Perfect
Wow that does look very nice and save me some please.
I used to use a large container just like the one you are using as well. Big enough for a bath after the meats done data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Looking to sous vide a third of this tomorrow, about a 900g piece. Looked at ANOVA and Joule and maybe 54C for 2 hours, how does that sound?
Planning on finishing over the BBQ data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
https://www.avforums.com/data/attachments/1067/1067488-0ce03966d48073c1549c906103907edb.jpg
According to Douglas Baldwin's site the minimum safe temperature for Sous Vide is 54.4C. I assume my circulator could be a few tenths out so never set it below 55C.
Rare is generally considered to be less than 50 deg C, sometimes as low as 40 deg.The USDA (I think) recommends only eating steak at medium rare or higher (55 deg).Does this mean you shouldn't sous vide a rare steak?
Hmmm, now I'm even less sure!
Looking on the web, now ive had time to have a proper look it seems the range is 55 to 58 and anywhere from 3 hours to 14.
A nice looking recipe here and heats to 56
Beef sous vide with Yorkshire puddings – The Nosey Chef
6 hours at 132F, it's just been seared and blow torched :O now resting... hope it's good.