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Sous Vide Recipes and Shit


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Just found this thread.  I have sous vide lots of stuff but I primarily (95%) use it for steak.

I got a Sansaire right around the time they were funding the Joule, which is how I learned about sous vide.  At the time, that and Anova were the only two kinds of 'stick' circulators on Amazon.  I say 'stick' because the Sansaire is more of a log.  It was 1100W though and cheaper than the Anova so I got it.  I also got one of those basic vacuum style Food Saver models pretty quickly because I hated doing the ziplock way.  I could never get it perfect and then it would float around.  Food Saver also made leftovers/reheating super easy.

For the vessel, because it was so unwieldy, the Sansaire needed something bigger than most traditional kitchen pots.  So I went with Rubbermaid stuff which was cheap and very functional.  I have since moved to the Lipavi stuff which is ridiculously expensive for what it is, but I love how you can get the lids tailored for whatever circulator you are using.

I seared on a chimney at first but wanted something faster and that I could do inside so I got a Searzall.  It's a very high cool factor but I mostly just do cast iron now.  Put some ghee on there until it starts to smoke then go.

My Sansaire got cracked in a fall last year, it would still work but you had to be very careful with it or it would fall apart.  So I got one of the Instant Pot Slims on sale for $70.  So much smaller.  800W vs 1100W but it has not been a problem.  My tap gets to 128F so the unit does not have much work to do to get to 135F, which is as high as I go with steak.

Last year I also upgraded my Food Saver to a chamber sealer, the Avid Armor USVX.  It's one of the cheapest chamber sealers but still a lot compared to a Food Saver.  100% worth it though...the seal you get with chamber vs vacuum is noticeably better and it handles liquids perfectly where vacuum sealers don't, at least not well.  It is awesome for marinades.  The bags are also cheaper because they don't need to have the channels on them like the vacuum sealers need.

Another thing I discovered last year was wildfork.com.  They have brick and mortars but they have a $30/year a service where they will next day any order over $35.   I've had orders get to my house in less than 24 hours but they pack with a shit ton of dry ice to the point where you could probably leave the box out on your porch for days and it would be fine.  Some prices are better than HEB, some aren't.  But, they also have some cuts and grades you can't (or I can't get at mine at least) get at HEB.

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  • 3 weeks later...
On 1/15/2023 at 9:29 PM, Chewbacca said:

Try 137 next time.  I know it sounds high, but it's amazing on ribeyes.  Wouldn't do it with other cuts.

Just did this (actually at 135) and it turned out way over.  Just a smidge over 2.5 hours in the bath.  Still very good, but almost well done.  Did I misunderstand something?

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15 hours ago, Biff Tannen said:

Just did this (actually at 135) and it turned out way over.  Just a smidge over 2.5 hours in the bath.  Still very good, but almost well done.  Did I misunderstand something?

I do the 135-137 temp as well for most steaks that I sous vide.  They always come out very pink/red.  How did you sear it?  

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16 hours ago, Biff Tannen said:

Just did this (actually at 135) and it turned out way over.  Just a smidge over 2.5 hours in the bath.  Still very good, but almost well done.  Did I misunderstand something?

You might have over-seared it?  Mine always come out pink and perfectly done.  There is so much fat in the ribeye that the higher temp helps to render more of it.  

Once you pull it out of the bath, pat it dry (so you can get a good sear) and rest on a rack for 10-15 min.  Then sear for ~1 min per side on a ripping hot cast iron.  

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1 minute ago, Chewbacca said:

You might have over-seared it?  Mine always come out pink and perfectly done.  There is so much fat in the ribeye that the higher temp helps to render more of it.  

Once you pull it out of the bath, pat it dry (so you can get a good sear) and rest on a rack for 10-15 min.  Then sear for ~1 min per side on a ripping hot cast iron.  

I’ll have to try that.  I avoid ribeyes in SV because of the fat.  Filets get done to 127.

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43 minutes ago, Chewbacca said:

You might have over-seared it?  Mine always come out pink and perfectly done.  There is so much fat in the ribeye that the higher temp helps to render more of it.  

Once you pull it out of the bath, pat it dry (so you can get a good sear) and rest on a rack for 10-15 min.  Then sear for ~1 min per side on a ripping hot cast iron.  

Yeah, I must've over-seared it.  Did one minute each side, then another minute on each for basting.  Worked great for 130.  Guess I'll bring it down to 1 minute each side if I go 135+ again.

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