Sous Vide

Sir Bob

Sir Bob

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Dose anyone have any advice on sous vide cooking?

I am looking at cooking a 1.5kg boneless rib roast for 6 hours at just over 130 degrees.
Due to a guest being lactose intolerant I think just salt and pepper and maybe some paprika and then a wine sauce using the juice from the bag.

Any suggestions?
 
Sir Bob said:
Dose anyone have any advice on sous vide cooking?

I am looking at cooking a 1.5kg boneless rib roast for 6 hours at just over 130 degrees.
Due to a guest being lactose intolerant I think just salt and pepper and maybe some paprika and then a wine sauce using the juice from the bag.

Any suggestions?
Click to expand...
My knowledge on sous vide is limited but knowledge on smoking and brewing is useful.

How do you sous vide at 130deg?

Water will start boiling at 94/100 deg
 
Snyper is on the money. Max temp for sous vide is about 2° below the local boiling point of water....but that temp in any case pretty much defeats the purpose of sous vide.
Assuming your are talking about boneless prime rib... medium rare for beef is 56° so that's where you want to keep your water temperature.
I've tried some steaks in a cooler box but for a big chunk of meat like the OP is talking about it's going to be close to impossible to keep the temp constant for the 6 - 8 hours you're going to need
 
Last edited:
Snyper564 said:
My knowledge on sous vide is limited but knowledge on smoking and brewing is useful.

How do you sous vide at 130deg?

Water will start boiling at 94/100 deg
Click to expand...
Ive been reading american articles its 130 Fahrenheit so 55 Celsius.
Its been a long week and the hangover does not help.
 
Sir Bob said:
Ive been reading american articles its 130 Fahrenheit so 55 Celsius.
Its been a long week and the hangover does not help.
Click to expand...
Makes sense, 55 is a good temp. I usually do our steaks and fillets at 54°C for closer to [medium] rare.

Depending on desired mouth feel and chewiness you may want to cut that time down to below 4h- just make sure you understand what happens to the meat and connecting tissues at extended cooking times.
 
Sir Bob said:
Dose anyone have any advice on sous vide cooking?

I am looking at cooking a 1.5kg boneless rib roast for 6 hours at just over 130 degrees.
Due to a guest being lactose intolerant I think just salt and pepper and maybe some paprika and then a wine sauce using the juice from the bag.

Any suggestions?
Click to expand...

Check out egullet for guides to thickness and reaching temp internally. Are you using 6 hours to just get the meat to the desired temp or for tenderness as well?

Which machine are you using? If you're going over 4 hours I would make sure that your machine is properly calibrated.
 
Sir Bob said:
Dose anyone have any advice on sous vide cooking?

I am looking at cooking a 1.5kg boneless rib roast for 6 hours at just over 130 degrees.
Due to a guest being lactose intolerant I think just salt and pepper and maybe some paprika and then a wine sauce using the juice from the bag.

Any suggestions?
Click to expand...
 
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Sous vide works really well for thicker cut steaks.

Check the guga foods videos
 
Equipment wise you're going to need a vessel with a decent temperature controller such as a PID. Optionally a pump to ensure even temperature distribution from whatever element is heating the water. You're also going to need a vacuum sealer (I dunno if a ziplock would be okay?).

I've been wanting to try this out in my Grainfather for some time now.
 
Napalm2880 said:
Equipment wise you're going to need a vessel with a decent temperature controller such as a PID. Optionally a pump to ensure even temperature distribution from whatever element is heating the water. You're also going to need a vacuum sealer (I dunno if a ziplock would be okay?).

I've been wanting to try this out in my Grainfather for some time now.
Click to expand...
I think I've done more sous vide in my GF than brew days :laugh:
 
Napalm2880 said:
Do you need a vacuum sealer or will a ziplock suffice?
Click to expand...
I started with ziplock. It does the job just fine if you submerge and close the baggies properly. But I ended up buying a vacuum sealer (not just for sous vide, it's just a handy thing to have, especially if you have large blocks of cheese for example).
 
Napalm2880 said:
Equipment wise you're going to need a vessel with a decent temperature controller such as a PID. Optionally a pump to ensure even temperature distribution from whatever element is heating the water. You're also going to need a vacuum sealer (I dunno if a ziplock would be okay?).

I've been wanting to try this out in my Grainfather for some time now.
Click to expand...
Can confirm grain father works very well. Or a small urn with temp control, ie STC1000 or PID.
 

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That is the device I used

I think I messed up by putting the meat back in the fridge overnight. I started way to late even after cooking for 3 hours it was 10.30pm and got takeaways for dinner.

I'm hoping I can warm it up sous vide to soften the fat and give it a quick sear in a cast iron pan.

Hopefully pics this afternoon for a late lunch
 
Sir Bob said:
I think I messed up by putting the meat back in the fridge overnight. I started way to late even after cooking for 3 hours it was 10.30pm and got takeaways for dinner.

I'm hoping I can warm it up sous vide to soften the fat and give it a quick sear in a cast iron pan.
Click to expand...

It shouldn't be an issue.
 
Sir Bob said:
Do you think 30 minutes at 55 from room teperature before searing will work.
Click to expand...

Is it rolled? I think a better bet is 1 hour so the temp has a chance to get through to the middle of the roast.
 
RanzB said:
Is it rolled? I think a better bet is 1 hour so the temp has a chance to get through to the middle of the roast.
Click to expand...
No its basiciliy a 1KG rib eye steak( I wanted bigger but the butchery didnt play ball).. Thanks ill try one hour.
 
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