JCDEERMAN
Well-Known Member
Trying sous vide for the first time tonight. Cooking two filets in the insta-pot. Then searing on the cast iron. Fixing to vacuum seal them with some butter and seasoning.
What’s your best dish?
- Thread starter BamaProud
- Start date
Sous vide is without a doubt the best thing ever for a kitchen. What temp are you going with? If you have got that far
JCDEERMAN
Well-Known Member
Cooking beef filets. I was going for 130. Would that be a good temp? We like them between med/rare and medium
That's what I cook mine on. I have the wife's in the pot now at 139 for medium. I will cook hers for an hour and then add mine at 130 for medium rare.
JCDEERMAN
Well-Known Member
Good deal. I'll take pics and update here
Actually once I noticed the time, I went ahead and added mine at her temp. Will still be good
Chili. Add an equal ratio of sausage with beef, then add minced garlic. And add up to a cup of brown sugar. All of this added to a regular chili recipe. Now all of my kids want me to make the chilli instead of my wife. I got some picky eaters too.
DoubleRidge
Well-Known Member
Please let us know how the instapot worked for the sous vide method....very interested in trying.....we have the instapot and vacuum sealer but never knew, until reading here, that this was an option....look forward to trying it.
JCDEERMAN
Well-Known Member
Absolutely amazing. Wife said it was in the top 3 I've ever cooked for her, and by doing steak night every Friday night, that says something.
I thawed 2 filets, threw in some worsestershire, some butter and spices, and vacuum sealed back up. Cooked for 1.5 hours at 132 degrees and then threw it straight on the cast iron and seared. Very simple
DoubleRidge
Well-Known Member
That looks amazing! Thanks for the follow-up.....I will for sure be trying this!
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- Oct 8, 2020
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Why do you add butter into the bag? I've read it does the opposite of what you think, and better to save for finishing?
It takes all day to get it right. And you tell
Its ready not buy the thermometer or timer, but by listening to the sound. Every pot is different and perfect hydration level
Is key
I'm 50% Sicilian and yes marinara is a religion here too. In our family we call it gravy. Like you, I won't eat it anywhere other than my or my parents or my sisters house.
JCDEERMAN
Well-Known Member
I heard the same thing AFTER I cooked it. I didn't know any better - never knew butter was bad for anything
. It's probably more for long term sous vide cooking (a couple days). This turned out just fine. Will try again without butter next time.
what kind of bread is that?Blackeyed peas with smoked sausage, bacon and collard greens......Dont forget a little hot sauce to top it off.
Actually mine is a meal only in the right surroundings. The bank of the White River in AR, fresh caught trout grilled over charcoal with a couple pats of butter or margarine with Wye River Red seasoning grilled to perfection with skin on. To the meal, fried taters, green peppers and onions and maybe mushrooms all fried. Freezer slaw. Eat till ya can't stand it. Then if we really wanted to do it up right, peach cobbler in the dutch oven.
What say ye ruger?
What say ye ruger?
JCDEERMAN
Well-Known Member
Recipe? That looks amazing!Blackeyed peas with smoked sausage, bacon and collard greens......Dont forget a little hot sauce to top it off.
2 Cups dried black eye peas (soaked over night)
1 Quart chicken bone broth (no salt added)
1.5 Cups water
1 TBS Kirkland no salt seasoning
1 TBS Dried red bell flakes
1 TSP Kirkland granulated garlic
2 Bay leaves
1-2 TBS tomato paste or powder (optional)
Cook all of the above on a low simmer for about 45min.
Saute your "sofrito"
Dice a pound or a little more of your favorite smoked sausage in a little good oil. I use avocado oil usually.
Set the lightly browned sausage aside and leave as much oil in the pan as possible. Cook it just long enough to render some of the fat out. You will need this for the sofrito.
1 Medium onion diced
2-3 stalks of celery diced
1 good sized jalapeno deseeded and diced
2 TBS of crumbled bacon
Saute all the above until the onions are softened and set it aside until "beans" are about half cooked. Should be close at 30-45min. You can add them right away if you like but the onion will melt away to almost nothing.
Add the sausage to the beans about 20min before they are done. Depends a little on how fatty the sausage. Fattier sausage works best for this IMO. Leaner can get a bit dry if cooked too long.
1-1.5 cups of washed and chopped collard greens or Kale. Sweat the collard greens in the oil left in the sofrito pan. Kale you can just add near the end. Add your greens to the pot just long enough so they are cooked to your liking.
Once its all comes together you can adjust your salt/pepper and any additional heat you like.
Cilantro or culantro for garnish. Not traditional but it goes great with legumes IMO. I had fresh culantro on hand so that is what i used.
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