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The Water Cooler
General Discussion
Reverse sear method of cooking a steak
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<blockquote data-quote="Coded-Dude" data-source="post: 2703522" data-attributes="member: 16918"><p>You can buy temperature regulators for home made sous vides for around $50-100, so you can cook larger pieces of meat(longer cook times) and not continually add hot water. There are videos and howtos out there.</p><p></p><p>The book that came with my Sous Vide says 6-8 hours for a medium rare steak, so I usually throw one in when I wake up or before I go to bed and its ready for lunch or dinner(whenever I feel like eating it); never tried it after only 2 hours. I have time and temps for just about everything you can think of(beef, pork, lamb, poultry, trukey, duck, fish and shellfish, etc.). The only things I haven't tried yet that I've been meaning to is infusing alcohol and making yogurt(I have done some custards).</p><p></p><p>Feel free to PM me for details. Maybe I'll just scan the time/temps section and post it up for you guys.</p></blockquote><p></p>
[QUOTE="Coded-Dude, post: 2703522, member: 16918"] You can buy temperature regulators for home made sous vides for around $50-100, so you can cook larger pieces of meat(longer cook times) and not continually add hot water. There are videos and howtos out there. The book that came with my Sous Vide says 6-8 hours for a medium rare steak, so I usually throw one in when I wake up or before I go to bed and its ready for lunch or dinner(whenever I feel like eating it); never tried it after only 2 hours. I have time and temps for just about everything you can think of(beef, pork, lamb, poultry, trukey, duck, fish and shellfish, etc.). The only things I haven't tried yet that I've been meaning to is infusing alcohol and making yogurt(I have done some custards). Feel free to PM me for details. Maybe I'll just scan the time/temps section and post it up for you guys. [/QUOTE]
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Reverse sear method of cooking a steak
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