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****Official Food/Recipe Thread*****

Oh man, I had to treat myself. Shot a pair of ring kneckeds yesterday an had to cook me some apples an apple cider pheasant. Used my own chicken stock I make from the chickens an eggs I get from this farmer for mucking the poop. Today I'm gonna make pheasant stock an see how it flavour venison as a slow roast (bad idea I know stfu [MENTION=1403]just the tip[/MENTION]).
 
Bulletproof said:
So I don't really have recipes for sous vide. It's really just a tool to get steaks, or chops, or a roast, done exactly how I want it. Other than that, I'm usually pretty simple with it. You did a lot before using it, which is kind of the beauty of it. You can flavor and treat your meat however you'd like and then take advantage of sous vide to make sure almost none of the meat is overdone. 1mm on the outside is cooked with a sear or char and everything else between is exactly the doneness you like.

I actually now use a torch to finish steaks after I remove them from the sous vide. Gets a harder char with less internal cooking.

Make some really thick pork chops. I can enjoy a steak done using other methods, but I'm convinced there is no right way to cook a really thick pork chop (anything other than completely overdone) without using sous vide.
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I like the idea of pasteurizing at lower temperatures to get juicier and more tender cuts. Gonna experiment with that aspect. Also like the idea of using it to prep for large groups and just finish on the grill instead of tending the grill the whole time.
 
JustTheTip said:
Seems like too much work when I can finish a great steak in ~8 minutes.
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Sure. And I think traditionally cooked steak is fantastic. But here's a pic that sort of illustrates the difference.

Steak_Comparison_Small-700.jpg


Basically with sous vide I get more steal, a lot more, done the way I want it done and less of the outer edge overcooked.

But pull a 2" thick pork loin chop out of the freezer at noon and tell me you'll be able to cook it the way you want by dinner time. The problem with most pork loin chops that are thick is that 1) people are afraid to eat pork unless it is cooked all the way through. So to get the center of that pork chop even close to done you are going to have to cook the ever living **** out of it. With sous vide you through it in a 134F water bath for ~3 hrs, pull it out and sear the outside. It'll be an exceptionally juicy pork chop, cooked enough to not make you uncomfortable all the way through. Very hard to replicate those results with any other method. Most people eat dry pork chops. With sous vide you can discover how absolutely wonderful a good thick pork chop can be.
 
Oh and "work"?

Basically you put the meat in a vac-sealed bag, drop it in the water bath and come back a few hours later to pull it out and sear it 1-2 min per side.
 
My dad is a pretty serious cook who knows his stuff. He absolutely loves his sous vide.

For anyone with an Instant Pot (I love mine) who is on Facebook, there's a really active community there. Tons of recipes and ideas.
 
MoTappin said:
My dad is a pretty serious cook who knows his stuff. He absolutely loves his sous vide.

For anyone with an Instant Pot (I love mine) who is on Facebook, there's a really active community there. Tons of recipes and ideas.
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I will let my wife know. She wanted a new slow-cooker (crock pot) and I came across the Instant Pot. I was pretty impressed with some of the videos and thought this was just up her alley. Then with the purchase I got a 15% discount on amazon for the instant pot immersion circulator so I figured what the hell. They have both been fun to play with. The instant pot does pretty awesome hard-boiled eggs with real precision as opposed to "boiled rubber balls" they normally end up being, and we have also done rice and some veggies just for the kicks. In the sous vide we did ribeyes that turned out pretty damn good, nearly as good as my tried and true smoker method. I look forward to more experimenting with this stuff.
 
Bulletproof said:
Sure. And I think traditionally cooked steak is fantastic. But here's a pic that sort of illustrates the difference.

Steak_Comparison_Small-700.jpg


Basically with sous vide I get more steal, a lot more, done the way I want it done and less of the outer edge overcooked.

But pull a 2" thick pork loin chop out of the freezer at noon and tell me you'll be able to cook it the way you want by dinner time. The problem with most pork loin chops that are thick is that 1) people are afraid to eat pork unless it is cooked all the way through. So to get the center of that pork chop even close to done you are going to have to cook the ever living **** out of it. With sous vide you through it in a 134F water bath for ~3 hrs, pull it out and sear the outside. It'll be an exceptionally juicy pork chop, cooked enough to not make you uncomfortable all the way through. Very hard to replicate those results with any other method. Most people eat dry pork chops. With sous vide you can discover how absolutely wonderful a good thick pork chop can be.
Click to expand...

I am going to try this with the pork chop. I have cooked more than my fair share of the best animal known to man, and I have some very solid methods for chops that turn out really juicy with a great crust, but the sous vide method intrigues me. I am trying to figure out how to infuse a good smokiness to the meat since that is a real strong point for flavor for me and my family. Pork just loves wood-smoke and it amps it up more than a few notches. I think I need to see if Sam's has some chops on sale and get a bunch and do some experimenting.

The ribeyes I did that I smoked beforehand worked pretty well, with a light hint of smokiness from the hickory smoke I did with the cold steaks before throwing them in the sous vide, maybe something similar will work for the pork chops.
 
Bulletproof said:
Sure. And I think traditionally cooked steak is fantastic. But here's a pic that sort of illustrates the difference.

Steak_Comparison_Small-700.jpg


Basically with sous vide I get more steal, a lot more, done the way I want it done and less of the outer edge overcooked.

But pull a 2" thick pork loin chop out of the freezer at noon and tell me you'll be able to cook it the way you want by dinner time. The problem with most pork loin chops that are thick is that 1) people are afraid to eat pork unless it is cooked all the way through. So to get the center of that pork chop even close to done you are going to have to cook the ever living **** out of it. With sous vide you through it in a 134F water bath for ~3 hrs, pull it out and sear the outside. It'll be an exceptionally juicy pork chop, cooked enough to not make you uncomfortable all the way through. Very hard to replicate those results with any other method. Most people eat dry pork chops. With sous vide you can discover how absolutely wonderful a good thick pork chop can be.
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Ahhh mate, you git my mouth watering. I'm gonna try water cookin bacon tomorrow I hate when that stuff gits greased to chard.

Thank you so much for the heads mate.
 
Boris said:
Ahhh mate, you git my mouth watering. I'm gonna try water cookin bacon tomorrow I hate when that stuff gits greased to chard.

Thank you so much for the heads mate.
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Sous vide bacon sounds gross.

Sent from my MotoG3 using Tapatalk
 
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