Sous Vide

Mister_Tad

Rump roast today, 56.5c for around 8.5 hours. Nothing fancy, just pre-season and post-sear, and no need for anything fancy either, the meat was more than able to do the talking along side a fresh salad.
So tender you could almost spread it like butter - as in could cut it with the flat side of the knife. I could get used to this!

aVdub

I've yet to do anything over 3 hours.

What size was the rump roast you used.

IronGiant

48hrs is not uncommon:

48 Hour Sous Vide Grilled Short Ribs (with Sous Vide Q&A)

Not a recommendation, just the first hit

Mister_Tad

Not massive, 700gr. I just figured it was the right amount of time to throw in after breakfast and be done for dinner.

Mister_Tad

A less than perfect result today, for lunch this time.

Two salmon fillets, lightly brined. Firstly an issue with sealing the bag, as even on the gentle setting sucked some juice into the seam. I think this was my fault however, as I was bagging from a roll and didn't leave much room when I cut it - another inch of bag and I think it would have been fine. I was able to re-seal after wiping the edge off anyway and it didn't really lose any of the vacuum.

40 mins at 50c, came out looking and smelling great. I didn't initially intend to sear, but decided to at least crisp the skin up, and that's when my pan decided to hang onto it for dear life and I mangled it a bit trying to get it out. The pan is a celebrity endorsed piece of tat (Raymond Blanc specifically) and has been doing my head in for a bit so it's finally in the bin and a Scanpan CTX 28cm saute is on the way to replace (I have some saucepans and a griddle from the classic range and they're superb, so high expectations for the saute).

Fortunately I was able to get the meat out, since it was just the skin that stuck. I slightly flaked it on top of the salads as if that's what I had intended from the start. Tasted delicious, really tender and a great texture but I might go a shade cooler next time to see what I get then.

aVdub

Have a couple of Wagyu steaks from Aldi @ 55°C for 1hr 30mins



and removed and patted dry



Oiled



a few minutes a side in the griddle and............they were OK, obvious not the best of cuts and tbh might have been better @55°C for 45ins but OK for their low price.



Served with peppers and salad.

aVdub

Two lamb steaks with herbs and garlic and then 55°C for 2 hours, dried and into the griddle pan for 5 minutes.

Lovely looking colour and falls apart in the mouth. Will be doing this one again.

busterbenny2001

Where mate?
Thanks
Don’t worry found it and bought it!

These forums will bankrupt me one day

busterbenny2001

So the anova on the way, what bags and sealer are recommended are they all similar any good value ones around?

IronGiant

I was going to recommend bags of freshness but they seem to have gone a bit OTT by adding a set of scales on top. Stainless Vacuum Sealer With Integrated Scale by Videmaster VMS550  If that's of any use to you then it still looks value for money.  The weak point on many domestic sealers is the catches that lock it shut, I've had two fail on me.  So I really like the idea of those electro magnetic ones.  I certainly recommend their bags and rolls though.  Do shop around though because they also sell on Amazon and Ebay and their prices vary.