Posted: 2/26/2025 9:57:26 PM EDT
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Just got my setup -- cooker, water vessel, vacuum sealer, etc. I'm going to pick up a couple steaks after work Friday to do a trial run Saturday afternoon. One idea is to portion out chicken thighs and beef to precook and use through the week in stir-fries. I've been buying those Kevin's keto/paleo meals (which are great but expensive), and the meat that comes with them is prepared via sous vide. I imagine I can do it cheaper and the hardware will pay for itself in fairly short order. Other recipe suggestions would be most welcome! |
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I do the portion then heat method, works great for us for weeknight meals. Strip steaks seasoned with salt, pepper, springs of rosemary and maybe some butter. Vacuum seal and freeze then just drop them in when you're ready. I do the same with chicken breast and pork chops. I find pork chops really benefit from sous vide, never a dry chop again! I use sous vide for reheating things too: pulled pork, meatballs, meatloaf, lasagna squares, vacuum sealed sauces/chili/soup/pulled chicken taco meat etc. Anything you'd like to maintain maximum moisture. for a longer cook, this is darn good IMO: Carnitas Serious Eats is a good general resource: Sous Vide Recipes |
| My favorite thing so far is the long cook sousvide chuck roast. I am doing two for Thursday. I salt/season at least overnight to lose a little water weight before sealing in my chamber vac. Then something like 36hrs at 132F, remove & let cool, and sear in hot pan our in broiler. |
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For steaks I go 126 for an hour, dry and sear in a cast iron skillet. Perfect medium rare. I also use it for german pork knuckles, corned beef, pork chops, whole prime rib, lobster for lobster rolls. It works well for anything you need a precise temperature control where overcooking is a concern or for things you want to cook low and slow but don't want to have to babysit. |
It’s better to keep your mouth shut and appear stupid than open it and remove all doubt.
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Pork really shines in sous vide cooking. Costco has like 16 thick cut pork loin chops for under $20. Almost no fat on them. But get to rare in a sous vide, then sear them off, juicy and delicious. I've found chicken to have an off flavor that I dislike in sous vide. Steaks seem to me to have the flavor washed out. I much prefer reverse seat on a good steak. Seafood, also really shines! Lobster tails, scallops, salmon, sea bass, all terrific. You can't use the vacuum sealer though, it will mash the seafood flat. No bueno. I use the submersion method. After getting the seafood to temp, I sear it with a big propane torch. |
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I use mine for brisket. Trim off most of the fat, cause you dont need to protect it from the smoke. I split the point off, then cut the flat in 2. End up with 3 bags vacuum sealed. Let it ride @ 155F for 32-48hr. I have tested and it makes no difference. After that, you can let it ride in the fridge for up to a week. When you're ready to eat, slice the bags open. Catch all the juice in a flat pan. Toss the meat and the juice pan on the smoker. Low, for about 90 minutes. Its already cooked. You're just warming it up. So 200F works fine if you can hold your smoker that low. You can even get a half decent smoke ring if you care about that sort of shit.  |
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Originally Posted By BFskinner: For steaks I go 126 for an hour, dry and sear in a cast iron skillet. Perfect medium rare. I also use it for german pork knuckles, corned beef, pork chops, whole prime rib, lobster for lobster rolls. It works well for anything you need a precise temperature control where overcooking is a concern or for things you want to cook low and slow but don't want to have to babysit. corned beef is a good idea, think I might try that. |
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I've done a few steaks that turned out well. I also cubed a bunch of boneless, skinless chicken thighs and cooked them at 165 for two hours after seasoning with salt, pepper, garlic powder and drizzling in a little bit of peanut oil. Chicken done that way is great cooked with broccoli and Thai peanut sauce: Thai peanut sauce 3/4 cup smooth all-natural, pure peanut butter (no sugar added is best) 2 cloves garlic, finely minced, or 2 tsp granulated garlic rehydrated 2 tbsp brown sugar or brown sugar substitute 1 tbsp fish sauce 2 tsp soy sauce 2 tsp sesame oil 1 tablespoon lime juice (approx. ½ fresh lime’s worth) 1 tbsp sriracha 1 small can (5.6 oz) coconut milk Chopped peanuts to garnish Warm coconut milk until it is barely simmering. Combine all remaining ingredients, then slowly add coconut milk. You can use a wire whisk, but it emulsifies better if you use a blender. |
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I buy whole primals of beef and cut into steaks, season and vac bag. Then all I have to do is drop them in the sous vide a few hours before we want dinner. I also cook large quantities of chuck roast (done either pot roast style or shredded and cooked with more Latin spice blends for use in tacos or quasadillas) and brisket. Once cooked I'll break down into individual portions and vac bag and freeze. The only chicken dish I've had good luck with is tuscan chicken pasta, minus the pasta. Or grilled chicken breast by themselves. Thighs always get slimy on the reheat for some reason. |
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I do 10# bags of leg 1/4's that are cheap, cheap, cheap. I put it into smaller portions for the dogs. Sous vide and freeze them for later use. Better than Hills too. I do trim and sometimes bone them for me. Soup juice too. OK,OK so I've eaten some dog food. Sheesh. |
Really a nice guy, trust me.
The Promise: I shall never, ever give the correct answer on page one again! So help me, Mel Blanc!
The Promise: I shall never, ever give the correct answer on page one again! So help me, Mel Blanc!
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I love short ribs!! Just tried a recipe from Joshua Weissman and it's a winner. I think Josh is kind of a dick, but judge the food, not the man.  Cooking Short Rib For 72 Hours Straight |