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Old 09-09-2019, 10:48 AM   #1
Pedernal
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Default Sous Vide

Going to try this for the first time. What's ya'lls favorite go to when using this cooking technique ?

Additionally, does anyone cook stuff in the sous vide then freeze for a quick thaw and cook later??

Let's hear it!!
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Old 09-09-2019, 10:54 AM   #2
hully1029
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room temp steak, season with salt/pepper/garlic powder, 135* for 2 hours.

sear in HOT cast iron or I prefer mine over HOT coals with grate right above coals.. I like the smokey char..


let rest, enjoy.

watch this channel:
https://www.youtube.com/results?sear...ide+everything
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Old 09-09-2019, 10:56 AM   #3
Pedernal
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Quote:
Originally Posted by hully1029 View Post
room temp steak, season with salt/pepper/garlic powder, 135* for 2 hours.

sear in HOT cast iron or I prefer mine over HOT coals with grate right above coals.. I like the smokey char..


let rest, enjoy.

watch this channel:
https://www.youtube.com/results?sear...ide+everything
Thank you for the reply and link
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Old 09-09-2019, 10:59 AM   #4
Shane
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I like it best for venison. Season the steak or big chunk of backstrap with your favorite dry rub (I like Cooper's Original), vacuum seal and leave it in the fridge several hours to marinate. Put in the SV cooker for 3-4 hours at 128-130 degrees. Sear on HOT gas grill or HOT cast iron skillet for about 1 minute per side to char the outside. Serve hot.

Putting it in the fridge or freezer to reheat later defeats the purpose. Serve it immediately after cooking.

Last edited by Shane; 09-09-2019 at 11:02 AM.
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Old 09-09-2019, 11:17 AM   #5
blaqkpanda
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I like a bone in ribeye. Or at least something with a good amount of fat or fat cap. You can always add butter to something lean. The fat will render down over the cooking time. Black pepper, fresh garlic, fresh thyme (could substitute with rosemary). 130-135* for 2-3 hours (depending on thickness). Sear with torch, hot pan or hot grill.
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Old 09-09-2019, 11:18 AM   #6
Pedernal
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Quote:
Originally Posted by Shane View Post
I like it best for venison. Season the steak or big chunk of backstrap with your favorite dry rub (I like Cooper's Original), vacuum seal and leave it in the fridge several hours to marinate. Put in the SV cooker for 3-4 hours at 128-130 degrees. Sear on HOT gas grill or HOT cast iron skillet for about 1 minute per side to char the outside. Serve hot.

Putting it in the fridge or freezer to reheat later defeats the purpose. Serve it immediately after cooking.
Thank you for the reply. will break out some back strap took cook soon!
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Old 09-09-2019, 11:33 AM   #7
rbsears
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My family and I love it! Get a cast iron searing plate and sear them OUTSIDE on the smoking hot grill so you don’t smoke up the house!
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Old 09-09-2019, 11:36 AM   #8
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Old 09-09-2019, 11:38 AM   #9
Shane
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I don't put butter or oil or liquid of any kind in with the meat. Even with lean venison, having it vacuum sealed holds all the moisture from the meat in, so it stays moist. I will often put some butter on the meat when I sear it at the end though. Let that melt into the meat just before serving.
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Old 09-09-2019, 11:39 AM   #10
topwater blowup
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Following been wanting to try mine out as well.
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Old 09-09-2019, 11:54 AM   #11
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Keep the info coming...
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Old 09-09-2019, 11:55 AM   #12
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Quote:
Originally Posted by Shane View Post
I don't put butter or oil or liquid of any kind in with the meat. Even with lean venison, having it vacuum sealed holds all the moisture from the meat in, so it stays moist. I will often put some butter on the meat when I sear it at the end though. Let that melt into the meat just before serving.
X2.
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Old 09-10-2019, 02:44 PM   #13
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Quote:
Originally Posted by Shane View Post
I don't put butter or oil or liquid of any kind in with the meat. Even with lean venison, having it vacuum sealed holds all the moisture from the meat in, so it stays moist. I will often put some butter on the meat when I sear it at the end though. Let that melt into the meat just before serving.


