Sous-vide question. I want my steak rare. My wife wants hers medium
The Joule app says I should pull mine at 126 degrees, and my wife's at 133. I would guess that I'd take mine out at 126, then up the temp to 133 and have hers cook for longer. But if that's the answer, then how much longer?
Or if it's easier, should my wife just find a husband who likes his steak medium?
I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
Wont do you any good at present but maybe for future cooks. I got my self a accordion lid holder to hold my meat in the water bath (https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1) it can squeeze the meat so it wont float. I also recently got a Fireboard Thermometer. Wanting to try out my new Thermometer I was doing a strip steak sous vide. Decided to do it Sans Vide instead. I use freshsaver bags for my sous vide. They are zip top bags with a place to vacuum out the air. That way I can reuse the bags. So I simply unzipped the bag (the top of course stuck up above the water line) inserted the long probe (Fireboard actually makes a Sous vide Probe that is super slim) into the meat and for the heck inserted another into the water. You could set your water temp to 133 and your thermometer to 126 When it beeps yours is ready! if you have a multi probe thermometer you could insert one into both pieces of meat and know when both were ready. Or do it the much easier way hogdog6 and Skip do it lol
Hmmm... a new wife that likes rare meat would make your cooks easier. The problem is your current wife would probably get all of your cooking gear in the divorce. You might want to start liking medium rare steaks.
Cheap option... Set your bath water at a safe temperature, 131°. Put you wife's steak in a vacuum sealed bag. For your steak use a ziplock freezer bag. Remove all of the air from the bag, put it in the hot tub and clamp the top of the bag to the top of the hot tub. Periodically open the ziplock bag and check the temperature of your meat with your Thermapen. You get the proper doneness you prefer plus... you get to keep your wife and your cooking gear.ðŸ‘
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 the same problem. For the reasons Breadhead explained it was easier to come up with a solution that saved my BBQ equipment. My wife likes the steak almost well done. My Anova has had the advantage of bringing her down from well done. My daughter likes hers blood rare - the Anova has made me feel better about her rare steak because I know it is cooked all of the way through. I cook all of the steaks now at 131 in the SV - suggestions in the Pit made me decide that this was a safer temp than 129 or 130. It will be plenty rare at that temp. I leave my daughter's in the bath, take my wife's out and throw it on the flame with a pan over the top. I go back and retrieve my daughters and by that time, I come back out and flip my wife's steak (about 3-5 minutes). I like mine medium rare, so I slap mine of for 2 minutes. I don't typically cover mine. When I am ready to flip mine and my wife's, my daughter's goes on and the heat goes up. Her's gets just over a minute sear per side. I take them off simultaneously.
You can do different temps by putting the highest in first. Say chicken thighs at 155 cook an hour, drop temperature to 140 throw the breast in and just leave everything in the bath as you go. I do this with vegetables cooked at 194, throw some ice in to get the temp to 130's cook steak and leave everything in.
Like Michael Brinton said: set water to 133, cook your wife's 'til it's done, lower to 126 leaving your wife's steak in the bath, put yours in and cook until done. Much easier this way.
The Joule app says I should pull mine at 126 degrees, and my wife's at 133. I would guess that I'd take mine out at 126, then up the temp to 133 and have hers cook for longer. But if that's the answer, then how much longer?
Or if it's easier, should my wife just find a husband who likes his steak medium?
Sous vide her's first at 133, for whatever time it takes to get it done, then dial device down to 126, throw a couple of ice cubes in, and drop your steak in, and continue to hold hers in the bath.
Breadhead This is another good way to go. She's a filet person; I'm a ribeye guy. That would put her filet in the bath for 3 hours. That's not too long, right? I've heard some cuts that are in the bath for too long can get mushy.
Mushy is correct. I did a tri-tip for 24 hours and it was to mushy. I think tri-tip is best at 15 hours. Tenderloin... you're starting with a much more tender cut of meat and if you SV'ed it for 15 hours it would be to mushy. However I just did a chateaubriand for 7 hours and it was perfect.👍
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