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Oven sous vide
Posted on 10/15/23 at 5:32 pm
Posted on 10/15/23 at 5:32 pm
Same process, used seal bags. I don’t know what the entire voodoo is outside of leveraging the air fry circulation in the oven but it came out great. Wife likes 135 and when doing sous vide it’s not a big deal. First thing I noticed is there is no outside layer of gray. As far as texture. I’d say I like the oven slightly more. It seemed to retain a tad more moisture than steaks I do in a water bath.
8
Posted on 10/15/23 at 6:45 pm to t00f
IWEI. Good looking steak!
Posted on 10/15/23 at 7:41 pm to t00f
Bath tub method is superior
Posted on 10/15/23 at 8:11 pm to t00f
I bet that’d be legit for a long heated rest for a brisket
Posted on 10/15/23 at 8:22 pm to Glock17
Yep! 140 is the wheelhouse.
Posted on 10/15/23 at 10:18 pm to t00f
If it's not submerged, what's the point of the bags? Just keeping juices in?
Posted on 10/15/23 at 10:23 pm to LSUBoo
quote:
If it's not submerged, what's the point of the bags? Just keeping juices in?
this is all new shite, go ask your brother.
Posted on 10/16/23 at 5:32 am to t00f
quote:The Plastic Texas Crutch.
Same process, used seal bags.
Posted on 10/16/23 at 9:40 am to t00f
I need to test my oven to see if its 135 is actually 135.
Posted on 10/16/23 at 9:46 am to AlxTgr
I thermo penned it and the temp was correct, and, after doing a ton of baths this was the right color.
Boo, sorry for the bourbon response lol
Boo, sorry for the bourbon response lol
Posted on 10/16/23 at 11:18 am to t00f
All good, brother Toof. 
Posted on 10/16/23 at 2:13 pm to t00f
Why did you use bags? What kind of oven? Thx.
Posted on 10/16/23 at 2:28 pm to HueyLongJr
method is the same, the results were the same if not slightly better.
I;ll do one without a bag and see whats up
I;ll do one without a bag and see whats up
This post was edited on 10/16/23 at 2:31 pm
Posted on 10/16/23 at 2:38 pm to t00f
Posted on 10/16/23 at 3:42 pm to t00f
quote:
I see Anova makes an oven sous vide, interesting No bags
They even call it just a precision oven in that link. This is dumb, the under vacuum comes from using vacuum bags. You don't do that with this and the outcome will be different. I hate all the dumb fad naming in cooking going on to sell different gimmicky machines.
At the end of the page it even says to bag your food for the immersion part of sous vide,
This post was edited on 10/16/23 at 3:47 pm
Posted on 10/16/23 at 3:44 pm to Dam Guide
They are also using steam in that oven.
I love steak, and this came out awesome.
I love steak, and this came out awesome.
Posted on 10/16/23 at 3:47 pm to t00f
What was the Food Board Downvoting Army's problem with the seemingly rather intriguing OP?
Geesh!
Geesh!
Posted on 10/16/23 at 3:51 pm to Y.A. Tittle
quote:
What was the Food Board Downvoting Army's problem with the seemingly rather intriguing OP?
I knew it was coming. anything not the way they cook food get's their wrath.
Posted on 10/16/23 at 3:59 pm to t00f
All sous vide gets that treatment. I bet it hurt many of their teeth that they could not use the word, boiled.
Posted on 10/16/23 at 4:01 pm to AlxTgr
I always respond boil temp is 212 which results in mo DVs
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