Do you..........sous vide?

[Saint_Ann]

Yeah...me neither but if I can calibrate one of my crock pots to hold @ 130F, I'm gonna try it.

 

[MonaLittle]

We do. We love it. Make sure to end with a few minutes on grill or stove top grill pan before serving.

 

[Saint_Ann]

We do. We love it. Make sure to end with a few minutes on grill or stove top grill pan before serving.

The hunk of beef filet I pulled out of the freezer from Sams looks like it was carved with a machete so I ted it up with some butchers string. I won't feel so bad if it sucks.

I'm just so fucking bored.

 

[Saint_Ann]

CP#1- warm stops @ 109F.

Trying med.

 

[Saint_Ann]

The simmer burner set @ .5 appears to hold a gal. of water in the dutch oven @ 130F. Might be the way to go since the oven bottoms out @ 170F. and the crock just keeps getting hotter and hotter.

 

[Saint_Ann]

Crap. That creeps up too. Heat dissipation doesn't keep up with the heat input.

 

[Swoops]

Did you allow the meat to come to room temperature before you immersed it? It can take quite some time for the water to come back up to temp if you haven't.

 

[HisArpy]

Crap. That creeps up too. Heat dissipation doesn't keep up with the heat input.

You have to have an electric heat source that is infinitely controllable.


Personally, I hate boiled meat...

 

[policywank]

Yeah...me neither but if I can calibrate one of my crock pots to hold @ 130F, I'm gonna try it.

An Instant Pot will do the basics. Much like a crock pot and quite economical but more temp control.

 

[Saint_Ann]

Did you allow the meat to come to room temperature before you immersed it? It can take quite some time for the water to come back up to temp if you haven't.

Yeah. That will definitely complicate stabilizing @ 130F.

 

[Saint_Ann]

You have to have an electric heat source that is infinitely controllable.


Personally, I hate boiled meat...

The only thing on a rheostat is my huge pancake griddle. It might work.

The meat actually is separated from the water by a plastic bag. And then you sear it at the finish.

 

[Saint_Ann]

An Instant Pot will do the basics. Much like a crock pot and quite economical but more temp control.

Haven't pulled that trigger yet.

 

[HisArpy]

The meat actually is separated from the water by a plastic bag. And then you sear it at the finish.

That's even worse.



If it ain't cooked by fire, I ain't interested.

 

[Pjim470]

I bought an anova and love it. Usually cook to temp with it and then sear at the end. Great if you like rare/medium rare. Also great for egg bites...

 

[Saint_Ann]

That's even worse.



If it ain't cooked by fire, I ain't interested.

Like your neighbor Hank Hill says " taste the meat, not the heat!"

 

[Mello_SixtyNine]

Sous Vide Everything.

 

[Tri_Anything]

Sous vide is one of the reasons I will be picking up the new Instant Pot Duo plus, and I'm really looking forward to trying my steaks this way. And yes, a quick reverse sear on hot griddle after it reaches temperature to finish it off.

 

[HisArpy]

Like your neighbor Hank Hill says " taste the meat, not the heat!"

Hank who?


Must be the newcomer who bought the house on the other end of the road and weren't nice enough to go 'round introducing hisself to the neighbors.

 

[Nouh_Bdee]

I got a Joule and I love it. Being able to come home at the end of the day and have a perfect steak in five minutes is hard to beat.

 

[McDougal]

https://media4.giphy.com/media/2xPS9bJpkDXWvgcW4L/giphy.gif

 

[Saint_Ann]

I bought an anova and love it. Usually cook to temp with it and then sear at the end. Great if you like rare/medium rare. Also great for egg bites...

I dont think Id use it enough to justify the cost.

 

[Saint_Ann]

Sous vide is one of the reasons I will be picking up the new Instant Pot Duo plus, and I'm really looking forward to trying my steaks this way. And yes, a quick reverse sear on hot griddle after it reaches temperature to finish it off.

My burners with propane dont get hot enough. Next time its the torch and MAPP gas...or is that toxic?

 

[Saint_Ann]

 

[Saint_Ann]

Worked out ok. I was able to keep the temp @ 130F +/- 2 degrees for 2 hours. The sear could have been better- need more heat. Still...was missing something. Haven't figured it out yet. I'd do it again sometime.

 

[McDougal]

Yeah...me neither but if I can calibrate one of my crock pots to hold @ 130F, I'm gonna try it.

https://media1.tenor.com/images/c3a40ce7dfb68b642dc42e7bd597951e/tenor.gif?itemid=10400593

"Honey, I love your crock pot creation. What do you call it again?"

Sous Vide.

"Oh yeah. That's a French name for cooking food at a low temperature
for a long time. It's really good."

Thanks but I put in too much pepper. It's making my nose runny.

"Maybe you should stick with Purina Dog Chow."

You are probably right.

[sneeze]

"God bless you."