Prime rib roast at 131 for 6.5 hours, finished it on the grill for a sear. It was excellent. Anybody have any recipes they'd like to share? I'm sold.

I'm pretty sure there is a multi page thread on this if you search. Lots of fun things to try.

Thanks

HEB has pre seasoned pork tenderloins that are dirt cheap. And easy as heck because you can cook them right in the wrapper they came in.

142 for 90 minutes...tastes like the meat of a $30 plate at a good restaraunt.

we love them!

gigemJTH12 said:

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HEB has pre seasoned pork tenderloins that are dirt cheap. And easy as heck because you can cook them right in the wrapper they came in.

142 for 90 minutes...tastes like the meat of a $30 plate at a good restaraunt.

we love them!

---

That's a decent tip...

Awesome. Do you sear them after you take them out?

oh yeah. piping hot in olive oil.

https://www.reddit.com/r/sousvide/

Great resource for ideas

gigemJTH12 said:

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oh yeah. piping hot in olive oil.

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Use avocado oil instead. It has a much higher smoke point than olive oil.

Tenderloin!!!!

Blowtorch sear

Using the Anova or Joule apps you can cook anything you typically grill.

Throw meat and marinade in a bag and drop it in for a bath
Pat dry when done
Sear
Enjoy

And once you get the hang of it you can cook any meat for any recipe. For example when I cook enchiladas or pad thai I'll cook the chicken sous vide then add it to the dish

The cool thing about sous vide and chicken is you can cook it at lower temps for juicier chicken. Here is a Pasteurization chart and pics of it cooked at each temp.

Temperature
Time
136F (58C)
68.4 minutes
140F (60C)
27.5 minutes
145F (63C)
9.2 minutes
150F (66C)
2.8 minutes
155F (68C)
47.7 seconds
160F (71C)
14.8 seconds
165F (74C)
Instant

https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

GeorgiAg said:

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The cool thing about sous vide and chicken is you can cook it at lower temps for juicier chicken. Here is a Pasteurization chart and pics of it cooked at each temp.

Temperature
Time
136F (58C)
68.4 minutes
140F (60C)
27.5 minutes
145F (63C)
9.2 minutes
150F (66C)
2.8 minutes
155F (68C)
47.7 seconds
160F (71C)
14.8 seconds
165F (74C)
Instant

https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

---

I did that and my whole family got sick. I made the Kenji Lopez chicken salad with the chicken cooked to 145 and we were all puking the next day. It's possible it was something else that caused it, but it's ruined me on cooking chicken that way.

Bruce Almighty said:

---

GeorgiAg said:

---

The cool thing about sous vide and chicken is you can cook it at lower temps for juicier chicken. Here is a Pasteurization chart and pics of it cooked at each temp.

Temperature
Time
136F (58C)
68.4 minutes
140F (60C)
27.5 minutes
145F (63C)
9.2 minutes
150F (66C)
2.8 minutes
155F (68C)
47.7 seconds
160F (71C)
14.8 seconds
165F (74C)
Instant

https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

---

I did that and my whole family got sick. I made the Kenji Lopez chicken salad with the chicken cooked to 145 and we were all puking the next day. It's possible it was something else that caused it, but it's ruined me on cooking chicken that way.

---

I never cook chicken below about 155- 160 and I way overshoot the time.

GeorgiAg said:

---

The cool thing about sous vide and chicken is you can cook it at lower temps for juicier chicken. Here is a Pasteurization chart and pics of it cooked at each temp.

Temperature
Time
136F (58C)
68.4 minutes
140F (60C)
27.5 minutes
145F (63C)
9.2 minutes
150F (66C)
2.8 minutes
155F (68C)
47.7 seconds
160F (71C)
14.8 seconds
165F (74C)
Instant

https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

---

Be careful

That article says to overshoot those cooking times by 1 hour just to be safe

**And not directed at you. Just anyone looking at the table and thinking you can just use those times.

I usually do 2 hours at 150 for chicken breast and no problems. The texture below 150 is just a little too "raw" for me.

The pics of the lower temp chicken on that page are gross. Give me some texture.

Ag_07 said:

---

GeorgiAg said:

---

The cool thing about sous vide and chicken is you can cook it at lower temps for juicier chicken. Here is a Pasteurization chart and pics of it cooked at each temp.

Temperature
Time
136F (58C)
68.4 minutes
140F (60C)
27.5 minutes
145F (63C)
9.2 minutes
150F (66C)
2.8 minutes
155F (68C)
47.7 seconds
160F (71C)
14.8 seconds
165F (74C)
Instant

https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

---

Be careful

That article says to overshoot those cooking times by 1 hour just to be safe

**And not directed at you. Just anyone looking at the table and thinking you can just use those times.

---

Those times are good at those temperatures ONCE IT REACHES THAT INTERNAL TEMPERATURE. Dunking a chicken breast in 155 degree water for 45 seconds does not equal pasteurization.

Chipotlemonger said:

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The pics of the lower temp chicken on that page are gross. Give me some texture.

