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Old 07-27-2016, 02:32 PM   #11
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And on that note I just ordered a Gourmia immersion sous vide machine on Amazon Prime.....
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Old 07-27-2016, 04:54 PM   #12
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I feel your pain. For his birthday, I bought my brother-in-law a 24oz pastured T-bone and dry-aged it for a month. He insisted that I turn it into charcoal before serving.

I would suggest you not serve them straight steak. To be just a little snarky,"Chicken-Fried" sounds more about their speed, but there are many great beef recipes that can we served well-done. How about you blow their doors off with that dinosaur, Beef Wellington? It has enough going on that it can survive being overcooked.
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Old 07-28-2016, 04:30 PM   #13
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Originally Posted by roadfix View Post
And on that note I just ordered a Gourmia immersion sous vide machine on Amazon Prime.....
I'm impressed...... with Amazon shipping. I ordered this less than 24 hours ago and it was delivered to me this morning at my workplace. And it was shipped from Kentucky.
Now I'll get to play with my new toy this weekend....
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Old 07-28-2016, 06:08 PM   #14
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Decided to test it at work.....

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Old 09-23-2016, 03:46 PM   #15
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Originally Posted by powerplantop View Post
If you know ahead of time heat the water bath to a higher temp after 30 minutes or so reduce the set temp. When the water bath comes to the lower temp add the other steaks.

If you do not know ahead of time remove the med rare ones and raise the water bath temp for 45 minutes to one hour. Or remove the ones to be well done place on the grill indirect heat until they are close to temp then sear all the steaks on direct heat.
This is the better method. Will take a bit more time, though. But will still yield tasty results.
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Old 09-23-2016, 04:15 PM   #16
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While it was a fun tool to use during the month or so I've owned it I ended up giving away my immersion unit. For me, I saw no big advantage in using sous vide over my traditional methods of cooking/grilling steaks and roasts.
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Old 09-23-2016, 09:08 PM   #17
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While it was a fun tool to use during the month or so I've owned it I ended up giving away my immersion unit. For me, I saw no big advantage in using sous vide over my traditional methods of cooking/grilling steaks and roasts.
Would you change your mind if you had a wifi enabled one?
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Old 09-23-2016, 09:37 PM   #18
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Would you change your mind if you had a wifi enabled one?
I doubt it.....unless I'm missing something here with the wi-fi feature I'm not aware of.
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Old 09-24-2016, 09:40 PM   #19
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I doubt it.....unless I'm missing something here with the wi-fi feature I'm not aware of.
Hmm, maybe. I just like the idea that I can set it up before I go to work and schedule the cook for any time. Then if maybe I am running late or coming home early I can just log in to the device with the app on my phone and start the cook or delay it if I have to.

I also like the reminders. "Your steak is done!" and so on.

It's like a crockpot on steroids and with a brain. So cool.
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Old 09-25-2016, 12:09 PM   #20
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Hmm, maybe. I just like the idea that I can set it up before I go to work and schedule the cook for any time. Then if maybe I am running late or coming home early I can just log in to the device with the app on my phone and start the cook or delay it if I have to.

I also like the reminders. "Your steak is done!" and so on.

It's like a crockpot on steroids and with a brain. So cool.
Those are nice features, and if I ever go back to SV I'll definitely look for those features as time constraints were one of things I didn't like working with SV.
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