Mathews Inc.
Sous vide
Elk
Contributors to this thread:
Elkoholic 27-Jul-19
fubar racin 27-Jul-19
Ucsdryder 27-Jul-19
BrentC 27-Jul-19
Elkoholic 27-Jul-19
Jaquomo 27-Jul-19
Ace 27-Jul-19
yooper89 27-Jul-19
Grey Ghost 28-Jul-19
cnelk 28-Jul-19
fubar racin 28-Jul-19
jordanathome 28-Jul-19
TODDY 28-Jul-19
cnelk 28-Jul-19
chuckles 28-Jul-19
fubar racin 28-Jul-19
midwest 28-Jul-19
WV Mountaineer 28-Jul-19
midwest 28-Jul-19
Jordanathome 28-Jul-19
Grey Ghost 28-Jul-19
Jaquomo 28-Jul-19
TODDY 28-Jul-19
Jaquomo 28-Jul-19
Grey Ghost 29-Jul-19
elkmtngear 29-Jul-19
elkstabber 29-Jul-19
Stoneman 29-Jul-19
KHunter 29-Jul-19
Stick 29-Jul-19
bigeasygator 29-Jul-19
elkmtngear 29-Jul-19
Bowbender 29-Jul-19
bigeasygator 29-Jul-19
midwest 29-Jul-19
WV Mountaineer 29-Jul-19
elkstabber 30-Jul-19
Stick 30-Jul-19
Grey Ghost 30-Jul-19
NoWiser 30-Jul-19
elkstabber 30-Jul-19
Grey Ghost 30-Jul-19
Vonfoust 30-Jul-19
elkstabber 30-Jul-19
Rut Nut 30-Jul-19
midwest 30-Jul-19
Rut Nut 30-Jul-19
cnelk 30-Jul-19
NoWiser 30-Jul-19
Rut Nut 30-Jul-19
wkochevar 30-Jul-19
Jaquomo 30-Jul-19
jordanathome 30-Jul-19
duvall 30-Jul-19
midwest 30-Jul-19
Vonfoust 30-Jul-19
Jaquomo 30-Jul-19
jordanathome 30-Jul-19
WV Mountaineer 30-Jul-19
Ucsdryder 30-Jul-19
Rut Nut 30-Jul-19
midwest 30-Jul-19
PAbowhunter1064 30-Jul-19
midwest 30-Jul-19
Grey Ghost 30-Jul-19
Rut Nut 30-Jul-19
Catscratch 30-Jul-19
Jaquomo 31-Jul-19
midwest 31-Jul-19
elkstabber 31-Jul-19
midwest 31-Jul-19
bigeasygator 31-Jul-19
Grey Ghost 31-Jul-19
Ucsdryder 31-Jul-19
midwest 31-Jul-19
Rut Nut 31-Jul-19
Grey Ghost 31-Jul-19
Jaquomo 31-Jul-19
Grey Ghost 31-Jul-19
TrapperKayak 31-Jul-19
Jaquomo 31-Jul-19
Grey Ghost 31-Jul-19
Rut Nut 31-Jul-19
Vonfoust 31-Jul-19
bigeasygator 31-Jul-19
Jaquomo 31-Jul-19
Rut Nut 31-Jul-19
Yellowjacket 31-Jul-19
cnelk 31-Jul-19
Elite 1 31-Jul-19
Stekewood 31-Jul-19
jordanathome 03-Aug-19
fubar racin 03-Aug-19
Cornpone 03-Aug-19
midwest 04-Aug-19
WV Mountaineer 04-Aug-19
Tody 05-Aug-19
Elite 1 05-Aug-19
Catman 05-Aug-19
jordanathome 05-Aug-19
Jaquomo 05-Aug-19
Elite 1 08-Aug-19
Elkoholic 08-Aug-19
Elite 1 08-Aug-19
Al Dente Laptop 10-Aug-19
jordanathome 10-Aug-19
Solo 10-Aug-19
KHunter 12-Aug-19
Elkoholic 12-Aug-19
TD 12-Aug-19
midwest 12-Aug-19
From: Elkoholic
27-Jul-19

Elkoholic's embedded Photo
Elkoholic's embedded Photo
First time sous vide roast. Amazing!! Anyone else use one?

