I just got the inkbird isv-100 and have only used it once. I don’t understand why i can’t leave it plugged in but off? It’s automatically on when i plug it in. I would think, being connected to wifi, that i would be able to keep it plugged in and start it when i want from where i want. Super frustrating, especially if i am not sure when i want to start something. I get that it has delay start but I am not a fan of that.
So i have two questions…
The first question: can I reheat a leftover steak without cooking it more? I like my meat hot.
The second question: I have a chuck roast from wild fork.. see picture above.
I would like to have this for a bbq on Friday. My plan is to throw it on the grill to sear it at a bbq we are going to on Friday. If I defrost in the fridge starting today, when should I put it in the sous vide? For how long? What temp? Should I season it first? I was not planning on a marinade. Just simply salt. Also what type of salt? Is sea salt good or does it have to be kosher salt?
Thank you in advanced.
by AmyBtrfly
5 Comments
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My Anova has no off switch either. It’s plugged in and On or unplugged and Off. I have prepared a couple of choice beef chuck roasts. I followed the basic sous vide instructions of 72 hours. I was quite pleased. You should season it heavily with salt before sealing it up. Sea salt should work great. Should be able to put it in their frozen.
I do chuck roast at 135 for 36-48 hours. I’ve tried different seasoning options side by side but I found salt only to be the best and then add black pepper after. Flavors of seasonings get weird when cooked that long. You want about 1% salt by weight.
I usually refrigerate still bagged after the cook and sear from cold. You may want to ice bath to ensure it cools quickly enough for food safety reasons. Chuck is very fatty and prone to causing grill flare ups so I usually keep the heat moderate, flip often, and keep a close eye so you can move the meat if there are flare ups. The last thing you want to do is sear at too high of heat and burn the meat. It will end up bitter.
Use a meat thermometer when searing from cold. I usually pull it once the entire piece of meat is over 100 internal and the carry over will get it higher. Remember it’s already cooked so you are just searing and bringing it to serving temperature.
You can buy power strips with individual switches.
[power strip](https://www.amazon.com/dp/B08617M3CQ?ref=ppx_pop_mob_ap_share)
[strip holder](https://www.amazon.com/dp/B079VH5695?ref=ppx_pop_mob_ap_share)
I also have an inkbird isv100 and it doesn’t turn automatically on. You have to hit start and then it will begin heating.