Sous Vide

That looks fantastic Marko. Did it taste as good as it looks?

That looks fantastic Marko.  Did it taste as good as it looks?

I haven't made it yet!  This weekend.  That's the picture from the cookbook.

That looks fantastic Marko.  Did it taste as good as it looks?

I haven't made it yet!  This weekend.  That's the picture from the cookbook.

Fine, go ahead and tease. LOL

I remember when ShadowsDad talked me into getting one a few yrs ago, right here on this forum. Owning a meat store of my own farm raised meats gives me ample time to perfect my skills. Flank steak, skirt steak...each griddle seared 3 minutes on each side. And a brisket shredded for corned beef.

More skirt steak. 

In fact, I have some pork chops and some pork steaks soaking now, and will be grilling them later this eve for a nice sear. OBTW, if you don't know what a pork steak is, you live too far West of the Mississippi...and I'm sorry

In my old age I just don't like the cold and setting up the smoker. But I have a pork loin that's thawed and ready to make Canadian bacon out of it. I plan on putting some liquid smoke in with the cure, then SVing it. Stay tuned.

OldSchoolSteel, It looks like you're doing good with it! It all looks delicious!

I really can't imagine eating meat any other way now that I have it and use it whenever possible. My general rule of thumb is 132 deg for beef, and 142 for pork. I base my time on the toughness of the cut. ie flank is 24 hrs, skirt is 48 hrs, pork steak 8-12. I ensure it cooks ABOVE the temp that bacteria thrive. I have done my lamb chops at 132 deg for 8 hrs. Ribeye and tbone go 6-8 hrs. We tried chicken, but alot of ours is still bone in, and too many airgaps, turned out the same as if we would have not used it, so chicken was a bust for me. Never did fish or veggies. All of my meat comes vac-packed from the butcher so it goes straight from freezer to the bath. Occasionally you will get one that has a pinhole and has to be rebagged, but not too much trouble. With that in mind, I don't usually open them to season for the bath. Only after. Unless it's a brisket Mrs.olschoolsteel brined ahead of time. here are my 2 website links I go to when I am getting ready to do something out of the ordinary...and it helped me get ordinary. Might be a repost as I might have gotten these from ShadowsDad in the first place.

https://www.seriouseats.com/food-lab-com...tempchart1
https://douglasbaldwin.com/sous-vide.html#Brisket

Thanks for sharing olschoolsteel  - lots of great information. I haven't tried any bone in chicken but have only done the chicken Tinga tacos with either (brined) bread or thighs.  SV does seafood beautifully.  So far I've done shrimp, scallops, salmon, tuna and halibut all of which turned out great.  If i'm doing a stir fry with shrimp or scallops in it I'll do the seafood SV and starry everything else and then just put the seafood in at the very end once the stir fry is off the heat.  The shrimp or scallops can overcook in a heartbeat and be tough and chewy but never when SV plus they dont need to be in the stir fry early on with the rest of the stuff because they don't absorb sauce or flavours but just get coated with it.  

I do steaks two ways - with tenderloin thats usually 2" thick I dont need to SV them.  I do reverse sear which is let them come to room temp with salt and pepper on them then put them on the high heat sear/sizzle (1,800F) of the barbecue for 1.5 minutes/side with a 45 degree rotation at 45 seconds for marking then put them on the grill set at 450 until they come to temp - 120 on the instant read thermometer.  We like steaks on the rare side and with steaks the bacteria is generally only on the outside unless you get the electric needle "aged" steak from Costco- Don't.  Now with a thinner , higher fat steak like a ribeye that technique results in overcooked steak because of its thinness it gets overdone before all the nice fat can render and spread around so I'll put the ribeyes in SV for about 2 hours at 115F then put them on the sear burner for about 45 seconds/side.  I know this is a Sous Vide thread but I have to include the following videos.  I dont agree with their temperatures of rare to well done  - 140 is criminally overdone in my book but steak preferences, as in shaving, is YMMV.  Whatever you enjoy is perfect.   Oh, and you might want to get a towel to catch the drool before you watch the videos - also I purposefully posted short videos because who has time right? 

https://www.youtube.com/watch?v=azLmObflC68

https://www.youtube.com/watch?v=SE-r5td3KUo