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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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Sous Vide: Beef Tri-tip Roast–Sous-B-Q

“You can do this!” BBQ aficionados and pitmasters alike have always been tolerant of a certain amount of chewiness inherent in beef tri-tip. This shortcoming was rationalized by reminding ourselves that the aptly named cut was typically priced competitively. Using sous vide tenderization, we can now have the best of both worlds. This recipe features a stylistically economical approach to processing and serving the cut. The excellent flavor and texture of the smoky tri-tip can stand on its own. For the experienced sous vide practitioner, there is ample opportunity for more decorative up-scaling after the initial two faceted process....

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Sous Vide: Beef Tri-tip/Bottom Sirloin Steaks–A Simple Approach

Starting Blocks Originally designed for beginners, this commentary can benefit even the most experienced sous vide practitioners. While most premium cut steaks do not require tenderization, sous vide aficionados use the technology to create a uniform appearance of doneness throughout the steak and to retain moisture. When it comes to tri-tip/bottom sirloin, people have resigned themselves to a certain amount of chewiness inherent in this cut. We justify this by noting its typically competitive price point. This no nonsense, straightforward approach to processing and serving the cut demonstrates the value added tenderization characteristics of sous vide. In turn, the...

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Sous Vide Temperature, Time and Doneness

Doneness Preferences Here are some commonly accepted temperature setting guidelines: Rare: 129 F/54 C. Medium rare: 132 F/55 C. Medium: 135 F/57 C. Medium well: 140 F/60 C. Well done:  150 F/66 C. Sous Vide in Particular Sous Vide is not magic. It is among the simplest and most predictable methods of cooking. It minimizes loss of moisture, creates a uniform appearance of doneness throughout, and can be used to pasteurize food, greatly extending its shelf life. Sous vide temperature and time parameters are the essential keys to sous vide success. Seasonings in the bag? While putting seasonings in...

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Sous Vide: Beef Top Sirloin Steak

Well kept secrets We have taken a special interest in beef top sirloin. The whole primal cut is often available in many of the big box stores. It is much cheaper per lb than the New Yorks, rib eyes and beef tenderloins, and you can save quite a bit of money if you  break it down yourself. Otherwise, any top sirloin steak from the butcher’s case will serve perfectly well. We explain how to easily disassemble a top sirloin in the article you don’t have to be a butcher. The cut usually weighs somewhere around 15 lbs, which is substantial but...

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Sous Vide: Sous-B-Q Beef Top Sirloin Roast and Beyond

You can do this! Where to begin? For the purposes of this demonstration, we started with a well trimmed top sirloin center cut roast that weighed approximately 2 lb/1 Kg. The same recipe/method can be applied to top sirloin roasts and/or large steaks ranging in size anywhere from 1 lb/450 g to 4+ lb/2 Kg. The time/temperature parameters utilized are: Sous vide: 130 F/54 C for 8-12 hours and then cold shocked to 40 F/4 C. If you prefer your beef cooked to a greater degree of apparent doneness, refer to the guidelines outlined HERE. Pellet grill smoked from...

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