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Posted: 1/1/2018 4:31:55 PM EST
[#1]
Excellent characteristic of SV beef is the ~approx 3hr time window (t +1:00 to t +4:00) where it's cooked but not overcooked.
You can leave it there, minding its own business while you run to the stpre because you ran out of propane for your burner, or to the liquor store. Hell, maybe get some predinner fun time with the gf. |
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Posted: 1/1/2018 4:43:34 PM EST
[#2]
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Posted: 1/1/2018 5:21:15 PM EST
[#3]
Quote History |
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Posted: 1/1/2018 5:27:36 PM EST
[#4]
Quote HistoryQuoted:
Nice! Heat to the meat. Brown food tastes good. I'd rather have that than anything. Surface area is a thing. So is thermodynamics. Quote HistoryQuoted:
Nice! Heat to the meat. Brown food tastes good. I'd rather have that than anything. Surface area is a thing. So is thermodynamics. |
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Posted: 1/1/2018 5:31:04 PM EST
[#5]
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Posted: 1/1/2018 5:53:12 PM EST
[#6]
Quote HistoryQuoted:
I'm thinking of retiring my DIY rig, which I'm pretty sure was influenced by OP several years back. If not, it was someone here. It is a PID controller from Amazon, that basically switches an outlet off/on using a solid-state relay. I plug an ordinary crock pot into that, and just slip the temperature probe under the lid seal. Works fine, but doesn't circulate and of course the volume is limited. Now that dedicated devices are available with circulation features, it might be time. And I can maybe re-purpose the old rig for a tiny forced-draft fan to control long smokes on the Egg... But again, that's old school, next time the roaster dies I'm buying commercial and going this route. |
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Posted: 1/1/2018 6:24:26 PM EST
[#7]
I ordered the same cooker, cooler and color of said cooler lol. Although im planning on using a hole say instead of a large rodent to make modify it to use as a water bath. Great thread!
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Posted: 1/1/2018 6:26:35 PM EST
[#8]
Quote HistoryQuoted:
Are the "boiled meat" people stupid or just retarded? SV absolutely excels at shellfish. Shrimp, butter, garlic, wine in bag. 30min at 124 deg. Boom perfect shrimp scampi. https://www.AR15.Com/media/mediaFiles/145430/20170311_201550-407327.JPG use a skillet to sauce and mix your pasta and shrimp into it. Tossing it over high heat coats and infuses the pasta with flavor. |
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Posted: 1/1/2018 6:47:35 PM EST
[#9]
Been trying stuff with my sous vide set-ups for a little while, seafood is amazing. We made lobster tails for Christmas eve, shelled the tails and bagged the meat with a little butter, parsley and salt. Used the shells to make a stock, served the tails over seafood risotto.
I was gifted a box of Omaha steaks this Christmas. I know, I know, Omaha Steaks, they are what they are. But, since they come cryo-vacced and frozen, they go straight from the freezer to the sous-vide to a blazing cast iron to the plate in about 90 minutes. Season at the table with cracked pepper and coarse salt. Not bad for cheap meat! I'm going to try it with the Costco frozen tilapia tenderloins this week. I'm going to rebag the fillets to be able to add some butter to the bag though. ETA: Realized that I have no pix of my rig set up nor any photo hosting site set up. But the run down it this: I have a five gallon heavy duty aluminum stock pot with a 1800w band bucket heater wrapped around it. I use a Dorkfood DSV temperature controller and a small aquarium aerator. Holds the temp amazingly well, it cycles the heat often, but for very short amounts of time, like seconds. I place a few folded towels over the lid. |
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Posted: 1/1/2018 7:00:59 PM EST
[#10]
SV actually isn't my favorite method for steak. I still prefer it over fire for maximum flavor on a nice cut of meat. BUT SV is really convenient and does a great job. I'd rather do steak on the grill and chicken or pork in the SV. I still do steaks in the machine (especially now when it's -1º outside!). I buy a lot of bulk meat that I season and seal in a bag then throw in the freezer. After work I toss a frozen brick in the machine and hit the gym, then give it a sear and steam some vegetables.
