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I love everything about duck. The crispy skin. The tender meat. Just one of my all time favorites. But, it is easy (and I have) to overcook using the sear/oven method. Cooking duck breast sous vide brings out all the best qualities and saves that amazing medium rare meat that I love every time. So grab a couple duck breasts and give it a try!

🔪Prep Time 5 minutes

🛁Sous Vide Time 2 hour @130F/54.5C

👨‍🍳Searing Time 6-7 min

🦆 Total Time 2 hour 12ish minutes

Ingredients

  • Skin on Duck Breast
  • Salt and Pepper to taste.

Additional Equipment

  • Cast Iron Skillet

Instructions

This will be your skin on duck breast. When we sear this, 99% of the time it will be on this side. We will be able to get a great crisp on the skin while still protecting our medium rare breast.

This will be your skinless side.

Start by scoring your skin. You can do this any way you want. Here I went with a simple grid pattern. What this is going to allow us to do is 1.) get the seasoning in towards the duck and 2.) most importantly, when we sear the breast, the skin is going to want to contract and shrivel up. Scoring the skin allows us to retain more surface area contact on the pan.

After scoring I season very liberally with salt and pepper. Then I leave the breast uncovered in the refrigerator overnight. This is optional but I feel like this gives me a better tasting duck. This is what the duck looks like after a night in the refrigerator.

After it comes out of the fridge you can place the breast in your bag. I’m using the gallon size Ziplock type bags.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 130F/54.5C and place bag in bath for two hours.

After 2 hours, your duck breast is ready to come out. Take the breast out of the bag and pat dry with paper towels. Right now it doesn’t look that appetizing, but we’ll take care of that in a minute. It is extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.

Since the skin side is full of unrendered fat we can’t just sear the breast like we normally would a steak. We are going to start the duck breast in a dry (no oil), cold Cast Iron Skillet. Once the breast is in the pan, turn the heat to high. At about the 2 minute mark you are going to start to see the fat rendering. I will now use my tongs to move the breast around in the fat for another minute making it 3 minutes total on high heat. At this time I will reduce heat to medium and continue searing on the skin side for another 3-4 minutes. Continually moving the breast around to make sure all the skin is in contact with the pan.

After 6-7 minutes total, flip your breast. Your skin should like like this. Insert drool emoji. Now just kiss the other side for about 30 seconds.

When ready to eat, slice your duck and enjoy. Plated here with a couple of sides from a Gordon Ramsey dish. Creamy leaks and crispy fondant potato. Highly recommended pairing.

Conclusion

Since I have been cooking my duck breast Sous Vide, I have been to high quality restaurants and been scared to order the duck. On one such occasion where I did, it was severely overcooked and I was crushed. Using this method to cook your duck is almost fool proof. If I can do this you certainly can too.

If you enjoyed this recipe I’d love to hear from you! Drop me a line in the comments down below and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

The Standing Rib Roast. A holiday tradition, at least it was in my family. I would have to say that this cut of meat was an obsession for me. And it seems everyone else is no different. I always remember grabbing a slice on Christmas. It would be a beautiful medium rare center and then get more grey towards the cap. Back then I didn’t know any better. I didn’t know what I didn’t know. The first time I saw a Sous Vide Prime Rib I was blown away and so I set out to achieve a Perfect Prime rib good enough to serve at a holiday meal.

🔪Prep Time 10 minutes

🛁Sous Vide Time 9 hour @133F/56.1C

👨‍🍳Oven Time 10-15 min @525

🥩 Total Time 9 hour 15 minutes

Ingredients

  • 6lb Standing Rib Roast (3 Bone)
  • Salt/Pepper to taste
  • Generous helping of Meat Church Holy Cow

Instructions

The first thing you need to decide is how big of a roast you are going to need. Most roasts I have seen are about 2lbs per bone. The general rule of thumb is you’re going to want about a bone for every two people. For a bone in roast, I first start off by removing the bones. I will then season generously all around the roast and ribs with salt and pepper. Then I truss the bones back on the roast with butchers twine.

From here I put the roast on a rack and leave uncovered in the refrigerator overnight. This will allow the salt to penetrate deep into the meat.

I left the roast uncovered in the refrigerator for 24 hours and when it came out it looked phenomenal.

After you are done dry brining, you can put the roast in your bag.

If using a vacuum sealer you can go ahead and place right in the bath. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 133F/56.1C and place bag in bath.

I left this 3 bone roast in for 9 hours but have no reservations for leaving it in for up to 12-14. Ive heard people keeping theirs in for 24 but I would like to try that for myself before I recommend. After the 9 hours I took the roast out and dried as best as I could.

My first couple of prime ribs that I had done, I finished with the chef steps herb rub and I enjoyed that. For this one tho I saw Cole Wagoner and the Anova crew use meat church as a finishing rub. I was very intrigued because I had only cooked with it once and had an average experience. So after drying well, I seasoned it generously with Holy Cow by Meat Church and stuck it in a 525 degree oven for about 20 minutes to develop the crust.

