Sous vide ideas | Imamother

Ellie7

Sun, Sep 05 2021, 9:54 am

Yes and yes. But honestly you probably want anything in there to be in for 72 hours, so get it in ASAP.

We’ve done pastrami, brisket, corned beef. I have a silver tip toast in right now for second night.

egam

Sun, Sep 05 2021, 10:23 am

Ellie7 wrote:

There’s no need to keep anything in sous vide for 72 hours. You can, but it’s not a must. Anyway if the OP wants to keep it on during Yom Tov, she still has plenty of time.
Yes, we’ve done it before and kept it on through the hag. We also put it on timer to shut off if we only needed it for the first day. Choose a temperature that works for most cuts and cover the basin so water doesn’t evaporate below the level.
You can make just about everything in it. Rib eye roast and steak , London broil, brisket, deckel, top of the rib. Turkey and chicken breasts come out very good in sous vide. As well as salmon.
The only concern is with searing your meat after cooking it in sous vide. You’ll need to have a quite high fire on to do it.