Above: Lipavi C10 container, N10 polycarbonate rack. Lipavi C10L lid. Actual prep time, 1 hour Serves 4-6 Level of difficulty: 2.75 Procedure: After vacuum sealing in heat rated plastic bags, the steak is processed at 127.5 F/53 C for a minimum of 6 hours, as per your convenience. Click the link HERE to learn how to measure […]
Actual prep time, 1 hour Level of difficulty–2.25 Serves 2-4 Above: Lipavi C15 container, N15 polycarbonate rack. Lipavi C15L lid. Procedure: Set the sous vide bath to 128 F/53 C. Stage the trimmed hanger steak into a dedicated vacuum bag. Seal and sous vide process for 10 hours. This will tenderize and pasteurize/preserve the protein. Submerge […]
Lipavi N15 polycarbonate racks–super convenient, durable, rust free. Actual prep time, 1 hour Serves 1-4 Level of difficulty 2.25 Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L lid. Procedure: Preheat your sous vide bath to 140 F/60 C. When the interval has elapsed, either proceed to finishing the dish OR conserve the marrow bones for future use. If your […]
Above: Lipavi C20 container, N20 polycarbonate rack. Lipavi C20L lid. We originally started with a whole brisket, approximately 14 lbs/6 Kg. The point is to the left, the flat to the right. Be sure to visit the first three articles in this series, linked below: Part 1–the flat, Part 2–the point, and Part 3–the center cut. In this […]
Above: Lipavi C20 container, N20 polycarbonate rack. Lipavi C20L lid. The whole brisket, approximately 14 lbs/6 Kg. The point is to the left, the flat to the right. Above: the 3 lb/1.5 Kg section closest to the flat. As the muscle continues to the right, the fat content slowly increases and the outer pectoral muscle […]
Used in this demonstration: Lipavi C20 container, N20 polycarbonate rack. Lipavi C20L lid. Above: the whole brisket, approximately 14 lbs/6 Kg. The point is shown at the far left. Above: a 3 lb/1.5 Kg section of the point–higher in fat and more irregularly shaped than the flat. Serves 4-6 Level of difficulty: 2.75 Procedure: Preheat the […]
Used in this procedure: Lipavi C20 container, N20 polycarbonate rack. Lipavi C20L lid. Above: whole brisket, approximately 14 lbs/6 Kg. Below: a 3 lb/1.5 Kg section of the flat–very lean. Note the coarse grain–this is the toughest section of the brisket, and the lowest in moisture–a challenge even for experts. Serves 4-6 Level of difficulty: 2.75 […]
Serves 3-4 Level of difficulty 2.5 Procedure: Process at 130 F/54 C for 5 hours. Remove the packages from the bath and shock in iced water until they achieve 70 F/21 C. Refrigerate at 40 F/4 C until day of service. After processing, dry well. Harvest the juices and process as explained HERE. Score as […]
Lipavi N15 polycarbonate racks–super convenient, durable, rust free. Serves 1-4 Level of difficulty 3.0 Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L lid. Procedure: Preheat your sous vide bath to 140 F/60 C. Vacuum seal the individual elk shanks in heat rated plastic bags. Sous vide process the packages for 60 hours. When the interval has elapsed, either […]
Above: Lipavi C15 container, N15 polycarbonate rack. Lipavi C15L lid. How do you like your venison? Venison (and elk) can be cooked to the same specifications as beef and lamb. Because of the pasteurization capabilities of sous vide, venison can be safely served at almost any level of apparent doneness, There is debate as to the […]
Serves 3+ Level of difficulty: 3 Preparing the tenderloin Remove the tenderloin from the packaging and stage onto a clean work surface. Many people ignore the plainly visible sheet of silver-skin that runs about half the length of the muscle. This connective tissue is not particularly tough. However, it can tend to shrink and curl […]
Serves 3+ Level of difficulty: 3 Preparing the tenderloin Remove the tenderloin from the packaging and stage onto a clean work surface. Many people ignore the plainly visible sheet of silver-skin that runs about half the length of the muscle. This connective tissue is not particularly tough. However, it can tend to shrink and curl […]