Joule is coming this week! What should I make?

Just as excited as anyone for my Joule coming in. Coincidentally my wife and I already had a Costco trip scheduled for tonight anyway so I'm wondering what I can pick up. (Unrelated - last month they had a manufacturer's rebate for gallon freezer bags so I am stocked up!) We are a big chicken, ground turkey, and pork household and tend to stick red meat to special occasions. I think this calls for one! What is is the best example of what sous vide can do: turning an inexpensive cut into something different? What is a good roast to turn into perhaps a steak of some sort? (I've had dreams of the CS pork steaks) Or should I just get a nice sirloin? I've had so much time to prepare but I SUDDENLY FEEL OVERWHELMED

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How To Joule

Comments

pgcath

Congratulations! Sous vide does so many things effortlessly and well, it is hard to know where to start.. There are recipes for chicken breasts and thighs in the app, as well as turkey breast and turkey thigh confit. Joule pork chops are awesome, and truly revelatory for some folks. As far as steaks, I'm a ribeye person myself...

So my answer is, "Get one of each."

Patrick_Stiff_268784

We've to date done hamburgers (my wife said it was the best hamburger she's ever had), pork chop (I messed up the sear and the spice blend we used gave it a funky flavor but the protein came out perfect) and salmon twice (both times delicious). I feel there is a small learning curve the first few rounds and would advise doing something a little inexpensive. At least for me, I was nervous about screwing it up and cooking $6 of ground meat help me gain some confidence. We're going to do some NY strips very soon!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

do NOT forget pork tenderloins....I promise you have not had anything like them, a quick bath in the brine and you'll be hooked forever, POST sear

corey.schwanz

Pork tenderloin is definitely on my list. But brine has me confused; I thought you were supposed to salt things after circulating but before searing? When are you supposed to pre-salt/brine and when should you salt post-circulate/pre-sear?

Jack_Mayer_85396

You'll have to plan ahead some but the 72 hour short ribs are incredible! CS has a recipe ... This was the real "aha" sous vide dish for me.

Scott_Hysmith_251824

My first cook with Joule was a couple of rib steaks. Just olive oil, salt, pepper, a bit of garlic and rosemary. Seared in hot cast iron with the drippings from the bags and they were amazing. I've done a coffee-rubbed tri tip, chicken breasts a few times (doing some today, in fact), and have bone-in pork chops on the menu for later this week. You're in for a lot of adventure!

Scott_Hysmith_251824

When you feel like doing more, the 3 day short ribs are amazing, and I've done the ChefSteps 12 day corned beef (ten day brine, 2 days in the bath) a number of times. Well worth the time!

pd3ski_278514

I was a little lazy and hazy last night and cooked some porkchops up. They had great taste but this is where the lazy part comes in ... I didn't brine even though the voices were telling me to.

Go over to what's for dinner to see my "on the plate" post. Byrdie will enlighten you! I can almost sense byrdie flying to this post very soon with info.....

pd3ski_278514

The chicken breast recipe is really a no brainer super duper first cook plus if you cook extra it makes for really nice sandwich meat.