artesianspringsfarm
Well-known member
Who does it and what do you like to cook? It's my new favorite winter method for steaks and chicken thighs turn out awesome in there also.
Jogeephus":1gds6tw4 said:I use it and have had good success with venison, chicken and beef. I also use it to poach sandwich meats.
artesianspringsfarm":3cgvwnt1 said:Jogeephus":3cgvwnt1 said:I use it and have had good success with venison, chicken and beef. I also use it to poach sandwich meats.
Did some italian roast beef just that way for sandwiches today. Quick sear on some cast iron and slice it up. Sure is good.
Jogeephus":w3kgxceu said:artesianspringsfarm":w3kgxceu said:Jogeephus":w3kgxceu said:I use it and have had good success with venison, chicken and beef. I also use it to poach sandwich meats.
Did some italian roast beef just that way for sandwiches today. Quick sear on some cast iron and slice it up. Sure is good.
I did something similar today only with venison. I made some faux loins from some venison eye of rounds then cooked them sous vide to 129F cooled sliced then made Philadelphia Cheesesteak Sandwiches. Incredibly tender and juicy for venison. Lunch is sorted for the week for about six bucks. What impresses me the most is what it can do for chicken breasts. I'm not a fan of chicken breast but doing it this way sure takes it to another level.
They are cheap now.slick4591":2kyswf7k said:Pretty sure it's not a widespread method of cooking because of the costs involved. I haven't studied it to great detail, although I do have the basic idea.
jedstivers":3el160xx said:They are cheap now.slick4591":3el160xx said:Pretty sure it's not a widespread method of cooking because of the costs involved. I haven't studied it to great detail, although I do have the basic idea.
You can also use a cooler to do it. Has to be one of those real good ones that hold heat a long time or you'll be babysitting it constantly.
artesianspringsfarm":ipl1m4g4 said:Jogeephus":ipl1m4g4 said:artesianspringsfarm":ipl1m4g4 said:Did some italian roast beef just that way for sandwiches today. Quick sear on some cast iron and slice it up. Sure is good.
I did something similar today only with venison. I made some faux loins from some venison eye of rounds then cooked them sous vide to 129F cooled sliced then made Philadelphia Cheesesteak Sandwiches. Incredibly tender and juicy for venison. Lunch is sorted for the week for about six bucks. What impresses me the most is what it can do for chicken breasts. I'm not a fan of chicken breast but doing it this way sure takes it to another level.
Jo, are you scared at all when you cook it that low? I've heard sous-vide red meat needs to be at least 132 if its for any length of time to avoid bacteria issues. Would love your insight. I did todays roast beef at 135. A little more than I would like but it was still good.
greybeard":2l2heqca said:I have a case of MREs...does that count?