Sous Vide

Bobby

Bobby

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I’ve never heard of “Angus Choice” Picanha. Maybe just local?
It comes from Angus cows and is USDA Choice:

Screen Shot 2022 04 10 at 70722 PM
 
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navychop

navychop

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Jealous, I am!
 
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Bobby

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I purchased this over the weekend and cooked it last night. I don't have a sous vide so I baked it in the oven at 390° for 70 minutes to 140° internal. It is everything navychop said it might be, delicious and tender. I used a recipe that called for kosher salt only. I might change that to kosher salt, pepper, and granulated garlic next time (and there will definitely be a next time.) :)
 
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navychop

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Do you ship? :love
 
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navychop

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I don’t think I’ve ever done bacon or sausage Sous Vide. How does that compare to a frying pan?
 
Kraven

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I don’t think I’ve ever done bacon or sausage Sous Vide. How does that compare to a frying pan?
Recently tried to sous-vide ribs for 48hrs (Don't do it). 24hours was an improvement. Thinking its going to be 12hours on the next attempt.
 
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Hmmmm. Must remember the added butter.
 
Bobby

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I would really like to play with sous-vide but... I like rare to medium rare. Mrs Bobby is more medium to medium well. I would have to have two setups.
 
navychop

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Just out one in a few minutes after the other.

Anyway, chicken and pork are generally done to the same doneness.
 
navychop

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How thick? Makes a difference.
 
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I would really like to play with sous-vide but... I like rare to medium rare. Mrs Bobby is more medium to medium well. I would have to have two setups.

I have two for that reason. You could also pull the rarer package and turn up the heat for a bit to cook more.
 
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How will you sear them?
 
navychop

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That’s what I often do- but I’ll try your bacon grease idea. I also use a searzall torch once in a while, or smoker to blast furnace, especially for rib racks or other oversize items.
 

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