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Cubangirl
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Post subject: Prime ribs sous vide using Sansaire Posted: Mon Feb 17, 2014 8:47 pm |
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Joined: Sat Nov 12, 2011 8:05 pm Posts: 1191 Location: Chico, CA
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We just got our Sansaire today. DH has requested a prime rib roast for his birthday March 1. He likes it medium rare, but also loves the seasoned part. I would use a reasonable size Costco roast so he'd have leftovers.
I was thinking I could cook the roast sous vide and maybe add some seasoning to the roast gets seasoned? I looked online but did not get any real info other than using a blowtorch to sear after cooking. He has a blowtorch, will have to check on the fuel type.
As usual, any help with times, seasoning, techniques, etc. would be greatly appreciated. FWIW, I've made it before in the oven and it's been ok I guess, the best part was the Yorkshire pudding under it. So DH had the meat and I ate the pudding and a small piece of the end. TIA
PS, reading Modernist Cuisine now. Does it made a difference if the container is a Cambro or a DO?
_________________ Alina
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Amy
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Post subject: Re: Prime ribs sous vide using Sansaire Posted: Tue Feb 18, 2014 4:12 am |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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Alina,
How many ribs are you planning to do? That would help determine length of cook.
I've not done prime rib SV, but for beef I generally go for around 130 for medium rare. It will look more rare, but it won't be. And I'd not use a blow torch. Just sear after your cook in a screaming mad-hot cast iron skillet or a well pre-heated broiler.
As for a vessel, DOs are too shallow. I typically use one of my stock pots, but break out my cambro for large quantity. I don't know what the Sansaire is rated to in terms of # of gallons it can control, so just know you need to take that into consideration.
Also, it's important to protect your unit from steam, especially for long cooks. They'll fry if too much moisture gets into the electronics. I cover the top of my vessel (and around the base of my circulator) with film to keep the heat in the vessel and the steam away from my unit. Hope that makes sense.
With regards to seasoning in the bag, it really depends on what I'm making as to how I approach this. Sometimes adding salt in the bag can end up making the food taste cured, but this is generally only true for items that require a longer cook. Usually, however I add some kind of fat, appropriate herbs, and S&P.
Amy
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Cubangirl
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Post subject: Re: Prime ribs sous vide using Sansaire Posted: Tue Feb 18, 2014 2:34 pm |
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Joined: Sat Nov 12, 2011 8:05 pm Posts: 1191 Location: Chico, CA
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Thank you so much Amy. I have no clue as to how big since it has been years since I bought one. I will post again when I have it. I have a week to use the machine to get used to it. DH plans to cook some steaks we have in the freezer to try it. I have a 12 QT. Pasta pot and a 23 QT canner that I use to make stock. I assume either would work. I have several cambros but they all seem too small. The capacity is 22 liters (5.8 gallons). The Sansaire seems pretty well protected, but I will research your points. It is so pretty btw. Here are links to Serious Eats review and Comparison in case anyone is interested.
_________________ Alina
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Darcie
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Post subject: Re: Prime ribs sous vide using Sansaire Posted: Wed Feb 19, 2014 11:29 am |
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Joined: Thu Dec 18, 2008 7:18 pm Posts: 1244
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I am supposed to get my Sansaire on Thursday (weather depending...supposed to get another big snow tonight ![Sad :(](./images/smilies/icon_e_sad.gif) ). Can't wait!!
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Cubangirl
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Post subject: Re: Prime ribs sous vide using Sansaire Posted: Wed Feb 19, 2014 3:50 pm |
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Joined: Sat Nov 12, 2011 8:05 pm Posts: 1191 Location: Chico, CA
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Great Darcie, I hope it gets there. I'll be excited to hear what you make first.
_________________ Alina
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Amy
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Post subject: Re: Prime ribs sous vide using Sansaire Posted: Wed Feb 19, 2014 3:57 pm |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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The PolyScience is also well protected, but regardless, it can be an issue with any circulator. Just protect it from steam.
Amy
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Cubangirl
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Post subject: Re: Prime ribs sous vide using Sansaire Posted: Wed Feb 19, 2014 5:10 pm |
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Joined: Sat Nov 12, 2011 8:05 pm Posts: 1191 Location: Chico, CA
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Amy
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Post subject: Re: Prime ribs sous vide using Sansaire Posted: Wed Feb 19, 2014 5:14 pm |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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I thought my advice might be confusing...
Once you clip your unit on the side of your vessel, take some film and cover the top of the vessel so the SV unit is protected from the steam. Does that make more sense?
Amy
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Paul Kierstead
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Post subject: Re: Prime ribs sous vide using Sansaire Posted: Wed Feb 19, 2014 5:33 pm |
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Joined: Fri Dec 19, 2008 10:45 pm Posts: 1531 Location: Ottawa, ON
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It'll also use less power (keeps heat in) and greatly reduce evaporation on long cooks, especially high temperature cooks like confit.
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Amy
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Post subject: Re: Prime ribs sous vide using Sansaire Posted: Wed Feb 19, 2014 5:36 pm |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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Thanks Paul...another great reason.
Amy
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