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[wilpark]

So I bought the immersion circulator on Meh that was brought to our attention on a 2" ribeye.

I wasn't convinced looking at photos or videos people put up.  To me it looked like boiled meat in a bag.  Very unappetizing.  Simmilar to folks par boiling ribs before cooking them. But man does this thing make a great steak.

Vacuum sealed the ribeye and set it in the immersion circulator at 134 for 4 hours. Started at 130 but a friend said to set at 134. Then seared on my rectec without the diffuser  and drip tray full bore for a few minutes on each side. Created a delicious crust.

All I needed was some salt and it was good to go.  For 54 dollars delivered, it was money well spent.

Next time some compound herb butter in the bag.

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[Redapple]

looks delish

While I understand it can't be overcooked, how do you know the food is done?

[wilpark]

That's a good question.  There is a guide that comes with it. For steaks 1-3 hours.   Mine was frozen so 50% longer. If you leave too long it wont over cook in terms of temp but will become mushy is left too long.

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[Free Mr. Tony]

Looks great!

At least you got yours.  Mine keeps getting pushed back. Said it started in Texas. Was in Indianapolis since Friday morning, which is 2 hours south of me. Then last night it said it was in belleville michigan, which is 2.5 hours north of me. Now it says it's in Fort Wayne, but the United States post office is delivering. Started out Fed ex. 

[pmillen]

I wasn't convinced looking at photos or videos people put up.  To me it looked like boiled meat in a bag.  Very unappetizing.

Yeah, a quick browning increases the appearance and flavor.

That's a good question. There is a guide that comes with it. For steaks 1-3 hours.   Mine was frozen so 50% longer.

Minimum cooking time also varies by thickness.

[Bar-B-Lew]

Mine is 17 miles from my house as of some time this morning but says it is not being delivered until Thursday and was originally set for Wednesday.  FedEx must have some stupidly low shipping rate to have product that takes 2-3 days for UPS to take about 10 business days via FedEx/USPS combo.

[wilpark]

Looks great!

At least you got yours.  Mine keeps getting pushed back. Said it started in Texas. Was in Indianapolis since Friday morning, which is 2 hours south of me. Then last night it said it was in belleville michigan, which is 2.5 hours north of me. Now it says it's in Fort Wayne, but the United States post office is delivering. Started out Fed ex.

Hope u get yours soon.  It already paid for itself.  A 2.5 lbs round here is close to $100.00.

$54.00 For the immersion circulator and steak was $5.99 lbs. I made out.



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[wilpark]

I wasn't convinced looking at photos or videos people put up.  To me it looked like boiled meat in a bag.  Very unappetizing.

Yeah, a quick browning increases the appearance and flavor.

That's a good question. There is a guide that comes with it. For steaks 1-3 hours.   Mine was frozen so 50% longer.

Minimum cooking time also varies by thickness.

Great guide.  Friend pointed me to a site called food labs that gets pretty nerdy with their testing.

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[wilpark]

Mine is 17 miles from my house as of some time this morning but says it is not being delivered until Thursday and was originally set for Wednesday.  FedEx must have some stupidly low shipping rate to have product that takes 2-3 days for UPS to take about 10 business days via FedEx/USPS combo.

Surprised how quickly it came.  Email said it would be delivered by March 12th.  Came by the 10th in the am.

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[pmillen]

Great guide.  Friend pointed me to a site called food labs that gets pretty nerdy with their testing.

Food Labs is a great site.

That chart I posted is from one of the high-end, more commercial oriented, SV devices, SousVide Supreme.  It's on their web site.

[Ralphie]

The brown crust on that steak is perfect.  Looks as good as any steak pic I've ever seen.

[hughver]

Steak looks great but you missed one important step in the process that I use. I smoke them at 160° to an IT of 100-110° before vacuum packing. It adds another dimension to the flavor. 

[Bentley]

It really is an interesting way to cook.  I am going to be curious to see how it does on a Salmon Filet....Will be nice to have it primarily cooked, get the Memphis to 650° and only have to put some color on one side.  Should make for some beautiful presentation.

And for events like we are cooking next Thursday for the Auxiliary.  When Smoke is not needed, I am just going to sous vide the Eye of Round, then sear for some color and...Viola, done!

[bregent]

It really is an interesting way to cook.  I am going to be curious to see how it does on a Salmon Filet....Will be nice to have it primarily cooked, get the Memphis to 650° and only have to put some color on one side.  Should make for some beautiful presentation.

Works great for salmon. I like to run it at 120F - it's no longer translucent but still extremely moist and starting to flake. Serious Eats has a good guide for Salmon.

[hughver]

Works great for salmon. I like to run it at 120F - it's no longer translucent but still extremely moist and starting to flake. Serious Eats has a good guide for Salmon.

I use 120° if I'm searing, 128° if I'm not.