Sous Vide

busterbenny2001

Perfect

aVdub

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

PsyVision

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

skyline32

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.

IronGiant

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?

PsyVision

Hmmm, now I'm even less sure!

PsyVision

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.

busterbenny2001

A nice looking recipe here and heats to 56

Beef sous vide with Yorkshire puddings – The Nosey Chef

PsyVision

6 hours at 132F, it's just been seared and blow torched :O now resting... hope it's good.