Same here. I rub a thing layer of olive oil on the steaks after theyíre done in the sous vide, use a torch to sear them (nothing else I have gets near hot enough for my liking, and itís a lot easier) and put coarse salt, cracked pepper, and a little bit of garlic. Favorite way to do steaks.

We portion out pork chops and steaks in vacuum sealed packages, freeze them, my wife will put them in the sous vide frozen, and Iíll take them out when I get home from work to sear & season. It makes dinners very quick and easy.


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Old 09-10-2019, 02:46 PM   #14
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Hereís the torch we use.

We also used the sous vide stick to reheat frozen vacuum sealed pulled pork the other day, worked great


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Old 09-10-2019, 03:02 PM   #15
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Last thing I cooked was a whole venison roast.
( From partially frozen, 2 hours @ 135, Then I pulled it oiled, seasoned with S&P & Garlic powder and gave it a good sear in hot cast iron skillet before vac bagging again and letteing it go another 8 hours at 135. (next time I might go 130 instead))


Left overs were even better when I partially froze it whole so I could slice it wafer thin pile it on good toasted sourdough with some extra sharp white cheddar and put it under the broiler.

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Old 09-10-2019, 03:06 PM   #16
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This one turned out very good..

https://recipes.anovaculinary.com/re...age-and-apples
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Old 09-10-2019, 03:11 PM   #17
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I've been messing with mine for a while and have learned 1) make sure to dry meat very well before searing in cast iron 2) no need to rest meat afterwards and 3) while you CAN cook for extended periods of time, longer is not always better. Texture is affected after a certain point.

I'm with some of the above posters. In MY opinion, no butter/oil in the bag. Save that for the cast iron...

"Intuitively, you may think that adding a flavorful fat, like butter or olive oil, will in turn help create a more flavorful steak. In fact, it turns out that this achieves the opposite goal: It dilutes flavor. Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later. Similarly, flavors extracted from aromatics end up diluted. For best results, place your seasoned steak in a bag with no added fats."

Lots of good info regarding differing cook times, temps, etc of steak, complete with side-by-side comparisons.
https://www.seriouseats.com/2015/06/...ide-steak.html

Last edited by BlackHogDown; 09-10-2019 at 03:19 PM.
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Old 09-10-2019, 03:41 PM   #18
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I usually don't put any butter or anything in the bag either. I have found that if doing steaks or venison, I like to take the juice that is left over inside the bag and add to some mushrooms with a little red wine and butter in a pan on the stove and cook down. Adds some really good flavor.
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Old 09-10-2019, 04:00 PM   #19
Shane
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I like to pat the meat dry before searing as well. I save the juice and pour that back over the meat after I sear it.
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Old 09-12-2019, 02:14 PM   #20
Texas7473
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I like to do any type of vension roast
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Old 09-12-2019, 02:49 PM   #21
PROLINE19
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anyone use mayo on for searing?
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Old 09-15-2019, 10:14 PM   #22
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The only thing I use mine for is reheating pre made meals.
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Old 09-16-2019, 10:29 AM   #23
PROLINE19
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how about venison backstrap? temp and how long? want to do this weekend.
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Old 09-16-2019, 10:44 AM   #24
hully1029
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Quote:
Originally Posted by PROLINE19 View Post
how about venison backstrap? temp and how long? want to do this weekend.
Whole or already butterfly?

Whole - 129-131 for 2.5hrs
Cut - 129 for 2 hours.

That's how i do mine and they always come out med rare like I like.

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Old 09-16-2019, 12:58 PM   #25
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thx these are still whole. have you sv with backstrap stuffed with cheese and mushroom?
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