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I Need Professional Sous Vide Help!

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Howdy Gurus!

 

Hey, I'm doing a Tri Tip over the next couple of days.  This is my first Sous Vide cook.  Do you think I should sear the Tri Tip first and then into the Sous Vide bath at 132 or should I Sous Vide first and then sear after a couple of days in the Sous Vide?  Does it even make any difference?

 

Thanks in advance for your help.

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I’d do the sous vide first. The (presumed) reason you’re going through the trouble of a sous vide is that you want to maximize how much medium rare meat you have in the interior of the meat. Searing first will result in a thicker outside layer of meat cooked beyond your target temperature.

 

It’s like why reverse searing is better than searing first and then cooking at a lower temperature.

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People (on other boards) are having signs of lactobacillus on long low temp cools like 132 for multiple days (green slime on the outside of their meat, and a cheesy type smell).  

 

To avoid this you can either a ) sear your meat before hand or b ) blanch your meat quickly in boiling water.  Since 132 isn't high enough to kill off the bacteria and may actually help the colony grow in the warmth - I'd suggest eradicating most of the surface bacteria as you can first.

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Wilbur & Mindflux - Thanks for getting back so quickly.  I do appreciate it.  The weather here is in the tank and SWMBOI is here.  She reminded me that I have a pork loin that needs attention.  Given that, I'm going to sear both and then cook off the pork loin while I put the Tri Tip in the Sous Vide with some Garlic, Rosemary, Olive Oil, and S&P.  I"ll post pictures of that cook and we'll see what happens.  

 

Thanks again!

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I will throw in my 2 cents.  Blanch to sanitize the surface of the meat, then Sous Vide for the principal cook, finally sear for the nice browning and crust.  If you sear before Sous Vide, you lose some of the nice crusty character of the sear during the long Sous Vide cook.  Also, use far less seasoning than you are accustomed to.  A very small amount of seasonings and spices go a very long way with Sous Vide.  Be very sparing with salt, as the long time in the bag starts to "cure" the meat and affects the texture. 

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I will throw in my 2 cents.  Blanch to sanitize the surface of the meat, then Sous Vide for the principal cook, finally sear for the nice browning and crust.  If you sear before Sous Vide, you lose some of the nice crusty character of the sear during the long Sous Vide cook.  Also, use far less seasoning than you are accustomed to.  A very small amount of seasonings and spices go a very long way with Sous Vide.  Be very sparing with salt, as the long time in the bag starts to "cure" the meat and affects the texture. 

 

Adder - Your post gives a bunch of info of which I was blissfully unaware, especially the spices and how much to use.  Live and learn  Thank you for that info.  I owe you BIG time.  

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To add to Addertooth, don't use butter in the bags if your cook exceeds 4 hours, which it appears it will by a far margin.

 

Mindful - thanks!  It appears you know a fair amount about this game.  I'll be calling on you and Adder and Philpom for help, guidance, assistance in the future.  Thanks all you guys for your help!  

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Wear a welder mask and welder gloves because when you get ready to sear that bad boy after a few days in the water bath it is going to be "Flame On!"

 

Mark - as I think about your post that really makes a lot of sense to me.  Thanks!  

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Also:

 

This is a hot debated topic, but try to avoid raw garlic in Sous Vide. Garlic is rife with botulism spores and the time/temp required to kill it are not really there in SV.

 

Although some say botulism growth only happens under anaerobic conditions (no air).

 

Some don't believe it's an issue.

 

I'd rather be safe than sorry, I don't want botulism, YOU don't want botulism.

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Also:

 

This is a hot debated topic, but try to avoid raw garlic in Sous Vide. Garlic is rife with botulism spores and the time/temp required to kill it are not really there in SV.

 

Although some say botulism growth only happens under anaerobic conditions (no air).

 

Some don't believe it's an issue.

 

I'd rather be safe than sorry, I don't want botulism, YOU don't want botulism.

 

 

MindFlux - I'm NOT looking for botulism!  Period.  Thanks for the heads up.  And like you, better safe than sorry.  An ounce of prevention ...

 

Where do you get all this info?  I'd like to be more informed for a lot of different reason!

 

Thanks, again!  

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Also:

 

This is a hot debated topic, but try to avoid raw garlic in Sous Vide. Garlic is rife with botulism spores and the time/temp required to kill it are not really there in SV.

 

Although some say botulism growth only happens under anaerobic conditions (no air).

 

Some don't believe it's an issue.

 

I'd rather be safe than sorry, I don't want botulism, YOU don't want botulism.

 

 

MindFlux - I'm NOT looking for botulism!  Period.  Thanks for the heads up.  And like you, better safe than sorry.  An ounce of prevention ...

 

Where do you get all this info?  I'd like to be more informed for a lot of different reason!

 

Thanks, again!  

 

I have seen this before.  someone ( keeper?) posted about making garlic oil and the risks.  

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