---

Gotta be at least internal temp of 155 for me.

180 is rubber chicken. 155-165 is the sweet spot.

GeorgiAg said:

---

Chipotlemonger said:

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The pics of the lower temp chicken on that page are gross. Give me some texture.

---

Gotta be at least internal temp of 155 for me.

180 is rubber chicken. 155-165 is the sweet spot.

---

155-165 is perfect for the white meat, but it's not enough for the legs and thighs. I like the dark meat more around 180-190. When I spatchcock chickens, the breasts have been perfect, but the dark meat needs more time. I've been cutting the breast into a crown, and cutting off the leg quarters.

gigemJTH12 said:

---

HEB has pre seasoned pork tenderloins that are dirt cheap. And easy as heck because you can cook them right in the wrapper they came in.

142 for 90 minutes...tastes like the meat of a $30 plate at a good restaraunt.

we love them!

---

I would worry about chemicals leaching out of that plastic and in to the meat once heat is applied for a period of time.

I'll stick with my vacuum sealed bags.

It depends on the kind of plastic used. For example, most bacon is packed in heat safe plastics, so it's just fine to put the whole package in a hot water bath (if you haven't done this for bacon, it is awesome). Check what the package is made from, and go from there.

I like to butterfly fillets, then cook them to about 130 with salt and pepper. After that, I'll pat them dry for a bit and wrap them in paper towels.

Next, i rub them down with a rosemary olive oil, more S&P, and then and then sear them in a cast iron pan I've put on the grill outside as hot as it can get. Side one gets about 60 seconds, then flip. While side two is cooking, I put some garlic butter on side one. After it melts, I start flipping the steak and bathing them in the butter, making sure to run the sides up against the side of the cast iron pan.

This comes out with a lot of crust with wall to wall just-under-medium. Truly excellent.

Thought about this too and looked it up. Mixed results as some say the glue that keeps the packaging closed could soften and melt while others think it's fine

Bruce Almighty said:

---

GeorgiAg said:

---

The cool thing about sous vide and chicken is you can cook it at lower temps for juicier chicken. Here is a Pasteurization chart and pics of it cooked at each temp.

Temperature
Time
136F (58C)
68.4 minutes
140F (60C)
27.5 minutes
145F (63C)
9.2 minutes
150F (66C)
2.8 minutes
155F (68C)
47.7 seconds
160F (71C)
14.8 seconds
165F (74C)
Instant

https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

---

I did that and my whole family got sick. I made the Kenji Lopez chicken salad with the chicken cooked to 145 and we were all puking the next day. It's possible it was something else that caused it, but it's ruined me on cooking chicken that way.

---

Fyi, Those aren't cooking times, but holding times at that temp. Get it to that temp, then hold. So you're looking at a long time.

I do 145-150 chicken nearly every time (multiple times a week) never had a sick person. Again, you need to hold it at 145 for about 10 minutes for past.

Why use a mushy parcooked chicken in a chicken salad?

All kidding aside, I really don't get the point of spending the time and effort to sous vide a chicken cut. Especially if it's just going into a chicken salad. At that point I want texture and some bites.

I cooked it for a few hours

Chipotlemonger said:

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Why use a mushy parcooked chicken in a chicken salad?

All kidding aside, I really don't get the point of spending the time and effort to sous vide a chicken cut. Especially if it's just going into a chicken salad. At that point I want texture and some bites.

---

I totally agree. I do chicken on the grill and it's fantastic, and takes 15-30 min. No way I'd waste several hours on that.

Yep, I get way more flavor delivered and a nice contrasting texture in a chicken salad with grilled chicken than one would ever be able to make up for with a lukewarm chicken bath.

While sous vide definitely takes longer from start to finish, it also takes way less active effort than any other cooking method. I spend a minute or so filling the container with water and setting the temp I want. Then I spend another minute dropping the meat and setting the timer. A few hours later I heat a cast iron pan while making the sides and then spend 2 minutes searing.

It certainly takes more time from start to finish, but it is way less labor intensive. That you can achieve very specific cook temps is worth more to me than the effort though. No more wondering if I over cooked or undercooked on the grill. This is less of an issue for people who are great at grilling, but aside from professionals, most people aren't as good at grilling as they think they are.

steve00 said:

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That you can achieve very specific cook temps is worth more to me than the effort though. No more wondering if I over cooked or undercooked on the grill. This is less of an issue for people who are great at grilling, but aside from professionals, most people aren't as good at grilling as they think they are.

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Weber iGrill (or similar) solve all this.
Grilling is pretty laborless for me when using it, which I pretty much always do.

Yep and factor in time it takes to start a fire and let it get hot and all that. Grilling is nice when it's not a weeknight or when it's not 100 outside.

With two kids under 3 it's great to be able to cook a nice dinner by just dropping a bag of meat into the water bath.

When the stars align I still grill but for good, healthy weeknight meals it's hard to beat sous vide.

Prime filets sous vide are purty dang good. Sear afterwards.