Sous Vide

I've never done seafood. It's just too easy for me to do it conventionally. I might give it a try though.

There are vacuum sealers that will go wet items but I don't have one. The ones I now of are too big and expensive. They consist of a vacuum chamber that the bag goes into, it's sealed, and the vacuum broken. When atmosphere hits the bag the bag instantly collapses.

I've never done seafood. It's just too easy for me to do it conventionally. I might give it a try though.

There are vacuum sealers that will go wet items but I don't have one. The ones I now of are too big and expensive. They consist of a vacuum chamber that the bag goes into, it's sealed, and the vacuum broken. When atmosphere hits the bag the bag instantly collapses.

My sealer can handle moist things. Not too moist. It’s not that big a deal to use the ziplocks. You can’t get every bit of air out but it’s good enough.

Just use good ones. I once used cheap ones designed for sandwiches I think and I wound up with steak soup. They came apart. From then on I used heavy freezer type zip locks. No problems since.

Just use good ones. I once  used cheap ones designed for sandwiches I think and I wound up with steak soup. They came apart. From then on I used heavy freezer type zip locks. No problems since.

Absolutely. I use the HD brand name freezer bags and double bag. That way I can put a weight like a spoon in the outer bag to help keep everything submerged. Even then I’ve occasionally had leaking, thankfully only in outer bag so far.

Did a bottom round the other day, but the wife thinks it might have been a top round. Whatever. I've done them with Italian spice blend and just gran' garlic and they've come out really good. But this time I just did it w/o anything, 129.8°F for 36 hours. Then sprinkled with dextrose and torched for the Maillard reaction then sliced thin. Just delicious. Tastes even better than deli RB 'cause it only cost $2.99/lb and was incredibly tender. What they want for deli RB is just obscene today. I wish I had bought more of those roasts. I would have SV them and put them in the freezer for later finishing. But I didn't.

Tonight I had a RB burrito (low carb) w/mayo, fried mushrooms, and caramelized onions. Of course I seasoned it. Delicious but too much.

Did a bottom round the other day, but the wife thinks it might have been a top round. Whatever. I've done them with Italian spice blend and just gran' garlic and they've come out really good. But this time I just did it w/o anything, 129.8°F for 36 hours. Then sprinkled with dextrose and torched for the Maillard reaction then sliced thin. Just delicious. Tastes even better than deli RB 'cause it only cost $2.99/lb and was incredibly tender. What they want for deli RB is just obscene today. I wish I had bought more of those roasts. I would have SV them and put them in the freezer for later finishing. But I didn't.

Tonight I had a RB burrito (low carb) w/mayo, fried mushrooms, and caramelized onions. Of course I seasoned it. Delicious but too much.

It is amazing what the long low cooking of the SV does for cheaper cuts of meat. Tastes great and costs less. Great combination

Here’s some pictures of things I’ve cooked SV over the past. Not all SV    That roast beef is actually prime rib. Last Christmas we were supposed to go to my brothers for Christmas dinner but my daughter got sick with what turned out to be strep throat and we weren’t welcome at the table. To make amends my brother dropped off a portion of the Christmas roast (raw) and I cooked it SV. It was good. Some pictures might be duplicates 

Roast beef, halibut, Chinese takeout, burgers, tuna “sashimi “, salmon. SV fish is great. Never overcooked and dry

Did a bottom round the other day, but the wife thinks it might have been a top round. Whatever. I've done them with Italian spice blend and just gran' garlic and they've come out really good. But this time I just did it w/o anything, 129.8°F for 36 hours. Then sprinkled with dextrose and torched for the Maillard reaction then sliced thin. Just delicious. Tastes even better than deli RB 'cause it only cost $2.99/lb and was incredibly tender. What they want for deli RB is just obscene today. I wish I had bought more of those roasts. I would have SV them and put them in the freezer for later finishing. But I didn't.

Tonight I had a RB burrito (low carb) w/mayo, fried mushrooms, and caramelized onions. Of course I seasoned it. Delicious but too much.

It is amazing what the long low cooking of the SV does for cheaper cuts of meat. Tastes great and costs less. Great combination

Yes. I asked at the deli what cut their RB was, bottom round. Except I think the manufacturer actually roasts it. It wouldn't surprise me if it was SV done in air and not in a bath. But I don't know. Could also be the Prime grade.

edit: I was thinking today as I was driving... Yes, I can make real deal smoked Canadian Bacon or Buckboard Bacon, but the older I get the less being out in winter excites me. I was thinking how much liquid smoke to add to the bag I cure the pork in to give it the right taste but not too much. Then SV it to cook it. Time to experiment.

Last year, I upped my cooking game with the addition of a Traeger wood pellet grill, a 12 inch carbon steel pan for searing, and an Inkbird Sous Vide Circulator, and a 12 inch carbon steel pan for searing. I have found that using the combination of all three cooking techniques, I can cook steaks and roasts at home better than those purchased at a restaurant. First I will put the meat on the Traeger and cook it low and slow until the internal temperature reaches 125F, That adds some smoke flavor. I will let the steak rest and then sear it in the carbon steel pan over high heat using a high-heat oil with some garlic. I then baste it until brown using butter along with thyme or rosemary, Then I will seal the meat in vacuum bags using an old Food Saver sealer I have had for years, but seldom used. Some of the sealed bags will go into the freezer for later use. Any I plan to eat immediately will go into the Sous Vide circulator. I like my meat around medium, so I set the circulator for 145F. The meat will remain in the circulator for up to several hours depending upon the tenderness of the cut. Even tough cuts like eye of round become more tender if left long enough in Sous Vide. More tender cuts like rib eye, will require a shorter time.

I have found that when preparing pork loin in this way, the pork will be so juicy that the Food Saver will squeeze liquid out of the meat and contaminate the seal. I solve the problem by placing a piece of paper towel across the top of the bag before sealing. The paper towel absorbs the excess liquid. Just make sure you use plain white paper towels that are considered food safe. We use white Bounty towels which are tested to insure they are free of formaldehyde. Do not use ones with printed patterns as the ink might contaminate your cook.