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Sous Vide Antelope Steak
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<blockquote data-quote="Guy M" data-source="post: 1745450" data-attributes="member: 8622"><p>So many questions! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> </p><p>1) Can use regular zip lock bags, or there are special sous vide bags, or can use vacuum sealed bags. The antelope roast, I just cooked in the sealed plastic bag from the butcher and added all the seasonings while I was browning it. </p><p></p><p>With the steaks, I added olive oil, rosemary, pepper and salt before sealing up the zip lock bags, so that the steak cooked with all those goodies in the bag too. Important to get as much air as possible out of the bag, so that it sinks into the water and the meat stays under water. </p><p></p><p>2) It is clamped firmly to the side of the pot and also has a magnetic base. </p><p></p><p>3) Does not require a stove burner. The sous vide device provides the heat, and also swirls the water around in the pot. I just placed it on the burner for convenience, didn't actually turn on the burner. One meal I just set it on a hot pad on the counter top and cooked. </p><p></p><p>4) There are recipes avail online that provide guidance re temp & time of cooking. From the articles online, I decided to try 140 degrees at four hours for the pork chops. Perfect! I think they would have been done at one hour, but the extra cooking time helped tenderize them a bit. </p><p></p><p>I'm just a newbie at this. Recommend doing a search for sous vide tips, recipes, etc. There's an amazing amount of info online. </p><p></p><p>I think I will take it to my dad's place when I visit him - he got a bunch of salmon that I think will cook up real nice with this. </p><p></p><p>Regards, Guy</p></blockquote><p></p>
[QUOTE="Guy M, post: 1745450, member: 8622"] So many questions! :) 1) Can use regular zip lock bags, or there are special sous vide bags, or can use vacuum sealed bags. The antelope roast, I just cooked in the sealed plastic bag from the butcher and added all the seasonings while I was browning it. With the steaks, I added olive oil, rosemary, pepper and salt before sealing up the zip lock bags, so that the steak cooked with all those goodies in the bag too. Important to get as much air as possible out of the bag, so that it sinks into the water and the meat stays under water. 2) It is clamped firmly to the side of the pot and also has a magnetic base. 3) Does not require a stove burner. The sous vide device provides the heat, and also swirls the water around in the pot. I just placed it on the burner for convenience, didn't actually turn on the burner. One meal I just set it on a hot pad on the counter top and cooked. 4) There are recipes avail online that provide guidance re temp & time of cooking. From the articles online, I decided to try 140 degrees at four hours for the pork chops. Perfect! I think they would have been done at one hour, but the extra cooking time helped tenderize them a bit. I'm just a newbie at this. Recommend doing a search for sous vide tips, recipes, etc. There's an amazing amount of info online. I think I will take it to my dad's place when I visit him - he got a bunch of salmon that I think will cook up real nice with this. Regards, Guy [/QUOTE]
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