Sous vide steak

[BradM]

^ that, but there is more to it. You set the water temp to your desired final internal temp. It won't overcook, even when you get busy like the OP did. Beyond that, when you pull a vacuum to vac seal the steak, whatever you season/marinade with penetrates deeper in to the meat. And as you're cooking, the rendered fat has nowhere to go, so it adds flavor. It all translates to more flavorful, extremely tender proteins. I have a BBQ restaurant doing sous vide now, and their results have been spectacular.

How are you going to dangle that carrot without dropping the name?!

[bcoop]

So what's the difference between this and just boiling the steak. I no nothing of this product

Temperature and heat distribution...you can only boil around 212F...

^ that, but there is more to it. You set the water temp to your desired final internal temp. It won't overcook, even when you get busy like the OP did. Beyond that, when you pull a vacuum to vac seal the steak, whatever you season/marinade with penetrates deeper in to the meat. And as you're cooking, the rendered fat has nowhere to go, so it adds flavor. It all translates to more flavorful, extremely tender proteins. I have a BBQ restaurant doing sous vide now, and their results have been spectacular.

[mustang1200]

I just purchased.

[YALE]

I should google no versus know

It's a holiday weekend, bro. Even Nazis take days off.

[mstng86]

Google sous-vide.

I should google no versus know

[YALE]

So what's the difference between this and just boiling the steak. I no nothing of this product

Google sous-vide.

[Ruffdaddy]

Temperature and heat distribution...you can only boil around 212F...

[mstng86]

So what's the difference between this and just boiling the steak. I no nothing of this product

[71chevellejohn]

I've had mine for a few months and love it.

[BradM]

Anova is running a sale right now on their sous vide machine so finally pulled the trigger. Did a couple NY strips in it tonight (next cook will be the norm; ribeyes).

I wound up leaving these in for about 6 hrs as I got busy doing other things but it didn't seem to affect the quality other than being fucking delicious.

Got the cooler humming at 130 degrees.




Pulled them out, dried them off, salt and pepper, then seared them on a screaming hot cast iron pan I had preheated in the egg. A little Kerrygold after coming off = perfection.

Daaaaang.

[Hmbre97]

Anova is running a sale right now on their sous vide machine so finally pulled the trigger. Did a couple NY strips in it tonight (next cook will be the norm; ribeyes).

I wound up leaving these in for about 6 hrs as I got busy doing other things but it didn't seem to affect the quality other than being fucking delicious.

Got the cooler humming at 130 degrees.




Pulled them out, dried them off, salt and pepper, then seared them on a screaming hot cast iron pan I had preheated in the egg. A little Kerrygold after coming off = perfection.