Sous vide experiment

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benjo0101

benjo0101

TMMAC Addict
Jun 13, 2016
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I got a sous vide stick for xmas. I have done steak, chicken, fish and lamb steaks. Next up is full cuts of meat, I will read back through the thread for guidance. It is a fantastic way to cook.
 
Leigh

Leigh

Engineer
Pro Fighter
Jan 26, 2015
10,912
21,059
For those who want to try sous vide without buying one, here's something you can try. I just did it this weekend and it was great.

  • Pork shoulder. Vacuum bag it using the immersion method (put it in a bag and lower into a big bowl of water to shrink wrap it, then seal the bag).
  • Put in crockpot/slow cooker and fill cooker with water. Set to LOW and leave for 24 hours.
  • When cooked, drain juice into pan and put meat into a baking tray and foil the sides of the meat, leaving skin on top and open. Pat dry and sprinkle sea salt.
  • Put under grill for 10 mins on high heat. Check skin for crackling level. Repeat for 10 min intervals as necessary.
  • Put vegetable stock in meat juice and simmer in pan. Add flour if it needs thickening. This is the gravy.

Eat until you can eat no more and fall into a food coma. Best served with roast spuds, veggies and apple sauce.

Edited for roast spuds. Sorry Lukewarm Carl @willthiswork
 
Last edited:
benjo0101

benjo0101

TMMAC Addict
Jun 13, 2016
6,452
7,098
Leigh said:
For those who want to try sous vide without buying one, here's something you can try. I just did it this weekend and it was great.

  • Pork shoulder. Vacuum bag it using the immersion method (put it in a bag and lower into a big bowl of water to shrink wrap it, then seal the bag).
  • Put in crockpot/slow cooker and fill cooker with water. Set to LOW and leave for 24 hours.
  • When cooked, drain juice into pan and put meat into a baking tray and foil the sides of the meat, leaving skin on top and open. Pat dry and sprinkle sea salt.
  • Put under grill for 10 mins on high heat. Check skin for crackling level. Repeat for 10 min intervals as necessary.
  • Put vegetable stock in meat juice and simmer in pan. Add flour if it needs thickening. This is the gravy.

Eat until you can eat no more and fall into a food coma. Best served with roast sound, veggies and apple sauce.
Click to expand...
How big is the pork shoulder in this case? My pan is only so big. What temp would that be at for us with a sous vide machine? AND my ziplocks wont take a mega one. How big are you vaccum bags and where from?
 
Leigh

Leigh

Engineer
Pro Fighter
Jan 26, 2015
10,912
21,059
benjo0101 said:
How big is the pork shoulder in this case? My pan is only so big. What temp would that be at for us with a sous vide machine? AND my ziplocks wont take a mega one. How big are you vaccum bags and where from?
Click to expand...
I use anything from 1-2.5kg of meat.
Sous vide can be anywhere from about 72C to 80C.
I don't use ziplock for big bits of meat, I use plastic bags and tie them off.
 
benjo0101

benjo0101

TMMAC Addict
Jun 13, 2016
6,452
7,098
Leigh said:
I use anything from 1-2.5kg of meat.
Sous vide can be anywhere from about 72C to 80C.
I don't use ziplock for big bits of meat, I use plastic bags and tie them off.
Click to expand...
Roger that. Might do it this weekend now you mention it. Home alone, means I can just eat whatever I want and she cant moan.
 
Lukewarm Carl

Lukewarm Carl

TMMAC Addict
Aug 7, 2015
30,997
51,661
Leigh said:
For those who want to try sous vide without buying one, here's something you can try. I just did it this weekend and it was great.

  • Pork shoulder. Vacuum bag it using the immersion method (put it in a bag and lower into a big bowl of water to shrink wrap it, then seal the bag).
  • Put in crockpot/slow cooker and fill cooker with water. Set to LOW and leave for 24 hours.
  • When cooked, drain juice into pan and put meat into a baking tray and foil the sides of the meat, leaving skin on top and open. Pat dry and sprinkle sea salt.
  • Put under grill for 10 mins on high heat. Check skin for crackling level. Repeat for 10 min intervals as necessary.
  • Put vegetable stock in meat juice and simmer in pan. Add flour if it needs thickening. This is the gravy.

Eat until you can eat no more and fall into a food coma. Best served with roast sound, veggies and apple sauce.
Click to expand...
What the hell is a roast sound?
 
benjo0101

benjo0101

TMMAC Addict
Jun 13, 2016
6,452
7,098
Fillet steak. Gonna do homemade chips, green beans and garlic, coriander and chilli prawns.

Surf and turf.


 
Sex Chicken

Sex Chicken

Exotic Dancer
Sep 8, 2015
25,817
59,386
Took some steaks out of the freezer and through force of habit I put them in the sink to defrost. Then I thought what the hell and turned my sink into a sous vide. It only takes 30 minutes longer to cook a steak from frozen.


The “Sous Vide Lifestyle” is everything I dreamed it would be and so much more.
 
benjo0101

benjo0101

TMMAC Addict
Jun 13, 2016
6,452
7,098
I have a decent sized piece of beef brisket that is gonna need a long ol cook time. Any advice on temp or time? I havent got the weight to hand but it is about the size of 4 pats of butter stacked in a rectangle
 
D

Deleted member 1

Guest
Sex Chicken said:
Took some steaks out of the freezer and through force of habit I put them in the sink to defrost. Then I thought what the hell and turned my sink into a sous vide. It only takes 30 minutes longer to cook a steak from frozen.


The “Sous Vide Lifestyle” is everything I dreamed it would be and so much more.
Click to expand...

I'm most excited about how much this is going to piss people off
 
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