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Posted: 1/1/2018 7:15:41 PM EST
[#11]
Quote HistoryQuoted: SV actually isn't my favorite method for steak. I still prefer it over fire for maximum flavor on a nice cut of meat. BUT SV is really convenient and does a great job. I'd rather do steak on the grill and chicken or pork in the SV. I still do steaks in the machine (especially now when it's -1 outside!). I buy a lot of bulk meat that I season and seal in a bag then throw in the freezer. After work I toss a frozen brick in the machine and hit the gym, then give it a sear and steam some vegetables. |
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Posted: 1/1/2018 7:19:23 PM EST
[#12]
Quote HistoryQuoted:
Perfect use of a SV. Quote HistoryQuoted:
Quoted: SV actually isn't my favorite method for steak. I still prefer it over fire for maximum flavor on a nice cut of meat. BUT SV is really convenient and does a great job. I'd rather do steak on the grill and chicken or pork in the SV. I still do steaks in the machine (especially now when it's -1 outside!). I buy a lot of bulk meat that I season and seal in a bag then throw in the freezer. After work I toss a frozen brick in the machine and hit the gym, then give it a sear and steam some vegetables. If it's a bulk pack of 3 for $20 then they go in the soup. Oh, another great use for SV: I accidentally forgot to thaw my turkey for Thanksgiving this year. So I took that big insulated cooler, filled it with ice and water, dropped the turkey in, and set the SV for 38º. Completely thawed by the next day  
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Posted: 1/1/2018 7:37:59 PM EST
[#13]
Quote HistoryQuoted: Yup, that's why I like it. If I buy a $30 steak I'm going to spend a lot of time preparing it and cooking it over fire. If it's a bulk pack of 3 for $20 then they go in the soup. Oh, another great use for SV: I accidentally forgot to thaw my turkey for Thanksgiving this year. So I took that big insulated cooler, filled it with ice and water, dropped the turkey in, and set the SV for 38º. Completely thawed by the next day |
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Posted: 1/1/2018 7:58:43 PM EST
[#14]
Quote HistoryQuoted: Very interesting use! I didn't know that they could regulate temps that low but it makes perfect sense. Was the turkey sealed in a bag of did you have to sanitize your rig afterwards? |
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Posted: 1/1/2018 8:01:39 PM EST
[#15]
Quote HistoryCooking 15 pounds of ribeyes at once was not easy until I got the Anova. This year was by far they easiest. Pot to grill to plate in less than 8 minutes and every single one was perfectly done. Another great thing is that when cutting up packers into steaks you always end up with a shitty uneven steak cut off the end. With the Anova it doesn't matter, a steak that is 2 inches on one end and a half inch in the other still comes out a perfect medium rare all the way through. You just can't do that with any other method. |
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Posted: 1/1/2018 9:52:17 PM EST
[#16]
Quote HistoryQuoted:
Hey that's nice! I did 15 pounds of ribeye for Christmas and my 5 gallon pot was very crowded, this is a much better solution. Cooking 15 pounds of ribeyes at once was not easy until I got the Anova. This year was by far they easiest. Pot to grill to plate in less than 8 minutes and every single one was perfectly done. Another great thing is that when cutting up packers into steaks you always end up with a shitty uneven steak cut off the end. With the Anova it doesn't matter, a steak that is 2 inches on one end and a half inch in the other still comes out a perfect medium rare all the way through. You just can't do that with any other method. Quote HistoryQuoted:
Hey that's nice! I did 15 pounds of ribeye for Christmas and my 5 gallon pot was very crowded, this is a much better solution. Cooking 15 pounds of ribeyes at once was not easy until I got the Anova. This year was by far they easiest. Pot to grill to plate in less than 8 minutes and every single one was perfectly done. Another great thing is that when cutting up packers into steaks you always end up with a shitty uneven steak cut off the end. With the Anova it doesn't matter, a steak that is 2 inches on one end and a half inch in the other still comes out a perfect medium rare all the way through. You just can't do that with any other method. (The 48-can Party Stacker) |
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Posted: 1/1/2018 10:10:36 PM EST
[#17]
Not sure why you guys are using coolers and hand cutting lids.
