Just got this and a polyscience vacuum sealer from a former caterer Uncle. All I’ve done with it so far was a short steak sv that I wish I would’ve left longer.
Planning on 24-30 hours at 135(.5 – just cuz) after reading a lot of comments about 133 – 137. Figured I’d split the difference on my first go. Let me know if I f’ed up there.
by gr3g0rian
7 Comments
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Color me jealous.
Oh and I’m not really sure how old the sous vide machine is (it’s not got wireless, Bluetooth, scrambled egg features) but it’s HUGE, and came brand new in box. I was looking at some other new ones recently and this just fell into my lap. Really wasn’t expecting this gargantuan thing when my Uncle said he had it for me.
I hear 36 hours is where the magic happens. If you have the time I’d leave it in
Damn I just googled that thing, that’s high tech stuff!!
Not sure why I can’t edit it? Picture might be the problem.
But DAMN, went a little deeper on research. Had no idea what I really had here. Please excuse my naivety, and thank you guys for the info!
you want to go longer than that. check out the chefsteps YouTube collection on short rib time & temp comparisons. it’s very good and you’ll get about the same results with chuck roast.