Everything Sous Vide!

Sliders tonight. Had 2lbs of ground beef that needed to be used.

Going in for 45 min @ 130f. Then seared and served.

 

Ready for frying.

 

And finished! Wish I seasoned them more but I enjoyed it. Good way to finish off some beef.

 

Looks mahvelous.

 

Just put in two 1" ribeye steaks. No before pictures but they will be at 130 for ~3 hrs. Then seared with a torch.

As for seasoning, I put a light coat of olive oil, salt, pepper, and garlic. I put a dollop of butter in each bag too.

 

Still missing something. Great steak, cooked perfect and tons of juice but it is just lacking small flavors from a grilled steak. On par with our steakhouse here. I think they add more butter though.

Seared in a cast iron skillet instead of the torch I planned on using.

 

This likely is sacrilege, but maybe a teaspoon of liquid smoke in the bag?

 

Package of bacon going in now for morning. At least 8 hours at 145 in the original package. Will see...

Interesting that a few of us seem to feel that Immersion cooking misses out on the flavor of the grill. Some do use liquid smoke I have not. Yet.

 

So ended up doing 1.5 pound package of thick cut bacon for 12 hours. It shrunk a bit and the package was filled with grease and water. Cut a small hole and poured out a bit more than half of the grease and then chilled it. Next time will pour out almost all of it.

Didn't really take much time off the final cooking time in the frying pan maybe a couple of minutes. But it was worth it. Normally cook my bacon well done don't like any chewy raw pieces so it is usually pretty crisp. This cooked very evenly in the pan and turned out perfect. Final product was a little chewy almost like ham, but not as many bites to chew it. And the meat was still crispy. Will do this with 3-4 packages at once soon and then freeze them after dumping out some of the grease. Finally found a win for SV. It was awesome. The whole package is now gone

 

Off to the store to buy bacon

 

Thick get thick. Supposedly it works better with thick bacon. I aint changing nothing LOL. Oh and I did it at 147 instead of 145 like I originally said but don't know that it would change anything.

 

That would be awesome. One thing I dislike about bacon is that it takes too long to cook it so I have to wait longer to be able to eat it.

Ain't no shame in polishing off a whole package of bacon. MANY ways to eat it.

 

Can't believe I missed this thread.

 

Welcome! Tag anyone who belongs here!

 

I use the Nomiku. It's great because it has wi-fi and was free (gifted). I've used the basic sansaire before with good results

Having a searsall is amazing too to get the perfect crispness of fat on the outside

 

I bought an Anova cooker last year and have used it a handful of times. I found this article on sous vide steak to be quite helpful when starting out: http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

 

@scottalot , did you get a sous vide cooker yet?

 

Damn you!

And you just blew that money on a topper.

 

I feel you man, I was going to get that one also. Went back to add to cart and boom it was gone.

 

I'm thinking about not using my 5 gallon pot anymore for sous vide. I'm starting to get rust spots on the bottom.

Stainless steel my ass!