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Old 04-13-2013, 12:40 PM   #31
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Well, I've decided to throw it in the SV for a few hours and finish it off on the grill.

I rubbed it on both sides with a little soy sauce then rubbed it down with some of my new favorite spice blend, Simply Asia's Sweet Ginger Garlic Seasoning.

I put it in around 3:15 on 130 degrees and I'll cook it about 4 hours.
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Old 04-13-2013, 04:16 PM   #32
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Well, I've decided to throw it in the SV for a few hours and finish it off on the grill.

I rubbed it on both sides with a little soy sauce then rubbed it down with some of my new favorite spice blend, Simply Asia's Sweet Ginger Garlic Seasoning.

I put it in around 3:15 on 130 degrees and I'll cook it about 4 hours.

ETA: I just ate the WHOLE THING! It was very small though. Next time I'll SV it much longer. It was still pretty tough, but skirt steak is pretty tough but this could have used a few more hours in the SV. I threw it on the grill at about 550 degrees and let it cook for about 1 1/2 minutes on each side.

I have to say that the Asian spices are pretty awesome.

The thing I love the most about SV is that you just season the meat, seal it in a bag and throw it in until you're ready to brown it. It makes cooking a fantastic meal very easy.
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Old 04-14-2013, 09:56 AM   #33
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Yum, that sounds good!

I did my leg of lamb yesterday. I was actually surprised to find it was already fully cooked! It's one I bought at Costco, bought it because it said it was for sous viding, I must've stopped reading there and thrown it in the cart! LOL!

So anyway, it really just needed to be heated again - I did put it in the sous vide at 135* for about 4 hours, then we finished it 5 minutes each side on a hot grill. It had been marinated with plenty of herbs and garlic and was really tasty.

Today I have 2 very meaty beef ribs in there. They'll go all day at 155* and then get thrown on the grill to crisp up. I also have a smallish, thick ribeye steak, which DH and I will split, but 155* is too done for it so we'll just grill it directly, not put it in the sous vide this time.
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Old 04-14-2013, 02:40 PM   #34
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Let me know how those ribs turn out. I've got another rack in the freezer.
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Old 04-14-2013, 11:27 PM   #35
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Oh man they were SOOOO good! I simply sprinkled with garlic salt & pepper, sealed, and popped into the sous vide at 155* for about 8 hours, then we grilled them on high heat for 5 minutes each side.

DH, who has heretofore professed to not like beef ribs, was rolling his eyes in ecstasy! This was from YOU cooking them a la sous vide first - he said he'd try them and now he can't wait for MORE!
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Old 04-15-2013, 07:25 PM   #36
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Awww. Thanks. Anything I can do to help
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Old 04-16-2013, 08:19 AM   #37
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That's why I love this board/thread/YOU! Everyone is so great about sharing!
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Old 04-16-2013, 12:36 PM   #38
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creamcheese

has anyone sous vide cream to make creamcheese ?
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Old 04-16-2013, 03:12 PM   #39
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I've made ricotta cheese and it is wonderful. I don't think cream cheese needs controlled heat, just a starter.

The ricotta is amazingly easy. See the recipe and pictures on the first page of this thread if you're interested
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Old 04-17-2013, 04:31 PM   #40
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I refuse to turn on my a/c before the middle of May, so while I'm trying to cook something on my stove while it's 77 degrees in my house at 7:30 at night, I'm dreaming about what things I'll be cooking Sous Vide until the weather cools off because SV doesn't heat up the kitchen.

So I'm starting a list...
Hamburgers (Only takes an hour or so, then put on the grill)
Steaks (put in the SV in the morning and throw on the grill at night)
Ribs (takes a couple of days in the SV)
Boneless Skinless Chicken (takes an hour or so)
Bacon wrapped pork filets (put in SV in the morning then throw on grill at night)
Duck breast (I haven't done this yet but now that I can get them at Kroger I'll be buying them regularly)

