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[bregent]

Those would be nice for presentation. I don't find my SV steaks to be too cool after searing in cast iron. I will sometimes heat the plates up in the oven if I'm prepping other things and won't be able to serve immediately after searing.

[Bar-B-Lew]

Anyone ever sous vide a steak or chicken, slice thin, and then cook in a stir fry type dish?

[bregent]

Anyone ever sous vide a steak or chicken, slice thin, and then cook in a stir fry type dish?

I have not. I don't see the point for chicken. For beef, it could help tenderize an otherwise tough cut that you could then finish in stir fry.

[hughver]

I sous vide seasoned shrimp, chicken, pork and beef for inclusion in my Currie's, Stir Fries, Alfredo's and even chili. Just cook at normal temperature/time for the give protein, cut into bite size pieces, add to dish with its juices just before serving. Chicken breast, which is normally prone to be dry, works especially well.

[Bentley]

I think it is the 1st product I have ever bought that said go to the website to learn how to operate it.  There were no instruction, no manual in mine.

Does the bottom of the unit need to touch the bottom of the container it is in?

[Free Mr. Tony]

I think it is the 1st product I have ever bought that said go to the website to learn how to operate it.  There were no instruction, no manual in mine.

Does the bottom of the unit need to touch the bottom of the container it is in?

Mine did come with instructions. I've used it 4 times now with no issues. It appeared to be new. The meh website also claimed they were new. With all the different comments on conditions etc, I'm wondering if that is true.

[Bar-B-Lew]

I think it is the 1st product I have ever bought that said go to the website to learn how to operate it.  There were no instruction, no manual in mine.

Does the bottom of the unit need to touch the bottom of the container it is in?

Mine came with an instruction manual that was between the outer wrap and the carton the unit was stored in.

[Bentley]

Mine sure seemed new.  I also hope you don't think I am ragging on you for the link, as I am a big boy and wanted one.  My great hope is that the odds say you got a bad one and it is now over and the replacement will last a long time.  Just hope the replacement is not a refurbished model!

[Bar-B-Lew]

These will probably be the two containers that I will use since I already have them.   Bentley, the red paper in the pics is the instruction manual that came with mine.  I have not look through it yet though. I ordered a lid for the smaller container.  Will see how all of this works before I spend more money to buy a lid for the bigger container.

[Bentley]

I DO NOT recommend 20+ hours at 135° in sous vide, then in fridge for about 3 hours, then on pit at 275° for 2 1/2 hours.  I am going to assume there was some reaction that cause them to be so tough.  So much so, we tried to each eat one and knew they had to be braised in the oven for  amount of time.  We are shooting for 350° for 90 minutes to start!

Glad we bought 2 packs of theses when we were at restaurant depot.

[BigDave83]

If those are beef rib, you didn't do them long enough at 29 hours, probably need 36 to 48.

[Bentley]

See reply #87 & 88 in this thread!

If those are beef rib, you didn't do them long enough at 29 hours, probably need 36 to 48.

[hughver]

If those are beef rib, you didn't do them long enough at 29 hours, probably need 36 to 48.

Ditto, at least 48 if not 56.

[pmillen]

I like beef short ribs SVd at 135° for 72 hours (we tried 48 hours but didn't like them as well). 

• SV cook them at 135° for 72 hours.
• Plunge them into ice water to quickly chill them.
• Put them in the refrigerator until you want to finish them.
• Finish them by smoking at 225° or so for a couple of hours.
• Paint them with BBQ sauce the last 15 minutes.

There are other ways to finish them.

[Bentley]

I am not sure that if I had even got them in Friday night they would have been any good.  I guess not a great loss as even if I could have done the 36 like I was planning they would not have been ready!

I guess we wait 3 weeks and see how they come out then!  They might be ready at 48...but seems to me better to err on the long side then the short with a cook like this.  I am looking forward to doing a small brisket, maybe 9lbs!