 
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Posted: 1/1/2018 10:13:52 PM EST
[#18]
Quote HistoryQuoted:
Not sure why you guys are using coolers and hand cutting lids. www.amazon.com/dp/B071L6PRY8www.amazon.com/dp/B000R8JOUC |
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Posted: 1/1/2018 10:15:08 PM EST
[#19]
Quote HistoryQuoted:
Not sure why you guys are using coolers and hand cutting lids. www.amazon.com/dp/B071L6PRY8www.amazon.com/dp/B000R8JOUC |
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Posted: 1/1/2018 10:22:49 PM EST
[#20]
Quote HistoryQuoted:
Coolers insulate better Quote HistoryQuoted:
Quoted:
Not sure why you guys are using coolers and hand cutting lids. www.amazon.com/dp/B071L6PRY8www.amazon.com/dp/B000R8JOUC |
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Posted: 1/1/2018 10:23:32 PM EST
[#21]
Quote HistoryQuoted:
I have the 18 qt rubbermaid thing. The shape and depth didn't work for me. Quote HistoryQuoted:
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Not sure why you guys are using coolers and hand cutting lids. www.amazon.com/dp/B071L6PRY8www.amazon.com/dp/B000R8JOUC |
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Posted: 1/1/2018 10:29:58 PM EST
[#22]
Quote HistoryQuoted:
Insulate against what? I've done 48hr cooks with my setup and the anova never had any issue keeping temp. Quote HistoryQuoted:
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Quoted:
Not sure why you guys are using coolers and hand cutting lids. www.amazon.com/dp/B071L6PRY8www.amazon.com/dp/B000R8JOUC "Why Build a Sous Vide Cooler? A sous vide cooler makes it easy to cook for days (literally!). The reason? Insulation. By insulating your sous vide container, you can prevent evaporation, increase efficiency, and maintain precise temperatures in even larger vessels. The Precision Cooker is listed with a maximum vessel capacity of 20 quarts/5 gallons/~19 liters of water–but you can actually exceed the recommended max capacity and maintain temperature just as well with proper insulation. In fact, Anova can maintain down-to-the-degree temperature control with as big of a container of water as you can find. Our customers have had success with 33-quart coolers and up due to how well the insulation helps things." |
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Posted: 1/2/2018 11:30:25 AM EST
[#23]
Quote HistoryQuoted:
From Anovas website: "Why Build a Sous Vide Cooler? A sous vide cooler makes it easy to cook for days (literally!). The reason? Insulation. By insulating your sous vide container, you can prevent evaporation, increase efficiency, and maintain precise temperatures in even larger vessels. The Precision Cooker is listed with a maximum vessel capacity of 20 quarts/5 gallons/~19 liters of waterbut you can actually exceed the recommended max capacity and maintain temperature just as well with proper insulation. In fact, Anova can maintain down-to-the-degree temperature control with as big of a container of water as you can find. Our customers have had success with 33-quart coolers and up due to how well the insulation helps things. Quote HistoryQuoted:
Quoted:
Quoted:
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Not sure why you guys are using coolers and hand cutting lids. www.amazon.com/dp/B071L6PRY8www.amazon.com/dp/B000R8JOUC "Why Build a Sous Vide Cooler? A sous vide cooler makes it easy to cook for days (literally!). The reason? Insulation. By insulating your sous vide container, you can prevent evaporation, increase efficiency, and maintain precise temperatures in even larger vessels. The Precision Cooker is listed with a maximum vessel capacity of 20 quarts/5 gallons/~19 liters of waterbut you can actually exceed the recommended max capacity and maintain temperature just as well with proper insulation. In fact, Anova can maintain down-to-the-degree temperature control with as big of a container of water as you can find. Our customers have had success with 33-quart coolers and up due to how well the insulation helps things. |
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Posted: 1/2/2018 11:59:41 AM EST
[#24]
Quote HistoryQuoted:
I've lost no percievable water from a 12qt w/ lid after several days. If you are hosting huge dinner parties so be it. But I've fed up to and a dozen from the setup without issue. Quote HistoryQuoted:
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Quoted:
Not sure why you guys are using coolers and hand cutting lids. www.amazon.com/dp/B071L6PRY8www.amazon.com/dp/B000R8JOUC "Why Build a Sous Vide Cooler? A sous vide cooler makes it easy to cook for days (literally!). The reason? Insulation. By insulating your sous vide container, you can prevent evaporation, increase efficiency, and maintain precise temperatures in even larger vessels. The Precision Cooker is listed with a maximum vessel capacity of 20 quarts/5 gallons/~19 liters of waterbut you can actually exceed the recommended max capacity and maintain temperature just as well with proper insulation. In fact, Anova can maintain down-to-the-degree temperature control with as big of a container of water as you can find. Our customers have had success with 33-quart coolers and up due to how well the insulation helps things. I saw others do it so I looked online and found info on why they were doing it. It made sense to me so I got a cheap 16 qt igloo playmate cooler from walmart. I spent $12 on the cooler. I find having the cooler more functional and useful for SV and other things. I did a prime rib roast for Christmas eve at my FIL's house. I SV the PR roast at home, drained the water, wrapped the bagged roast in a towel and stuffed it and the Anova unit in the cooler. Once at my FIL's if I needed to I had everything to reheat the PR roast. Fortunately the roast was still very close to temp so all I had to do was dry it, sear it, and slice it. |
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Posted: 1/2/2018 1:03:27 PM EST
[#25]
Quote HistoryQuoted:
I did a prime rib roast for Christmas eve at my FIL's house. I SV the PR roast at home, drained the water, wrapped the bagged roast in a towel and stuffed it and the Anova unit in the cooler. Once at my FIL's if I needed to I had everything to reheat the PR roast. Fortunately the roast was still very close to temp so all I had to do was dry it, sear it, and slice it. 
