“We’re gonna need a bigger container”

This was my first big cook with a Sous vide before I had the blog and I am just thankful I took pictures to document it. When I first saw them on the table, I started to get real nervous that they weren’t going to fit inside the Sous Vide Container I had, let alone the gallon zip lock bags so I just had to test fit them. Like a gloveeee.

And just like that, we were off to the races.

🔪Prep Time 5 minutes

👨‍🍳Cooking Time 15 minutes for the searzall

🛁Sous Vide Time 2 hour @130F/54C

🥩 Total Time 2 hour 20 minutes

Ingredients

Tomahawk Steaks

  • 2- 3lb Tomahawks
  • Salt and fresh ground pepper to taste

Additional Equipment

  • Searzall or any searing method that provides even contact

Instructions

For these tomahawks I salted them the night before. Generously seasoned both sides of the meat and placed them on a large open sheet pan in the refrigerator overnight.

The next day I removed the steaks from the refrigerator and gave them a generous amount of pepper on both sides. As you can see the outside definitely got a much deeper color and dried out a little.

After the pepper you can place them in any gallon style zip lock bag. I know what you are thinking, yes, they fit. 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. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 130F/54C and place bags in bath.

Finishing

After two hours, your tomahawks are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t 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 sear.

For searing these steaks I used the Searzall torch attachment. With a piece of meat with a fat cap like this I usually start there on my sear till the fat starts crisping. I then Sear both sides of the steak. The downside with the Searzall only method is that it takes a bit longer than doing the Cast Iron Skillet and Searzall combo. But it certainly does the job.

And just like that your tomahawks are ready to eat and dinner is served. I think the best part about doing tomahawks is that they are perfect for eating cowboy style. They have their own built in handle!

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Conclusion

I mean do I even need to write anything here? Look at that picture! It was amazingly good. So tender and juicy. and the wow factor is off the charts!. Full of flavor, amazingly tender and that fat cap crisped up well. I Would def recommend you give this one a shot. It truly blew me away.

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!

This is a simple Pork Tenderloin recipe that can be used for a quick weeknight cook or be elevated to a dinner party treat. Enjoy!

🔪Prep Time 5 minutes

👨‍🍳Cooking Time 5 minutes for the sear

🛁Sous Vide Time 1 hour @140F/60C

🥩 Total Time 1 hour 10 minutes

Ingredients

  • 8 slices thick cut Bacon
  • 1-1/4 lb Pork Tenderloin

Honey-Hoisin Marinade (by Jessica Gavin)

  • 3- Green Onions chopped
  • 1/4 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons water
  • 2 cloves minced garlic
  • 1/4 teaspoon minced ginger
  • 1 tablespoon olive oil

Instructions

Start off by cutting your Pork Tenderloins into 1″ medallions. You’re going to want to match up like sized medallions and position them together so that they will sear evenly in the end.

We are going to use two medallions per strip of bacon and secure them with skewers.

We will then take all of out dry and wet ingredients for the marinade and put them into a bowl, mixing well. Place the medallions in your bags and pour the marinade in. Let sit for at least 30 minutes and up to overnight.

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. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 140F/60C and place bags in bath.

Finishing

After an hour, your medallions are ready to be seared. Remove them from bath and pat dry with paper towels. Right now they don’t 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.

For searing these, I used a combination of Cast Iron Skillet and Searzall torch attachment. Heat up the skillet on high and when it just starts smoking add in the oil. I then Sear the first side for about 45-60 seconds depending on thickness. For these I seared for 60 seconds a side. Remove from pan. I did not take the time to sear the bacon in the cast iron. That was a job for the searzall.

And now your perfectly cooked Pork  is ready to enjoy and dinner is served.

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!

Picanha. Ever heard of it? Yeah, me neither. That is up until a couple months ago from the guys over at Sous Vide Everything. They call her the “queen of all meats.” Picanha is a sirloin cap and is supremely popular in Brazil. Now everywhere I look on Instagram, that’s all I see. Picanha this, Picanha that. Is it worth the hype? Well, when I saw it at the market I had to at least give it the old college try.

