Sous vide

[jonumberone]

Originally Posted by T.G

Oh, and I did a 52 hour cook, not really intended to be, but just how things worked out, at 127F and it didn't fvck the meat up like it had in the past at 131+. So I guess temps need to go down a bit for the longer cooks. Not my preference, but nice to know.

I haven't had enough coffee to remember what they are, but aren't there risks to longer cooks below 130°?
I've never been a fan of how long cooks come out, and would love to try them at a lower temp.

Adam, the solution to your searing problems is to cook thicker steaks!
I don't remember the last time I had a steak in the bath that was less than 2" thick.
And before you ask, the answer is yes, even when I'm eating alone.
Seriously though, even going to 1.5" will be more forgiving and allow you to get a great sear on the grill without undoing all the good work of the sous vide.
The best part is there are plenty of great things to do with the leftovers!

I did a bottom round roast beef for 12 hrs @131° the other day.
I was upset to find out that the Anova doesn't have a delayed start.
I needed to get the roast in by 5am.
So, my choices were to either bring the water to temp the night before and hold it there, or hope I got it to temp in the morning before I had to leave for work
It just doesn't make sense.
Roast came out great. Went in the bag with fresh garlic, thyme, a touch of salt and pepper, and some chopped onion.