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Install ultra Sous vide?

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    #16
    I got a chunk of backstrap taking a water bath right now. I usually set mine at 129°.

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      #17
      Originally posted by Roscoe View Post
      Sous Vide salmon is pretty fantastic as well.


      Sent from my iPhone using Tapatalk Pro
      How do you finish the salmon?

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        #18
        I finish salmon with a quick sear in a hot cast skillet. About the same as I do with a steak.


        Sent from my iPhone using Tapatalk Pro

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          #19
          Originally posted by Gunnyart View Post
          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.
          Trying the butter last tonight, I’ve got an 1 1/2” bone in ribeye taking a bath right now, salt, pepper, minced garlic. I’ll post finished pics later this afternoon. I doubt I’ll make it to this evening

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            #20




            I don’t think I need to say more


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              #21
              Anova here too...game changer for sure.

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                #22
                has anyone SV quail?

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                  #23
                  Welcome to the club. Steaks look great!

                  I use mine 5 nights a week.

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                    #24
                    Which Anova do y'all recommend?

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                      #25
                      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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                        #26
                        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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                          #27
                          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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                            #28
                            I need to buck up and buy one of these. Everything looks so incredible and easy.

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                              #29
                              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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                                #30
                                Originally posted by klooney View Post




                                I don’t think I need to say more


                                Sent from my iPhone using Tapatalk
                                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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