Hey all. My Joule just arrived today. I was just wondering what everyone thinks about what I should do for a 1-inch ribeye. I was thinking of putting butter, garlic and rosemary in the bag and seal it up.
Question 1) Should I put the ingredients in the bag and let it sit for a day, then SV it tomorrow? Or can I just put he fixings in the bag with the steak and cook it right away.
Question 2) If I am shooting for 130 F finished temp, after the sear, what temp do I set the SV too?
Question 3) How long is too long in the bath. I know that the proteins can de nature after a certain amount of time in a hot bath. What would that threshold be?
Question 4) What ingredients do you put in the bag, if any, when you do a ribeye?
Thanks!
Question 1) Should I put the ingredients in the bag and let it sit for a day, then SV it tomorrow? Or can I just put he fixings in the bag with the steak and cook it right away.
Question 2) If I am shooting for 130 F finished temp, after the sear, what temp do I set the SV too?
Question 3) How long is too long in the bath. I know that the proteins can de nature after a certain amount of time in a hot bath. What would that threshold be?
Question 4) What ingredients do you put in the bag, if any, when you do a ribeye?
Thanks!
Comment