Sous Vide Recipes - Add Yours

Epicurean Exploits - Food and Recipes
1

Hi All,

I wanted to try to separate out recipes from the Starter’s Guide thread.

Mel had a great idea about starting a thread with just recipes but hasn’t yet started the thread (maybe he fell asleep?) champagne.gif
Got my Anova this week - took it like 3 days to arrive!

I like a simple format, or whatever you experienced SV’ers think would work.

How about -
Food, Prep, Cook, Post

So for examples -

corn on the cob, S&P, butter, T180, 30 min, serve.

Costco NY strip, S&P, vacuumed/then freezer, T135, 60 min, pan seared

What do y’all think?
Pics would be nice too. [highfive.gif]

2

Thanks for getting this started! A few things to consider adding to the info to be shared here
Thickness of the protein or the chop on the veg
starting temp of the product being added to the SV bath
(More of a frozen, out of the fridge, room temp)
kind of info, no need to be too precise.

Additions to the bag be they seasoning or liquids
(assuming most do not have a vac chamber)

3

My tips for steaks from experimenting.

  1. Don’t salt the steak prior to SV. It just creates excess liquid. The whole article on how salt absorption on beef applies here. Since you’re typically cooking it for 45min-1, the liquid doesn’t have the opportunity to absorb back into the steak, so you end up with all this liquid in the bag. Also the steak tends to get on the mushier side.

  2. Dry out the steak in the fridge the night before if you have a chance before you seal them.

  3. Pan sear with a shit ton of butter. Constantly flipping and spooning butter. Creates a pretty brown crust and adds a bunch of flavor.

  4. 131-134 seems to be the sweet spot for medium rare with a few minute sear.

  5. no need to rest your steaks.