I really liked this video and that you didn't spend twice as long chitchatting. You got straight to the point made your product, and that was the end of the show. Good job!
Season your meats before you vacuum pack and freeze them. I use salt, pepper, MSG and onion powder. Whether started from frozen or thawed, you can drop them directly into the sous vide. If you want additional flavors, these can be added before you brown them.
Is there a good guide for how long to cook meats sous vide based on thickness and doness? I have an anova and the app is not great in that it gives a time , but never shows time based on thickness.. was watching a video where the joule app shows time based off of thickness.
Thing about it too is the extended cook time also marinates and brines the meat. The texture of the food is far superior to other traditional methods IMO, probably simply because none of the product is lost until the end when you pour the juices off. Slow pressure cookers.
Hey, glad you enjoyed it. I used a recipe very similar to this one in the link below. I've been making it for a few years and usually just add whatever I have in the pantry. I've used different cream soups and added spices here and there, but this is pretty much the base. Its very good as is and you really cantt mess it up! I often add diced ham to make it a meal! www.campbells.com/kitchen/recipes/jills-hash-brown-casserole/
Question: How do you know if it should be 2 hours or 2 1/2 hours? I see recipes on the Anova Website that say things like 1~4 hours...I need a clue. If someone can tell me why cook for 1 hour vs. 1 1/2 hours, I'd really appreciate it. I'm new to sous vide and so far I've made...eggs. Help please! Enlightenment sought!
Someone once told me that the temperature is the doneness level, and the time that you cook for is the tenderness. So cooking for one hour at 140 (for example) will cook them all the way through and they will be fine to eat, but if you want them to be more tender then you cook for more than one hour. 2 to 2 and a half hours for chops this thick should make them very tender, more tender than only cooking for one hour. Like the longer you cook for, the more the fibers break down, making meat more tender. I don't think that it is recommended to cook for more than 4 hours though. This advice helped me figure things out when I was new to sous vide. :-)
Just "this is what, and how" no 15$ prepackaged rub, no 500$ fancy curved blade, no flipping of the rub bottles. The way a cooking video should be. just PORK, 142 for 2-2.5, sear enjoy. Thanks SO much.
It gives more time for the flavors to develop. Kind of like how you put a rub on meat the night before you smoke it. It never hurts to give your meat some time in the fridge after sealing it up with spices/herbs before you cook it.
I really liked this video and that you didn't spend twice as long chitchatting. You got straight to the point made your product, and that was the end of the show. Good job!
I cannot thank you enough for making this SHORT AND TO THE POINT! Excellent. The music sealed the deal, too :)
sick vid, great for an experienced cook
Season your meats before you vacuum pack and freeze them. I use salt, pepper, MSG and onion powder. Whether started from frozen or thawed, you can drop them directly into the sous vide. If you want additional flavors, these can be added before you brown them.
Is there a good guide for how long to cook meats sous vide based on thickness and doness?
I have an anova and the app is not great in that it gives a time , but never shows time based on thickness.. was watching a video where the joule app shows time based off of thickness.
2 hours is enough ? I usually do at least 24 hours at 143F lol, but the result is great! Melt in the mouth!
looks amazing
Thing about it too is the extended cook time also marinates and brines the meat. The texture of the food is far superior to other traditional methods IMO, probably simply because none of the product is lost until the end when you pour the juices off. Slow pressure cookers.
These look excellent. The hash brown casserole looks awesome, too. Would you mind sharing the recipe for that?
Hey, glad you enjoyed it. I used a recipe very similar to this one in the link below. I've been making it for a few years and usually just add whatever I have in the pantry. I've used different cream soups and added spices here and there, but this is pretty much the base. Its very good as is and you really cantt mess it up! I often add diced ham to make it a meal!
www.campbells.com/kitchen/recipes/jills-hash-brown-casserole/
Excellent, thanks for the link. That seems like the perfect side to bring to the family's Easter dinner.
Careful @ searing with a Teflon pan.
Teflon + high heat = no bueno
Question: How do you know if it should be 2 hours or 2 1/2 hours? I see recipes on the Anova Website that say things like 1~4 hours...I need a clue. If someone can tell me why cook for 1 hour vs. 1 1/2 hours, I'd really appreciate it. I'm new to sous vide and so far I've made...eggs. Help please! Enlightenment sought!
Someone once told me that the temperature is the doneness level, and the time that you cook for is the tenderness. So cooking for one hour at 140 (for example) will cook them all the way through and they will be fine to eat, but if you want them to be more tender then you cook for more than one hour. 2 to 2 and a half hours for chops this thick should make them very tender, more tender than only cooking for one hour. Like the longer you cook for, the more the fibers break down, making meat more tender. I don't think that it is recommended to cook for more than 4 hours though. This advice helped me figure things out when I was new to sous vide. :-)
Just "this is what, and how" no 15$ prepackaged rub, no 500$ fancy curved blade, no flipping of the rub bottles. The way a cooking video should be. just PORK, 142 for 2-2.5, sear enjoy. Thanks SO much.
why would you chill them before you sous vide them?
It gives more time for the flavors to develop. Kind of like how you put a rub on meat the night before you smoke it. It never hurts to give your meat some time in the fridge after sealing it up with spices/herbs before you cook it.
I dry brine my meats for 24 hours before sous vide cooking them. Vac seal them out of the fridge just before cooking them.
Let mne guess...you had a halloween SFX record sitting in your garage or something? Worst use of music, ever, bro.