling with sous vide is amazing! Pork tenderloin loin is phenomenal, ribs, butt and brisket are also great. Lots of resources online, highly recommend it!

 

[Fat Old Guy]

Bought an el cheapo years ago and did the 50 hr chucky. Sold right there on it. Used for other cooks to great satisfaction. Currently looing for a newer, better version as this one is out on loan to teach a buddy it's usefulness.

I used to mock "grey meat cooking". It works and I recommend it.

 

[bill ace 350]

I have two of them. Steaks, thick cut pork chops and large diameter sausages turn out great.

So far I have vac sealed everything prior to heating, but have seen that many don't bag their sausages, with no negative effects on the units.

Have you tried sausages this way?

Thanks.

 

[okie sawbones]

I especially like mine for pork chops. Always juicy.

 

[philpom]

Anyone on the fence about sous vide should hop off of that fence quickly!

The best chicken breast you ever had, go 4 hours at 142°f. Never dry.

We love to season up pork loin roasts, vacuum those up and stick them in the freezer. Mrs philpom can just take one out of the freezer in the morning and toss in the water bath at 142°f and we have dinner that night.

Steaks are amazing and you can just hold them in the bath until ready to sear. The perfect way to get a just seared steak straight from the grill to a plate for 15 people perfectly cooked.

Also great for lots of veggies, carrots can be processed in advance and frozen butter and all. Later thaw them and they are ready for a quick trip through the skillet.

I also like to cut loin chops, season them and freeze 4 at a time. 1 bag in the batch makes dinner that night. I'll season them many different ways.

These are more versatile than a crockpot and produce superior results. Just get one!

 

[DougE]

So far I have vac sealed everything prior to heating, but have seen that many don't bag their sausages, with no negative effects on the units.

Have you tried sausages this way?

Thanks.

I always finish my sausages without bagging ....... they go straight in the pot. I've been using the same Inkbird unit for several years and it hasn't hurt it any.

I just take the tube off, throw it in some hot, soapy water, and wash the heating element off with a sponge after doing sausages.

Every now and then I get a "Low Water Level" warning after running sausages when it is definitely in water. I suspect that may be from some residual fat messing with the water level probe. I just wipe the probe off, put it back together, and it functions normally again.

 

[bill ace 350]

I always finish my sausages without bagging ....... they go straight in the pot. I've been using the same Inkbird unit for several years and it hasn't hurt it any.

I just take the tube off, throw it in some hot, soapy water, and wash the heating element off with a sponge after doing sausages.

Every now and then I get a "Low Water Level" warning after running sausages when it is definitely in water. I suspect that may be from some residual fat messing with the water level probe. I just wipe the probe off, put it back together, and it functions normally again.

Thanks!

 

[DougE]

Bought an el cheapo years ago and did the 50 hr chucky. Sold right there on it. Used for other cooks to great satisfaction. Currently looing for a newer, better version as this one is out on loan to teach a buddy it's usefulness.

I used to mock "grey meat cooking". It works and I recommend it.

Haven't done the 50 hour chuck yet but the steaks and chops just come out perfect every time and that sold me.

 

[noboundaries]

I never believed SV could make that much difference. I picked up a $60 cheapie with an Amazon gift card. I figured I'd donate it to Goodwill if I didn't like it. Yeah. I'm keeping it. Pork loins, tri tip, chicken breasts, rib eyes, sirloins, and chuck roasts will ALWAYS go in the SV due to tenderness and juiciness. If it fails, I'll pick up an Inkbird SV.

Chicken legs and thighs are no better than oven or grill.

That cheapie keeps perfect water temp when checked with an instant read, which surprised the heck out of me.

Ray