From: fubar racin
27-Jul-19
Just got one today doing a pork loin in the morning!

From: Ucsdryder
27-Jul-19
What are the advantages other than perfect cooking temp?

From: BrentC
27-Jul-19
I have one. Love it. Makes it easy to cook a good size roast perfectly and evenly all the way through.

From: Elkoholic
27-Jul-19
Perfect temp is the main thing. Easy also. I put that in 48 hours ago at 135 degrees and just left it. Came home tonight let it rest and sliced it.

From: Jaquomo
27-Jul-19
I do almost everything in mine now. Burgers, steaks, pork ribs before smoking, veggies, even whole trout. Baby back ribs are amazing when cooked overnight first. Hundreds of great recipes online.. There is no other way to cook everything perfectly to your liking every time, no exceptions. The cool thing is that it doesn't matter if you get delayed with something and it "cooks" for 1 hour or 30. Try honey-butter glazed carrots, finished in a hot cast iron skillet. Wonderful!

From: Ace
27-Jul-19
I've done just about any kind of meat you can think of, several types of veggies and even some desserts this way. As Jag said; ribs are particularly good. Try beef short ribs ... you'll have a new favorite dish.

There have been several threads on this in the last year or so ... a bunch of good recipes and suggestions there. I'll try to find them when I'm not so tired.

From: yooper89
27-Jul-19
I’m on the sous vide train. Got a joule for a wedding present. First thing I cooked was half an elk heart then seared on cast iron. Freaking incredible. I think longer cooks are better than the hour or two suggested in most recipes.

From: Grey Ghost
28-Jul-19
I had never heard of this sous vide thing before. Looks like another yuppy cooking device, to me, kinda like air fryers.

Matt

From: cnelk
28-Jul-19
Ever wonder how restaurants get their steaks done so perfectly every time?

Sous Vide. It’s not new.

From: fubar racin
28-Jul-19
First try at Sous vide this morning was a success! Did a whole pork loin sweet potatoes and carrots now I have a bag of wild hog brats onions garlic and beer going for supper tonight.

From: jordanathome
28-Jul-19
This thread just cost me money. Damn. Thx Mine should be here in a week. forkers I have a 4 rib chunk of prime to try it on..........gonna smoke it first, then sous vide it, then char it.

From: TODDY
28-Jul-19
What brand are you guys having the best success with for holding a consistent temp, easy to clean and durability? TODDY

From: cnelk
28-Jul-19
Anova

From: chuckles
28-Jul-19
careful with that going in water bath for 48 hours!, that's just asking for for a little pathogenic bacteria to make you sick or salmonella. Temp Danger Zone 40 degrees to 135 degrees, all those temps in between. I've see meat go bad real fast being held in those temps. Now if you get it up to 135 quickly then hold it for 48 hrs at 135 then you'd be better off. I wouldn't personally hot hold meat that long, it's just asking for trouble... Now, it does look damn good!

From: fubar racin
28-Jul-19
Mine is an Anova also.

From: midwest
28-Jul-19
I have a Anova. Last prime rib I did was the best I'd ever had, anywhere. It's not just the perfect temp you get. The long, slow cook breaks down tougher cuts of meat and makes them tender similar to brazing but you can do it at a much lower temp. Try a chuck roast at 138 deg. for 24 hrs. Poor man's prime rib! Same with tougher cuts of venison.

28-Jul-19
It’s for men who can’t cook. I don’t need it. lol.

From: midwest
28-Jul-19
Justin, another tool for men who CAN cook! ;-)

From: Jordanathome
28-Jul-19
anova precision with wifi and bluetooth is what I got....so Russia can spy on dinner.

From: Grey Ghost
28-Jul-19
I'll stick with my grill and iron skillets, thanks. I only cook with tools that I know how to pronounce. ;-)

Matt

From: Jaquomo
28-Jul-19
I have an Anova and an Insta Pot. Need one for my medium rare and one for the girlfriend's rare-medium. Four degrees difference makes all the difference.

