Thanks Sous-Vide Once Again.....

[Fishawn]

This cooking method has been really helpful for me so far, in getting dinner/supper served with minimal thyme involved on the day/night of serving it. Which leaves me thyme to do other stuff, work related or not 😄

A couple weeks ago I cut up and trimmed a full 9.5# pork loin and cut fairly thin (lean) steaks (which my family likes) and vac packed them, with seasoning, and froze them in separate packs of 4 steaks. Saving the trim for sausage. Also vac packed/seasoned a bunch of chicken breasts, and about 3# of wings. Trying to get a lil stock built up in the freezer for such days as today.

Today I had to head oot on a job shortly after Noon, so grabbed a pack of pork loin steaks, ready to go into the S-V and set them at 140 for 5 hours. Got home, put rice in the cooker, got some work done, then heated up a pan to high with Coconut oil. Dried the pork loin steaks and seared aboot 1.5 minute per side. Had salad ready, and of course apple sauce, so dinner was ready to go in no thyme.

Not Bbq, smoking or grilling, butt sure helps oot on nights like tonight. Plus, its fricking raining sideways and windy as hell. I like to have this tool in me tool box 👍

[CoffeeCreek]

[Wingman]

Way to Sous Vide ya Crazy FishCatDaddy!

[Mark R]

[HawgHeaven]

SV is a great tool to have fo sho! Lookin' good FishCatDaddy!

[barkonbutts]

Yep, handy for sure!! looks like good eats too!

[Snarlingiron]

I know it sure has been handy for me.

and froze them in separate packs of 4 steaks.

I do the same thing with pork chops. I have also done a few where I do the SV cook, pull and put straight into ice water and when chilled put in freezer. Then you just need to thaw and sear.There seems to be a lot of detractors on here, but hey, I like it, and if you don't then you certainly don't have to use it.

[HawgHeaven]

I know it sure has been handy for me. I do the same thing with pork chops. I have also done a few where I do the SV cook, pull and put straight into ice water and when chilled put in freezer. Then you just need to thaw and sear.There seems to be a lot of detractors on here, but hey, I like it, and if you don't then you certainly don't have to use it.

Yup, I do the same thing.

Yeah, there are SV nay sayers here for sure, I love my tools and use them when I need them. As you said, ya don't like it, don't use it. Period. This forum is multi-faceted with all kinds of styles of cooking... we're blessed to have all this information at our fingertips.

[Bearcarver]

Sounds like that worked Great for ya', Scott !!

Looks Tasty too!!

Bear

[tenacious bee]

Yeah, I definitely see one of these in my future. I especially like the idea of having the meat done except for the searing. With the inverter microwave I have I could go from frozen to seared in about ten minutes.

[Vermin99]

Very nice!!! Were the chops thawed out at all or did you put them in the bath frozen?

[Fishawn]

Very nice!!! Were the chops thawed out at all or did you put them in the bath frozen?

They were frozen. Thats another thing I am finding is handy for me when busy, just toss them in and add another hour or so to thaw.

[HawgHeaven]

They were frozen. Thats another thing I am finding is handy for me when busy, just toss them in and add another hour or so to thaw.

Yup... done that too. The thing is so versatile! With my pulled pork and pulled chuck, once pulled, I bag it and freeze it in 2 lb quantities. When it's time, I bring 'em oot and into the bath to reheat. I alternate using the simmering pot of water method instead of the bath... that works too. Depends on my mood and conditions.

[Squirrel]

Yay! Very nice. I love my sous vide.

[Abelman]

Scott, it looks excellent .

Just so many ways to skin a cat and this is a great place to learn.

(not saying that looks like skinned cat mind you )