What came out of the oven was a great crust that really added to the beef. But the real treat was waiting inside.

Perfect.

#edge2edgeperfection

Conclusion

Wow. I was blown away by this one. To start on the outside. The Meat Church crust really brought the deep beefy flavor out of the roast. To the inside. It was sooooo juicy. I mean almost to the point of saturation. Every single piece was tender and full of flavor. This was a major win and I def will be doing this one again.

If you enjoyed this cook I would love to hear from you! Drop me a line in the comments down below and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

Sliders. Mini burgers. Snack burgers. A great staple as an hors d’oeuvre at any party or BBQ. You will find yourself coming back to this one time and time again as I have. The best part about it is that it is so customizable. Don’t like pickles? add bacon. Don’t like bacon? Add an onion ring. Don’t want to die from the devil that is romaine lettuce? leave the lettuce off.

🔪Prep Time 5 minutes

👨‍🍳Sear Time 5 minutes

🛁Sous Vide Time 2 hour @121F/49.5C

🍔Total Time 2 hour 10 minutes

Ingredients

Burgers

  • 6 – 4 oz ground beef patties
  • Salt and fresh ground pepper to taste
  • 1 tablespoon avocado oil (any high smoke Point will do)
  • Cheese of choice. If desired.
  • Hamburger buns of choice. optional.
  • Lettuce/Tomato/Bacon ect

Instructions

For this cook I used these 4oz burger patties. Take your patties and season generously with salt and pepper and seal in your bags of choice. Either a standard zip lock or  vacuum sealed bag works.

Now we come to the temperature portion of this weeks blog and this week I am going to take a little more time to discuss. My last burger blog garnered a lot of attention and it actually was a great learning experience to the likes and dislikes of the people who read these.

For this cook I set my Sous Vide cooker to 121F/49.5C. You might say wow thats pretty low. Well, while researching my first couple of burger tries, I read a blog by Kenji Lopez over at Serious Eats where he said that burgers raise about 8-10 degrees during the sear. I have found this to be accurate in my own experiences as the low cooking temp allows me to get pretty aggressive with my sear and still get me to my level of doneness and texture that I like. I realize that a lot of people don’t like rare burgers because they’re a little soft inside and that is perfectly fine. I would say mine ends up more towards the 129 looking texture/color.

At the end, I have included a picture of how this temperature came out so you can make your own decision based on your preferences. The procedure is still the same. If you are going to cook a bunch and store in the refrigerator for say a party before you sear, I would def pick a temperature closer to your desired end result.

As the burgers are coming to the end of their time in the bath, I start prepping the buns and toppings. One of my favorite slider buns are Hawaiians, followed closely by potato. I set my pan to med-low, melt some butter and set the buns in.

Set your buns up to receive your toppings.

After 2 hours, your sliders are ready to come out of the bath. Note to everyone. These patties got a little squished due to the vacuum sealer but as you will see in the end, they still came out looking great.

Remove the burgers from bag and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute.

It is extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.

For searing the burgers I used a Cast Iron Skillet. Heat up the skillet on high and when it just starts smoking and add the oil. Sear for 60-90 seconds on the first side and then flip, add your cheese and sear for the same amount on the opposite side. Depending on burger thickness.

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And now assemble your sliders and prepare for the crowd to go wild. These were some of the most tender and juicy burgers I have ever had. They blow any overcooked BBQ burger I have ever had out of the water.

As promised, here is what the inside looked like.

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Let me know in the comments below how you like your SV burgers! The one thing I will say is SV cooking is not hard and fast. Theres no one time and temp that works for everyone. Get out there and Experiment. Find your personal preference. The times and temp given here are great for me but may not be liked by all.

If you enjoyed this recipe id love to hear from you! Drop me a line in the comments down below and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with your friends!

Its Tri-Tip week y’all!

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Before I started cook Sous Vide I had never heard of this cut. Short for Triangle Cut, the tri-tip is off of the bottom sirloin and in my opinion a prime candidate to cook SV. The meat is so tender and when sliced thinly and across the grain, have yielded some of the best sandwiches I have ever eaten. I will say, out of anything I have ever researched to cook in the SV, this cut has the largest range of times. I have seen people go anywhere between 2 and 24 hours and some people going way past (do not recommend).

🔪Prep Time 5 minutes

🛁Sous Vide Time 4 hour @135F/57.2C

👨‍🍳Searing Time 5 min

🥩 Total Time 4 hour 10 minutes

Ingredients

  • 2-3lb Tri Tip
  • Generous helping of Hardcore Carnivore rub

Additional Equipment

  • Cast Iron Skillet

Instructions

Every time I get a Tri-tip the first thing I do is take a picture and not for the reason you are thinking. Well, ok maybe because I want to throw it on the instagram for some likes but the main reason is to have a reference for how the grain is running so that when it comes out of the bath I can cut it right. Not all tri-tips will be trimmed into well, a triangle. As you can see, this one is not a perfect triangle and if you look closely, you can see two distinct grains running through the meat.