🔪Prep Time 5 minutes

👨‍🍳Cooking Time 5 minutes for the sear

🛁Sous Vide Time 1 hour @132F/56C

🥩 Total Time 1 hour 5 minutes

Ingredients

Picanha

  • Picanha Roast (Cut into steaks)
  • Salt and fresh ground pepper to taste
  • 2 tablespoon avocado oil (any high smoke Point will do)

Instructions

This is how it came. Nice fat cap on the top and trimmed underneath. Following a video in which the Sous Vide Everything guys butcher this cut of meat, I cut the Picanha into steaks.

From here your going to want to generously season all sides of the meat with your fresh ground pepper and salt. Some times I will throw some aromatics in with my ribeyes but it is recommended the first time you have picanha to keep it simple. After they’re all seasoned you are going to put your steaks in your bag. Im still 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. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 132F/55C and place bags in bath.

Finishing

After an hour, your steaks are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t 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.

For searing these steaks I used a combination of Cast Iron Skillet and Searzall torch attachment. Heat up the skillet on medium high and when it just starts smoking add the oil. With a piece of meat with a fat cap like this I usually start there on my sear till the fat starts crisping. I then Sear the first side for 60-90 seconds depending on steak thickness. For this steak I seared for 60 seconds a side. Remove from pan and hit the remaining edges with the searzall. Or just continue to torch it because you can and you like fire. Looking at you Evan.

And Now your perfectly cooked Picanha is ready to enjoy and dinner is served.

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Conclusion

Was it good? …of course it was deliciou, it was a steak cook sous vide. duh. Was it the best steak I have ever had? No. It was not. Im not ready to put Picanha up there as my queen yet but I wont give up on her. After all, this was only a packaged cut at my secondary meat market so the quality may not have been amazing. But still, it was very good. So tender and juicy. Full of flavor and that fat cap crisped up well. Would def recommend you give it a shot. I will be giving it another go.

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!

I love meat. I really do. And I think the Sous Vide method of cooking is amazing for it. But I have a confession to make. It’s going to come as a shock. You might want to sit down…

I think Sous Vide does better with fish!

I know you’ll say I’m nuts but with such a delicate protein it’s so easy to overcook with other methods. So today, I’m going to give you a super simple recipe for one of my favorites. Salmon.

🔪Prep Time 20 minutes

👨‍🍳Cooking Time 5 minutes

🛁Sous Vide Time 45 minutes @115F/46C

🐟 Total Time 1 hour 10 minutes

Ingredients

Salmon

  • 2- 6oz Portions Salmon
  • Salt to taste
  • Fresh Dill, Thyme
  • Any high smoke point oil.

Instructions

Prepping the Salmon

Coat the Salmon portions with the salt. Let Sit for 15-20 minutes. Then seal in BPA Plastic bags with fresh aromatics. Dill or thyme go wonderfully.

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. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 115F/46C and place bags in bath. I find salmon tending to float so you may need to find a way to keep them under water. I find a well placed spoon to work fine.

Finishing

Remove the Salmon from bath and GENTLY pat dry with paper towels. Salmon is extremely delicate when it comes out. Right now they don’t 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.

Of course, you don’t need to sear the salmon. It is perfectly delicious as it is. If you dont sear, I would recommend removing the skin. If you would like to sear, go ahead and break out the TORCH……haha just kidding we wont be using the torch today.

A skillet is all you will need. Heat the pan on medium high till it gets up to temperature. Add your oil and place the salmon skin down for about 45-60 seconds. Flip and kiss the other side for about 30 seconds.

Now your amazing salmon is ready and dinner is served. Here it is served with a spicy bravas sauce and some sautee mushrooms.

If you’re interested in getting started with Sous Vide cooking, head on over to my gear page where I have most of the stuff listed with links to where you can get yours!

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!

