What Did You Sous Vide Today? (Dedicated Thread for Precision Cooking Pics, Recipes & Discussion)

You guys never cease to make me feel more and more in the dark ages. Thanks, Jeremy...Post pics of the new pups when you get a chance!!

Gotta admit, I had to Google sous vide to see WTF you're talking about. Sounds interesting.

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Originally Posted by Great-Kazoo

It has my interest, other than the long cooking times. Although, i could see me becoming more of a food snob than i am now;)


Could you smoke an item then finish in the vide cooker. Or is it the other way around?

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From what I researched, it's better to smoke afterward. I like to refrigerate the piece of meat so that it takes longer for the temperature to come up and it takes on more smoke. You won't get the deep dark smoke, but just enough to flavor it. The brisket I did was actually better after I sliced it and refrigerated it in a sealed container so the smoke flavor was able to get into the center part. Then I reheated without getting up to a cooked temperature (you can reheat stuff in a bag to a controlled temperature).

The long cooking times allow the tougher cuts of meat to break down while not getting completely dried out during high temperature crock pot cooking or general braising. Hence you can get short ribs that fall off the bone while still medium at 140°F.

I use Food Saver vacuum bags for anything I cook over 4 hours. Below that, I can use freezer zip lock bags.

I remember back when when cook-in-bag meals were new. They gave it a French name and it's baaa'aaack. [Sofa]

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Originally Posted by Great-Kazoo

It has my interest, other than the long cooking times. Although, i could see me becoming more of a food snob than i am now;)


Could you smoke an item then finish in the vide cooker. Or is it the other way around?

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Sous Vide is a better first step. You can smoke afterwards to get the flavor but the recipes I've seen for slow cooking meats you would normally smoke call for liquid smoke. Sous Vide and then slow cooking on a smoker would probably be a bit repetitive maybe.

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Originally Posted by Graves

You guys never cease to make me feel more and more in the dark ages. Thanks, Jeremy...Post pics of the new pups when you get a chance!!

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New pups? We still got the same old aging Italian Greyhounds. Had the boy (Koby) for about 13-14yrs now and the girl we've had almost 5 years I think. She's the one we adopted from the puppy mill rescue. They told us she was 5.5yrs old but it was probably more like 7-8 years because she's aging rapidly now.

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Originally Posted by rondog

Gotta admit, I had to Google sous vide to see WTF you're talking about. Sounds interesting.

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It is. Give it a try!

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Originally Posted by meatman

From what I researched, it's better to smoke afterward. I like to refrigerate the piece of meat so that it takes longer for the temperature to come up and it takes on more smoke. You won't get the deep dark smoke, but just enough to flavor it. The brisket I did was actually better after I sliced it and refrigerated it in a sealed container so the smoke flavor was able to get into the center part. Then I reheated without getting up to a cooked temperature (you can reheat stuff in a bag to a controlled temperature).

The long cooking times allow the tougher cuts of meat to break down while not getting completely dried out during high temperature crock pot cooking or general braising. Hence you can get short ribs that fall off the bone while still medium at 140°F.

I use Food Saver vacuum bags for anything I cook over 4 hours. Below that, I can use freezer zip lock bags.

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Certainly gives you different approaches on the same foods.

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Originally Posted by Gman

I remember back when when cook-in-bag meals were new. They gave it a French name and it's baaa'aaack. [Sofa]

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It's different now bro!

Ah, I figured you had pups around since you're still dealing with accidents around the house.

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Originally Posted by Graves

Ah, I figured you had pups around since you're still dealing with accidents around the house.

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Oh, right. I see that now. Just a mentally broken puppy mill survivor who kind of sort of figured out the peeing thing for a brief stint a couple of years ago. I had to buy an industrial strength carpet cleaner that I run daily. The boy that we've had for years has taken to peeing here and there I think because he's confused and smells her pee all over the place. It doesn't help that he's been 100% blind for a bit now and she's getting there. They've both on in years and we're counting down the days to not having to deal with these turds anymore. I know we'll miss them but every day that passes with dealing with their old asses makes that idea a little less painful. lol

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Originally Posted by Gman

I remember back when when cook-in-bag meals were new. They gave it a French name and it's baaa'aaack. [Sofa]

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Banquet Salisbury Steak ! !

The peppered bacon is in for the next 12 - 24 hours at 147.5F.

Made it 20 hours. Opened up the packaging it came in and seared it on one side. Best bacon I've ever had. Melt in your mouth!!!