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Souis vide

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Souis vide

Postby chadbragg » Fri Oct 13, 2017 4:57 pm

If you havent ever tried this method of cooking you are really missing out. Its super simple and absolutely amazing! Marinade/season your steaks to your liking, rinse, add a little salt and pepper, then seal in a bag, add 150ish deg water to a small cooler, add meat, and let it "cook" for 2hrs or so. Cant over cook! ImageImage


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Re: Souis vide

Postby dustygoodson » Fri Oct 13, 2017 6:58 pm

bet that's good
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Re: Souis vide

Postby terry08 » Sun Oct 15, 2017 2:08 am

Hey Chad, slice 1 inch thick, vac seal and souis vide for one hour at 130 degrees. Then sear and slice thin.
For a super tender back strap, vac seal whole loin , and souis vide at 131 degrees, for 12 hours. Then salt and pepper and sear. Slice thin and serve with your favorite sauce.
Yours looks great by the way.

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Re: Souis vide

Postby chadbragg » Sun Oct 15, 2017 6:25 am

terry08 wrote:Hey Chad, slice 1 inch thick, vac seal and souis vide for one hour at 130 degrees. Then sear and slice thin.
For a super tender back strap, vac seal whole loin , and souis vide at 131 degrees, for 12 hours. Then salt and pepper and sear. Slice thin and serve with your favorite sauce.
Yours looks great by the way.

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I normally sear on my grill but the ash pan has rusted out. Chargriller is replacing some of it and i purchased some. It should be good as new Wednesday.


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Re: Souis vide

Postby gtk » Mon Oct 16, 2017 6:40 am

so you do 150 for 2 hrs ? i have got to try this..
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