Sous vide
-
I’m looking at buying a sous vide after last nights fail (x2). I tried to do a corned beef sealed in a food saver bag in the nesco within 2 hours bag blew out the side. I put it in the smoker for three hours almost no smoke more to dry out the boiled brisket. I got the nesco down to 190 with two different thermometers thought I was safe so tried again sure s**t that bag blew out the side sometime over night meats done but not sure how it’s going to taste. Do I need special vacuum bags so this doesn’t happen again? Also can I fit a brisket in the Waltons plastic container?
-
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to detter22 on last edited by
detter22 A Walton’s meat lug should hold a brisket no problem. You shouldn’t need any special bags when doing sous vide. For short cooks you can get away with zip lock bags. If doing something at a higher heat for a longer period such as a brisket or pork shoulder, I’d definitely go with a vacuum bag, but any vacuum bag should work.
-
detter22 Yeah, nothing I can think of would cause the bah to blow out like that, unless I am misunderstanding? The only thing I can think of is bad seals along the edges of those bags
Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
-
I agree with Jonathon . It sounds more like a problem with the seal than the bag (although a cruddy bag could have a problem sealing). Try doubling up your seal. That’s what I do when I want to make dadgum sure that the seal holds. I seal like I always do, then move the bag just a hair and seal again so that the second one just overlaps with the first. That always holds.
As far as a brisket fitting in a Walton’s meat lug, it might or might not. A flat or a point would be no problem at all. A full brisket should work, but a large one might be a tight fit. I’ve seen some 18-20 pound monster briskets, lately, and I might be worried about keeping enough water in there! LOL
Actually, the larger issue with the meat lug is mounting the sous vide wand. The rim of the meat lug is too broad for just about any wand to mount with its own attached “holder thingy” (I’m not quite through my first coffee, so cut me some vocabulary slack LOL). It shouldn’t be much of a job to rig something up to hold the wand where it needs to be, but that’s something you’d want to deal with before go time.
-
Searing after 'Sous Vide". Just wondering what you pros use for searing meat after sous viding the product? My kitchen torch took a dump and am planning on upgrading to a larger unit.
-
My natural gas grill gets up to over 700° so that is what I use to sear.
-
I use the grill as HerbcoFood suggested but also use a SCREAMING hot cast iron pan. If I do cast iron or grill I normally give it an ice bath so it allows me a little more time to get that maillard reaction just the way I like it without overcooking the steak
-
zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Jonathon on last edited by
Jonathon detter22 I’m with jonathan. The original seal was not proper. I’ve never had one blow out on me while sous vide or a simmer. If you wanted to be 100% sure, just double seal it in 2 diff places. As a further precaution, make sure all surfaces in the “sealing area” are clean and dry. Good luck.
-
I have no idea if this has been discussed before, but I am actually going to fire up the sous vide tonight. I began to ponder about when to season here lately. I usually have been seasoning when I bag it to cook and then seasoning again prior to searing. Has anyone done a side by side taste test of doing the process I just described vs. not seasoning prior to cook and ONLY seasoning just prior to searing?
-
zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to HerbcoFood on last edited by
HerbcoFood I find that packing in the seasoning before sous vide is a very good choice for sure. My taste buds say: Season before to get the internal protein tasty and then, if you want more kick, season after. But, with just about any protein, I hit it with sea salt to finish it right after searing. Right now, I’m in process of sous viding corned beef that was seasoned with pastrami seasoning from one of our posts right after cold smoking it for 5 hours. Been in the sous vide at 165 for about 20 hours so far. Planning on doing another 7 hours before I throw it in the fridge overnight for proper resting. Have a good day.
-
HerbcoFood said in Sous vide:
I have no idea if this has been discussed before, but I am actually going to fire up the sous vide tonight. I began to ponder about when to season here lately. I usually have been seasoning when I bag it to cook and then seasoning again prior to searing. Has anyone done a side by side taste test of doing the process I just described vs. not seasoning prior to cook and ONLY seasoning just prior to searing?
I have done the seasoning before and after and the winner is… depends on which seasoning!
Salt definitely before bagging. Pepper either way. Herbs like thyme and rosemary before bagging. Garlic I prefer after. Butter or oil ONLY with confit.
-
zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Dr_Pain on last edited by
Dr_Pain Loved your approach to “well, depends on the seasoning”. You know that “recipe cooks” will get totally frustrated with that answer. I just smiled because you’re 100% correct.
-
The way I usually approach it (pork, chicken and beef) is this way:
- Do I want the seasoning to permeate (and possibly alter the taste) OR do I want it as an accent?
Most often dry brine my steaks because I love the flavor enhancement to be throughout, so using the sousvide helps accelerate and most consistently will enhance the whole steak. On the other hand I like a dry tellicherry pepper grind to sit on top of the steak to offer the floral accent. There are certain proteins that I want to change the taste (like pork and chicken) so I usually throw a whole bunch in the bag to change the flavor profile.
-
It was just a bit warm outside. So, I decided to mix it up and grab from the Basil plant outside and sous vide a nice piece of salmon inside. Initially, I salted the salmon and left it in the fridge to firm up for an hour. Then, created a complex butter with basil, garlic and amish rolled butter. Slathered it all over the Salmon and sous vide it at 130 for 45 mins. Love it when a plan comes together.
-
zbigjeff
Looks amazing!
-
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to zbigjeff on last edited by
zbigjeff Good plan!
-
-
zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to kyle on last edited by
kyle Glad that you’re enjoying an additional tool that will wow your family and others with its uses and perfectly prepared/cooked product when used for its intended purpose. Have a great rest of your day.
-
zbigjeff Very fancy.
-
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to zbigjeff on last edited by
zbigjeff All I can say is wow. Wife loves salmon. Will have to give this a try. Thanks.
