I cooked a decent steak (Page 5): I use a cooler, and will throw a whole frozen turkey in a cooler with anova sous vide, still wrapped in its plastic bag over night to cook. When...

Adamborz

I use a cooler, and will throw a whole frozen turkey in a cooler with anova sous vide, still wrapped in its plastic bag over night to cook. When almost ready to serve, will take out of the cooler it’s cooking in, remove from bag, pat dry and throw in oven at 450 to brown the skin. You’ll never have a more juicy turkey!!

Adamborz

Adamborz wrote:

I use a cooler, and will throw a whole frozen turkey in a cooler with anova sous vide, still wrapped in its plastic bag over night to cook. When almost ready to serve, will take out of the cooler it’s cooking in, remove from bag, pat dry and throw in oven at 450 to brown the skin. You’ll never have a more juicy turkey!!

I cook 2 turkeys, one to slice right away... one to display while eating... but I’m a foodie lol

Dalbon

I usually go with 2 hours maybe a little more at 130 degrees and it comes out great. 140 is just a little over done for me. I've also cooked a roast like this but of course for a much longer time. I think I went 24 hours and I can't remember the weight of the roast now but it came out fairly good but I found a better way of fixing a roast so I'll just use the sous vide method for fixing my steaks and pork tender loin.
David

SteveFranz Loc: Durham, NC

Sous Vide is the way to go - for cooking low & slow. I get some cheap chuck roast whenever it's on sale and put it in the SV @ 130 degrees for 72 hours, then seared it in the frying pan. Tender as a filet mignon!

AlanParr

Do you find the texture is still good after 72 hours? Not mushy?

Dalbon

What is the weight of the roast you cook for 72 hours at 130 degrees?? What is the material you use to cook your roast in?? I use a large 7 quart canner instead of plastic because it holds the heat much better.
Thanks, David

jackm1943 Loc: Omaha, Nebraska

I really want to thank everyone who has responded to this post. I was not expecting anywhere near this many responses. Apparently there are more sous vide enthusiasts that I realized.
JackM

AlanParr

What is a canner? I love cooking sous vide but my wife will not eat heated food from a plastic bag because she is worried about the plastic leaching into the food. I know, l've shown her all the on-line reports that indicate it is completely safe at the temperatures we use but...… well, that's her. So, what is a canner? Is it non plastic?

SteveFranz Loc: Durham, NC

Dalbon wrote:

What is the weight of the roast you cook for 72 hours at 130 degrees?? What is the material you use to cook your roast in?? I use a large 7 quart canner instead of plastic because it holds the heat much better.
Thanks, David

Because of the long time in the SV the size of the meat really doesn't matter. I will either use one gallon ziploc bags and use water displacement to get the air out, or will seal up a bag in my FoodSaver. I have a small sized Coleman cooler for my SV. I cut a circular hole in the lid for the SV, then with lid closed it takes minimal energy to keep the heat at whatever temperature you have set. There is enough room in the Coleman to take several 4 - 5# packages of meat and still allow the water to circulate.

Dalbon

It's a large heavy al. metal 7 quart pot that I do my canning with. The pot has to be tall enough so that the sous vide can be placed all the way down so that it will clip at the top. If you have an adjustable clip that slips up and down then you're all set. Anyway I use it to can my beans, soups and all types of things from my garden. I use it because it holds the heat much better than plastic. Actually I fill it with the amount of water needed then place it on the stove with the sous vide to help heat the water until it comes up almost to the required degree for the sous vide then I turn the heat off and wait.
David

usnret Loc: Woodhull Il

SuperflyTNT wrote:

A colloquial way of saying it's ruined.

Lucky for me, burnt is in the dictionary. When I ordered a medium rare porterhouse at a place in New Glarus Wi. It came as part of the surf & turf entree. The steak was well,, a little more on the crispy side. Way more. I mentioned to the waiter that it was, for the most part burnt but that I would pay for the dinner anyway as the 12 oz. lobster tail, the salad, garlic bread, etc, were perfect. Oh, the steak was burned you mean? He chimed in saying that burnt was not a word. I asked him to google burnt. He never got back with me on that one.