My first Sous Vide cook

[Lemans]

Three hours at 130 then seasoned with SPG and
Seared on my caveman grill.  Came out unbelievable.

[LightningBoldtz]

what machine is that one?  I have never seen that type of sous vide before.

I have strips in the sous vide machine right now.

[Lemans]

Formula Gsv130. From Amazon $110

[Lemans]

Gourmia

[TheDude]

Caveman grill? We need to hear more.

[eLLWOODgGLEN]

Looking good. the wife took her Anova for to test drive yesterday.
She did the steaks at 131 for 1.5 hours then seared on a cast iron pan. How do you lengthen the cook time? Do you just lower the temp?



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[LightningBoldtz]

With sous vide you could leave it in all day at the temp that you set it to.  I did strips tonight and they were amazing.

[MrHoss]

How do you lengthen the cook time? Do you just lower the temp?

A little at a time.

[MikeRocksTheRed]

@Lemans - Great looking cook!!!!!  Looking forward to comparing Sous Vide notes on future cooks!

@eLLWOODgGLEN - as lightning said, you can just leave it in.  Since you have the temp set to your done temp, the meat it in that temp the entire time and won't exceed the temp of the water.  I'm guessing most steaks take 15-20 minutes if that to get to 130ish, but most people leave them in the water for at least an hour to give the fat time to breakdown more.  Some meat to have a recommended max time that varies depending on the meat.  I think most steaks say about 4 hours max.  Other things are 24-48 hours max.
Here is a website I found really quick that has suggested time for different meats.  You'll also notice some times on the chicken that you wouldn't think are safe, but as long as you hold temps lower than typical done temps for certain amount of time (which goes up the lower the temp is) you actually pasteurize the meat making it safe to eat.  This is a good link that explains pasteurization and the recommended times for chicken.

[eLLWOODgGLEN]

Thank you for the information. Have a great one.

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