re: Sous Vide Ribeyes

doing chicken breast tonight for the first time on the anova.

thinking 145 for an hour?

Boneless/skinless? That will be fine unless they're huge.

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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.

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How do you heat the water in an ice chest?

I sometimes use a butane torch. :)

Heat water on the stove to a few degrees above your target temp, pour in cooler, add meat, cover. It'll vary cooler to cooler, but mine lost a few degrees per hour. I topped off with boiling water to bring it back up to target.

Yea he just heated the water on the stove and poured it into an ice chest and it held temperature for the 2 hours that he cooked the ribeyes. I wasn't thinking about cooking stuff for much longer periods in my other post, obv it wouldn't work if you were going that route.

I love the grill flavor too, which is why I prefer to finish on the Primo. I have a propane torch that I have used to finish steaks and the grill is 100x better.

some ribeyes i did the other day

I don't know if you're trolling or not, but this is just ignorant.

First, it's not boiling. A medium rare steak is cooked at 130 degrees, some 82 degrees shy of boiling. Second, many restaurants use this method, even if you don't know it. It allows precise control of the temperature. It allows you to cook items at lower temperatures while still being safe to consume. It changes the texture. It retains more moisture than traditional methods. It allows you flexibility in timing unparalleled by other methods.

It's just a tool. There are many ways to cook a steak, including the grill, a cast iron pan, the oven, combinations of the above, and even sous vide. Use the right tool for the job. I don't cook everything in the sous vide, just like I don't cook everything on the stovetop or on the grill.

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I'm awfully impressed at the marketing and fad created by slapping a French name on something that takes 10 times longer to "cook" than it should.

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Uh oh. Here comes the sarcasm from a pitchfork wielding naysayer who's probably never even attempted to cook sous vide. People who don't understand will want to burn you like a witch Ash. Dooshay, your ignorance is mildly entertaining, and welcome to the previous century.

Folks on TD seem to be more receptive to sous vide now that more of us have dabbled with the cooking method. Most of the flack seems to come from those who don't even know shite about it and have never tried it. Those of us who have know that it can be a very useful cooking method for the right applications.