Sous Vide, Anyone, Anyone - Page 2

MurphyMID

Joined: Oct 15, 2006

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5:48a, 6/23/18

Fried chicken is best in the sous as well. 150 for 4 hours, then quick fry in hot oil to brown the breading.

Mark Fairchild

Joined: Oct 11, 1999

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In reply to Ag_07 • 6:41a, 6/23/18

AG

Ag 07: Thanks, my wife does not really care for heavy smoke. With just the two of us HEB sells the smaller point only trimmed brisket, this will be PERFECT!

Gig'em, Ole Army Class of '70

stdeb11

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7:25a, 6/23/18

AG

Currently have two mule deer shanks going with my anova. First time doing shanks. 145 for 2 days... Guess I'll find out on Sunday

HTownAg98

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9:29a, 6/23/18

Bacon. Just throw the whole package in the water bath at 150 for 8 hours. Refrigerate it to firm up, and cook in a hot skillet. It's best to use thick cut bacon for this.

htxag09

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In reply to inch05 • 1:28p, 6/23/18

AG

What recipe did you use for the cheesecakes?

htxag09

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1:31p, 6/23/18

AG

Below is an axis backstrap I did via Sous vide. Was delicious.

2

Ag_07

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In reply to shimmeringshark • 8:55p, 6/23/18

AG

Small as I can get. Probably 10-11 pounds

155*

Here's a great resource for sous vide brisket (and really anything sous vide)

The Food Lab's Complete Guide to Sous Vide Brisket

Superdave1993

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In reply to MW03 • 6:59p, 6/24/18

AG

Made a similar set up and it is the way to go. Holds the temp and little to no water loss.

Edit for being photo dumb

5 edits