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Re: Sous vide
[Re: Topwater2]
#13997665
05/14/21 05:44 PM
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Joined: Aug 2002
Posts: 15,975
Trebor Neil
TFF Guru
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TFF Guru
Joined: Aug 2002
Posts: 15,975 |
My Wife got me one quite a while ago, have been trying my best at lower cost beef, I just cant get it right, I hour at 140 just returns me a tough piece of meat, same with differant times and temps, can I really expect it to tenderize meat ? I dont buy the cheapest, just not prime.
You bettcha! oofta!
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Re: Sous vide
[Re: Trebor Neil]
#13997672
05/14/21 05:54 PM
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Joined: Aug 2006
Posts: 18,132
COFF
TFF Guru
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TFF Guru
Joined: Aug 2006
Posts: 18,132 |
My Wife got me one quite a while ago, have been trying my best at lower cost beef, I just cant get it right, I hour at 140 just returns me a tough piece of meat, same with differant times and temps, can I really expect it to tenderize meat ? I dont buy the cheapest, just not prime. The answer is absolutely yes. Several factors come into play, such as thickness and cut, but basically after about an hour the meat is fully cooked. From one hour to about 4 hours all the connective tissues start to break down and tenderize. After 4 hours, the protein fibers actually start to break down and the meat will sort of take on a mushy consistency. In short, you can take a cheaper cut of meat and cook it anywhere between 1.5 and 3.5 hours and you'd never know it wasn't prime. One of my favorite things about the sous vide is that it allows you to have a perfectly cooked entree as soon as the rest of your meal is ready. Doesn't matter if the baked potato is taking too long, or the wife burned the risotto and you had to start over. As soon as the rest of the meal is pulling together, you sear the meat to your satisfaction and everything is hot and ready at the same time.
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Re: Sous vide
[Re: Topwater2]
#13997718
05/14/21 06:25 PM
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Joined: Dec 2006
Posts: 45,509
Mudshark
TFF Guru
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TFF Guru
Joined: Dec 2006
Posts: 45,509 |
Since I got mine, I will never ruin another pork tenderloin again. Cooked to perfection every-time. Great on chuck roast as well. I might venture out and try some beef short ribs one day very soon.
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Re: Sous vide
[Re: Topwater2]
#13997724
05/14/21 06:29 PM
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Joined: Mar 2008
Posts: 34,575
cocodrie
TFF Guru
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TFF Guru
Joined: Mar 2008
Posts: 34,575 |
I'm going to bag boil some Costco fillets this weekend.
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Re: Sous vide
[Re: Topwater2]
#13997726
05/14/21 06:31 PM
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Joined: Feb 2018
Posts: 15,271
Sawhorse
TFF Guru
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TFF Guru
Joined: Feb 2018
Posts: 15,271 |
I use mine to clean my caps when they get soiled.
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Re: Sous vide
[Re: Topwater2]
#13997731
05/14/21 06:34 PM
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Joined: Mar 2003
Posts: 18,283
Hookem
TFF Guru
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TFF Guru
Joined: Mar 2003
Posts: 18,283 |
Does 407 SV their brisket, turkey or pork?
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Re: Sous vide
[Re: WAWI]
#13997921
05/14/21 09:30 PM
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Joined: Jun 2011
Posts: 6,321
Dave-0
DYSON
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DYSON
Joined: Jun 2011
Posts: 6,321 |
Laws won't fix a sin problem. What this world needs is a revival, change of the heart. ~The Skipper
Age is a number. Old is a lifestyle.
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Re: Sous vide
[Re: Topwater2]
#13997928
05/14/21 09:39 PM
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Joined: Sep 2005
Posts: 28,260
Brian Spagnola
TFF Guru
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TFF Guru
Joined: Sep 2005
Posts: 28,260 |
People hate on sous vide but think they are Gordon Ramsay because they have a blackstone griddle HAHAHAHA
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Re: Sous vide
[Re: Brian Spagnola]
#13998005
05/14/21 10:50 PM
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Joined: Feb 2012
Posts: 7,690
Caymas Cx 21
TFF Celebrity
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TFF Celebrity
Joined: Feb 2012
Posts: 7,690 |
People hate on sous vide but think they are Gordon Ramsay because they have a blackstone griddle HAHAHAHA Like Ramsey’s shows, don’t own a blackstone griddle and will never boil meat.
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Re: Sous vide
[Re: Topwater2]
#13998009
05/14/21 10:57 PM
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Joined: Apr 2008
Posts: 8,055
Tneel
TFF Celebrity
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TFF Celebrity
Joined: Apr 2008
Posts: 8,055 |
I will go head to head with any sous vide contraption. Beef short ribs going as we speak.
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Re: Sous vide
[Re: Tneel]
#13998043
05/14/21 11:43 PM
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Joined: Jan 2007
Posts: 14,656
Happykamper
TFF Guru
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TFF Guru
Joined: Jan 2007
Posts: 14,656 |
I think it is too much of a hassle to go through, now if you are cooking a lot of steaks and they have to be cooked to different temps i think it would be the bomb.
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