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LTBS posted:135F Ribeye (one of the steaks I asked about above). Was cooked then iced then reheated and it turned out great. So tender. How did that turn out? I love rare ribeye but there seems to be a lot of connective tissue to make it hard to eat. Did that dissolve on your steak?
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Nov 29, 2013 20:59
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Ok so I got an Anova. So far I have tried two ribeyes in the puddle. 135 the first time for an hour and 130 the second time for 2 hours. My question is how is it that my steaks aren't pink or red inside when I take em out? They taste great and seem like they are juicy and tender. What am I doing wrong?
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Dec 23, 2013 03:00
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EAT THE EGGS RICOLA posted:Just use ziploc bags. You don't need a vacuum sealer unless you are a professional kitchen You do need one if you have a lovely freezer that burns the hell out of anything thats not vacuum sealed. That said this is what I use: http://www.amazon.com/FoodSaver-V22...FD5MYACG0NCJEBJ
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Jun 7, 2015 02:07
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I'm puddling a bone in ribeye tonight. Gonna throw it on my new grills searing burner after its ready to finish up. Pic's incoming.
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Jul 8, 2015 01:18
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First Sous Vide steak I was impressed with. 
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Jul 8, 2015 02:05
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