Simple bottom round sous vide (chicken breast, pepper, garlic powder, fish)
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
If you have tried cooking meats sous vide, you know that a lot of the moisture in the meat comes out of it and forms a liquid in the bag that isn't particularly flavorful. At the same time, the fats also can extract, leaving tender meat that doesn't have the meaty flavor that can happen with other types of cooking.
There are some solutions to the lack of flavor, but spices and many herbs don't do well with the long cooking, meaning they have to be added in near the end of the cook to work, which defeats some of the ease of sous vide cooking. Yes, some of the flavor is recovered on the surface of the meat by searing, but that can still leave the interior meat bland.
I bought an average size classic rump round - around 7 lbs - and tried an experiment (as I am always doing). After drying the cut and seasoning heavily with kosher salt, pepper, and garlic powder, I placed it in the bag and added the contents of a packet of dry brown gravy mix and shook it before expelling the air and setting it to cook.
30 hours later, cooking at 134 F, I took it out and braised it as normal. There was a little over a cup of unfinished gravy in the bag (cornstarch and other starches don't thicken at the low sous vide temperatures). Even though the "gravy" wasn't thickened, it had done its job and turned what would have been 8 ounces of mostly tasteless water into a basting liquid that kept the meat more flavorful, without any additional work from me.
Since most of the sliced product gets frozen, I add some of the liquid to each bag to limit freezer burn and keep the meat moist during thawing.
In the future, I will cut off the fat cap and silver skin and put it in the bag separately. That way, the entire surface of the meat is subject to the basting liquid, as well as allowing it to be completely braised on all sides at the finish, adding even more flavor.
I suppose bullion might work as well. I chose the gravy mix because I was fairly sure the strong flavors in it would hold up.
Now don't go and buy up all the bottom round roasts.
If you have tried cooking meats sous vide, you know that a lot of the moisture in the meat comes out of it and forms a liquid in the bag that isn't particularly flavorful. At the same time, the fats also can extract, leaving tender meat that doesn't have the meaty flavor that can happen with other types of cooking.
I have not noticed that, though most of my sous vide is with a Rib Eye or similar and only for an hour or two.
New to sous vide- Any suggestions/recommendations?
Resurrecting this thread as I was searching for posts on using sous vide techniques and came upon HCP’s thread. (Thanks!)
My bil gifted me a sous vide cooker and I just tried it on some Omaha steaks. Wow. They were cooked perfectly through, moist, tender, delicious. I did sear them in butter and added some garlic, s&p, and thyme. I was so pleased I tried it on pork chops, again, searing. I will adjust a bit next time to allow for a bit more than 30-45 seconds of searing per side, but otherwise I am excited to try sous vide on a variety of other foods including fish and veggies.
Resurrecting this thread as I was searching for posts on using sous vide techniques and came upon HCP’s thread. (Thanks!)
My bil gifted me a sous vide cooker and I just tried it on some Omaha steaks. Wow. They were cooked perfectly through, moist, tender, delicious. I did sear them in butter and added some garlic, s&p, and thyme. I was so pleased I tried it on pork chops, again, searing. I will adjust a bit next time to allow for a bit more than 30-45 seconds of searing per side, but otherwise I am excited to try sous vide on a variety of other foods including fish and veggies.
Any suggestions/recommendations?
Pork tenderloin. Bone in chicken breast. It's the only way I cook either of those anymore. Serious eats has some great posts about timing including photos. I use the lower end of their temperature recommendations.
I do Boneless chicken breast in the sous vide sometimes, but don't bother searing it. Great for sandwiches, chicken salad, snacking. Very moist. Very Very tender.
Pork tenderloin. Bone in chicken breast. It's the only way I cook either of those anymore. Serious eats has some great posts about timing including photos. I use the lower end of their temperature recommendations.
I do Boneless chicken breast in the sous vide sometimes, but don't bother searing it. Great for sandwiches, chicken salad, snacking. Very moist. Very Very tender.
Thanks! I got an Anova. It has an app with cooking tabs which look pretty good. Definitely will try bone in chicken. Having boneless chicken breasts tonight. Curious about using for veggies.
Thanks! I got an Anova. It has an app with cooking tabs which look pretty good. Definitely will try bone in chicken. Having boneless chicken breasts tonight. Curious about using for veggies.
I think if Ron Popeil had decided to market one, a sous vide would be in half the households. It really is the "set it and forget it" appliance (until the last step in the cast iron pan).
sounds like the meat would be dry and chewy that way. Is the meat moist and tender?
No, it turned out perfectly. I decided to not even sear it, so it would be good to cut up in salads. One bag didn’t seal well and water got in. That piece had a weird texture. I have since purchased a vacuum sealer.
While we're on the subject, can anyone give some recommendations on buying a sous vide cooker?
And are there special bags that are food-grade that need to be purchased for cooking with it?
Anova is probably the most well known. I have one and it works well. I did splurge and buy a Rubbermaid container with the hinged top & cut-out for the Anova.
I just use normal vacuum sealer bags, but you don't even need to do that. If you close them well, and get all the air out, you can use normal ZipLock type bags, or anything that will keep the water out.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
New to sous vide- Any suggestions/recommendations?
