I like 53.5C, mostly.
Yeah, looking at what they suggest in the paperwork that came with it, they mostly say for Medium Rare, 140, which seems to cook it through leaving no pinkness at all. Was thinking of trying something like 60 to 75 or so, but I also like mine Flame Kissed when I can. … Planning on grilling this weekend, so will try it. Thanks
Dave, I’ve been pretty pleased with mine in the 137-138 range.
I am making short ribs! Local highland beef! I have beef listening to the podcasts and my mouth is watering every time you mention short ribs! They will be ready at 6pm.
Trust me, I love sous vide as much as everyone. I’ve never had better results cooking a steak via sous vide. Even when it’s off in some way (had to rush, or imperfect temperature) it’s still better then than most other ways I could have cooked it.
I’d never cooked a ribeye this way however (air fryer) and expected poor results (and had a backup steak, haha) but was impressed with quality against the short cooking time. Our family is very unorganized and this was a last minute grab-and-run of a steak while my wife was working and I was taking care of my energetic daughter. It works well when I don’t have much of a window to work with.
I will definitely get something going on the sous vide to eat in a few days. If you had say, 2 or 3 days to play with, what would you prioritize sous videing? (I.e. only good if you can cook it for a few days to get best results)
Got up, did HIIT for 22 minutes at about 7 am, ate “blunch” (nothing but coffee, minor amount of cream until then) at about 1pm/1300. Ate 12 ounces smoked salmon, 4 large eggs, 71g olives, 31g Parmesan cheese, 3 tablespoons butter (latter not measured, estimated). Was still hungry, so had 2 picked eggs (large). 1667 calories, 86.2 grams fat, 114 grams protein. 27.3 % calories from protein. Yes, that’s 114 grams of protein in one meal.
Decided to hold the Steak & Mushrooms from last for dinner and Egged out instead. … 6 Fried Eggs, with Country Sausage, Sausage Links and Bacon on top.
If you had say, 2 or 3 days to play with, what would you prioritize sous videing?
I usually just do some tough old rump steak for 24 or so hours, but I would probably still be doing hanger steak for 72 hours if I hadn’t made it all trendy and expensive at the markets
I don’tt know how some of you eat so much. Male/female differences is part of it, I’m sure. LOL
My first meal of the day was 2 eggs (seasoned with s&p and basil) with cherry tomatoes and fresh mozzarella with some Italian sausage on the side. I ate about 3/4 of it.
Nope, I struggle too. I’m trying a “three meals in 7-8 hour window” thing ATM. Just can’t eat enough with 2MAD.
I’m not worrying about quantities right now. Yesterday I was busy helping paint a bathroom, so my first meal wasn’t until about 8pm and even then, I couldn’t finish what I’d fixed (ground beef with some cabbage and onions, avocado, sour cream, and cheese…sort of nacho-less nachos). I had a couple of pieces of bacon later as a snack, but that was it for the day.
A warming chicken korma curry with some cheesy garlic bread is a perfect fusion lunch. Yes indeed it is.
And I’m the worst at trying to maintain any sort of macros. Dinner was cauliflower risotto with mushrooms. Made with heavy cream and cheese, so plenty of fat…but very little protein. I’d planned to have some beef with it, but that didn’t happen.
Nice fatty bit of Rump Steak (1/2 of a huuuuge one) with Sauteed Cabbage/Radishes & Cheese.
First time out with the sous vide - 26ish hours at 53.5c. Panicked a bit at the searing stage (damnit!) & overdid it a little but was still very nice indeed
Going super tough/cheap this week & trying a bit of Chuck Steak
I can put a lot of food away in a very short amount of time - I grew up with three older brothers so you had to be quick
SV is very forgiving
It may need to be for a while but husband was pretty impressed so I can’t have done too badly.
Uh…it looks like birds feet?
Indeed! The package said “chicken Paws”