Sous Vide (long)

[The Stan]

I had posted a few months ago about making my best steak ever... Here is an update.

To start, here is the unit I have: Anova Culinary Sous Vide Precision Cooker Bluetooth, Immersion Circulator, 800 Watts, Black, it is on sale for about 85 $ on Amazon Prime right now. The lowest I had seen it before today was 99. If you are considering it, buy it now, you won't regret it.

Anyway, I have made CAB NY strip, local store bought tenderloin, Costco NY strip USDA Choice, and most recently Costco NY Strip USDA Prime. All were excellent, using this method is nearly foolproof. Cook it for 1-2 hours at 123 F, followed by a sear at approx 650F on a cast iron skillet in my grill. The sear is 45-60 sec per side. All steaks were about 1.5 inches thick. I would buy it for the steak alone. It is amazing and simple. It may seem like a long time and a lot of work, but I set the steaks, then get everything else ready. I start heating the skillet about 15-20 minutes before everything else is done then I can finish the steak in about 3 minutes. They are perfectly done every time.

I've tried pork chops, which were my only disappointments using sous vide. They were fine, but not exceptional, which I was shooting for.

I tried ribs. The texture was perfect, fall off the bone, but still some bite. The aren't smoked so the flavor wasn't excellent, but with a rub and some sauce, they were very good, not fancy BBQ good, but better than I have had a many restaurants. I need to find a high end sauce I like.

I tried bacon, which was a bit odd, I haven't decided if I like it or not (I cooked it when I cooked the ribs). It came out sort of like brisket. I'll try again.

I cooked a boston butt, same as the ribs. Perfect texture, but not smoked. Great roast pork for Cubans.

The thing I make the most often is yogurt. Not technically sous vide, but the water bath, good local whole milk, Chobani yogurt as a starter and honey, make for a very high quality yogurt-- and I know exactly what is in it.

Again, if you read this much, you must be considering it... buy it, it is amazing for steak and yogurt, and probably many more things

 

[ThePennsyOracle]

Thanks a lot for posting. I've been considering one for a while and haven't yet made the leap. This certainly sways me in the direction of purchase!

 

[Alphalion75]

I had posted a few months ago about making my best steak ever... Here is an update.

To start, here is the unit I have: Anova Culinary Sous Vide Precision Cooker Bluetooth, Immersion Circulator, 800 Watts, Black, it is on sale for about 85 $ on Amazon Prime right now. The lowest I had seen it before today was 99. If you are considering it, buy it now, you won't regret it.

Anyway, I have made CAB NY strip, local store bought tenderloin, Costco NY strip USDA Choice, and most recently Costco NY Strip USDA Prime. All were excellent, using this method is nearly foolproof. Cook it for 1-2 hours at 123 F, followed by a sear at approx 650F on a cast iron skillet in my grill. The sear is 45-60 sec per side. All steaks were about 1.5 inches thick. I would buy it for the steak alone. It is amazing and simple. It may seem like a long time and a lot of work, but I set the steaks, then get everything else ready. I start heating the skillet about 15-20 minutes before everything else is done then I can finish the steak in about 3 minutes. They are perfectly done every time.

I've tried pork chops, which were my only disappointments using sous vide. They were fine, but not exceptional, which I was shooting for.

I tried ribs. The texture was perfect, fall off the bone, but still some bite. The aren't smoked so the flavor wasn't excellent, but with a rub and some sauce, they were very good, not fancy BBQ good, but better than I have had a many restaurants. I need to find a high end sauce I like.

I tried bacon, which was a bit odd, I haven't decided if I like it or not (I cooked it when I cooked the ribs). It came out sort of like brisket. I'll try again.

I cooked a boston butt, same as the ribs. Perfect texture, but not smoked. Great roast pork for Cubans.

The thing I make the most often is yogurt. Not technically sous vide, but the water bath, good local whole milk, Chobani yogurt as a starter and honey, make for a very high quality yogurt-- and I know exactly what is in it.