All of this great yummyness without heating up the kitchen! I love my SVS.
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Old 04-19-2013, 11:10 AM   #41
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I have 2 quarts of fresh goat's milk in the sous vide now - with a cup of half & half, a scant teaspoon of salt, and a teaspoon of citric acid. Got it set for 190* so we'll see if I can turn it into goat cheese!
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Old 04-19-2013, 04:10 PM   #42
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I have 2 quarts of fresh goat's milk in the sous vide now - with a cup of half & half, a scant teaspoon of salt, and a teaspoon of citric acid. Got it set for 190* so we'll see if I can turn it into goat cheese!
I can't wait to find out the results! I love goat cheese sooooo much.
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Old 04-19-2013, 06:58 PM   #43
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It turned out well - it never made big curds, it just made the real fine stuff, but no matter - I poured it into quadrupled cheesecloth AND a large coffee filter and let it drain, then pulled up the corners and squeezed out the excess whey; then I put it in a bowl and tasted, ended up adding a little more salt, some freshly ground pepper, a skosh of garlic powder, and a bit each of rubbed dried oregano and thyme. It's good now but I think it will be better tomorrow!

It ended up with about 2 cups of finished cheese. I just smoothed it into a 2 cup container.

I'd definitely make it again! DH can't WAIT til tomorrow to make stuffed buffalo burgers with it and some bacon bits from my home cured/smoked bacon.
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Old 04-19-2013, 07:44 PM   #44
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That sounds wonderful! The buffalo burgers sound great as well. I love buffalo/bison. I always get it when I go to Ted's (Ted Turner's restaurants that sell buffalo/bison on the menu)

Are you going to cook them in the SV? That way you can toss them on the grill to brown but the cheese won't leak out. mmmmm.
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Old 04-19-2013, 11:28 PM   #45
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We probably won't sous vide them - I like mine rare and DH likes his medium well. I don't have a problem with goat cheese (or feta) oozing out, but I'm real careful to pinch the edges down good before reshaping into a nice fat patty.

I should add too about the cheese - it took 2 teaspoons of citric acid to get it to curdle. Didn't negatively affect the taste though.
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Old 04-20-2013, 02:33 PM   #46
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How did the burgers turn out? I'm having an oven cooked (really just heated) ham tonight.

Anyways....thanks to the thread on pork shoulders I'm going out tomorrow in search for a pork shoulder to sous vide. I've googled it and found out it's pretty amazing & I can't wait to try.

Beef short ribs are in the fridge defrosting to be cooked for a few days. I'll probably start the shoulder tomorrow night for Monday night dinner, then drop in the short ribs Monday night for Wed. or Thurs. night dinner.
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Old 04-21-2013, 09:21 AM   #47
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We ended up doing the Highlander beef steaks last night, just grilled them. We'll do the burgers tonight. Can't wait.

I wrote out how I did my pork shoulder in the other thread - it's such a big honkin' piece of meat I couldn't see how I'd reasonably get it vacuum-sealed in one piece! So into the roaster oven it went.
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Old 04-21-2013, 09:37 AM   #48
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Well, I went to Costco today and the pork shoulders were $1.99 a pound and they're on sale at kroger for $1.49 so I'll go by there and pick one up later. I ended up with "Pork shoulder country style ribs" which look like strips of pork shoulder. I'm going to package some up with some of the sweet ginger garlic spice mix and see what happens.
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Old 04-21-2013, 11:58 AM   #49
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The boneless country style ribs from Costco are a fave here. I didn't have the sous vide last time I made them - just cooked, covered with foil and having been rubbed with spicy goodness, at 325* for 2 hours, then uncover and boost the heat to 375* and cook another half hour or so to brown, then put my homemade BBQ sauce on them and pop back in the oven for 5 minutes or so to set the sauce. We loved them.

Let us know how they turn out sous vide style!
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Old 04-22-2013, 03:16 AM   #50
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I was running low on bags so I ordered some from Amazon and low and behold, they turned out to be rolls of bag material so now I can make my own bags! I packed up my country style ribs tonight and I was able to make the perfect sized bags!

You have to be careful and leave enough room at the top to get a good seal, but it's great to not be wasting lots of bag.
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Old 04-22-2013, 07:52 AM   #51
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Yep, I buy those rolls at Costco - they come in 8" and 11" widths. I rarely use the premade bags, although some did come with something I ordered - but they never seem to be the size I need! LOL!!

