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Old 08-18-2018, 08:52 AM   #1
klooney
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Default Install ultra Sous vide?

I’ve been reading about Sous vide on here for a long time now, and have been dying to try it out.

After a little googling this morning, apparently my wife’s instapot has a feature where you can set the temp and time! I’ve got a steak in right now, set at 130 for 3 hours, I’ll update around lunch time.

Title should say instapot not install... I hate auto correct

Last edited by klooney; 08-18-2018 at 08:53 AM. Reason: Auto correct sucks!
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Old 08-18-2018, 12:42 PM   #2
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So my wife bought a three pack of these ribeyes last night. I cooked two yesterday how I normally would on a grill, tasty for sure.

I started the last one this morning around 9, in a zip lock bag with salt, pepper, and a pat of butter. I set the instapot at 130 for 3 hours, then seared in a screaming hot pan about 30-45 seconds a side—-and holy crap!!

Guys and gals, this steak was easily 3-4 times more tender than the ones we had last night, and super juicy as well.

2 thumbs up from me on sous vide


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Last edited by klooney; 08-18-2018 at 12:56 PM.
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Old 08-18-2018, 01:23 PM   #3
Efren
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Man, I've been tempted to try it. Looks good
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Old 08-20-2018, 07:54 AM   #4
kck
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I use my Anova religiously. Those instant pots look pretty dang handy!
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Old 08-20-2018, 08:13 AM   #5
Randallc
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I didn't know my Instant Pot would do that. I'm trying it tonight!
Thanks klooney.
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Old 08-20-2018, 08:32 AM   #6
Gunnyart
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Congrats. Welcome to the sous vide secret society.
It’s the only way I cook venison anymore except for chicken fried steaks.
Try saving the butter for the sear step it doesn’t take the heat well in the bag.
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Old 08-20-2018, 10:19 AM   #7
klooney
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Quote:
Originally Posted by Randallc View Post
I didn't know my Instant Pot would do that. I'm trying it tonight!
Thanks klooney.
Do you have an ďultraĒ?
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Old 08-22-2018, 12:12 PM   #8
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Quote:
Originally Posted by kck View Post
I use my Anova religiously. !
Anova is the one we have as well. I was eating by myself last night so I went to H-E-B and picked up an 8 ounce Prime 1 beef tenderloin. I did 129* for 75 minutes and seared on all sides in Avocado Oil. Might have been the best piece of beef Iíve ever cooked.




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Old 08-22-2018, 12:20 PM   #9
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Tagged
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Old 08-22-2018, 12:59 PM   #10
Roscoe
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Sous Vide salmon is pretty fantastic as well.


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Old 08-26-2018, 11:35 AM   #11
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Picked up a 17ish oz bone in ribeye, that will be taking a sous vide bath this evening!
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Old 08-26-2018, 11:49 AM   #12
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You can do the same thing in an ice chest and an infrared temp gun. Thatís how I do mine. Also, with a steak that thin you donít have to leave it in there for 3 hours. Itís probably at the 130 mark in about 90 mins. Thicker cuts would probably need longer. I learned this experimenting with it quite a bit. Makes it easier for impatient hungry folk like myself
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Old 08-26-2018, 11:53 AM   #13
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Quote:
Originally Posted by 88 Bound View Post
You can do the same thing in an ice chest and an infrared temp gun. Thatís how I do mine. Also, with a steak that thin you donít have to leave it in there for 3 hours. Itís probably at the 130 mark in about 90 mins. Thicker cuts would probably need longer. I learned this experimenting with it quite a bit. Makes it easier for impatient hungry folk like myself
It probably was done in 90ish minutes, but I had the time, and I was cool with the longer cook time
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Old 08-26-2018, 12:12 PM   #14
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Just be careful with cook times. A cut like that you probably were around the max time I'd go, otherwise you'll start to notice a texture change. All cuts are different, but most steaks I don't go over 2 hours.

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Old 08-26-2018, 12:22 PM   #15
88 Bound
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Quote:
Originally Posted by klooney View Post
It probably was done in 90ish minutes, but I had the time, and I was cool with the longer cook time
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Old 08-26-2018, 12:44 PM   #16
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I got a chunk of backstrap taking a water bath right now. I usually set mine at 129į.
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Old 08-26-2018, 12:45 PM   #17
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Quote:
Originally Posted by Roscoe View Post
Sous Vide salmon is pretty fantastic as well.


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How do you finish the salmon?
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Old 08-26-2018, 01:25 PM   #18
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I finish salmon with a quick sear in a hot cast skillet. About the same as I do with a steak.


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Old 08-26-2018, 01:51 PM   #19
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Quote:
Originally Posted by Gunnyart View Post
Congrats. Welcome to the sous vide secret society.
Itís the only way I cook venison anymore except for chicken fried steaks.
Try saving the butter for the sear step it doesnít take the heat well in the bag.
Trying the butter last tonight, Iíve got an 1 1/2Ē bone in ribeye taking a bath right now, salt, pepper, minced garlic. Iíll post finished pics later this afternoon. I doubt Iíll make it to this evening
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Old 08-26-2018, 02:54 PM   #20
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I donít think I need to say more


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Old 08-26-2018, 03:05 PM   #21
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Anova here too...game changer for sure.
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Old 08-27-2018, 10:40 AM   #22
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has anyone SV quail?
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Old 08-27-2018, 10:41 AM   #23
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Welcome to the club. Steaks look great!

I use mine 5 nights a week.
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Old 08-27-2018, 01:06 PM   #24
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Which Anova do y'all recommend?
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Old 08-27-2018, 09:25 PM   #25
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How much time do y'all cook in the bath? I'm pleased with the temp but I do have issues with the fibers breaking down with that softer texture, that is my only complaint when I've done steaks.

Sous vide chicken breast is very good too, doesn't dry out near as much.
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Old 08-27-2018, 09:28 PM   #26
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Quote:
Originally Posted by Axe Man View Post
Which Anova do y'all recommend?
I just have the regular sized one, not the nano and I have cooked some mean meals with it. Talk about gettin your girlfriend to dig some venison. This is the way to do it.
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Old 08-27-2018, 09:31 PM   #27
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Quote:
Originally Posted by Blackmouth View Post
How much time do y'all cook in the bath? I'm pleased with the temp but I do have issues with the fibers breaking down with that softer texture, that is my only complaint when I've done steaks.

Sous vide chicken breast is very good too, doesn't dry out near as much.
The last backstrap I cooked I did at 2.5 hours and didn't have any issues except wishing I would've cooked more
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Old 08-29-2018, 03:54 PM   #28
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I need to buck up and buy one of these. Everything looks so incredible and easy.
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Old 08-29-2018, 03:57 PM   #29
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Quote:
Originally Posted by Kranks View Post
I need to buck up and buy one of these. Everything looks so incredible and easy.
You can do it redneck style with a good cooler, ziplock freezer bags,and a thermometer.
Or
a short step up is a $30 temp controller from Amazon and a crockpot.

I've done both and they work just fine.
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Old 08-30-2018, 10:26 PM   #30
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Quote:
Originally Posted by klooney View Post




I donít think I need to say more


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Are those teeth marks in the bone? Looks off the chain.

I just have the regular Anova and it works like a charm.
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Old 08-31-2018, 07:46 PM   #31
klooney
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Quote:
Originally Posted by kck View Post
Are those teeth marks in the bone? Looks off the chain.

I just have the regular Anova and it works like a charm.
Well.... seriously how do you get the rest of the meat off without a little teeth action?

On a side note, did a NY strip this evening... same result, fantastic!
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