Again, if you read this much, you must be considering it... buy it, it is amazing for steak and yogurt, and probably many more things

How are the steaks cooked....medium rare.....medium?

 

[PeetzPoolBoy]

I had posted a few months ago about making my best steak ever... Here is an update.

To start, here is the unit I have: Anova Culinary Sous Vide Precision Cooker Bluetooth, Immersion Circulator, 800 Watts, Black, it is on sale for about 85 $ on Amazon Prime right now. The lowest I had seen it before today was 99. If you are considering it, buy it now, you won't regret it.

Anyway, I have made CAB NY strip, local store bought tenderloin, Costco NY strip USDA Choice, and most recently Costco NY Strip USDA Prime. All were excellent, using this method is nearly foolproof. Cook it for 1-2 hours at 123 F, followed by a sear at approx 650F on a cast iron skillet in my grill. The sear is 45-60 sec per side. All steaks were about 1.5 inches thick. I would buy it for the steak alone. It is amazing and simple. It may seem like a long time and a lot of work, but I set the steaks, then get everything else ready. I start heating the skillet about 15-20 minutes before everything else is done then I can finish the steak in about 3 minutes. They are perfectly done every time.

I've tried pork chops, which were my only disappointments using sous vide. They were fine, but not exceptional, which I was shooting for.

I tried ribs. The texture was perfect, fall off the bone, but still some bite. The aren't smoked so the flavor wasn't excellent, but with a rub and some sauce, they were very good, not fancy BBQ good, but better than I have had a many restaurants. I need to find a high end sauce I like.

I tried bacon, which was a bit odd, I haven't decided if I like it or not (I cooked it when I cooked the ribs). It came out sort of like brisket. I'll try again.

I cooked a boston butt, same as the ribs. Perfect texture, but not smoked. Great roast pork for Cubans.

The thing I make the most often is yogurt. Not technically sous vide, but the water bath, good local whole milk, Chobani yogurt as a starter and honey, make for a very high quality yogurt-- and I know exactly what is in it.

Again, if you read this much, you must be considering it... buy it, it is amazing for steak and yogurt, and probably many more things

Question: how important is the 45-60 sear @650 degrees? That seems a bit long to me at that temperature. I’m interested to hear about the “well-done-ness” of the outer sides of the steak. I don’t like “excess crust” or char on my steaks.

 

[RedBankerEngr]

Use the Joule brand myself-$179. Works with Smartphone/ipad app via Bluetooth-set frozen or fresh, set thickness, set how you want done and set choice of temp!

 

[ThePennsyOracle]

Question: how important is the 45-60 sear @650 degrees? That seems a bit long to me at that temperature. I’m interested to hear about the “well-done-ness” of the outer sides of the steak. I don’t like “excess crust” or char on my steaks.

Not sure you want to hear from me...but I sear 525-550 for at least a minute. It produces a small thin “crust” and leaves the inside perfect. Granted I don’t have sous vide but I use the reverse sear on thicker steaks and filets.

This is a long way of saying the OP’s sear technique is probably what you’re looking for.

 

[The Stan]

How are the steaks cooked....medium rare.....medium?

I make them medium rare. I've always ordered steaks rare. If you have a thick steak (usually 1.5 inch) the sous vide makes it perfectly medium rare throughout. That with the quick sear gives the extra flavor.

You select the "doneness" by temperature, not time. I use 123F, which is considered the low end of medium rare.

I actually have been using a bit of bacon grease and butter to coat the steaks, then Montreal Steak Seasoning, then the sear.

 

[The Stan]

Thanks a lot for posting. I've been considering one for a while and haven't yet made the leap. This certainly sways me in the direction of purchase!

Buy it, steaks alone make it worth it. My device also has the bluetooth option, but all I have ever done is plug it in push the "play" button, and scroll a little wheel to the temperature I want.

 

[The Stan]

Question: how important is the 45-60 sear @650 degrees? That seems a bit long to me at that temperature. I’m interested to hear about the “well-done-ness” of the outer sides of the steak. I don’t like “excess crust” or char on my steaks.

