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UpDate: (with pic) No thermometer. How to tell when water is 135degree?
Posted on 9/8/15 at 6:07 pm
Posted on 9/8/15 at 6:07 pm
Trying boiling a steak in a bag for 10mins at 135 the siring it on each side for 2 minutes. How can I tell what 135 would be on an electric stove 
Eta: looked the directions back up and it was cool at 135 for 45mins
Over siried it but not to bad for first try
LINK
Eta: looked the directions back up and it was cool at 135 for 45mins
Over siried it but not to bad for first try
LINK
This post was edited on 9/9/15 at 7:02 pm
13
Posted on 9/8/15 at 6:12 pm to To the Dome
Please post results. Thx
Posted on 9/8/15 at 6:13 pm to To the Dome
this should end well
Posted on 9/8/15 at 6:13 pm to To the Dome
quote:
boiling a steak in a bag for 10mins at 135
Metric?
Posted on 9/8/15 at 6:16 pm to TigerHam85
This where I'm parking my car tonight
Posted on 9/8/15 at 6:17 pm to To the Dome
simple answer you can't.
Anything about 120* is going to feel really hot to the touch.
You should not even attempt this without a thermometer. You can get one at any grocery store or Walmart.
Anything about 120* is going to feel really hot to the touch.
You should not even attempt this without a thermometer. You can get one at any grocery store or Walmart.
Posted on 9/8/15 at 6:19 pm to To the Dome
135-140 is where it gets just about too hot for me to keep my finger in the water longer than a second or two. I can fish out my sous vide bags at 140 with my hands, but I can't keep them down there long. I know as I get close to 150 it gets too hot for me. YMMV.
Posted on 9/8/15 at 6:19 pm to To the Dome
Stick your finger in it. It should be just under twice as hot as room temp water
Posted on 9/8/15 at 6:36 pm to To the Dome
You start by pouring the 5 gallon bucket into the 3 gallon one leaving you 2 gal... Wait, never mind.
Posted on 9/8/15 at 7:09 pm to To the Dome
Will your oven allow you to enter 135 as an option? If so just put a big pot of water in there, heat it up for a while then add the steak.
Posted on 9/8/15 at 8:03 pm to BRIllini07
Hey thanks.. Didn't even cross my mind
Posted on 9/8/15 at 8:08 pm to To the Dome
when the water is bubbling not too little but not too much
Posted on 9/8/15 at 8:13 pm to BRIllini07
Household ovens are wildly unreliable. Temperature settings on ovens are merely guides. They should be the same dial as your stovetop such as low, medium, and high.
Posted on 9/8/15 at 11:30 pm to To the Dome
Well, first off you are not boiling that steak at 135. That's 212... duh.
135 is about the temp of a bowl of soup that's been sitting on the table for 5 minutes.
135 is about the temp of a bowl of soup that's been sitting on the table for 5 minutes.
This post was edited on 9/8/15 at 11:32 pm
Posted on 9/9/15 at 7:56 am to To the Dome
I don't know if 10 minutes will really do anything. I just put hot tap water in a cooler & don't worry so much about the temp. I know it's pushing 130 & I've done it enough to be comfortable with it. I try to do somewhere around 1.5 - 2 hours and then sear it.
Posted on 9/9/15 at 8:19 am to To the Dome
Is OP dead yet?
Posted on 9/9/15 at 8:28 am to KosmoCramer
no I postponed it till tonight. Decided to go spend a few dollars after work to make sure I get it right 
Posted on 9/9/15 at 8:43 am to To the Dome
What are you trying to accomplish with ten minutes in a water bath?
Posted on 9/9/15 at 9:02 am to KosmoCramer
Read it on the Internet. It was talking about a 1" steak. It said it would turn out rare which is how I like my steaks. Just looking for something new to try on a tbone
Posted on 9/9/15 at 9:26 am to To the Dome
You might as well just sear it right out of the refrigerator.
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