09-16-2016, 06:21 PM
2 hours is plenty. I'll do hour and a half just to be safe most of the time. But most time tables say 45 to a hour. I don't really agree with the 45.
No real need to bring them up to room temp. (others may feel differently)
It really depends on thickness. But anything under 2 inches should be fine at 2 hours. Even 2 inches can be done in 2 hours. Check out some online time and temperature guides. They vary quite a bit though.
Anything other than medium rare is kind of a waste. This is where you'll also see variance in online charts. What temp is what.
Although you can't technically over cook them, textures do change after a long enough time.
I've also experienced some werid thing where the steaks look super gray and overcooked after searing but by the time the meal is over, what little bit is left on the plate is super red. :dunno:
I don't like strips cooked sous vide (but then I don't really like strips) ribeye are really good. Sirloin even comes out ok. Tenderloin is good too. My strips were kinda tough.
Also, one benefit of the Anova is the ability to change your cooking vessel size. If its just me and one other, I'll throw them in a tall pot. If its 3 or more, I'll put them in the large poly container. Like rex's but the next size up. Could easily hold 8 without crowding. Or a whole slab of ribs or brisket if you start trying those. I've done as many as 14 steaks at a time with the Anova in a big cooler (still within the water range of the anova)
No real need to bring them up to room temp. (others may feel differently)
It really depends on thickness. But anything under 2 inches should be fine at 2 hours. Even 2 inches can be done in 2 hours. Check out some online time and temperature guides. They vary quite a bit though.
Anything other than medium rare is kind of a waste. This is where you'll also see variance in online charts. What temp is what.
Although you can't technically over cook them, textures do change after a long enough time.
I've also experienced some werid thing where the steaks look super gray and overcooked after searing but by the time the meal is over, what little bit is left on the plate is super red. :dunno:
I don't like strips cooked sous vide (but then I don't really like strips) ribeye are really good. Sirloin even comes out ok. Tenderloin is good too. My strips were kinda tough.
Also, one benefit of the Anova is the ability to change your cooking vessel size. If its just me and one other, I'll throw them in a tall pot. If its 3 or more, I'll put them in the large poly container. Like rex's but the next size up. Could easily hold 8 without crowding. Or a whole slab of ribs or brisket if you start trying those. I've done as many as 14 steaks at a time with the Anova in a big cooler (still within the water range of the anova)
2004 Honda S2000
2001 F-150 4X4 6" lift on 37" tires
2007 GSX-R 600
2008 SX-R 800
1992 (slammed by PO) 240sx Coupe (SOLD)
1999 BMW POS ///M3(SOLD)
1998 Honda Civic EX beater (SOLD)
2001 F-150 4X4 6" lift on 37" tires
2007 GSX-R 600
2008 SX-R 800
1992 (slammed by PO) 240sx Coupe (SOLD)
1999 BMW POS ///M3(SOLD)
1998 Honda Civic EX beater (SOLD)