GG, how's that flip phone workin' out for you? "Get off my lawn, you damn perfect-cooking yuppie hunters!" ;-)

From: TODDY
28-Jul-19
Thanks guys! Lol Lou! TODDY

From: Jaquomo
28-Jul-19
BTW, I LOVE my air fryer too!

From: Grey Ghost
29-Jul-19

Grey Ghost's embedded Photo
Grey Ghost's embedded Photo

From: elkmtngear
29-Jul-19
Wild pork carnitas ala Sous Vide, just Wow!

I have the Anova...I can set it to start from my office 30 miles away.

From: elkstabber
29-Jul-19
I didn't start to sous vide until this spring. Now I'm mad that I didn't start sooner. It's that good and that easy to cook wild game.

From: Stoneman
29-Jul-19
Grey Ghost if you don't want to cook with it I bet one could use it to macerate skulls for European mounts...

From: KHunter
29-Jul-19
Anova works great for me.

From: Stick
29-Jul-19
Being that I am abit older and grill everything....where do you find this brand of cooker?

From: bigeasygator
29-Jul-19

bigeasygator's embedded Photo
bigeasygator's embedded Photo
Love mine. Both the convenience aspect and the functionality aspect. It is flat out impossible to do what a sous vide does on certain cuts of meat. There’s a reason they’re in basically every Michelin starred restaurant in the world.

From: elkmtngear
29-Jul-19

elkmtngear's Link
"where do you find this brand of cooker"?

Stick...see link provided

From: Bowbender
29-Jul-19
Damn Big, that looks perfect!!

From: bigeasygator
29-Jul-19
It was, BB. I like to think I’m a decent cook; but with that said, there’s only one way to get edge to edge perfection. It’s a sous vide.

From: midwest
29-Jul-19
^^^^ yep!

29-Jul-19
Sous sissy’s. It’s just meant for some meat to be tough to cook and eat. That’s why God made a meat grinder. :^)

Seriously, when Nick said they were good, I was thinking I might give it a try. When Lou confirmed it, I was pretty much convinced. But, when Kurt agreed, I was sold. Guess I’m going to have to get one.

From: elkstabber
30-Jul-19
And just like the rest of us you'll be mad at yourself for not getting one sooner Justin. Now my kids go back for 2nds, 3rds, and even eat leftover cuts of steak for snacks.

From: Stick
30-Jul-19
Thanks Elk, I will be checking one out soon.

From: Grey Ghost
30-Jul-19
I guess this is where I differ from most of you sousies. I like a little more "crust" on my meat than the roast that BEG posted. I like the transition from crust to medium to medium rare in the center. Besides, If I sat that roast on the table, my wife would make me put it back on the grill.

Now, where did I put my flip-phone.... ;-)

Matt

From: NoWiser
30-Jul-19
I've had one for about 2 years now and, honestly, I'm not a huge fan. Sure, it's easy to get everything to turn out a perfect medium-rare, but the taste/texture just isn't the same as if you make a cut of meat on a hot grill. Every couple months I pull it out and try something new with it, and every time I end up thinking that it would have been better had I just cooked it traditionally. My wife agrees. We must be odd because most love it.

From: elkstabber
30-Jul-19
The sous vide allows you to cook an entire chunk of meat to a specific temperature (say for example, 134 F). But you can't just stop there. You'll still want to finish it on the grill, or in a skillet, or even broil it in the oven. This way you get the spices and charring on the edges. From the looks of bigeasygator's photo he briefly grilled it to finish it. If you're like GreyGhost then you would just finish it longer on the grill. The beauty of the sous vide is that you can be assured that the center is completely cooked to the temperature that you chose, which is very difficult with other methods. Personally, for steaks that are 2" and less thick I like to cook them at 132F for 4 hours (from frozen). This is what I've found is best for being medium-rare and tenderizing any tough spots.

From: Grey Ghost
30-Jul-19
So, you still have to use the grill to finish with this gizmo? Doesn't that kinda defeat the purpose? If I'm going to fire up the grill, anyway, the meat is going directly on it. Are meat thermometers considered archaic, too?

;-)

Matt

From: Vonfoust
30-Jul-19
I'm a sous vide convert. Got one about 6 months ago, wish I had found it sooner.

