Cooked the same cut at a range of temperatures to stop guessing. Rough guide, and then the part that matters more. Where the temperatures land Around 50C: very rare, quite soft, some people find the texture unpleasantly…
Tried to cook a whole meal in one bath. Steak at a temperature I like, carrots and potatoes in a separate bag, same water, a couple of hours. The steak was perfect. The vegetables were warm and completely raw: not…
Cooked a 1 inch ribeye at 133F for two hours, dried it, then seared in cast iron with oil for about two minutes a side to get a crust I was happy with. Cut into it and there is a 4mm grey ring all the way around, which…
Two boneless breasts, about an inch and a half thick, bagged with a little oil and salt, held at 145F for four hours because I was out and could not pull them earlier. They were not undercooked at all, but the texture…
I portion ribeyes at about 1.5 inches, seal them, and freeze them flat. I would like to drop one in the water at 6pm with no thawing step. Everything I read says add some time, which is not a number. Does anyone have a…
Vacuum sealed a brisket flat, dropped it in at 155F, and by hour five it is bobbing with a good inch of meat above the waterline. I push it back down and it comes up again within the hour. The seal looks intact, no…
I want to batch four chicken breasts and two pork chops on a Sunday and sear one on whichever night I need it. I have a vacuum sealer, a normal fridge, no blast chiller and a small freezer. What is the routine people…
Two adults, small kitchen, one free shelf. The slow cooker does chilli, pulled pork and stews and I have never once been unhappy with the result. Everything I read about sous vide is steak, and we eat steak maybe twice…
Two and a half pound chuck roast, first time cooking one this way. I can start it Saturday morning or Sunday morning, so both are possible, but the 24 hour version means running the circulator overnight in a flat with…
First time using the water bath. Pulled a strip steak out of the bag after two hours at 130F and it looked like something that had been left in the sink, pale grey outside and damp all over. It smelled fine and the bag…