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Nice ribeye for a circulating test.

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    Nice ribeye for a circulating test.

    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.
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    #2
    Looking good, I was worried about the temps when I read your update the other day, but I bet it works fine.

    Comment


      #3
      I also have some silicone pads made by Lodge on the bottom of the pan for the meat to rest on.

      Comment


        #4
        \m/ \m/

        Comment


          #5
          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.


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          Last edited by Jerod Broussard; November 7, 2015, 10:59 PM.

          Comment


            #6
            I betcha BBBR would be good on it that way, maybe with smoked paprika in it. Or just grilled, ha ha.

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              I've had some really good ribeyes covered in Tony Chachere's and "fried" in olive oil just enough to get a good crust on each side.

              Now I can move on to Creme Brulee....

            • Huskee
              Huskee commented
              Editing a comment
              One of these days I'll see that in a store and try it, haven't yet.

            #7
            Great pics Arrow! How did the hose hold up?
            Last edited by Jon Solberg; November 8, 2015, 06:36 AM.

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            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Great, even resting on the pretty hot sides of the pot didn't affect it. This thing is very rigid, and $0.13/foot.

              Not that it could be shot of a bow, but you get the idea

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