Sous vide question

[Untraceable]

Did you over cook it while searing?

[smoke ninja]

Grilled sub

Peppers, onions cheeses and lettuce




I love thin sliced roast beef. Im gonna have to try some other cuts this way.

[rustypouch]

Originally Posted by stijntje113

I have also bought the Anova and tried some beef on 130. 1 for 4 hours and 1 for 30 hours. But they were way more well done than the ones on the pictures... Any idea how thats possible? (it also came out green but I saw more people who had that.)

I had similar issues.

Try chilling the meat in an ice cold water bath, while still in the plastic, before searing.

[stijntje113]

I seared on the WGA really short. But it was very well done. I'l try chilling it next time.
Because of the green colour and taste we only eat a little bit.

On serious eat they don't recomend to sous vide it lower than 130 for a longer time.
Somebody ignores that advice and do it at lower temps?
I'm tempted to do it at 120 for 2-2,5 hours to try if I like that more.

[smoke ninja]

Originally Posted by stijntje113

I seared on the WGA really short. But it was very well done. I'l try chilling it next time.
Because of the green colour and taste we only eat a little bit.

On serious eat they don't recomend to sous vide it lower than 130 for a longer time.
Somebody ignores that advice and do it at lower temps?
I'm tempted to do it at 120 for 2-2,5 hours to try if I like that more.

Still new at this so someone who knows more can explain but i think for short cooks, under 4 hrs, under 130 is ok.

[mikecz]

I looked & looked at that ad & ending up passing it by - and I'm still kicking myself for it! For some sous vide starters, check out https://www.chefsteps.com/activities...cook-sous-vide These guys do a lot of sous vide stuff. I think some of them worked with Nathan Myhrvold on the Modernist Cuisine project.