About what other methods do for it. Squeezes out moisture. Will render the fat a bit differently, so might be an improvement.
What I might recommend is not wasting tender cut money on these people. No ribeye, no strip, no tenderloin, no t-bone/porterhouse. Instead, hangers, flat irons, skirts, flanks and short ribs. You can SV these cuts very long, 10-48 hours, breaking down the connective tissue, at a 140-145 temp, and producing tenderness like the steakhouse cuts, and medium and beyond meat texture. I don't do things to well done, so I'd look around the Google for time/temp ideas. What happens to the connective stuff in a short rib in 72 hours is incredible. But that's in the 129-135 range in my experience.
Last edited by Potkettleblack; August 5, 2016, 09:14 AM.
Sous vide is simply amazing! It is now my preferred method for cooking. For a well done strip, 60-80 minutes at 165 followed by a quick sear in cast iron or a hot grill. You'll be a believer.
I own a Sous Vide Supreme Demi and a Nomiku and have a Nomiku wifi on a truck somewhere between Ogallala Nebraska and Chicago.
There are two basic models of SV device. Water ovens and immersion circulators. I use my water oven a lot more frequently, but I only cook for two. It has a limited capacity, being its own container. It is more temperature stable, quieter and I believe more cost effective to run. But I'm not doing a full rack of ribs or a pork shoulder in the Demi.
I use the Nomiku (and I would recommend getting the Anova or waiting for the Joule and avoiding the Nomiku people as if they had the plague, were made of unstable uranium and were wearing suicide bomb vests) for anything oddly shaped (ribs), anything large (brisket) or anything smoked (smoke particles go through the plastic bags, make water muddy... Don't want in my easy to clean but bulky SVS Demi).
In a poll in my Sous Vide group, I'm the only person who prefers the water oven. I suspect others don't have one and get caught up on the capacity control issue. That said, the Anova is the most popular device.
I saw it at Target yesterday, which bent my mind, as I remember when ICs cost $700+ and were the province of Michelin starred restaurants.
I believe the Anovas go on sale fairly regularly. But that's what I would probably do if I had nothing. If I were patient, Joule. Has some neat features like a lower minimum water level and the magnetic base.
BTW the Joule won't ship until September to those who preordered, kind of a bummer as I ordered way back for delivery in May. Oh well, I'll just have to continue to plug along with my Anova (2) and Sous Vide Supreme. Both are outstanding units-just another tool for my tool belt. Also cooking prime cuts to well done is no different than grinding up prime ribeye for hamburger - whatever the customer (individual) wants.
Potkettleblack - Joule backer here and still looking forward to it. I was backing the Nomiku WiFi but finally gave up. I use my VacMaster SV1 (built like a tank!) all the time, and wanted to add one more circulator.
SVCS is real. I am kind of the opposite. I was an early backer on Nom, gave up faith, but had experience with them later delivering the first Nom, so hung in anyway, and couldn't justify Joule, when I'm gonna look for a new home for my Nom 1.
I have read much about The Joule, and if it's the product of Chefs' Eats, I know it will be a quality product. That said, I am really happy with my Anova II which I use with a matching plastic bucket and Anova fitting lid I bought on Amazon. Tomorrow I begin my three-day packer brisket cook following the Chefs' Eats recipe(I will modify the rub, using Meathead's Memphis Dust). If interested, I'll chronicle the cook with photos!
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
wahuwa73 We would love to see photos of your cook. I have never tried Memphis Dust on beef because beef usually doesn't like sweetness. It likes pepper. Have you had Memphis Dust on beef before?
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
a matching plastic bucket and Anova fitting lid I bought on Amazon.
$27 just for the lid? And it's not insulated?? No thanks! Buy a 22 qt cooler at Walmart for $19.99 and cut a hole with a 3" hole saw. I have 2 dedicated SV cookers, one large and one small, for less money than you paid for that bucket and custom lid. For shorter cooks, just use a stock or soup pot.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I have yet cook a well done steak that taste like leather. They are ALWAYS juicy and tender. I like medium rare myself but the wife like hers well done and I will give her what she wants. BTW, I wouldn't ask anyone to leave my house if they wanted a well done steak. I will cook it for them and make them smile.
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