To illustrate this Ive highlighted the grain of the meat in black. The red line will be where I make my initial cut. And the Green lines are how I will slice the meat to serve.

For this cook we’ll be seasoning with Hardcore Carnivore Black. Been using this rub for a couple months now and it has produced some amazing cooks. Go ahead and season that meat generously.

After its all seasoned you are going to put your tri-tip in your bag. Im using the gallon size ziploc type bags.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 135F/57.2C and place bag in bath.

After 4 hours in the bath, you tri-tip is ready to be finished. Remove from bath and pat dry with paper towels. Right now it doesnt look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear. Another reason I love the Hardcore carnivore rub is because it interacts so well when you sear it in a Cast Iron Skillet. This and the Coffee Rubbed Steaks I did have proven to be the best flavor/sear combo I have found yet.

For searing these steaks I used a Cast Iron Skillet. The pan does a great job interacting with the rub. Heat up the skillet on medium high and when it just starts smoking add the oil. I then seared for 45 seconds a side. As you can see, the Hardcore Carnivore created a nice, deep delicious crust.

And just like that your Tri-Tip is ready to be enjoyed. Slice on the thin side as shown before and you will have some of the best meat SV can offer.

Conclusion

Not much to say about this. Its an amazingly tender cut of meat that is only enhanced by the Hardcore Carnivore rub and cooking it SV. The one thing I will say is SV cooking is not hard and fast. Theres no one time and temp that works for everyone. I recommend getting out there and trying it yourself. Experiment. I have found it is extremely hard to mess these cooks up. Find your personal preference. The times and temp given here are great. But don’t be afraid to try different ones.

If you enjoyed this recipe id love to hear from you! Drop me a line in the comments down below and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

Before I began Sous Vide Cooking, I would always walk by the meat counter and see the most beautifully marbled short ribs I had ever seen. Every time. Taunting me. I would eventually put them back, thinking it was too much baby sitting. As I got more and more acquainted with my SV I realized how easy it really was to cook these tender, succulent, and beefy flavor bombs. I stumbled on a cook from the Chef Steps App called Bomb Braised Short Ribs and finally decided I would give short ribs a go.

🔪Prep Time 20 minutes

🛁Sous Vide Time 24 hour @158F/70C

🥩 Total Time 24 hour 20 minutes

Ingredients

  • 1 large white onion, diced
  • 3 Stalks celery, diced
  • 1 Large Carrot
  • 2 Garlic cloves
  • 1.5-2lbs beef Short Ribs
  • Salt/Pepper to taste
  • 45g Tomato Paste
  • 250ml wine
  • 1.5oz Demi-glace (store bought or homemade)
  • Chili Flakes to taste

Instructions

Prepping those veggies. Dice the celery and onion. The original recipe called for grated carrot and that is the way to go here. Do as I say, not as I did.

Next, I went to work on those beautiful short ribs. Salt and pepper each side generously. We are going to pre sear here to start building some great flavor as these braise in the bag.

Heat a large pan (Cast Iron Skillet works great) over medium high heat. Once the pan is hot, add in some high smoke point oil to coat the bottom of the pan. Sear each side of the short ribs till they are a nice golden brown (1-2min a side).

Take them out of the pan and set aside.

One of the best parts about this is using the one pan and just combining the flavors and just building them up. Leave all those juices and bits from searing the short ribs in the pan and keep it on medium high. Add your onions, celery, carrot and garlic. Sweat the veggies down until the onions are translucent.

Once you get your onions to translucent, add the tomato paste, then the wine, and finally the demi-glace. Top with chili flakes. From here, continue to stir and combine the pan until you get to a thickish paste.

At this point the kitchen smells heavenly and you are already thanking me. Let the mixture from the pan cool a little. After it has cooled. Place the short ribs in your bag and pour the mixture over them. If you’re doing a bigger cook of short ribs. Dont be afraid to split the mixture into two bags.

Set your Sous Vide cooker  to 158F/70C and place bags in bath.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container  with binder clips.

After cooking these short ribs for 24 hours they are done. Yep, thats it. Remove from the bag and you can plate right up. I Love putting my short ribs on top of a large helping of mashed potatoes.

And dont forget to drizzle the bag juices and veggies over top and call me in the morning.

Conclusion

The only way I can explain this is to say they were out of this world. I referenced the term flavor bomb earlier in the blog and thats what this is. Every bite is just tender, succulent, and flavorful. This is a must try. MUST. TRY.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!