From: elkstabber
30-Jul-19
Grey Ghost, think of the sous vide as kind of like driving with "cruise control". You don't need cruise control. But your speed will be more consistent than driving without it.

From: Rut Nut
30-Jul-19
I'm a CAVEMAN! I prefer my meat seared and grilled or smoked. I need that nice "crust" and carmelization on the outside from a good sear. Can't get the same effect after par-boiling.

From: midwest
30-Jul-19
Searing is part of the sous vide process. You reverse sear after the meat is cooked. I like to sear my steaks and roasts either in clarified butter in a HOT cast iron skillet along with some garlic and rosemary that was in the bag with the meat or over my charcoal chimney on the grill. Takes only a few minutes.

From: Rut Nut
30-Jul-19
Just not the same as searing RAW meat IMHO...........................

From: cnelk
30-Jul-19
^^^^ What kind of spear and rock point are you using?

From: NoWiser
30-Jul-19
I'm with you Rut Nut. It's just not the same.

From: Rut Nut
30-Jul-19

Rut Nut's embedded Photo
Rut Nut's embedded Photo
This is what I use cnelk! ;-)

From: wkochevar
30-Jul-19
The only thing you need to get used to is the outside color of a steak fresh out of the sous vide before searing....other than that you are searing raw or to temperature meat. Perfect everytime!

From: Jaquomo
30-Jul-19
Sous Vide has nothing to do with "parboiling". Its simply cooking at a perfectly controlled temperature while holding the juices in. If you like your venison dry and inconsistently cooked, this method is definitely NOT for you.

From: jordanathome
30-Jul-19
"its just not the same" Er.....how the fork would you know??? LOL

From: duvall
30-Jul-19

duvall's embedded Photo
duvall's embedded Photo
LOL reading through this thread...I can't help buy envision prius, tofu, safe spaces, adult coloring books...etc....give me a smoker with a stack of hickory...you can keep your whatever it is

From: midwest
30-Jul-19
duvall, I do plenty of that, too. But I've since expanded my cooking skill repertoire because I'm not narrow minded.

From: Vonfoust
30-Jul-19
Smoker great for fattier meats but you take a nice lean cut from a deer and sous vide is the way to go.

From: Jaquomo
30-Jul-19
Somehow I can't aeem to get a perfect medium rare ribye out of a smoker. What am I missing?

This thread is funny! If it was called NASCAR Redneck Meat Cooker every narrow-minded hillbilly would have two of them.

From: jordanathome
30-Jul-19
LMAO!!!

I bet I can whip up a mean arse sous vide tag soup come October........

BS constantly reminds me of that old saw......so true....opinions are like arseholes....and we got a healthy abundance!!! LOLOLOL

30-Jul-19
Lou, you calling me a narrow minded hillbilly? :^)

From: Ucsdryder
30-Jul-19
Hahaha only on bowsite can a thread on Sous vide turn into an argument! :)

From: Rut Nut
30-Jul-19
LMBO Duvall!- AMEN! : )

Jaq- I was using the term (par-boiling) tongue-in-cheek! Where I come from you sear meat BEFORE cooking it, not after. And If you want a med rare ribeye, just sear it quickly then use a cold smoker. (The kind with the offset firebox)

WV- I would take that as a compliment! ;-)

No argument here..................just healthy “discussion!” : )

From: midwest
30-Jul-19
Even if you don't use sous vide....reverse searing is the way to go for a perfect steak, roast, prime rib, etc. Offset the meat from the coals at low heat until it hits about 125 deg. then sear directly over the coals. You'll get more of an edge to edge med rare that way.

30-Jul-19
I found one of those Sous vides in my wife’s top drawer. Does the vibration stir up the water, or what? I stuck it in a pot of water, but it ain’t getting hot. I guess I’m going to eat this steak raw soon.

From: midwest
30-Jul-19
lol....does the water smell fishy?

From: Grey Ghost
30-Jul-19
LOL. I haven't seen a sousy-cooked piece of meat that I can't duplicate with my cast iron skillets and/or a grill. But I understand yuppies need more high-tech gadgets to cook well.