The Foodsaver site often has them on sale too, I get their email offers and updates.
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Old 04-22-2013, 09:11 AM   #52
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I've purchased several rolls and bags from The Hunter's Butcher shop online at great prices.
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Old 04-22-2013, 03:44 PM   #53
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I've purchased several rolls and bags from The Hunter's Butcher shop online at great prices.
Wow! They've got some great prices!
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Old 04-22-2013, 05:24 PM   #54
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Heating the SVS up to 175* right now. I'm going to cook a couple of the "pork shoulder country style ribs" - which aren't ribs at all - till tomorrow night when I get home from work. Total of about 21 hours. Then I'm going to throw them on a super hot (550*) grill to get crusty then baste with bbq sauce.

That's probably all I'll eat. Who needs veggies when you have bbq pig?

Pictures tomorrow...
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Old 04-23-2013, 05:10 PM   #55
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O.M.G.

Char, you have to do country ribs in the SV! There are no pictures because I inhaled both strips of pork.

They were so amazingly tender and juicy. I just put the chunks in a small baking dish and put some bbq sauce on them and heated at 350* for about 20 minutes.

I cooked them for 24 hours at 175* and they were perfect. So tender you didn't need teeth to eat them.

I'm just glad all the other bags have 3 strips in them.

Next up! Beef short ribs!
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Old 04-23-2013, 07:27 PM   #56
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OK, I certainly WILL - DH will love them! Thanks for the review.

Don't you just LOVE what sous vide does for meat?
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Old 04-26-2013, 04:09 PM   #57
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I DO love what SV does for meat. I can't get those pork shoulder strips out of my mind. LOL.

However, the beef short ribs I cooked for 72 hours were just okay. I'm glad I cooked them because they're raved about everywhere on the net, but they just aren't my thing.

I cooked them for 72 hours on 135* and they were tender but not fork tender. They're too expensive to try again, so I'll stick to the pork.

Tomorrow I'm cooking a strip steak for dinner that night (about 4 hours) and a pack of those pork shoulder strips (24 hours) for dinner on Sunday.
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Old 04-27-2013, 03:45 PM   #58
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Another perfect steak!

It is totally and completely worth every cent I paid for the Sous Vide Demi to have a perfect steak every time. Pork can't be touched any other way. I've never been able to cook pork without it being dry as dust or greasy or both. Sous Vide cooks it perfectly, every time, moist and tender.

Charski, before the year is out I bet I'm going to have one of those Dork Foods Sous Vide contraptions you have. I'm using my SVS so much there are times I wish I had another one. You can't beat $99 for what you get. I saw an old fashion crock pot on sale at Kroger for $21. Hmmmm....
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Old 04-27-2013, 05:24 PM   #59
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You'll love it, Greybb - we use ours (BOTH of them!) ALL the time - DH has one going right now keeping the recently-bottled beer at a nice 74* for 10 days til it carbonates!

I think maybe the short ribs might benefit from a higher finished temp - I'll be doing them to about 165* or 170* when I do them. That's how I did the beef ribs, and short ribs are really no different. They were so good!

Yes, I love the thing for steaks. Only problem here is that DH doesn't like his as rare as I do! I think the solution for THAT is to cook them both the same in the sous vide, then let his stay longer on the grill. Haven't tried that yet, though.

I REALLY love my 8 quart Rival roaster oven as my sous vide appliance of choice - and psssst, the rack that comes with your Sous Vide Supreme will fit in it! I bought one from the SVS website in hopes it would fit in the 18 quart roaster, which it does, but it also fits the smaller one fine too!
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Old 04-27-2013, 05:51 PM   #60
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That's good to know about the rack in the roaster.

I like my steaks anywhere from med-rare to med-well. As long as it's tender and juicy with some pink in the middle I'm good. So I cook them to rare in the SV then put them on the grill to finish them off. I set the grill to about 550* and about 3 minutes on each side will bring it up to med-well. You could do yours 30 seconds on each side and your DH a couple of minutes and you'll both be happy.

I juiced about 10 huge lemons tonight (with my Oster juicer) and I'm going to make lemon curd in the SV tomorrow along with some more garlic confit.
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