Author: Norm King

Sous Vide: Sous-B-Q Meatloaf

What mind? Meat loaf isn’t usually the first thing that comes to people’s minds when they embark on their journey of sous vide discovery. Does meat loaf really NEED sous vide? Actually, nothing really NEEDS sous vide–we did quite well before sous vide came along. When I talk about using sous vide to make meat loaf, people ask me “how do the results compare to the traditional method?” The question exposes a common misconception about sous vide–that using it requires some sacrifice and compromise; that we may have to abandon our expectations of how meat loaf should “be.” Sous...

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Sous Vide: the Salt Study, Part 1

Salt in the bag? The debate as to whether proteins “should” be salted as part of the sous vide process raged long before even I joined the fray. I still encounter people who seem to believe that they are the ones who came up with the idea to put salt (and a host of other things) in the sous vide bag. I guess it’s just the pioneer spirit. We already knew that sodium ions were small enough to penetrate the surface of meats–we’ve been demonstrating that for thousands of years. Without the so called “curing” process, there would be...

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Sous Vide: Beef Top Round served as a steak

End of Round One Top round is a weight bearing, hard working muscle from the hind leg of a steer/heifer. That makes it a perfect candidate for sous vide’s unique ability to tenderize by converting collagen to gelatin. After explaining how to break down an entire beef top round HERE, we are working our way through various applications suitable to this particular sub-primal. So far, we have explained how to use the technology to make the infamously misnamed “London Broil,” and also how to create a Smoked, Pulled/Shredded product that should interest sous vide enthusiasts and back yard BBQ aficionados alike. We...

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Sous Vide: Sous-B-Q Pulled/Shredded Beef Top Round

When the top is the same as the inside This mode of preparation specifies the use of beef “top round,” aka “inside round.” Frequently and deceptively marketed as “London Broil” in the butcher’s case (there is no such cut of meat), it comes from a heavily used muscle of the hind leg and is typically quite tough. It can vary widely in appearance because of the large size of the primary muscle. A pre-cut piece of any shape or size ranging from 2 lb/1 Kg up to 7 lb/3 Kg can be prepared using this method without altering the...

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The Sous-B-Q Clubhouse Sandwich

Tripping the sandwich fantastic Here’s the line, here’s the sand What is the definition of a sous vide dish? Just having a single sous vide processed item as an ingredient is not enough to call it a sous vide recipe. If that were true, almost any sandwich coming out of the market deli would be a sous vide dish. All those meats wrapped in tight plastic have been processed and pasteurized using sous vide at some point. For that matter, sous vide does not even mean “cooked.” Sous vide means “under vacuum.” Almost everything is under vacuum these days,...

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Sous Vide Principles: Sous-B-Q Chicken Breasts “Noridashitaki”

Pick a cool and breezy chicken breast and drive to Buffalo It’s not an experiment. It’s an effort. Sous vide creates a lot of recipe interchangeability. As many sous vide recipes as exist for boneless chicken breasts (skin on or off), they can really all start the same way: Preheat your sous vide bath to at least 135 F/58 C, but not greater than 140 F/60 C. Higher temperatures are safe but cause increased moisture loss. Vacuum seal your chicken breasts individually in heat rated plastic bags. Stage the pouches into the bath using racks to prevent them from coming...

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