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joule/sous vide question

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  • customtrim
    Former Member
    • Dec 2016
    • 1123
    • stow ohio

    joule/sous vide question

    So hopefully not sounding dumb but lets say I put a prime rid in this for whatever the approximate amount of time take it out and sear it, what does the actual meat look like is it a nice rosy pink or something else. Next question how many say ribeye steaks can I do at one time is it due to my container size or the limit to the device, I need a way to do bigger cooks than what my kamado will do if this will handle the job other than the searing part it beats shelling out 1200 to 1600 for another grill. Thanks for any and all info
  • mgaretz
    Founding Member
    • Jul 2014
    • 734
    • San Ramon, CA
    • Mark Garetz
      Rec Tec pellet grill
      Weber Genesis Gasser
      Maverick ET-732 and Thermapen and others

    #2
    How cooked it is depends on the temperature you set. So if you want rosy pink, that's where you set it. The beauty is that you can't over cook it. You can do a lot at a time and it mostly depends on your container size, but if it gets too big, the heater may not be able to keep up. Chef steps says joule can handle up to 40 gallons of water. That's a lot!

    Comment

  • scottranda
    Charter Member
    • May 2015
    • 1559
    • Charlotte, NC

    #3
    Rosy pink on the inside. The outside might look a little light brown, but the inside is perfectly pink (to your preferred doneness). Just sear it on the outside. Once you cut into it, it'll be perfect. Can't overcook it!

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
      • 1835
      • Chicago, IL
      • Grill: Grilla Original / Weber Genesis EP-330
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi
        Disqus: Le Chef - (something something something)

      #4
      You can go too long with SV. It's not burned, per se, but the proteins have denatured to a point that is unpleasantly mushy.

      Here's someone else's professionally photographed sous vide prime rib.
      Click image for larger version  Name:	SV-Prime-Rib-UQ9A0299.jpg Views:	1 Size:	218.2 KB ID:	259282

      It's all in the time, the temperature and what else you do to process it.
      Last edited by Potkettleblack; January 4th, 2017, 02:33 PM.

      Comment

      • Dr ROK
        Charter Member
        • Dec 2014
        • 1346
        • Morrill, Nebraska
        • Retired high school teacher and principal
          Dr ROK - Rider of Kawasaki &/or rock and roll fan
          Yoder 640 on Husker themed comp cart
          Cookshack Smokette smoker
          Antique refrigerator smoker
          Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
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          Plenty of GrillGrates
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          Tru-Temp wireless thermometer
          Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

          Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

        #5
        Potkettleblack's picture shows what your final prime rib will look like. The picture shows one that appears to have been coated with an herb crust. You have to sear your roast after cooking it in the hot tub. The number of ribeye steaks you can cook will depend on the size of your water container and the rating of the circulator you purchase. The anova will handle up to 5 gallons. That's a pretty good sized container that will hold a butt load of steaks.

        Comment

        • Potkettleblack
          Club Member
          • Jun 2016
          • 1835
          • Chicago, IL
          • Grill: Grilla Original / Weber Genesis EP-330
            Thermometers: Thermapen / iGrill 2 / Fireboard
            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi
            Disqus: Le Chef - (something something something)

          #6
          You shouldn't load your tub with more meat than water. 50-50 is about the peak for proper circulation.

          So, 10 gallon container, 5 gallons of water, add meat. If you want to go larger, either Joule or two Anovas.

          Comment

          • Atalanta
            Club Member
            • Jul 2016
            • 430
            • Barnsley's Ford
            • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
              Smoker: None yet, part of why I joined
              Thermometer: 10+ yr old Taylor digital thermometer with remote
              Sous Vide: Anovo Imersion Circulator (1st gen)
              Coffee Roaster: Hot Top Coffee Roaster
              Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

            #7
            We have one of each, Joule and Anova. Haven't tried the Joule yet. Thinking on a dinner party, find out how everyone wants their steaks done. Cook to temperature the night before. For the dinner, re-heat the steaks together to 130 (since they're already cooked) then sear. Everyone will have steaks done to their liking and they'll come off the grill close together.

            Comment

            • Dr ROK
              Charter Member
              • Dec 2014
              • 1346
              • Morrill, Nebraska
              • Retired high school teacher and principal
                Dr ROK - Rider of Kawasaki &/or rock and roll fan
                Yoder 640 on Husker themed comp cart
                Cookshack Smokette smoker
                Antique refrigerator smoker
                Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
                Rec Tec Mini Portable Tailgater w/ GrillGrates
                Plenty of GrillGrates
                Uuni wood pellet oven, first generation
                Roccbox Pizza Oven
                Meater Block
                "Go Big Red" Thermopen instant read thermometer
                Ultrafast instant read thermometer
                CDN quick read thermometer
                Maverick ET-732 thermometer
                Maverick ET-735 thermometer
                Tru-Temp wireless thermometer
                Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

                Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

              #8
              mgaretz not sure why, but the link you posted doesn't work for me? Is this an older webpage?

              Here's where I found that the limit for Joule was 10 gallons in an insulated container and about 5 gallons in a standard container: https://support.chefsteps.com/hc/en-...s-too-crowded-

              Comment


              • customtrim
                customtrim commented
                Editing a comment
                i saw this on there site
                But Joule can go big too. The littlest sous vide tool can handle up to 40 gallons (150 liters) of water, with a depth of up to 8 inches (200 mm).

              • mgaretz
                mgaretz commented
                Editing a comment
                You are right, the "official" specs page says 10 gallons. The page I found is still there and clearly it says something different than the specs page. Click the Sous Vide link, then All About Sous Vide then scroll all the way to the bottom left and click What Containers Should You Use...

              • Dr ROK
                Dr ROK commented
                Editing a comment
                Wow, that's impressive that it'll do 40 gallons. Makes Joule even more desirable. Damn you chef steps. Now to figure a way to convince TDW that I need two circulators.
            • josht138
              Charter Member
              • May 2015
              • 213
              • Marietta, GA (Greater Atlanta)
              • Weber Genesis E-330 (AKA Big Paperweight)
                22" Weber Kettle Premium
                26" Weber Kettle One Touch
                Slow 'N Sear
                Weber Smokey Mountain 18.5" (pre-2008)
                Anova Sous Vide
                (2) Maverick ET-733s
                Thermapen MK4

              #9
              I have used my anova to cook 2 pork butts in a 50 quart cooler @165F. Because I didn't want to cut a hole in the top I covered the top with foil and beach towels to prevent evaporation and also to insulate. The joule has a larger heater than the anova so I would say that the better the insulation the bigger you could go.

              As a caution, I did test my setup first before I put the pork in and it took quite a while for it to get up to temp. Also one of the bags broke during the overnight cook so make sure you have a place to dump 50 qts of pork water if necessary.

              Comment

              • billg71
                Charter Member
                • May 2015
                • 400
                • Acworth, GA
                • Komodo Kamado 22" Supreme
                  PK Grill
                  Weber Genesis S-330
                  Weber Summit Charcoal Grilling Center
                  Weber Go Anywhere charcoal portable(my oldest Weber)
                  Maverick 732
                  Tappecue
                  ThermaChef
                  ThermaWorks Smoke
                  Thermapens

                #10
                https://support.chefsteps.com/hc/en-...an-Joule-heat-

                Comment

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