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Basic run down of cooking sous vide. Your meat is vacuum packed and submerged being held at a specific temp for however long you see fit or need, that you finish by grilling, searing, smoking.....
I have used my Sous Vide at least 3 times a week for the last two years. I will generally season the meat prior to vacuum packing for cooking. I'll even season steaks and backstraps when we are putting up elk meat in the fall before vacuuming and freezing, this ends up being extremely handy because I'll throw something frozen in the Sous vide at lunch time and it will be ready when I get home from work.
Cook time varies, it can be as little as 1/2 an hour for fish or basically indefinitely, although the longest I have gone is about 24 hours pork shoulders.
Temp is based on what's considered safe and time. Normally chicken is cooked to 165° on a grill, with the sous vide you can cook to a lower temp if you hold it longer. I'll do turkey and chicken breast at 150° for several hours. Most of my game meats I cook at 129° to 132°.
Meats should be finished for flavor and appearance. I like to sear steaks on a screaming hot cast iron, grill, or my smoker. Depending on what I'm cooking I might smoke the meat prior to putting it in the SV.
Once you try a properly SV cooked pork chop, chicken breast, or elk steak it's extremely hard to go back to enjoying traditionally prepped meats.
Beef short ribs, 20 hours in the SV, cooled down , and smoked for 2-3 hours.
Oregon blacktail deer steaks, 4 hours at 132°, seared on a 500° grill for about 2 minutes each side.
Pork shoulder, 4 hours in the smoker, 20+ hours at 152° in the SV
And shredded
I highly recommend giving it a shot if you enjoy good food it really changed our out look. No more dried out chicken breast from the grill, no more over cooked steaks, no more chewy pork chops. If you want to give it a try prior to buying one Google the beer cooler Sous Vide method or stove top Sous Vide. But you'll end up getting one anyways.
I have used my Sous Vide at least 3 times a week for the last two years. I will generally season the meat prior to vacuum packing for cooking. I'll even season steaks and backstraps when we are putting up elk meat in the fall before vacuuming and freezing, this ends up being extremely handy because I'll throw something frozen in the Sous vide at lunch time and it will be ready when I get home from work.
Cook time varies, it can be as little as 1/2 an hour for fish or basically indefinitely, although the longest I have gone is about 24 hours pork shoulders.
Temp is based on what's considered safe and time. Normally chicken is cooked to 165° on a grill, with the sous vide you can cook to a lower temp if you hold it longer. I'll do turkey and chicken breast at 150° for several hours. Most of my game meats I cook at 129° to 132°.
Meats should be finished for flavor and appearance. I like to sear steaks on a screaming hot cast iron, grill, or my smoker. Depending on what I'm cooking I might smoke the meat prior to putting it in the SV.
Once you try a properly SV cooked pork chop, chicken breast, or elk steak it's extremely hard to go back to enjoying traditionally prepped meats.
Beef short ribs, 20 hours in the SV, cooled down , and smoked for 2-3 hours.
Oregon blacktail deer steaks, 4 hours at 132°, seared on a 500° grill for about 2 minutes each side.
Pork shoulder, 4 hours in the smoker, 20+ hours at 152° in the SV
And shredded
I highly recommend giving it a shot if you enjoy good food it really changed our out look. No more dried out chicken breast from the grill, no more over cooked steaks, no more chewy pork chops. If you want to give it a try prior to buying one Google the beer cooler Sous Vide method or stove top Sous Vide. But you'll end up getting one anyways.
