Fish also!!
I love my Anova sous vide. I bought my first one right after they became available retail. A chef friend bought two as part of Anova’s kickstarter.
I love mine so much that I recently purchased a second unit, even though the first is still going strong.
Last month I did a pork shoulder for 72 hours (forget the exact temp, but I wrote it down).
Best pulled pork ever.
Here is a link for an excellent article and recipe for pork ribs in a sous vide. It includes the results for many temperatures and times, and uses liquid smoke.
How’s that work? I mean, I’ve done full-mash brews before, but not with temperature control, just a big 10 gallon picnic cooler.
Do you essentially trickle wort out of the bottom (under the screen), put it in with the sous-vide device, and then pump it back into the lauter tun, kind of like a continuous vorlauf?
Personally, I use a simpler pork ribs recipe, usually salt, pepper and maybe oregano before going into the sous vide. I then finish the ribs on the BBQ with a very gentle indirect heat for a bit of smokiness and char. Right before the bbq I may add some herbs and lemon juice.
The problem with herbs in the sous vide is they do not stand up well to long cooks of many hours to days. They can actually become unpleasant.
@Sunny Daze: if you really want to get into sous vide, subscribe to the Everything Sous Vide channel. The guy is cool. He presents his failures along with his successes. I’ve learned a lot.
It’s not sous vide if it’s not under vacuum, but that ship has sailed. Even the companies selling immersion circulators for low-temperature cooking are calling them “sous vide machines.”
Do not attempt this with disposable styrofoam coolers. They’re porous, especially with heated contents, and water will weep all over the place. Then, you’ll try to lift the cooler into a tub to salvage the meal and the handles crumble under the 30 pound load. How do I know? I just do. Ok?
This is what I use and is commonly recommended
The last time I did ribs I used a rub and liquid smoke with a 24 hour sous vide cook at 152 degrees F and finished them over charcoal. Very nice.
I have a TS8000 with map gas, but wasn’t sure map gas was safe for food? I use my TS4000 and propane. Is there documentation that map is safe?
GaryM
Appears to be but I don’t know of any specific study
https://www.chefsteps.com/forum/posts/mapp-gas-vs-propane-torches-9
I did some searching after I posted, should have done first I suppose and it appears that MAPP gas hasn’t been available since 2008. Now they sell Map-pro which is propane with a higher proportion of propylene. Only 200° hotter than propane.
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Searing directly with a torch can lead to some nasty tastes. This can be avoided with a Searzall.
Naw, brew in a bag. Either do a full wort BIAB or do a partial mash. Either way just set the time and temp with the sous vide machine. The cooler just makes it a lot more efficient.
I’ve even played with a non boil version. Used DME, heat to 180 where isomerization starts, then let it cool and/or dry hop. My one experiment showed promise but wasn’t great. I haven’t tried to fine tune since then.
Thanks for the link. I subscribed.
You are right. I believe the vacuum comes from vacuum sealing in a bag. Although many recipes can be made as well with a ziploc bag and no vacuum and you know that.
What I was going to say is sous vide in a vacuum sealed bag is a great way to marinate things quickly. The vacuum seal in the bag pretty much pushes the marinade into the meat, or whatever else you use.
I have a standard consumer vacuum sealer that does not work with liquids in the bag to be sealed (it will pull them into the pump). However you can put your marinade into the freezer first, and it will freeze, or congeal enough not to be a problem. Put the meat and frozen marinade in the bag, vacuum, and when it thaws the marinade will redistribute around the meat.
Tried to edit above. First line was just to state that I am sure **Ruken **knows the many ways one can sous vide. It sounds like maybe I was mad or something.
I was going to say with marinade that sometimes I don’t even cook using sous vide after marinating, the vacuum sealer is just good for marinading.
Yes I think I vac seal more for marinating and freezing than I do for cooking. I’m more likely to vac seal for long cooks, e.g. 24h+. Otherwise zippies work well.
Or as in the case of these egg bites, jars. I haven’t tried that. I’m going on vacation tonight and plan to try eggs bites and pots de creme (separately) in jars and will try to report back.
I did a leg of lamb with a rub, then three hours in the smoker at low low heat. This gave it a nice smoke crust. I then (carefully) worked it into a sous vide bag, sealed it, and did 52 hours at 136 F.
Finished with the Searzall. It was AWESOME.