Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
A new era in cooking for me...
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="tRidiot" data-source="post: 2986898" data-attributes="member: 9374"><p>Haha!</p><p></p><p>Well, I did some more sous vide steaks yesterday, the rest of the batch in the pictures above. They were good, but I just don't care for the rosemary, so I wasn't too happy. My guests liked them, but I really REALLY underdid my wife's steak. I did hers at 143*F, thinking I had done the previous one at 145....turns out looking at my history the previous one was 150*. DOH. I also was a bit rushed for time and hers only got about 80 mins at 143 before I dropped the temp to 132 for the MR steaks.</p><p></p><p>Turns out this was too low, too short. Hers was pretty MR, really, not even a true medium. So I had to apologize, though I told her to nuke it a bit to bring it up to temp, but she was ok with it, and she ate it.</p><p></p><p>I'm really thinking about getting a 2nd Joule next time I see them on a decent sale, so's I can more easily handle cooking multiple steaks at different temps without taking all freaking day to do it.</p><p></p><p>I also didn't chill the steaks in-between this time, as I was a little short on time and my smoker is still down until my new igniter comes in, so I wasn't planning on smoking them up to temp. Thus, they were still at their sous vide temp when they went on the grill. I DID see a tiny zone of brown on the edges under the crust, not pure MR edge to edge, and I am next to 100% certain this is why. It wasn't enough to cause a problem, for sure.</p><p></p><p>But I'm done with rosemary on steaks, I just did not enjoy it AT ALL. The steaks were good, but I don't care for that flavor with the beef.</p><p></p><p>I may try some with butter next time, in the bags, just because, even though I expect it will not come out super strong.</p><p></p><p>Overall, it's an interesting method of cooking I am looking forward to trying some more.</p><p></p><p>And for those who don't want to drop $150-200 on a sous vide cooker, remember, I did my first batch last summer with just a couple pots on the stove and monitored things with my own thermometer. I got it to stabilize fairly well even on an electric stove that turns the burner off and on. A gas stove would be even easier.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 2986898, member: 9374"] Haha! Well, I did some more sous vide steaks yesterday, the rest of the batch in the pictures above. They were good, but I just don't care for the rosemary, so I wasn't too happy. My guests liked them, but I really REALLY underdid my wife's steak. I did hers at 143*F, thinking I had done the previous one at 145....turns out looking at my history the previous one was 150*. DOH. I also was a bit rushed for time and hers only got about 80 mins at 143 before I dropped the temp to 132 for the MR steaks. Turns out this was too low, too short. Hers was pretty MR, really, not even a true medium. So I had to apologize, though I told her to nuke it a bit to bring it up to temp, but she was ok with it, and she ate it. I'm really thinking about getting a 2nd Joule next time I see them on a decent sale, so's I can more easily handle cooking multiple steaks at different temps without taking all freaking day to do it. I also didn't chill the steaks in-between this time, as I was a little short on time and my smoker is still down until my new igniter comes in, so I wasn't planning on smoking them up to temp. Thus, they were still at their sous vide temp when they went on the grill. I DID see a tiny zone of brown on the edges under the crust, not pure MR edge to edge, and I am next to 100% certain this is why. It wasn't enough to cause a problem, for sure. But I'm done with rosemary on steaks, I just did not enjoy it AT ALL. The steaks were good, but I don't care for that flavor with the beef. I may try some with butter next time, in the bags, just because, even though I expect it will not come out super strong. Overall, it's an interesting method of cooking I am looking forward to trying some more. And for those who don't want to drop $150-200 on a sous vide cooker, remember, I did my first batch last summer with just a couple pots on the stove and monitored things with my own thermometer. I got it to stabilize fairly well even on an electric stove that turns the burner off and on. A gas stove would be even easier. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
A new era in cooking for me...
Search titles only
By:
Top
Bottom