I think it is necessary, but it is a matter of personal taste.

 

[PennStateTurf2002]

Steaks and chicken breast are exceptional and worth having it for those alone. One thing I use it for a lot is heating up food. I freeze leftover pulled pork, etc in vacuum seal bags. When I want them I just throw the bag in the sous vide and it is perfect when u are ready and cut it open.

Another thing I usually get is a bunch of steaks, chicken tenders or breasts and vacuum seal them an freeze them. Buy them when they are on special and right from store to vacuum seal to freezer. Meal portion sized bags. I will just grab one and throw it in the sous vide and forget about it until it is time to sear it quick and eat. So easy and no worry of over cooking anything.

 

[The Stan]

Steaks and chicken breast are exceptional and worth having it for those alone. One thing I use it for a lot is heating up food. I freeze leftover pulled pork, etc in vacuum seal bags. When I want them I just throw the bag in the sous vide and it is perfect when u are ready and cut it open.

Another thing I usually get is a bunch of steaks, chicken tenders or breasts and vacuum seal them an freeze them. Buy them when they are on special and right from store to vacuum seal to freezer. Meal portion sized bags. I will just grab one and throw it in the sous vide and forget about it until it is time to sear it quick and eat. So easy and no worry of over cooking anything.

Today I used frozen steaks, that I vacuumed sealed about a month ago. I cooked for about for 2.5 hours. They were excellent.

 

[The Stan]

Steaks and chicken breast are exceptional and worth having it for those alone. One thing I use it for a lot is heating up food. I freeze leftover pulled pork, etc in vacuum seal bags. When I want them I just throw the bag in the sous vide and it is perfect when u are ready and cut it open.

Another thing I usually get is a bunch of steaks, chicken tenders or breasts and vacuum seal them an freeze them. Buy them when they are on special and right from store to vacuum seal to freezer. Meal portion sized bags. I will just grab one and throw it in the sous vide and forget about it until it is time to sear it quick and eat. So easy and no worry of over cooking anything.

What are your settings/methods for chicken beast? I've read you can change the texture by cooking (sterizing) at lower temperature and longer time, and not have the normal stringing of a chicken breast.

 

[Mixolydian]

What are your settings/methods for chicken beast? I've read you can change the texture by cooking (sterizing) at lower temperature and longer time, and not have the normal stringing of a chicken breast.

I do boneless breasts at 145 degrees for 90 minutes or so. I generally season them before I put them in the bag and then sear them with a little bit of olive oil, garlic and sea salt in the cast iron skillet. Perfection in all aspects and you can cut them with a fork.

So far I haven’t invested in a vacuum sealer as my wife has threatened to kill me if I put one more gadget in her kitchen. I’ve used the water displacement method to seal the steaks or chicken in a ziplock bag and it has worked very well.

 

[PennStateTurf2002]

I do boneless breasts at 145 degrees for 90 minutes or so. I generally season them before I put them in the bag and then sear them with a little bit of olive oil, garlic and sea salt in the cast iron skillet. Perfection in all aspects and you can cut them with a fork.

So far I haven’t invested in a vacuum sealer as my wife has threatened to kill me if I put one more gadget in her kitchen. I’ve used the water displacement method to seal the steaks or chicken in a ziplock bag and it has worked very well.

This is same temp I roll with on chicken. Dead on when you say cut with a fork. Amazing.

 

[UncleLar]

I had posted a few months ago about making my best steak ever... Here is an update.

To start, here is the unit I have: Anova Culinary Sous Vide Precision Cooker Bluetooth, Immersion Circulator, 800 Watts, Black, it is on sale for about 85 $ on Amazon Prime right now. The lowest I had seen it before today was 99. If you are considering it, buy it now, you won't regret it.