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Posted: 1/2/2018 1:11:06 PM EST
[#26]
Quote HistoryQuote HistoryQuoted:
Quoted:
I did a prime rib roast for Christmas eve at my FIL's house. I SV the PR roast at home, drained the water, wrapped the bagged roast in a towel and stuffed it and the Anova unit in the cooler. Once at my FIL's if I needed to I had everything to reheat the PR roast. Fortunately the roast was still very close to temp so all I had to do was dry it, sear it, and slice it. 
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Posted: 1/2/2018 1:26:36 PM EST
[#27]
I did corned beef for New Years day. 30 hours and it turned out perfect. No pics though.
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Posted: 1/2/2018 1:41:46 PM EST
[#28]
Quote HistoryQuoted:
I kid I kid ... I guess I am like the crack addict who has yet to hit the pipe - I just don't get it. Now I would get it if my conventional steak cooking methods for some unexplained reason just stopped working ( out door BBQ over coals or indoor cast iron on the stove top ) And in all honesty I have never taken a bite of any sous vide cooked steak or prime rib or anything for that matter. Its great you all are so into this ... I just doubt I ever get sucked into the vortex |
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Posted: 1/2/2018 1:56:08 PM EST
[#29]
Quote HistoryQuoted:
instead of having a ring of well done around a center of meddium or medium rare, there ends up being almost no well done area and its all medium or medium rare. Quote HistoryQuoted:
Quoted:
I kid I kid ... I guess I am like the crack addict who has yet to hit the pipe - I just don't get it. Now I would get it if my conventional steak cooking methods for some unexplained reason just stopped working ( out door BBQ over coals or indoor cast iron on the stove top ) And in all honesty I have never taken a bite of any sous vide cooked steak or prime rib or anything for that matter. Its great you all are so into this ... I just doubt I ever get sucked into the vortex I just don't think the juice is worth the squeeze ( true I have never tried it and doubt if i did I change my mind ) I actually like that hard fire sear from the coals or the 7-8 mins the steak grills in cast iron. I also like the slight variation of doneness thru out the steak as well. Its like have 2-3 diff steaks in 1 sitting. 70% is med rare - 10% dead center is rare and 10% edge is medium and 10% outer is charred and holds all the seasoning / coal fire taste. You lose all that with sous vide |
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Posted: 1/2/2018 2:01:26 PM EST
[#30]
Quote HistoryQuoted:
Yes I totally get the 'uniformity' of the cook I just don't think the juice is worth the squeeze ( true I have never tried it and doubt if i did I change my mind ) I actually like that hard fire sear from the coals or the 7-8 mins the steak grills in cast iron. I also like the slight variation of doneness thru out the steak as well. Its like have 2-3 diff steaks in 1 sitting. 70% is med rare - 10% dead center is rare and 10% edge is medium and 10% outer is charred and holds all the seasoning / coal fire taste. You lose all that with sous vide Quote HistoryQuoted:
Quoted:
Quoted:
I kid I kid ... I guess I am like the crack addict who has yet to hit the pipe - I just don't get it. Now I would get it if my conventional steak cooking methods for some unexplained reason just stopped working ( out door BBQ over coals or indoor cast iron on the stove top ) And in all honesty I have never taken a bite of any sous vide cooked steak or prime rib or anything for that matter. Its great you all are so into this ... I just doubt I ever get sucked into the vortex I just don't think the juice is worth the squeeze ( true I have never tried it and doubt if i did I change my mind ) I actually like that hard fire sear from the coals or the 7-8 mins the steak grills in cast iron. I also like the slight variation of doneness thru out the steak as well. Its like have 2-3 diff steaks in 1 sitting. 70% is med rare - 10% dead center is rare and 10% edge is medium and 10% outer is charred and holds all the seasoning / coal fire taste. You lose all that with sous vide |
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Posted: 1/2/2018 2:14:33 PM EST
[#31]
Quote HistoryQuoted:
that's just weird Quote HistoryQuoted:
