re: Sous Vide Ribeyes

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I put butter in the bag with the meat

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Food Lab says to not put butter in the bag

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Intuitively you may think that adding a flavorful fat like butter or olive oil will in turn help create a more flavorful steak, but in fact it turns out that you achieves the opposite goal: it dilutes flavor. Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later. Similarly, flavors extracted from aromatics end up diluted. For best results, place your seasoned steak in a bag with no added fats.

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I went to order one and it says this

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Item Under Review
This item is currently unavailable because customers have told us there may be something wrong with our inventory of the item, the way we are shipping it, or the way it's described here. (Thanks for the tip!)

We're working to fix the problem as quickly as possible.

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It's enough. 128 degrees is warmer than you think.

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That's what she said.

But yeah, I'm spouting off with no frame of reference so take my comment for what it was...worthless.

I bought one and it shows up tomorrow (I got $5 in tools credit by not having it shipped 2-day), and I'm going to do a pair of KC Strips first thing. Stoked beyond all reasonableness to see what this thing can do.

Probably going to do this on Saturday (may skip out on the sage and fennel and just go for seasoned salt):

Turkey Breast "Porchetta"

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that looks incredibly difficult for me

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We'll see how bad it is...I mainly hate to use a ton of peanut oil for a five minute fry (and since there's a small chance I'll burn down my kitchen from throwing that unwieldy thing in a skillet full of hot oil) but it looks so dang good I want to give it a shot. But I may chicken out and just sous-vide the turkey breast skin-off and then crisp up the skin separately to put on the side.

Had my first sous vide ribeye on Sunday. My buddy cooked them in an ice chest. I don't see the need to buy anything other than a vacuum sealer and thermometer it was one of the best steaks I've ever had.

Thanks. For the heads up on the butter, I will have to modify next time.

The benefit of keeping it submerged for 8 hours is I don't have to come home for lunch to set it up, or wait till 9 to eat.

Hi all. First post. I've been doing sous vide for about 5 years now, started with the Sous Vide Supreme and just recently bought one of the Anovas to supplement.

Steaks are great, no doubt. If you're just now getting into it, where it really shines, IMHO, is chicken, pork, and fish.

Because above 130 degrees you're essentially pasteurizing the food, given enough time even medium rare chicken is safe, you can safely cook both under standard temps. Chicken at 145 is sublime (medium rare chicken has an offputting texture), pork at 140 is perfect. Quickly seared in cast iron or on the grill.

It also does veggies well. I've even made dolce de leche that was to die for.