Any cook sous-vide?
Sat Jun 10, 2017 9:58 am
One of my recent discoveries was the Joule immersion circulator. I have to admit I like that I can't overcook my steaks this way. I'm pretty good with a bacon wrapped filet on the grill but any other cuts of meat I end up having to check with a thermometer to ensure I'm not overdoing it. With the Joule I just set the temp and wait about 2 hours.
There is the issue of meat coming out of it looking less than palatable as it doesn't have a crust or sear on it. But I grabbed a Searzall from Amazon and that fixes that problem really quick. Take an inexpensive tri-tip from Costco, add some montreal steak seasoning, cook at 128 for 5 hours and you have a pretty tender steak. I love using leftover slices & havarti & horseradish for sandwiches to take to work.
There is the issue of meat coming out of it looking less than palatable as it doesn't have a crust or sear on it. But I grabbed a Searzall from Amazon and that fixes that problem really quick. Take an inexpensive tri-tip from Costco, add some montreal steak seasoning, cook at 128 for 5 hours and you have a pretty tender steak. I love using leftover slices & havarti & horseradish for sandwiches to take to work.