36 Hour Corned Beef ~ Is it Worth it?
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While there is nothing quick about using the sous vide method to cook a corned beef, it is well worth the time and the results will …
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You said you had more than one Sous Vide circulator, what is your recommendation for a Sous Vide
Hi Louise please please can you do sous vide poached egg which turn to egg addict or eggs Florentine please
I have exactly the same immersion circulator but I don't have very good luck with poached eggs always uncooked
Does weight of the meat matter? I bought 1.80# corned beef. That isn’t enough for a greater number of guests served. I intend on getting another cut of meat about the same size. How long should I cook the 2 pieces of meat at 155 degrees?
Why not using ninja’s sous vide mode?
You just saved me! I bought a corned beef brisket a couple of days ago and popped it in the freezer. When I'm ready to cook it, I now have the exact right temperature and timing to use, so I can slice it up (I have a deli slicer) for Reubens. I like my meat very lean, so I think I would trim off the fat cap right after sous vide cooking.
Besides heat loss, another reason to make sure the water is covered, especially for long cook times, is evaporation. When I was still learning how to sous vide, I didn't cover the container and enough water evaporated that the sous vide cooker shut itself off.
It looks like you have the flat cut brisket. Sometimes they're hard to find. Is there much difference between the flat and the points cut?
Louise- As always, your recipe looks AHH-MAZING!
Question: I have both a Sous Vide circulator and the Ninja Smart “One Lid Wonder” PC. While the Smart Lid has the Sous Vide function, if I decided to use the circulator stick wand to give that water movement, the circulator wand will simply attach to the Ninja Foodi cooking pot, won’t it?
And I’m guessing the pot could then just be covered with heavy duty foil to help prevent moisture loss?
I’ve got to look up your Ninja Foodi Sous Vide recipes. While I have done a few recipes here and there using this method, I’d like to try using that function more often. Again, thanks for all you do in helping us perfect our Ninja Foodi skills!😁
The corned beef that I get here in Calgary, Alberta Canada does not come with a spice package so I use 1-2 tablespoons of pickling spice.
So it’s 155 on the sous vide for 36 hours. What cut of corned beef do you recommend?
That looks gorgeous
Have you ever sous vide eye of round roast?
Sorry I thought it was in the Ninja
Good Morning, my family loves corned beef. I can’t wait to try making it my Ninja foodie. Thank you