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Quoted:
Quoted:
I kid I kid ... I guess I am like the crack addict who has yet to hit the pipe - I just don't get it. Now I would get it if my conventional steak cooking methods for some unexplained reason just stopped working ( out door BBQ over coals or indoor cast iron on the stove top ) And in all honesty I have never taken a bite of any sous vide cooked steak or prime rib or anything for that matter. Its great you all are so into this ... I just doubt I ever get sucked into the vortex I just don't think the juice is worth the squeeze ( true I have never tried it and doubt if i did I change my mind ) I actually like that hard fire sear from the coals or the 7-8 mins the steak grills in cast iron. I also like the slight variation of doneness thru out the steak as well. Its like have 2-3 diff steaks in 1 sitting. 70% is med rare - 10% dead center is rare and 10% edge is medium and 10% outer is charred and holds all the seasoning / coal fire taste. You lose all that with sous vide Whats next after sous vide ? This: 
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Posted: 1/2/2018 2:15:25 PM EST
[#32]
Quote HistoryQuoted:
Full pork tenderloin just went in at 142 degrees. I will sear it on the grill when ready for dinner tonight. |
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Posted: 1/2/2018 2:18:17 PM EST
[#33]
I never heard of this (I don't spend enough time here), but I'm pissed off that y'all just cost me about 150 bucks.
So Anova is the one to get? |
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Posted: 1/2/2018 2:23:17 PM EST
[#34]
Quote HistoryQuoted:
I never heard of this (I don't spend enough time here), but I'm pissed off that y'all just cost me about 150 bucks. So Anova is the one to get? |
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Posted: 1/2/2018 2:34:32 PM EST
[#35]
Quote HistoryQuote HistoryQuoted:
Quoted:
Quoted:
I did a prime rib roast for Christmas eve at my FIL's house. I SV the PR roast at home, drained the water, wrapped the bagged roast in a towel and stuffed it and the Anova unit in the cooler. Once at my FIL's if I needed to I had everything to reheat the PR roast. Fortunately the roast was still very close to temp so all I had to do was dry it, sear it, and slice it. https://www.AR15.Com/media/mediaFiles/175289/20171224_151918v2-400972.jpg |
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Posted: 1/2/2018 2:35:52 PM EST
[#36]
Quote HistoryQuoted:
I never heard of this (I don't spend enough time here), but I'm pissed off that y'all just cost me about 150 bucks. So Anova is the one to get? If you have baller $$$, get a Polyscience |
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Posted: 1/2/2018 2:36:09 PM EST
[#37]
Quote HistoryQuoted:
mmm i love free-range leaves Quote HistoryQuoted:
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Quoted:
Quoted:
I did a prime rib roast for Christmas eve at my FIL's house. I SV the PR roast at home, drained the water, wrapped the bagged roast in a towel and stuffed it and the Anova unit in the cooler. Once at my FIL's if I needed to I had everything to reheat the PR roast. Fortunately the roast was still very close to temp so all I had to do was dry it, sear it, and slice it. https://www.AR15.Com/media/mediaFiles/175289/20171224_151918v2-400972.jpg |
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Posted: 1/2/2018 2:48:02 PM EST
[#38]
Quote HistoryQuoted: SV actually isn't my favorite method for steak. I still prefer it over fire for maximum flavor on a nice cut of meat. BUT SV is really convenient and does a great job. I'd rather do steak on the grill and chicken or pork in the SV. I still do steaks in the machine (especially now when it's -1º outside!). I buy a lot of bulk meat that I season and seal in a bag then throw in the freezer. After work I toss a frozen brick in the machine and hit the gym, then give it a sear and steam some vegetables. how long and at what temp would you need to put a few pounds of frozen chicken breast in for before it is ready to eat? This seems like a great alternative to crock pot meals. |
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Posted: 1/2/2018 2:48:40 PM EST
[#39]
I can cook a good and consistent steak almost every time via a cast iron pan and an over, but I cant do what a Sous Vide can do.