;-)

Matt

From: Rut Nut
30-Jul-19
Well Josh, you sure that’s not some new fangled European blender type thing??? ;-)

From: Catscratch
30-Jul-19
Any of you guys cook steaks while frozen? Sear fresh out of the freezer then oven cook it until thermometer says the temp is right. Searing while frozen keeps the outer quarter inch from overcooking.

From: Jaquomo
31-Jul-19
Ain't no place I can't get to with my horse and buggy that you city slickers get to with your newfangled turbocharged smoke belchers! ;-)

Hey, cook with whatever floats your boat. Some are enlightened and have learned more efficient and reliable ways to do things, while others prefer to do things the "old fashioned way". Nothing wrong with that. That's why we have a Leatherwall.

From: midwest
31-Jul-19
Just because it looks like a sousy-cooked piece of meat doesn't mean you can actually chew it.

From: elkstabber
31-Jul-19
Jaquomo, I wonder how a sous vide discussion would go on the Leatherwall. Would it be more important what kind of fuel was used? Or maybe how the fire was initially lit? Certainly a Bic lighter would be too modern. Would a bow drill and fire board be traditional enough? Or, would a hand drill be the only way to go? Would a covered grill be traditional enough? Would the truly traditional guys only cook over an open fire? Was that how their grandfathers showed them? How would the meat look after being cooked? Would it look and taste like a brick? Would there be a little tender spot right around the spit that you stuck through the steak?

Or, maybe it would just better if it were called the "Ronco Water Pot Perfect Steak Cooker"?

From: midwest
31-Jul-19
Former Community Forum regulars be like...

From: bigeasygator
31-Jul-19
Nothing wrong with a steak (or any other piece of meat) cooked using some other technique than sous vide...it just won't be as perfect :) no escaping the laws of physics!

Another food that was just meant for immersion circulators is a soft boiled egg. It's amazing how from about 140 degrees to about 160 degrees you can dial in the type of yolk you want, from very runny to slightly runny to buttery to pate-like to hard. If you guys haven't played around with eggs, you should.

From: Grey Ghost
31-Jul-19

Grey Ghost's embedded Photo
Grey Ghost's embedded Photo
Some of the best steaks I've ever had were elk inside tenderloins that I cooked on a flat rock over an open fire. ;-)

Matt

From: Ucsdryder
31-Jul-19
“Some of the best steaks I've ever had were wooly mammoth inside tenderloins that I cooked on a flat rock over an open fire. ;-) Matt”

From: midwest
31-Jul-19
On my list, bigeasy. I love soft boiled eggs.

From: Rut Nut
31-Jul-19

Rut Nut's Link
This thread reminded me of one of my favorite movie scenes of all time! ;-)

From: Grey Ghost
31-Jul-19
Don't knock wooly mammoth until you've tried it.

I do know guys who can't even cook a hot dog. Perhaps this sissy fied thing would make a good Christmas gift for them. ;-)

Matt

From: Jaquomo
31-Jul-19
I didn't know there were any other tenderloins besides the "inside" ones. Learn something new every day!

Now I remember why I never went on the CF.

From: Grey Ghost
31-Jul-19
I hope you know I'm just joking around, Lou. I really couldn't care less if you like boiling your meat. ;-)

Matt

From: TrapperKayak
31-Jul-19
"Some of the best steaks I've ever had were elk inside tenderloins that I cooked on a flat rock over an open fire. ;-)" Matt

No they weren't! (That's be 5 bucks please). :)

From: Jaquomo
31-Jul-19
GG, I've never boiled meat. That sounds awful! Do people really do that (other than parboiling before canning)? I just prefer cooking my steaks to a perfect inside temperature of 129 degrees every...single...time, then finishing in cast iron with a beautiful caramelized crust. Its so easy, even a bowhunter can do it!

From: Grey Ghost
31-Jul-19
Does it really take 2 hours to cook a steak with this thing? And you still need to finish it in a skillet or grill? My steaks take about 8 minutes on the grill, and they turn out perfect every...single...time. Sorry, I just don't get the appeal, but to each his own.

I'll stop now.

