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JoeyBoomBox
So here’s two questions I still have…
1. Marinade or not with steak? I did olive oil, balsamic, thyme, salt, pepper.
2. What to do with bag juice? I’m thinking gravy is that the way?
TactLacker710
I know it sounds crazy but try 137 for a ribeye (or most fatty cuts). 131 is too low for to render the fat properly in a couple hours but that temp works great for filets or strips (lean cuts).
Independent_Soup6496
You’re definitely British
Ready_Anything4661
Need a source on the tiki mugs.
bblickle
Mai-Tai and a Swizzle, nice! Looks like homemade orgeat?
Dear Tiki brother, I would strongly recommend the reverse-sear method over sous vide for Ribeye. I’ve A/B tested, compared and concluded the r-s ones are objectively better. “Better” meaning juicier with better-rendered fat while still being able to cook to what temp you like (even rare).
jsaf420
Your swizzle looks awesome. I’m a 136 and planters punch guy.
7 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
So here’s two questions I still have…
1. Marinade or not with steak? I did olive oil, balsamic, thyme, salt, pepper.
2. What to do with bag juice? I’m thinking gravy is that the way?
I know it sounds crazy but try 137 for a ribeye (or most fatty cuts). 131 is too low for to render the fat properly in a couple hours but that temp works great for filets or strips (lean cuts).
You’re definitely British
Need a source on the tiki mugs.
Mai-Tai and a Swizzle, nice! Looks like homemade orgeat?
Dear Tiki brother, I would strongly recommend the reverse-sear method over sous vide for Ribeye. I’ve A/B tested, compared and concluded the r-s ones are objectively better. “Better” meaning juicier with better-rendered fat while still being able to cook to what temp you like (even rare).
Your swizzle looks awesome. I’m a 136 and planters punch guy.