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Posted: 1/2/2018 2:52:39 PM EST
[#40]
Quote HistoryQuoted:
@phurba how long and at what temp would you need to put a few pounds of frozen chicken breast in for before it is ready to eat? This seems like a great alternative to crock pot meals. Quote HistoryQuoted:
Quoted: SV actually isn't my favorite method for steak. I still prefer it over fire for maximum flavor on a nice cut of meat. BUT SV is really convenient and does a great job. I'd rather do steak on the grill and chicken or pork in the SV. I still do steaks in the machine (especially now when it's -1º outside!). I buy a lot of bulk meat that I season and seal in a bag then throw in the freezer. After work I toss a frozen brick in the machine and hit the gym, then give it a sear and steam some vegetables. how long and at what temp would you need to put a few pounds of frozen chicken breast in for before it is ready to eat? This seems like a great alternative to crock pot meals. |
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Posted: 1/2/2018 2:54:42 PM EST
[#41]
Quote HistoryQuoted:
@phurba how long and at what temp would you need to put a few pounds of frozen chicken breast in for before it is ready to eat? This seems like a great alternative to crock pot meals. Quote HistoryQuoted:
Quoted: SV actually isn't my favorite method for steak. I still prefer it over fire for maximum flavor on a nice cut of meat. BUT SV is really convenient and does a great job. I'd rather do steak on the grill and chicken or pork in the SV. I still do steaks in the machine (especially now when it's -1º outside!). I buy a lot of bulk meat that I season and seal in a bag then throw in the freezer. After work I toss a frozen brick in the machine and hit the gym, then give it a sear and steam some vegetables. how long and at what temp would you need to put a few pounds of frozen chicken breast in for before it is ready to eat? This seems like a great alternative to crock pot meals. |
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Posted: 1/2/2018 2:59:53 PM EST
[#42]
I did this on New Years Eve. Don't need to buy a fancy SV machine (although I will now)
I didn't use a blow torch though, I used cast iron.  Perfectly Cooked Steak ! Sous-vide Hack with Beer Cooler ! |
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Posted: 1/2/2018 3:16:19 PM EST
[#43]
Quote HistoryQuoted: Temperature depends on what texture you want, see here. For frozen foods I generally add an hour to the cook time, although I'm sure it's completely thawed well before an hour has gone by. So 140º-160º for 2-5 hours. I generally do 150º |
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Posted: 1/2/2018 3:19:37 PM EST
[#44]
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I did this on New Years Eve. Don't need to buy a fancy SV machine (although I will now) I didn't use a blow torch though, I used cast iron.  https://www.youtube.com/watch?v=5h_y3svpNiw |
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Posted: 1/2/2018 3:23:27 PM EST
[#45]
Quote HistoryQuoted:
I did this on New Years Eve. Don't need to buy a fancy SV machine (although I will now) I didn't use a blow torch though, I used cast iron. https://www.youtube.com/watch?v=5h_y3svpNiwThis is probably the oldest photo I have of a sous vide steak. Valentines day dinner for my wife (then GF) and I in 2011. I've learned more and get a much better sear without changing the inner temp now. But still shows what you can do with a $5 plastic cooler and nothing more. 
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Posted: 1/2/2018 3:25:17 PM EST
[#46]
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That is pretty neat but I will just pay the $100 for the SV unit and not have to monitor it or add heated water and hope that it stays the right temp. Quote HistoryQuoted:
Quoted:
I did this on New Years Eve. Don't need to buy a fancy SV machine (although I will now) I didn't use a blow torch though, I used cast iron. https://www.youtube.com/watch?v=5h_y3svpNiw |
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Posted: 1/2/2018 3:28:00 PM EST
[#47]
Quote HistoryQuoted:
I've mentioned it a few times, but I have been doing sous vide steaks for 8 years now. First 6 years was using a 12 pack hard sided beer cooler and tap water set to come out the faucet at 134 degrees (med rare). And then a hot as fuck cast iron. This is probably the oldest photo I have of a sous vide steak. Valentines day dinner for my wife (then GF) and I in 2011. I've learned more and get a much better sear without changing the inner temp now. But still shows what you can do with a $5 plastic cooler and nothing more. https://i.imgur.com/FP8AQiq.png?1 
Think of the money you left in the rear view mirror not marketing sous vide cooking gizmos and beating all the others to the punch |
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Posted: 1/2/2018 4:49:42 PM EST
[#48]
I decided to give this method a try. I don't find it the end all be all of cooking, but it did make for a nice Ribeye!
 Attached File |
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Posted: 1/2/2018 7:17:29 PM EST
[#49]
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Posted: 1/3/2018 11:23:55 AM EST
[#50]
Quote HistoryQuoted: frozen only adds about 30 mins of time to smaller items (chicken breast, steaks) and I usually do chicken breasts for about 2+ hours at 152 degrees This sounds awesome. |
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