Another response to the salt vs fresh cod conundrum.
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I’ve got goat going at 145F in a light marinade (ginger, garlic, yogurt, spices) for 24h while I figure out what to do with it.
Then I’ll finish it in whatever masala base I picked.
Interested to see how it fares vs just using a pressure cooker, which would be my usual method.
Anyone sous vide goat or lamb as a precursor to cooking further?
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Chuck roast at 138 for 36 hours is what I’ve always wanted but rarely gotten from prime rib. 1.5% salt by weight, garlic powder, black pepper, 'nuff said.
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Finished it in a curry.
Not convinced I couldn’t have done it just in the PC, but I think sous vide may help tenderize with less shrinkage.
Experimented with bone marrow to see if I could preserve more of it rather than having some melt away in the usual roasting method.
155 for 1h, broil 2 mins to finish (not really necessary if topped with anything).
Exactly what I was hoping for – nicely jelled / solidified but without the fat melting off and leaving holes.
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Planning another rib eye cap trial.
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do people use a plastic “sous vide” bin or just a 5qt ss pot?
sous vide bags or zip locks?
I’d like to try it for pork chops as I’m at 80% failure rate for oven or cooktop or reverse sear or charcoal grill or engine block.
SV makes great pork chops, very juicy at 145F, seared afterwards.
I use FoodSaver bags and a 3 quart Revere Ware pot.
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I use a large pot, but iirc plastic insulates better.
thanks.
I use that cameo container, and plastic intended for vacuum sealing. Pictures from previous post here;
I’ve also done some sous vide things in canning jars.
Has anyone used sous vide to cook chestnuts? When cooking them in water to make marrons glacés, you have to ensure that the water never gets to boiling point as they then break up, so I was thinking that this would be an ideal application for sous vide. The rest of the process for making this delectable confection is a real pain, but the results are worth it!
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Was supposed to say cambro container.
I have two cambros too - one smaller, one big. When I bought my new Anova, it came with a much larger sous vide plastic bin with lid. I used that when I made a reach of ribs. I used to have a 5 qt pot that worked well for a few smaller portions of sous vide items too. What I do like about the cambros and other plastic bins, I can use magnets to keep my bag submerged without a fancy rack in the larger bin.
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ooo, forgot about my 2qt cambro.
I use a 12 quart stainless steel stock pot with multilayer base. The SV circulator I have has a magnetic base and slide clip so it works well. I looked at Cambros and similar but I don’t have a lot of storage, so went with dual use, and I nest other pots in the stock pot when not in use. If I get a polycarbonate container I’d like a tall narrow one.
I use ny polycarbonate Camaro these days to store extra spices. It was really too big for what I needed, but I got it a long time ago and it was the suggested smile. I like a big stock pot better.
I use various-sized coolers for most things. Gotta hear now from the intersection of Microplastics and SV bags streets.
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I use sous vide occasionally in ziploc freezer bags in my Instapot Ultra that has a custom feature. I’ve done marinated sesame ginger pork tenderloin in it that I love, then dry and sear it afterward and serve it with an apricot dijon sauce with garlic powder, salt and pepper to taste. It’s one of my favorite meals.
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