Sous Speed?

[smokenoob]

Anyone try this?

https://youtu.be/GapkjSTx3Ao?si=YRPT_d-eUrsSWQB6

[GolfGeezer]

I have considered doing this since I do have the Gen 2 Combustion Inc. probes. For me, three things have kept me using conventional SV. 1 - I retired, therefore not in a hurry to get a meal done. 2 - almost everything I do SV has already been vac sealed and sitting in the freezer, waiting for its "day". So, I would have to defrost, unseal, insert the CI probe, and then seal again to do this. 3 - You need to pay more attention to managing the SV bath temp, knowing what to raise the temp to at first, and then when to lower it so you do not overcook. I guess there is a 4th - whether what you are SV'ing is tender enough to tolerate the method. Tri-Tip, brisket, pork chops and other roasts benefit from much longer bath times than steaks.

Maybe one of our resident mad scientists will try it out!

[smokenoob]

yes, as a fellow retiree I have all the time too. Good point on the other grades and types of meat. definitely focused on a niche.

[WI Bubba]

It would drive me nuts to have to do all that fiddling around to get the sous vide to cook faster. If I need to cook fast I have plenty of other options. For me, the beauty of the sous vide is the set it and forget it feature.

I wonder if you can still get those ovens. I think I need one.

IYKYK.

[smokenoob]

Yeah, if I was going to do it I would use the G2 predictive thermometer but the more I think about it, I’m in no hurry 😁

[dubob]

Anyone try this?

https://youtu.be/GapkjSTx3Ao?si=YRPT_d-eUrsSWQB6

Oh H--- no. And I don't plan to anytime soon. My steaks (131*F) and chicken (145*F) go in the SV bath before Noon and are ready at dinner time. My pork steak (145*F) and chops (145*F) go in the night before and are ready at dinner time. KISS.

[Jerod Broussard]

Nope. I use SV sparingly enough so that when I do use it I don't need to over complicate things.

[MBMorgan]

About six months ago my Anova died and I bought one of the new Turbo Joule circulators. So far, I haven't tried a turbo mode cook ... but this thread reminds me that I should. Perhaps I'll start with a cheap steak or chicken part ...

[Mosca]

Naw. I respect sous vide, but it just doesn’t fit my preferred work flow.

[smokenoob]

OK, sounds like Sous Speed is a Bust then. 😁

[STEbbq]

If I could program the Joule to do Turbo mode when first dropping the meat into the vat, then sure. And, the right temps are given to me versus me having to research them. I don’t mind pressing a few more buttons and then forgetting about it. If I have to actively adjust things mid-cook, not really.

I only have a OG Joule so no fancy turbo mode yet.

[randy.56]

I always enjoyed that guys instructions, thanks for posting. some good tips. When cooking bacon every morn, I always start the burner on the stove on 8, till I hear the sizzle, then reduce heat as needed. Same concept as he talks about.

[RolfTaylor]

If I recall correctly, the original PT 1.0 probe is permissible to use with the non-vacuum sealed Sous Vide technique (e.g. zip lock bag submerged) since there's no pressure differential.

If you plan on doing so, be sure to check the latest FAQs on Combustion Inc's web ste because perhaps this has changed since I read it.

As far as this technique. Not sure I will try it because I like some smoke flavor and firing up the grill just to sear seems a waste. I have pretty well perfected reverse sear for the the too-thin steaks I can find and afford. The key is to use LOTS of strong smoke during the initial low temperature cook as they do come up to temperature quickly, and of course you need a PT to monitor the temp.