03-17-2014, 02:49 PM
Nice man!
I can't find it now but I had found an immersion circulator that will clip onto any container for $99, and you can get an actual vacuum sealer for about $80. I think at some point I'm going to pick up both of those, and maybe build I'll build an enclosure similar to yours. Something with a rack in it to keep the steaks vertical and evenly spaced would help keen everything even.
I did it for a second time in the crockpot a few weeks ago with some new york strips and got excellent results, all of them were a perfect 130* medium rare and this time I knew not to let them sit for 60-seconds per side on a 500+ degree skillet, so I was able to get a perfect sear with minimal spread into the meat itself. I seasoned them with a little bit of garlic, pepper and a tsp of woschestershire in each bag,
On top of the improved temperature control and better texture/flavor, I'm really digging how easy sous vide makes the rest of the meal. Usually timing for a good steak dinner is a bitch, you want all the sides to finish precisely when the steaks are done resting, not before and not after. With sous vide you start the steaks an hour in advance, then cook all you're sides, and whenever they happen to be done you pull the steaks and drop them in the pan while you plate everything else, then go right from the pan to the plate. It's awesome. :thumbup:
I can't find it now but I had found an immersion circulator that will clip onto any container for $99, and you can get an actual vacuum sealer for about $80. I think at some point I'm going to pick up both of those, and maybe build I'll build an enclosure similar to yours. Something with a rack in it to keep the steaks vertical and evenly spaced would help keen everything even.
I did it for a second time in the crockpot a few weeks ago with some new york strips and got excellent results, all of them were a perfect 130* medium rare and this time I knew not to let them sit for 60-seconds per side on a 500+ degree skillet, so I was able to get a perfect sear with minimal spread into the meat itself. I seasoned them with a little bit of garlic, pepper and a tsp of woschestershire in each bag,
On top of the improved temperature control and better texture/flavor, I'm really digging how easy sous vide makes the rest of the meal. Usually timing for a good steak dinner is a bitch, you want all the sides to finish precisely when the steaks are done resting, not before and not after. With sous vide you start the steaks an hour in advance, then cook all you're sides, and whenever they happen to be done you pull the steaks and drop them in the pan while you plate everything else, then go right from the pan to the plate. It's awesome. :thumbup:
Now: 07 Porsche Cayman S | 18 VW Tiguan
Then: 18 VW GTI Autobahn | 95 BMW M3 | 15 VW GTI SE | 12 Kia Optima SX | 2009 VW GTI | 00 BMW 540i Sport | 90 Mazda Miata | 94 Yamaha FZR600R | 1993 Suzuki GS500E | 2003 BMW 325i | 95 Saab 900S