SconnieQ
New member
Trying out my new immersion circulator.
http://anovaculinary.com/
Another method of precision temperature, low, and REALLY slow. Most of us already have the vacuum sealer, and one or two of those cambro plastic containers, although any food safe plastic or metal pot/container will do.
Asparagus, 185 for 12 minutes. Remove and drop into cool water to hold. Add cold water to container to drop temp down to 131. Add asparagus back in to keep warm while steak cooks. Add ribeye steak. 2 hours at 131, then sear. Medium-rare pink from edge to edge, no gray overcooked ring. I made a pan sauce with shallots, mushrooms, dijon mustard, a little cream and the juices left over from the bag. It was delicious!
At the same time I added the ribeye, I added a thick slice of chuck. That needs to go for 2 to 4 days at 131, then a quick sear. It's still going. I'm going to go 4 days for this first chuck steak. It will stay a nice medium-rare, but is supposed to tenderize and break down during the long cook, and supposedly eats and tastes like prime rib. We'll see
BTW, I should mention, because I'm sure many of you are wondering about the 140 degree magic number for food safety, and how long the chuck steak is cooking at 131. Here are the more specific food safety guidelines. You need to be at 140 for at least 12 minutes. OR, 130 for at least 112 minutes. So as long as the temp gets to 130, you can cook as long as you want. The USDA doesn't seem to publicize the whole 130 business, because it really doesn't apply to 99.9% of people. The Anova boasts accuracy to within one-tenth of a degree, and from what I could figure from testing with my Maverick, it is spot on. (Poor Maverick only goes in whole degrees :-[ )
No picture of Ribeye after cooking. Too hungry and forgot. Going to try some eggs next. Some interesting things can happen with eggs.
http://anovaculinary.com/
Another method of precision temperature, low, and REALLY slow. Most of us already have the vacuum sealer, and one or two of those cambro plastic containers, although any food safe plastic or metal pot/container will do.
Asparagus, 185 for 12 minutes. Remove and drop into cool water to hold. Add cold water to container to drop temp down to 131. Add asparagus back in to keep warm while steak cooks. Add ribeye steak. 2 hours at 131, then sear. Medium-rare pink from edge to edge, no gray overcooked ring. I made a pan sauce with shallots, mushrooms, dijon mustard, a little cream and the juices left over from the bag. It was delicious!
At the same time I added the ribeye, I added a thick slice of chuck. That needs to go for 2 to 4 days at 131, then a quick sear. It's still going. I'm going to go 4 days for this first chuck steak. It will stay a nice medium-rare, but is supposed to tenderize and break down during the long cook, and supposedly eats and tastes like prime rib. We'll see
BTW, I should mention, because I'm sure many of you are wondering about the 140 degree magic number for food safety, and how long the chuck steak is cooking at 131. Here are the more specific food safety guidelines. You need to be at 140 for at least 12 minutes. OR, 130 for at least 112 minutes. So as long as the temp gets to 130, you can cook as long as you want. The USDA doesn't seem to publicize the whole 130 business, because it really doesn't apply to 99.9% of people. The Anova boasts accuracy to within one-tenth of a degree, and from what I could figure from testing with my Maverick, it is spot on. (Poor Maverick only goes in whole degrees :-[ )
No picture of Ribeye after cooking. Too hungry and forgot. Going to try some eggs next. Some interesting things can happen with eggs.
