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What not to sous vide?

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Delat

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They call them 6 minute eggs for a reason.
Yeah but when I drop a dozen in boiling water all at once, it drops the water temp so 6 mins might not get me to a 146F yolk (and the white gets much harder than the 3 min cook). We’ve tried 145 and 147 and settled on 146F as perfect for our tastes.

I could try it, but then if I end up with yolks too runny the wife will yell at me and all week I’ll be eating a dozen too-runny soft boiled eggs that I had to scramble instead. I could get there with trial and error but the sous vide is sitting right there whispering, “why bother?”
 

Kgp

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Before I had sous vide, I had a hot tub! Tossed this ribeye in, finished at 3 minutes per side, perfect!
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Brian Weekley

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A steaks tale in sous vide ...

Strip loin after 30hr dry brine, my rub.

A349D778-E62F-4235-8EEE-77E4A0507DC1.jpeg


After 90 min sous vide cook in an Anova Precision Oven @124F to 122F, 100% steam, and a 3 minute sear in a very hot carbon pan.

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On the plate ... half saved for tomorrow ...

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Next day ... Remaining half of the steak ... sous vide reheat 17 minutes at 140F to 128F, 100% steam.

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Sliced ....


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On the plate ....

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Never used immersion sous vide.

Thoughts ... the Anova Precision Oven Sous Vide steak cook provided excellent results (especially tender) with a following day reheat which closely matched the quality of the original cook. A much more convenient cook than using my outdoor grill mid winter. I still prefer a live fire grill of steak over charcoal but I couldn’t guarantee that a live fire grill could match the tenderness of the sous vide cook In the oven.
 

krx927

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All my experience with sous vide were negative. Not even one single thing was tasting like cooked with conventional\proper methods. Waste of time!
 

GBT-Splint

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There's a whole range of textures in the yolk from 60C to roughly 68C. A degree (or even half a degree) can make a big difference. I like eggs for my ramen to have a somewhat runny yolk, so I shoot for like 62.5C. But I think my favorite texture is in the high 63s to low 64s, just set enough so that it will barely, slowly flow when you break the membrane. Here's a video which shows the range of yolk textures achievable SV. You can also get a sense of how strange the whites are.

This guy's eggs are so white, it's freaking me out. Never seen that in my life :eek:

(I understand it has to do with the fact that most of the eggs in the US come from “white leghorn”) but still :rolleyes:
 

lemeneid

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Not so much slamming or avoiding sous vide, but a good temperature probe and oven will give superior results when doing steak. Moisture retention is important but it does not concentrate the flavour as much compared to the oven and you will never get as good a crust with a wet steak compared to one with a dry bark.
 
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