When you can get this steak from SV let me know.
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...........Well............That was one of the best steaks I've ever made. Not lying. I was throughly impressed with the Joule. It ran flawlessly. I was amazed with the ease of use with the unit. The app was simple and clear to use and the settings were perfect.
I salted this 20 Oz. Bone in Ribeye, then slipped it into the bath for about an hour. Mean while, I watched the temp climb to 129 F. I used an 8 quart stock pot for my vessel. It worked great. Perfect size for this steak.
I set the Joule to 129 F and let it roll. An hour later we were ready for the grill. I pre heated my 12" Lodge in my KEG to about 550 F. Before throwing the steak on, I dumped some Avocado oil in the pan. I then put the steak in the skillet and the smell and SOUND was intoxicating. I bushed the steak with a garlic/butter mix and cooked each side for one minute. Thats all. The results were amazing.
It was unbelievably tender. Great crust and the perfect med-rare through out. I think I let it go a hair too long on the sear portion but I was very happy none the less. There was a lack of smokiness to it but it still tasted grilled. The richness from the butter and Avocado oil was excellent.
Can't believe I am saying this......but, I am SOLD. This thing is awesome!! For me, Its not as good as cooking full time over a live fire. But I was really impressed. Thanks for everyones help with my first cook. Good people in here.
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Yes Thunder77 your phone has to be connected to the Joule server to be able to use the Joule. Its kind of a pain sometimes. But Joule works so well you quickly overlook it.
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Both ways have their merits. Notice how Potkettleblack doesn't really have much juice leaking out. Notice how David Parrish has a darker, fire sear. It just boils down to options, different ways to achieve excellent results. Being able to cook steak in so many different ways and still produce amazing results is our mission.Comment
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Well that looks delicious! I'm getting closer and closer to pulling the trigger on a SV... probably a Joule... looks like another great testimonialComment
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Oh and I forgot this one. All this is missing is some yellow tape....... :|
(And yes, I routinely eat on the cutting board all caveman like that.So much easier)Comment
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Great job! I'm telling you - in the summer you might not touch the thing to cook your steaks. Let me tell you what it will be fantastic for, though. When you have those leftovers and want them to reheat to taste like you cooked them the tool is perfect. I'm just surprised that there was anything left on the cutting board.Comment
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Ha,I actually bought it originally to reheat BBQ. Make it the night before, then SV it the next day for a party. Done.Originally posted by tbob4 View PostComment
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Thanks for all the posts and info. I got a Jewel for Christmas and have tried chicken breast and creme brûlée. Chicken breast was very good, brûlée custard was too thick. Haven't tried a steak yet but now I'm ready to go. Like Spinaker purchased to reheat BBQ but with all the great posts it appears jewel will find its niche beyond just reheating. Saw the frozen custard recipe in the app and very intrigued, dry ice in the kitchen aid looks really cool.Comment
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Wait until you try chicken breast. And a typically tough roast. And short ribs. And if you're really brave, mussels and scallops, especially scallops.Comment
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I'll have to look it up. Inside the bag, really simple. A fairly short cook and they come out perfect. Anyway, I'll find the recipe. I think it was in Modernist Cuisine at Home.
This is pretty much how I remember doing it, though I used a different recipe. The texture will kill you! http://www.instructables.com/id/Twic...-Sea-Scallops/Last edited by EdF; January 12, 2017, 01:49 PM.Comment
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Potkettleblack How do you calculate that cook time? I was gonna do a pork loin last night. I was planning on throwing it in the bath until I got home from work today. But I couldn't find anything that was saying to cook that long. What temp do you cook at for that long? Is there a step up to a final cook temp or do I just drop in the raw meat and leave the temp constant?
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Beautiful steak SpinakerComment
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So, it's complicated.Originally posted by Spinaker View Post
Short ribs have a ton of collagen and connective gunk, which is why we either braise them or smoke them to probe tender. Since I'm cooking more efficiently than a smoker, but a lower temp, I have to go longer. ChefSteps and others have pounded out the way on short ribs, though I do them anywhere between 131-133* with great results. Doing these at 129*, as I'm doing more beef at that temp, but the key thing is getting the breakdown that we'd get from low and slow, just by going slower.
Pork loin is the longissimus muscle of the pig. Not used a lot, on the back of the animal, it's the other side of the porterhouse from the tenderloin. In beef terms, its the eye of the ribeye/strip. It's tender already. Just need to do it until the interior is to temp. That's a question of geometry as much as anything. If you cut it into steaks, it will be a matter of an hour or two. Because it's thinner on the thinnest dimension. Since you want to do it as a roast, the Baldwin table is a workable time table.
You don't need to go the full pasteurization time if you do not plan on storing for long. I like pork tenderloin at ~135*. I would guess it'll be done in 4-5 hours, without measuring. Remember, the length of the thing doesn't matter. The radius does, until the length gets smaller than the length (pork chops, rather than roasts... or a small city roast). So, yeah, 4-5 hours, but if it goes 8, not a big deal.
Here's where I like the wifi that other people kind of dismiss. I can cook the pork loin at 135 for 6 hours, and at the end of my lunch break, I can dial it down to 130. Will not progress the cook as much as 135 (see the linked Baldwin table... much slower at 55 than 57)... and will still be mouth warm.
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I did a NY Strip (Prime) SV a couple of weeks ago--just to try a high quality NY Strip and challenge my belief that ribeye is the be-all and end-all. It was good, but I still prefer ribeyes.
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Hahaha
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