Anyway, I have made CAB NY strip, local store bought tenderloin, Costco NY strip USDA Choice, and most recently Costco NY Strip USDA Prime. All were excellent, using this method is nearly foolproof. Cook it for 1-2 hours at 123 F, followed by a sear at approx 650F on a cast iron skillet in my grill. The sear is 45-60 sec per side. All steaks were about 1.5 inches thick. I would buy it for the steak alone. It is amazing and simple. It may seem like a long time and a lot of work, but I set the steaks, then get everything else ready. I start heating the skillet about 15-20 minutes before everything else is done then I can finish the steak in about 3 minutes. They are perfectly done every time.

I've tried pork chops, which were my only disappointments using sous vide. They were fine, but not exceptional, which I was shooting for.

I tried ribs. The texture was perfect, fall off the bone, but still some bite. The aren't smoked so the flavor wasn't excellent, but with a rub and some sauce, they were very good, not fancy BBQ good, but better than I have had a many restaurants. I need to find a high end sauce I like.

I tried bacon, which was a bit odd, I haven't decided if I like it or not (I cooked it when I cooked the ribs). It came out sort of like brisket. I'll try again.

I cooked a boston butt, same as the ribs. Perfect texture, but not smoked. Great roast pork for Cubans.

The thing I make the most often is yogurt. Not technically sous vide, but the water bath, good local whole milk, Chobani yogurt as a starter and honey, make for a very high quality yogurt-- and I know exactly what is in it.

Again, if you read this much, you must be considering it... buy it, it is amazing for steak and yogurt, and probably many more things

Agreed. It makes an unbelievably good steak. I finish mine off in a cast iron skillet on the grill at 500 degrees while also blasting it with this.

Amazon product ASIN B00008ZA09

 

[tgar]

I do boneless breasts at 145 degrees for 90 minutes or so. I generally season them before I put them in the bag and then sear them with a little bit of olive oil, garlic and sea salt in the cast iron skillet. Perfection in all aspects and you can cut them with a fork.

So far I haven’t invested in a vacuum sealer as my wife has threatened to kill me if I put one more gadget in her kitchen. I’ve used the water displacement method to seal the steaks or chicken in a ziplock bag and it has worked very well.

WhT bath container do you use?

 

[tgar]

I had posted a few months ago about making my best steak ever... Here is an update.

To start, here is the unit I have: Anova Culinary Sous Vide Precision Cooker Bluetooth, Immersion Circulator, 800 Watts, Black, it is on sale for about 85 $ on Amazon Prime right now. The lowest I had seen it before today was 99. If you are considering it, buy it now, you won't regret it.

Anyway, I have made CAB NY strip, local store bought tenderloin, Costco NY strip USDA Choice, and most recently Costco NY Strip USDA Prime. All were excellent, using this method is nearly foolproof. Cook it for 1-2 hours at 123 F, followed by a sear at approx 650F on a cast iron skillet in my grill. The sear is 45-60 sec per side. All steaks were about 1.5 inches thick. I would buy it for the steak alone. It is amazing and simple. It may seem like a long time and a lot of work, but I set the steaks, then get everything else ready. I start heating the skillet about 15-20 minutes before everything else is done then I can finish the steak in about 3 minutes. They are perfectly done every time.

I've tried pork chops, which were my only disappointments using sous vide. They were fine, but not exceptional, which I was shooting for.

I tried ribs. The texture was perfect, fall off the bone, but still some bite. The aren't smoked so the flavor wasn't excellent, but with a rub and some sauce, they were very good, not fancy BBQ good, but better than I have had a many restaurants. I need to find a high end sauce I like.

I tried bacon, which was a bit odd, I haven't decided if I like it or not (I cooked it when I cooked the ribs). It came out sort of like brisket. I'll try again.

I cooked a boston butt, same as the ribs. Perfect texture, but not smoked. Great roast pork for Cubans.

The thing I make the most often is yogurt. Not technically sous vide, but the water bath, good local whole milk, Chobani yogurt as a starter and honey, make for a very high quality yogurt-- and I know exactly what is in it.

Again, if you read this much, you must be considering it... buy it, it is amazing for steak and yogurt, and probably many more things

Thanks for the report Stan. What bath container do you use?

 

[Mixolydian]

WhT bath container do you use?

