"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Sous-Vide Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-10-2021, 12:48 PM   #1
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,495
Instant® Accu Slim Sous Vide Cooker Round #2

I'm still on the fence with this cooker.

Click image for larger version

Name:	IMG_0267.jpg
Views:	34
Size:	122.8 KB
ID:	45519

Click image for larger version

Name:	IMG_0268.jpg
Views:	34
Size:	54.3 KB
ID:	45520

I seasoned and bagged our nice 1 inch + Rib Eye,
I set the temp to 132° and the time to 1 1/2 hours.
I did this because our first attempt with the bone-in
Pork Chop gave us 3 degrees over our desired temp of 140°

Click image for larger version

Name:	IMG_0269.jpg
Views:	22
Size:	45.7 KB
ID:	45521
Once the timer went off, I extricated the said Steak,
dried it well and and temp'd it.
129° far too rare for DH's liking.
So I grabbed a zip-top baggie and put it back in
at 135° for 30 minutes.

Click image for larger version

Name:	IMG_0270.jpg
Views:	23
Size:	90.5 KB
ID:	45522
That's better.
I set my Cast Iron Skillet on the Gas Grill to heat for
15 minutes and then gave the Steak a good hard sear.

Click image for larger version

Name:	IMG_0271.jpg
Views:	28
Size:	83.1 KB
ID:	45523
This is PERFECT for me, but DH was not sure about it.
He liked the taste when I just shoved a piece in his
mouth, so that he couldn't 'see' the red meat...
"EWWWW it's too red, if it doesn't look good I can't eat it!"

Click image for larger version

Name:	IMG_0272.jpg
Views:	23
Size:	62.6 KB
ID:	45524

Click image for larger version

Name:	IMG_0273.jpg
Views:	25
Size:	72.4 KB
ID:	45525
I thought that this was a fantastic meal,
and despite DH's objections he ate his entire plate!

Kaneohegirlinaz is offline   Reply With Quote
Old 02-10-2021, 01:10 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,023
You can cook two pieces of steak to different temps. Set your SV to the higher temp for DH and cook the steak. Then cool down the bath to the right temp for your steak and cook that. The first steak will be fine sitting in the water. Then de-bag and sear as before.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-10-2021, 01:17 PM   #3
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,534
This is entertaining.

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 02-10-2021, 03:50 PM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,052
Send a message via Skype™ to taxlady
I like my steaks rare or medium rare. DH likes his well done. Sometimes I slice his steak and give the slices a quick sear on the cut sides. How long to sear them depends on how thick you sliced the steak.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 02-11-2021, 04:29 PM   #5
Executive Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,503
Quote:
Originally Posted by Andy M. View Post
You can cook two pieces of steak to different temps. Set your SV to the higher temp for DH and cook the steak. Then cool down the bath to the right temp for your steak and cook that. The first steak will be fine sitting in the water. Then de-bag and sear as before.
This is exactly what we do. My wife likes hers a little more cooked than I like mine. This we are both happy.
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 02-11-2021, 09:55 PM   #6
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,243
Yup, that's how I do it!
Quote:
Originally Posted by Andy M. View Post
You can cook two pieces of steak to different temps. Set your SV to the higher temp for DH and cook the steak. Then cool down the bath to the right temp for your steak and cook that. The first steak will be fine sitting in the water. Then de-bag and sear as before.
bakechef is offline   Reply With Quote
Old 02-12-2021, 12:45 PM   #7
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,938
We compromise on steak as I like mine done more rare than she does, but not by much. She'll eat it how I like it and I will eat it how she likes it.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Reply

Tags
cook, sous vide

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 12:09 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.