Testing my hose today that is rated for 180 psi at 70 degrees. No pressure, but melting point needs to be checked. 131-ish ribeye for 2 hours. Next will be Creme Brulee at 170 for a couple hours.
Ribeye was labeled Angus. $5 cheaper per pound than the Prime. Saw the Kobe (their label not mine), never even checked the price. Been dry brining since midnight. Doing a pre-sear so that the post-sear will take no time at all to firm up what was established pre-sear. Little black pepper on the steak before it goes in the bag.
Final Results. A low & slowed and reverse seared ribeye only needs salt and pepper. A ribeye that is cooked this way needs way more seasoning. Texture and all was perfect, but ribeye really does best on a grill to get "BBQ Flavor." A tougher cut such as Tri-Tip that already gets a hefty dose of seasoning does awesome with sous vide. I won't cook Tri-tip any other way.
Circulator worked to perfection. I never had to remove the lid to stir and that helped the temp stay as steady as I could hope for. I plan to get a waterproof wire probe that I can plug into my Auber that will make temp reading much better.
I ran it 1hr 45minutes at 131 degrees +/- 1.4 degrees.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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