Matt

From: Rut Nut
31-Jul-19
I don't get it either.............................. "JUST KNOCK IT'S HORNS OFF, WIPE IT'S NASTY OLD @$$ AND CHUNK IT RIGHT DOWN ON THE PLATE!" ;-)

From: Vonfoust
31-Jul-19
Turn it on in morning with a frozen steak, dinner is ready when you come home.

From: bigeasygator
31-Jul-19
Does it really take 2 hours to cook a steak with this thing? And you still need to finish it in a skillet or grill?

Depends on the size of the steak or piece of meat you're cooking. The thicker the steak, the longer it needs to cook. You are cooking at much, much lower temperatures than more traditional methods, so it's going to take longer. For certain cuts of meat, you need to be careful you don't go too long, but generally speaking there's a very liberal grace period (ie, plus or minus hours, not plus or minus minutes or seconds). Certain cuts of meat really benefit from the method as you can get the temperature to a point where the connective tissue breaks down AND basically never worry about your meat overcooking.

Because you're generally only cooking the cut of meat to the internal temperature you want it to reach, it will never generate any kind of char, which is why you need to finish it with a grill, a skillet, or a torch/flame thrower. But because you aren't worrying about cooking the meat at all, I've found it much easier to get sears at much higher temperatures with a much better crust than from more conventional cooking methods where it's more challenging to manage meat temperature.

From: Jaquomo
31-Jul-19
You "cook" it as long as you like. But you don't have to do anything except put it in a ziplok and drop it in the pot, go out and shoot your bow, mow the lawn, go to the store. No tending, no flipping, no guessing. Whenever you're ready to eat, sear it for one minute on each side. The "cooking" keeps the juices in and marinates it at the same time.

If you can cook a piece of meat that looks like the one in bigeasygator's photo using conventional skillet, grill, whatever, you are the greatest chef who ever lived. That's why all the best restaurants use this method to turn out perfect pieces of meat to the doneness ordered, every time. If you eat in good restaurants you've eaten plenty prepared this way. Just didn't know it.

From: Rut Nut
31-Jul-19
Kinda takes all the skill out of cooking.................................................I guess you could call it the CROSSBOW of the culinary world! ;-)

From: Yellowjacket
31-Jul-19
Love my Anova!

Anybody experiment with refrigerating or freezing sous vide cooked meat in the bag to reheat and char later?

From: cnelk
31-Jul-19
^^^ Yep. I sous vide elk burgers, then refrigerate them and sear them later throughout the week for lunch

From: Elite 1
31-Jul-19
Just got out of Target all Anova on sale now 20.00 bucks off. Going to give her a whirl tonight find out tomorrow. Watch out chef Ramsey!!!

From: Stekewood
31-Jul-19
I have an Anove also. Love it.

From: jordanathome
03-Aug-19
Welp.....can't get it to connect to wifi......that is annoying but I'll figger it out. Cooked some burgers. Really like how they turned out. Gonna cook a prime rib roast tomorrow. Woo hoooo!

Reminds me of my Traeger Grill. Set the temp and forget about it for a few hours.

From: fubar racin
03-Aug-19

fubar racin's embedded Photo
fubar racin's embedded Photo
Brisket 30 hours at 160* then 5 minutes on a 600* grill mmmmm fork tender and juicy!

From: Cornpone
03-Aug-19
I vacuum seal my meat. When I sous vide I thaw then into the crock pot (non electronic) with my temperature controller set to 135* for ~6 hours. Then sear via a cast iron skillet on the very hot grill. Add your seasonings...salt, pepper, garlic whatever to the oil or butter in the skillet. Reason I use the grill is that womenfolk aren't fond of the sputtering on the kitchen stove!! Comes out perfect.

From: midwest
04-Aug-19

midwest's embedded Photo
Venison Top Sirloin
midwest's embedded Photo
Venison Top Sirloin
midwest's embedded Photo
18 hrs.
midwest's embedded Photo
18 hrs.
midwest's embedded Photo
Sear
midwest's embedded Photo
Sear
midwest's embedded Photo
Enjoy!
midwest's embedded Photo
Enjoy!

04-Aug-19
Nick, that pic sold me.

