# What else to sous vide? and other and tips and tricks. Also, lemme see your SV creations **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [December 28, 2021, 11:56pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819 "2021-12-28T23:56:46Z")\ **Posts on this page:** 15\ **Page:** 2
**Author:** ![Briny\_Deep](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/briny_deep/32/17188_2.png) [@Briny\_Deep](https://boards.straightdope.com/u/Briny_Deep)\ **Post date:** [December 30, 2021, 3:36pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/21 "2021-12-30T15:36:53Z")
> [@Biggirl](#): > > Love the subreddit and is where I got the idea for a picture thread. Single serving jars of egg? Gotta find me wee little jars and send my hubby to work with a cool snack. This caught my eye too. I love quick frozen breakfasts but the commercial offerings are all terrible. Does anyone know exactly how this is done? I’m picturing tiny glass jars with tight lids – they’ll probably float unless filled up nearly all the way with egg mixture. Cool after cooking, then directly into the freezer, then directly into the microwave? ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [December 30, 2021, 4:27pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/22 "2021-12-30T16:27:21Z")
> [@Son\_of\_a\_Rich](#): > > wonder what the result would be if one was to drop one of those tubes of hamburger in as is Been there, done that for a dog. When Ella was last very ill, I bought a tube of ground meat and sous vide it medium. It was not beautiful, but I was able to discard the fat and then use the meat to add to her meals. As far as hamburgers for us, I buy 1 pound of steak, trim off any fat, then grind it. I then form two 1/2 pound patties and partially freeze them. I then vacuum pack and sous vide rare, then use a blowtorch to sear the surfaces. Two 1/2 pound rare steak burgers, mmmmmmm. ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [December 30, 2021, 5:46pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/23 "2021-12-30T17:46:10Z")
> [@China\_Guy](#): > > If you’re into soft boiled eggs, then can also dial in the doneness and they have a long window where they stay good. Alt-Kenji Lopez has a lot of good research and on the sous vide process and recipes > [@don\_t\_ask](#): > > This is the main use I get out of mine. Work out the perfect time/temperature combo to get eggs exactly how you like them - [The Guide to Sous Vide Eggs | The Food Lab](https://www.seriouseats.com/sous-vide-101-all-about-eggs). My problem with eggs is that that the yolks get to my desired doneness at a lower temp than the whites. You can achieve something more akin to a traditional soft boiled or poached egg with a non-equilibrium cook (high-T, short time), but this is sensitive to egg size. And I find even the variation in size within a carton is enough to throw off the results. The jarred egg bites are nice though. ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [December 30, 2021, 5:55pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/24 "2021-12-30T17:55:33Z")
I now exclusively cook turkey in the bath. 65°C for leg quarters, 55°C for breasts. Finish under the broiler. My notes say 1 wt% brine (5:2 salt:sugar) was too salty for my liking, but I think my preferred salinity is lower than others’. For a big, multidish holiday meal, this moves much of the prep a day or two in advance and frees up the oven other than for a few minutes before you want to eat. I’ll be that guy who points out that _sous vide_ refers to cooking under vacuum. The device is an immersion circulator. But this battle was lost years ago. ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [December 30, 2021, 6:37pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/25 "2021-12-30T18:37:56Z")
Thick cut bacon. 145°F overnight. Cook in original sealed packaging. Sear on one side for 30-60 seconds and serve. Crispy & moist. Also great for things like bacon wrapped asparagus or scallops. I like to snip off a corner of the package after cooking to drain excess fat. Bonus is a jar of nice clean bacon fat for cooking use. ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [December 30, 2021, 6:48pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/26 "2021-12-30T18:48:48Z")
Oh man! You’ve just increase my family’s number of bacon-wrapped dinners. And no bits bacon grease! ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [December 30, 2021, 7:04pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/27 "2021-12-30T19:04:44Z")
and the contents and bacon are both fully cooked at the same time! ---
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [December 30, 2021, 8:11pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/28 "2021-12-30T20:11:41Z")
> [@jnglmassiv](#): > > Another friend makes the single-serving egg bites for a quick breakfast. Whisk some eggs and anything else you’d like in an omelet: gruyere, bacon, ham, sauted vegetables, you name it. He gave me a couple once and they were quite good. I found the jars really difficult to fully clean, where the top of the egg surface meets the wall of the jar left a line that was hard to see when wet (like during cleaning) but I really only cared since they were borrowed jars I was returning and wouldn’t have bothered if they were mine. > [@Biggirl](#): > > Single serving jars of egg? Gotta find me wee little jars and send my hubby to work with a cool snack. Mrs. L was making these with the small mason jars, and they turned out very well. She used egg whites instead of whole eggs. Her approach was to add the ingredients in each jar, then top with egg. It’s easier to get even distribution that way. Yes, they’re hard to clean but worse, the mason jar lids and rings started rusting. WTH? ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [December 31, 2021, 12:12am UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/29 "2021-12-31T00:12:22Z")
> [@jasg](#): > > Thick cut bacon. 145°F overnight. Cook in original sealed packaging. I’ve never heard of this intriguing technique and the collection of priceless fat sounds effortless. I’m not super into bacon (I’m far more of a sausage guy) but I foresee an attempt soon. Any problems with buoyancy? ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [December 31, 2021, 12:30am UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/30 "2021-12-31T00:30:48Z")
> [@jnglmassiv](#): > > Any problems with buoyancy? I can’t speak to that specific dish but you can always bag food with a spoon. I have a pair of tongs I set onto bags. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [December 31, 2021, 1:03am UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/31 "2021-12-31T01:03:05Z")
I asked since @jasg said to put the unopened package of bacon in the bath. Sometimes bags get puffy and bacon, being so superbly fatty, is already kind of buoyant. ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [December 31, 2021, 10:35pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/32 "2021-12-31T22:35:29Z")
> [@jnglmassiv](#): > > Any problems with buoyancy? Not with the 2lb packs I get at Costco. (Half of a saddle pack) ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 1, 2022, 12:43pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/33 "2022-01-01T12:43:47Z")
There is a YouTube channel called [Sous Vide Everything](https://youtube.com/c/SousVideEverything) that is worth checking out. He does crazy stuff, like a brisket sous vide for a month. ---
**Author:** ![ThisSpaceForRent](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thisspaceforrent/32/345_2.png) [@ThisSpaceForRent](https://boards.straightdope.com/u/ThisSpaceForRent)\ **Post date:** [January 1, 2022, 5:07pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/34 "2022-01-01T17:07:50Z")
Thanks for that link. I’ve been playing with my Sous Vide setup for a couple years, Longest I have done a bath is three days for an Eye of Round roast. It was freaking amazing. I have plenty of time to watch some YouTube, I caught the Rona so I have a few day off work. ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [January 1, 2022, 10:50pm UTC](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819/35 "2022-01-01T22:50:31Z")
Love Guga! He also has Guga Foods, a channel if you are into dry aging. [Previous page](https://boards.straightdope.com/t/what-else-to-sous-vide-and-other-and-tips-and-tricks-also-lemme-see-your-sv-creations/956819.md?page=1)