Got a sous vide for Christmas and have been experimenting a lot. I love hard boiled eggs and this thing has been a blessing.
by Warren993
7 Comments
Bob_Rivers
Noice. Welcome to the club.
brentdrivesfast
I did 135 @ 2 hours last night for the same cut. Incredible. I’d be willing to experiment a few degrees higher due to my kids thinking it was delicious, but too chewy (both less than 7 years old). Best steak I’ve ever made by myself in my opinion (my wife’s opinion too and she’s a ribeye fangirl).
Thanks for the post.
JehPea
I don’t think it’s worth it on a strip; I prefer my fattier cuts at 137, but 132.5 – 135 I like more on a leaner cut
peepeedog
I hope you enjoyed your medium steak cooked long enough to lose its bite.
Halihax
Turn your flash off 🤢
muncie_21
Chicken, pork and tough beef cuts work best for SV. Not to say you can’t make other stuff, that’s just where SV shines
mtb415
this weekend I did 135 for 2 hours on a new york strip steak – came out great! I was going to do 131 for 2:45 but didn’t have the time.
7 Comments
Noice. Welcome to the club.
I did 135 @ 2 hours last night for the same cut. Incredible. I’d be willing to experiment a few degrees higher due to my kids thinking it was delicious, but too chewy (both less than 7 years old). Best steak I’ve ever made by myself in my opinion (my wife’s opinion too and she’s a ribeye fangirl).
Thanks for the post.
I don’t think it’s worth it on a strip; I prefer my fattier cuts at 137, but 132.5 – 135 I like more on a leaner cut
I hope you enjoyed your medium steak cooked long enough to lose its bite.
Turn your flash off 🤢
Chicken, pork and tough beef cuts work best for SV. Not to say you can’t make other stuff, that’s just where SV shines
this weekend I did 135 for 2 hours on a new york strip steak – came out great! I was going to do 131 for 2:45 but didn’t have the time.
https://preview.redd.it/ludm8vg46hbe1.jpeg?width=4284&format=pjpg&auto=webp&s=ba0dd19a1ad1e3f2967b04f8fe2895d5c27d25b7