From: Tody
05-Aug-19
I like the idea of sous vide and have considered buying the anova, just have a hard time with the cooking of food in a plastic bag for hours at a time. Just my take on the subject. Are there other options to get away from cooking in plastic? The end product looks awesome.

From: Elite 1
05-Aug-19
Just got mine venison roast 1st excellent then last night rib eyes medium rare wouldn’t have needed teeth. After rib eyes were done cranked it to 150 four chicken thighs for tonight. Never heard of it since this post thanks so much can’t get enough.

From: Catman
05-Aug-19
I buy Bison rib-eye steaks 5 or 6 at a time. I vacuum seal all of them and then sous-vide all of them at the same time. After cooking to 131 degrees for about an hour and a half for med rare, straight into the freezer. For eating, remove one steak from the freezer and let thaw to room temp. Sear in a scorching hot cast iron skillet outdoors. Perfect med rare.

From: jordanathome
05-Aug-19
Tody, you can use glass canning jars........

From: Jaquomo
05-Aug-19
Tody, you aren't "cooking" it, only heating it to a low sustained temperature. Not hot enough to release BPA, but ziplok brand bags dont contain BPA anyway. I think some of the cheaper ones do but its not a factor. People mistakenly think this is "cooking" like in a microwave, which does release BPA in older plastic containers.

From: Elite 1
08-Aug-19
Made ribs today can anyone tell me had it at a 165 and my seals opened up on both bags. Have a Cabela’s vacuum packer is 165 too hot for the seals?

From: Elkoholic
08-Aug-19
Keith I have never had a bag leak. Although I do seal then fold the edge and seal again

From: Elite 1
08-Aug-19
Ok thanks I’ll do that next time and maybe double bag. They still turned out excellent but just wonder how much better if they would have stayed sealed

10-Aug-19
Can't beat my Anova Sous Vide. I did a 4", 6 pound porterhouse for Father's Day. Perfectly pink all the way through. Only had to watch the fire when I seared it off. The only way that I do any steak over 2" thick now. You will not be disappointed at all with the results.

From: jordanathome
10-Aug-19
The thread that just keeps rising to the top.........LOL

From: Solo
10-Aug-19
hehehe....

Before this thread, I was sous blind. But now I s'vide.

Kinda reminds me of a song worth sharing ....

From: KHunter
12-Aug-19
just did sous vide bear backstrap yesterday for MIL and Sister in Law, wife and others who dont normally eat wild game. They loved it. Tender!

finished on a hot grill after 4.5 hours in sous vide... with spices, olive oil and a little peach balsamic in a vacuum seal foodsaver bag.

From: Elkoholic
12-Aug-19

Elkoholic's embedded Photo
Elkoholic's embedded Photo
Finished these rib-eye for about 2 minutes per side on a rack that was sitting directly on hot coals. Perfection!

From: TD
12-Aug-19
Only bags I've had open were those that never vacuumed "tight" and still had a bit of air in them. the heated air expands and pressurizes. Possibly odd shaped cuts like ribs could be challenging to get a total vacuum before sealing? Done a bunch of meals with freezer ziplocks and no issues. Let the water pressure push out the air as you slowly immerse the bag before you zip it. I'll normally clip to the top of the bag and "hang" it into the water with the ziptop out of it. Depends.

I like you can put a marinate or seasoning in with the food as it cooks. And that no moisture is lost in a cloud of steam. Some argue conventional cooking concentrates the juices as the water steams away, That's a fair argument, but for most cuts I've done it has not been my experience. Dry is not "concentrated". And wild game especially doesn't have the fat content to carry the flavor or replace moisture lost while cooking.

I have heard some seasoning/spices don't work well with it (have been told rosemary, bay leaf, etc.? can turn bitter?) But I've never had any such issues that I recall. You can put butter and garlic in with a lobster tail, cook to perfection (which few folks do) , and use the melted butter as a dip when serving. Lots of cool stuff.

From: midwest
12-Aug-19
Fresh Rosemary goes great in sous vide. If you sear a steak in clarified butter (ghee) after sous vide, throw the rosemary sprigs you had in the bag in the hot butter and use it to brush the butter on top of the steak as you sear.

Highly recommend the YouTube channel "Sous Vide Everything".

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