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

[GilpinGuy]

No "real time" pics, sorry. But, I made a lime butter chicken for supper. It was amazing.

Here is a video of the recipe. I've been a member of the allrecipes.com for a long time. They have some really great recipes there.

I've gotten many great recipes from Allrecipes and well.

Did a few garlic lemon chicken breasts the other night. Very good.

[Fentonite]

Tried a new sous vide today, first time. I gotta get more creative with seasonings, but that was absolutely the most tender chicken I’ve ever made. I’m a little bummed that each individual food item needs to be cooked at its own temperature, i.e., can’t throw bags of potatoes and carrots and chicken in all at the same time. Gonna try some ribeye next.

[meatman]

I’m a little bummed that each individual food item needs to be cooked at its own temperature, i.e., can’t throw bags of potatoes and carrots and chicken in all at the same time.

Which is why I have three Anova Circulators. I probably only really use two, but usually if I'm doing a 24hr+ cook on one thing and still want to cook some steak or something within that time.

[Irving]

Don't blast me for blaspheming this process, but how reasonable would this process be for reheating things? Say you've got a steak that had a nice crusty dear, but you didn't finish it the night before. If you microwave it, you'll cook it through and dry out out. Could you pop it into a bag and heat it up again? Wouldn't be as fast as a microwave, but probably taste better. In my head I picture a more tedious, but more efficient, and much cleaner George Foreman grill process. Am I way out in left field?

[GilpinGuy]

No, you're not in left field. Reheating with sous vide is awesome, though you may need to re-sear a steak in a hot pan for a good crust.

Here's a pretty good article:
https://www.chefsteps.com/activities...lmost-anything

[Irving]

While I'm glad that is a thing, the near identical cook times is a bit of a bummer. For context, my microwave broke (immediately after reading the thread about dieing appliances), and I've been having to use other methods to reheat food.

[Great-Kazoo]

While I'm glad that is a thing, the near identical cook times is a bit of a bummer. For context, my microwave broke (immediately after reading the thread about dieing appliances), and I've been having to use other methods to reheat food.

Take that steak just out of the fridge, thin slice it. Throw some sliced red peppers in a preheated pan with a little cooking oil. As the peppers are getting cooked to your liking throw the sliced steak in the pan, kick up heat from med - med hi. Heat while moving steak & peppers around with a spatula or fork for maybe 30 sec - 1 min. Remove from heat, put on plate or a section of french bread that you toasted add some cheese and call it good. The steak's not dried out.


You just reheated your steak and i saved you $1-200 on a sous vid cooking product

Not sure how you dried out a steak in the micro, unless you run it for more than 15 sec w/out checking it. Also how do you get a dried out steak when reheating unless you're cooking the damn thing to a med-well temp the first time.

[Gman]

Take that steak just out of the fridge, thin slice it. Throw some sliced red peppers in a preheated pan with a little cooking oil. As the peppers are getting cooked to your liking throw the sliced steak in the pan, kick up heat from med - med hi. Heat while moving steak & peppers around with a spatula or fork for maybe 30 sec - 1 min. Remove from heat, put on plate or a section of french bread that you toasted add some cheese and call it good. The steak's not dried out.


You just reheated your steak and i saved you $1-200 on a sous vid cooking product

Not sure how you dried out a steak in the micro, unless you run it for more than 15 sec w/out checking it. Also how do you get a dried out steak when reheating unless you're cooking the damn thing to a med-well temp the first time.

That's where my mind was. I think I'd rather take that money and get a new microwave, since I would use it more than a sous vide recirculator.

If I reheat steak in the microwave, it's usually for 15-20 seconds to knock the chill off of it. Good steak doesn't have to be hot like it just came off the grill/cast iron skillet. To me, anyway.

[ChickNorris]

When we go out my husband always specifies his steak's order temperature by saying: a good vet could fix it.

[Great-Kazoo]

When we go out my husband always specifies his steak's order temperature by saying: a good vet could fix it.

Am i related to your spouse. I order my steaks Knock the hooves & horns off, throw it on a plate. And PLEASE cut it's tongue off. If i have to sit through dinner listening my meal MOOO .