Are you tired of Dry pork chops? Well look no further than Sous Vide. This method is the absolute best I have found to cook your pork chop to the temperature and still be as tender and juicy as it can! Enjoy!

🔪Prep Time 15 minutes

👨‍🍳Cooking Time 30 minutes

🛁Sous Vide Time 2 hour @140F/60C

🐷 Total Time 2 hour 5 minutes

Ingredients

Pork Chop

  • 1-Double Cut Pork Chop
  • Salt and fresh ground pepper to taste
  • 1 tablespoon avocado oil (any high smoke Point will do)
  • 2 Cloves garlic
  • Handful of fresh Thyme

Parsnip/Apple Puree

    3 parsnips
    1 large honey crisp Apple
    3 Tbs butter
    2 Tbs Honey
    1 cup water
    1 tsp ground ginger
    Salt/pepper to taste

Sweet/Sour Peppers & Onions

  • Recipe from Gordon Ramsey
  • 1- Red Onion
  • 2- Red Bell Peppers
  • Handful of Basil
  • 1 Tbs Olive Oil
  • 2 Tbs red wine vinegar
  • 2 tsp sugar
  • Salt and Pepper to taste

Selecting the Pork Chop

I was already looking for a thick cut when I stumbled upon this Center Cut, Tomahawk Pork Chop. What else is there to say? Look at that! I was sold.

To start out, I frenched the bones. While this isnt necessary, it gives you a nice presentation for the plating if your serving for a dinner party or idkkk posting pics on instagram? Not pictured, but I also put several cuts down the rind of the chop so that when I put it int the skillet later, it crisps evenly. For seasoning, I kept it simple, generously salt and peppering the chop and placing it in a the gallon freezer bag.

A lot of cooks are using Vacuum sealers to Sous Vide. In place of a nicely 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. I then secure the bags to the side of the Sous Vide Container with binder clips.

Cooking The Pork Chop

Set your Sous Vide cooker to 140F/60C. For this Cook I left it in there for two hours based on being a double cut. For chops of normal thickness, I usually stick to one hour.

Parsnip/Apple Puree

While this is cooking I move onto my puree. For this your going to want to peel and chop your parsnips and apple in to about equal size 1×1″ cubes. Take a wide bottomed sautee pan and heat on medium-high. When pan is hot add butter and honey to coat bottom of pan. Add Parsnips/Apple and a cup of water. Cook till tender. (about 8-10 minutes). Once tender take the contents of your pan plus your ginger and add to a Blender. Pulse till your achieve a smooth consistency.

Gordon Ramsey Sweet/Sour Onions and Peppers

For this your going to want to thinly slice your onions and peppers and keep them to about the same thickness so they cook evenly. Take a sautee pan and heat on medium-high. Once the pan is hot, put your olive oil, peppers and onions into the pan. Add salt, pepper, sugar. Toss to coat everything evenly. Sautee till translucent, then add Red wine vinegar. Turn heat to medium and add a tablespoon of olive oil to coat. Here, roll up your basil and chop roughly. Add basil to the pan and cook for another 30 seconds.

Time For the Sear

Ok the two hours is up. All over but the searin’. Remove the Chop(s) from bath and pat dry with paper towels. Right now it doesn’t 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. For searing the Chop I used a combination of Cast Iron Skillet and Searzall torch attachment. Heat up the skillet on high and when it just starts smoking and add the oil. With a piece of meat with a fat cap like this I usually start there on my sear till the fat starts crisping. I then Sear the first side for 60-90 seconds depending on chop thickness. For this thick of a chop I seared for 90 seconds a side. After you flip the chop, add the aromatics and baste the top of the chop with the foaming butter.

Remove from pan and hit the remaining edges with the searzall. Or just continue to torch it because you can and you like fire. Looking at you Evan.

Now your perfectly cooked Pork Chop is ready to enjoy and dinner is served. This was one of the best pork chops I have ever eaten. The tenderness and juiciness was second to none. This will be a staple of my meal rotation for a while. Sous Vide really does wonders.

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!