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Old 01-02-2014, 12:32 PM   #1
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Low Temp/Sous Vide

For Christmas I got the Anova Immersion Circulator.

I have already tried some Italian sausage (about 3.5 hours at 155F) and it was good. I liked the straight from the freezer in the food saver bag to pot and let it cook. I browned it with a torch.

Today I have goose leg quarters in apple juice (with some nutmeg and clove). I have the temp set at 165F and 4 hours on the timer. Can't wait to try it.

My friend that hunts called me and asked if I wanted to smoke a whole goose and if I could do 2 at the same time (one for him and one for me). I agreed to do so, but when we went to pick it up I mentioned the new cooker and he was intrigued. He thought it best if we experiment on the quarters first so I got a bag of those.

Not sure if I can vacuum pack a whole goose or not but we shall see what happens.
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Old 01-03-2014, 02:04 AM   #2
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Frank
How did your leg quarters come out? I don't know how you
would get a whole goose in a vacum bag. I did a turkey breast
a couple weeks ago It was awesome. This is the site I use
Turkey Coldcuts | PolyScience – Innovative Culinary Technology
I have the Poly Science Pro Souis Vide I do veggies from the garden Carrots,
Potatoes and green beans. Stevan loves chicken breast cooked in it.

Josie
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Old 01-03-2014, 01:47 PM   #3
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The leg quarters were very nice. I finished them with a torch. Nice hint of apple with the meat. A little tougher than I would have thought, but it might have been an old goose...

Looking at the two whole geese I might be able to vacuum pack the smaller. It is hard to say. I should look at those expandable bags (I think I am off to amazon in a minute).

It might be I have to use large ziplock bags and the water trick.

I might still just do them in the smoker.
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Old 01-03-2014, 05:34 PM   #4
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Congrats! I got one for Christmas also.

Cooked a few steaks on New Years, hope to try some more stuff out this weekend.
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Old 01-03-2014, 06:04 PM   #5
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Hmmm, verrrrry interrrrresting! At that kind of price, I could get into this.
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Old 01-03-2014, 06:22 PM   #6
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I have one and have been very happy with it.
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Old 01-03-2014, 09:01 PM   #7
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The goose had the best flavor. I'm not sure whether it was an old goose or not, but the flavor was great. I wish it had been more tender.
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Old 01-03-2014, 09:11 PM   #8
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Quote:
Originally Posted by FrankZ View Post
The leg quarters were very nice. I finished them with a torch. Nice hint of apple with the meat. A little tougher than I would have thought, but it might have been an old goose.........
Frank, I've been working with sous vide cooking for a while now, and I've learned a few things by trial & error.

Tender cuts of meat (steaks & chops, etc) only need to be left in the bath until they reach temp all the way through. For 1 inch thick cuts, that often means 30 minutes to 1 hour.

Tougher cuts of meat (like your thighs) not only need to reach temp, but they need to spend an amount of time at that temp to dissolve the cartilage and fat and break down to the tenderness we expect from a braise. I do duck legs at 165F for 10-12 hours. I've never done goose, but instinct tells me it will probably need longer. I found the whole time/temp thing to be quite a learning experience.

If you like the science stuff behind cooking, the concept is similar to pasteurization. High temp/short time. Low temp/long time. Since sous vide is by its very nature low temp, you need the longer times to tenderize tough cuts of meat. At one extreme is a corned beef - 36 hours at 160F is perfect.
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Old 01-03-2014, 10:49 PM   #9
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For those that have been cooking this way for awhile, what are some things you have cooked that have turned out the best or that you would not want to cook another way again?
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Old 01-04-2014, 05:50 PM   #10
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Quote:
Originally Posted by Silversage View Post
Frank, I've been working with sous vide cooking for a while now, and I've learned a few things by trial & error.

Tender cuts of meat (steaks & chops, etc) only need to be left in the bath until they reach temp all the way through. For 1 inch thick cuts, that often means 30 minutes to 1 hour.

Tougher cuts of meat (like your thighs) not only need to reach temp, but they need to spend an amount of time at that temp to dissolve the cartilage and fat and break down to the tenderness we expect from a braise. I do duck legs at 165F for 10-12 hours. I've never done goose, but instinct tells me it will probably need longer. I found the whole time/temp thing to be quite a learning experience.

If you like the science stuff behind cooking, the concept is similar to pasteurization. High temp/short time. Low temp/long time. Since sous vide is by its very nature low temp, you need the longer times to tenderize tough cuts of meat. At one extreme is a corned beef - 36 hours at 160F is perfect.
I picked the 4 hours based on the book. I do wonder how things would have been different at 8 or 12 hours.

I have a package that has two small octopus in it. Not sure yet what I am going to put in there but do you have advice on cooking time/temp?


Thank you for the response.
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