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I broke down and got a Sous Vide stick


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#1 Deerslyr

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Posted 09 July 2019 - 08:35 AM

Used it to make a Beef Wellington last weekend.  The beef turned out great.  My puff pastry needs some work.  The tenderloin was put in the bag and sous vide'd the evening before and then put in the fridge.  Damn was it tasty.

 

Have some steaks to do tonight.  They are seasoned with kosher salt and pepper and in their bags.  Will toss them in around 2:00 this afternoon at 130 and finish them off at dinner time.  Make some Hasselback Potatoes to go with them.  

 

What are your favorite uses for this magical stick?


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#2 Mindflux

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Posted 09 July 2019 - 08:38 AM

SV Hamburgers are crazy good.  Steaks obviously. Corn on the cob comes out crazy good, I don't know why but better than oven cooked corn.

 

Hard boiled eggs, Yeah I know it's not hard to boil eggs but they come out creamy and perfect every time.  They peeled super easy too, but that may just have been an age thing with my eggs.


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#3 HVB

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Posted 09 July 2019 - 08:42 AM

They are great for keeping lacto yeast starters at the right temp!


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#4 KSUwildcatFAN

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Posted 09 July 2019 - 08:42 AM

The way to get the "most improved" meat that I've tried is roast beef. However, chuck roast was a little meh IMO. One type of roast, and I can't remember what kind came out phenomenal. Somewhere between a roast and a prime rib. Not as good as PR, don't want to sell it as that, but a major step up from a roast. I think it was bottom round, but I can't be certain.

Salt the ever living shit out of whatever roast you use.
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#5 the_stain

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Posted 09 July 2019 - 08:43 AM

https://skillet.life...-1836184914/amp
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#6 ChicagoWaterGuy

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Posted 09 July 2019 - 08:45 AM

These ribs have been good. I did 3 racks from costco. Half a slab in each bag. Froze a bunch after sous vide. Makes finishing on the grill quick and easy.
https://amazingribs....are-ribs-recipe
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#7 Deerslyr

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Posted 09 July 2019 - 10:13 AM

These ribs have been good. I did 3 racks from costco. Half a slab in each bag. Froze a bunch after sous vide. Makes finishing on the grill quick and easy.
https://amazingribs....are-ribs-recipe

I'm a bit skeptical since I have my own process down for ribs...

 

Sounds like a good method.  I would think putting all the ingredients in a Mason Jar would work as well... no?


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#8 Ford Maddox

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Posted 09 July 2019 - 10:14 AM

Tri Tip
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#9 Deerslyr

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Posted 09 July 2019 - 10:23 AM

Tri Tip

They don't believe in selling them out here like they do in Cali!

 

Butchers must be keeping them for themselves.


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#10 badogg

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Posted 09 July 2019 - 10:26 AM

They don't believe in selling them out here like they do in Cali!

 

Butchers must be keeping them for themselves.

I always thought it was really weird that Tri-Tip seems to be mostly a California cut of meat.


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#11 HVB

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Posted 09 July 2019 - 10:28 AM

I always thought it was really weird that Tri-Tip seems to be mostly a California cut of meat.

I do not see it often here, one store I know I can get it but it will cost me, what I do see is tri-tip steaks.  They cut the tri-tip into steaks instead of selling it whole.


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#12 Ford Maddox

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Posted 09 July 2019 - 10:32 AM

They don't believe in selling them out here like they do in Cali!

Butchers must be keeping them for themselves.


They sell them in Columbia?
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#13 Deerslyr

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Posted 09 July 2019 - 10:36 AM

They sell them in Columbia?


Are you seriously offended that I shortened the name of the State to something everyone recognizes?
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#14 Ford Maddox

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Posted 09 July 2019 - 10:38 AM

I’m not offended that the rest of you are wrong.. It just helps identify outsiders, because you all sound sooo dumb
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#15 Glacies

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Posted 09 July 2019 - 10:39 AM

wrong about the California thing or the sous vide thing? Why e'eryone gotta hate the vide so much?



#16 Ford Maddox

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Posted 09 July 2019 - 10:40 AM

wrong about the California thing or the sous vide thing? Why e'eryone gotta hate the vide so much?


I love my Sous vide
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#17 Glacies

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Posted 09 July 2019 - 10:41 AM

I love my Sous vide

 

damn right!

 

*hot water stick bump*



#18 the_stain

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Posted 09 July 2019 - 10:51 AM

Sous vide is great.
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#19 Trub L

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Posted 09 July 2019 - 11:14 AM

So hungry for boil-in-bag chicken a la king...
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#20 ChicagoWaterGuy

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Posted 09 July 2019 - 11:16 AM

I like doing lobster tails in butter and herbs. I also need a lot less duck fat to confit duck legs.
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