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Sous Vide

Discussion in 'Max's Kitchen' started by Sodak Dick, Jan 20, 2019.

  1. Sodak Dick

    Sodak Dick Recruit 2 Year Member

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    Got one for Christmas; a Joule.
    Seems to undercook most items.
     
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  2. Bman

    Bman Red Shirt 2 Year Member

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    got the anova sous vide about a year ago. as for reheating prime rib or brisket its awesome. tried doing steaks a couple times, but havent quite figured out how to sear them properly using propane torch, otherwise cooks to perfection. dont know what temps you cooked your food to. but if undercooked keep experimenting. im trying a steak later. ill post results if thread still up. im shooting for medium rare 130 degrees. i like the fact that you can leave it in longer and it doesnt get past desired temp.
     
  3. chicago husker

    chicago husker Scout Team 2 Year Member

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    I have been thinking of getting one and have looked at the Joule and Anova. What have you made and based on what i have read not sure how it would undercook. Also what do you use for a container to cook in?
     
  4. Bman

    Bman Red Shirt 2 Year Member

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    i use a big stockpot. 8 qt.
     
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  5. Bman

    Bman Red Shirt 2 Year Member

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    about the undercook part. the food usually looks undercooked when using sous vide, thats why it is critical to sear most meats either with cast iron skillet or propane torch or hot grill. and as you experiment more it might just be a couple or more degrees to get what you want.
     
  6. NU_Alum

    NU_Alum All American 2 Year Member

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    I haven't done sous vide, but I do cook steaks on low heat before searing and they always look undercooked before the searing.

    I pull my steaks at 110-115 (depends on who it is for) and then sear it on the grill/cast iron with the temp around 500. Takes about a minute or two each side and it's perfect.
     
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