I bought the Rubbermaid 12 quart container with the folding lid that accommodates the Anova device. It works very well. I can imagine you possibly needing something bigger at times, but the 12 quart will serve most of your needs for 3-4 people.

 

[Ranger Dan]

I bought an Anova as well a few months ago. By far the best invention for home cooks to really improve the way they cook. What a microwave is for speed, the immersion circulator is for foolproof.

I Sous Vide a boneless lamb leg a month or two ago, followed by a quick char on my green egg, and it was honestly the best piece of meat that I’ve eater (coked at home or at restaurant).

 

[PennStateTurf2002]

I bought a 25 quart Coleman cooler off of amazon for $21. 2 3/8” hole saw. I can get a lot of meat in the cooler and the anova can heat this much water up with ease. I have seen people say it will do great up to 33 quarts. I think 25 quart cooler I settled on is most recommended by anova as the high end of water heated. Just google DIY anova sous vide cooler and it should be easy to find. I love mine.

 

[PennStateTurf2002]

Follow Facebook page “Sous Vide Everything”. Really good stuff posted all the time.

 

[The Stan]

I do boneless breasts at 145 degrees for 90 minutes or so. I generally season them before I put them in the bag and then sear them with a little bit of olive oil, garlic and sea salt in the cast iron skillet. Perfection in all aspects and you can cut them with a fork.

So far I haven’t invested in a vacuum sealer as my wife has threatened to kill me if I put one more gadget in her kitchen. I’ve used the water displacement method to seal the steaks or chicken in a ziplock bag and it has worked very well.

Thanks, I'll try the chicken this week.

I do most of the cooking so it is "my kitchen". I have lots of gadgets in the kitchen and my wife complains a bit, but she loves my cooking. The vacuum sealer is great. I buy my steak from Costco's, so vacuum sealing is almost a necessity.

 

[The Stan]

Thanks for the report Stan. What bath container do you use?

I usually use a 12 quart container I picked up at The Restaurant Store, not sure the name. I also used a cooler for the ribs.

 

[Mace54]

Bought mine about five months ago when I read someone's post right here on BWI. Steaks, chicken, pork tenderloin, and crab cakes have been my favorite. Seals in moisture and flavor. I use a two gallon and four gallon pot that I hang my Anova on. Mine takes awhile to heat up. Usually takes me one hour to get the water to temp level.

 

[ralphster]

Have the same device. Agree with your advice. Also, you should try pork belly, veal tongue (for tacos) and duck breast. All amazing.

 

[Ranger Dan]

Have the same device. Agree with your advice. Also, you should try pork belly, veal tongue (for tacos) and duck breast. All amazing.

I make beef tongue and beef crooks (not together) in the slow cooker and it turns out amazing. I’m looking forward to trying it Sous Vide. Other slow cooker favorites should transfer well to Sous Vide...

 

[UncleLar]

Bought mine about five months ago when I read someone's post right here on BWI. Steaks, chicken, pork tenderloin, and crab cakes have been my favorite. Seals in moisture and flavor. I use a two gallon and four gallon pot that I hang my Anova on. Mine takes awhile to heat up. Usually takes me one hour to get the water to temp level.

One hour seems exceptionally long. I start with hot tap water in a three gallon container and rarely does it take longer than maybe 15 minutes max.

UPDATE: Now that I stop and think about it for a minute, your issue might be that you are using a pot. Pots are designed to rapidly transfer heat from a burner to whatever is inside. However, the converse of that is true also. If you are apply heat to the inside, which you are with an immersion heater, then a pot is going to rapidly transfer the heat to the outside of the pot. When you are cooking sous vide style, that is not something that you want. So I use a plastic container with a top that has a hole cut in it to make room for the heater (if you really want to protect against heat loss, use a cooler).

Amazon product ASIN B000R8JOUC

 

[Ranger Dan]

View embedded media

I use the same kind of large graduated clear plastic container. I actually got a medium size and a larger one, but have only needed the medium. I didn’t get the lid with the cut out, but I bought the plastic balls that are supposed to keep slow evaporation.