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Re: Sous vide [Re: Topwater2] #13997665 05/14/21 05:44 PM
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Trebor Neil Offline
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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!
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oofta!
Re: Sous vide [Re: Trebor Neil] #13997672 05/14/21 05:54 PM
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Originally Posted by Trebor Neil
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.


Re: Sous vide [Re: Topwater2] #13997718 05/14/21 06:25 PM
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Mudshark Online Content
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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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cocodrie Offline
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I'm going to bag boil some Costco fillets this weekend.

Re: Sous vide [Re: Topwater2] #13997726 05/14/21 06:31 PM
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I use mine to clean my caps when they get soiled.

Re: Sous vide [Re: Topwater2] #13997731 05/14/21 06:34 PM
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Hookem Online Content
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Does 407 SV their brisket, turkey or pork?


Re: Sous vide [Re: WAWI] #13997921 05/14/21 09:30 PM
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Dave-0 Online Content
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Originally Posted by WAWI
Nope


pollo


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.
Re: Sous vide [Re: Topwater2] #13997928 05/14/21 09:39 PM
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Brian Spagnola Online Content
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People hate on sous vide but think they are Gordon Ramsay because they have a blackstone griddle HAHAHAHA

Re: Sous vide [Re: Brian Spagnola] #13998005 05/14/21 10:50 PM
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Originally Posted by Brian Spagnola
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.

Re: Sous vide [Re: Topwater2] #13998009 05/14/21 10:57 PM
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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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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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