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joule/sous vide question

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  • billg71
    replied
    https://support.chefsteps.com/hc/en-...an-Joule-heat-

    Leave a comment:


  • josht138
    replied
    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.

    Leave a comment:


  • Dr ROK
    commented on 's reply
    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.

  • mgaretz
    commented on 's reply
    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...

  • customtrim
    commented on 's reply
    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).

  • Dr ROK
    replied
    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-

    Leave a comment:


  • mgaretz
    commented on 's reply
    Nope Dr ROK. 40 gallons. Got that here: https://www.chefsteps.com/activities...cook-sous-vide

  • Atalanta
    replied
    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.

    Leave a comment:


  • Potkettleblack
    replied
    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.

    Leave a comment:


  • Dr ROK
    replied
    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.

    Leave a comment:


  • Dr ROK
    commented on 's reply
    mgaretz I think you meant to say 40 liters or 10 gallons. At least that what I found on their FAQ page. customtrim if you end up with an Anova it is capable of 5 gallons.

  • Potkettleblack
    replied
    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.

    Leave a comment:


  • scottranda
    replied
    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!

    Leave a comment:


  • mgaretz
    replied
    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!

    Leave a comment:


  • customtrim
    started a topic joule/sous vide question

    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

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