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Thread: Sous Vide, who's doing it?

  1. #621
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    big sear thing, don't overload your searing surface, it will pull too much heat.

    When i have people over my shit never sears as good as when it's me and my wife, and i get embarrassed

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    Quote Originally Posted by JfuckinC View Post
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    big sear thing, don't overload your searing surface, it will pull too much heat.

    When i have people over my shit never sears as good as when it's me and my wife, and i get embarrassed
    The only thing embarrassing is serving boiled meet...

    I kid I kid!!

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    2 hours at 132. Smoky fucking sear again. Need to figure something out.

    Ignore the mound of horseradish. I am a savage.

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    The sear will smoke. Do it outside.

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    It's cause of my damn builder grade ventilation

  6. #626
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    BBQ side burner, yo!

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    Ya sear on the BBQ! Hopefully yours gets hotter than mine.

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    Searzall also an option
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  9. #629
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    I have one of those home overhead broilers. Works great.

  10. #630
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    Quote Originally Posted by killramos View Post
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    Searzall also an option
    This or just a naked torch.

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  12. #632
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    When I was a kid my mom cooked salmon in the dishwasher regularly.

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    Guga started sous vide in the dishwasher, I'm pretty sure.

  14. #634
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    I've got about 6 hours left in a 24hr cook of a Sirloin Tip roast. It's a AAA Sterling Silver one, but still this is a less expensive cut.
    I am at 137°F do you zhuys think that's high enough?

    I think the last time I did "bottom blade" I only went to 129°F and it was still chewy, so I am trying a higher temp.

  15. #635
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    Well, what "done-ness" do you want? You are at the high end of medium rare, which is likely quite appropriate.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

  16. #636
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    Quote Originally Posted by ThePenIsMightier View Post
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    I've got about 6 hours left in a 24hr cook of a Sirloin Tip roast. It's a AAA Sterling Silver one, but still this is a less expensive cut.
    I am at 137°F do you zhuys think that's high enough?

    I think the last time I did "bottom blade" I only went to 129°F and it was still chewy, so I am trying a higher temp.
    for sous vide, these temperatures are relevant for safety as well. You never want to do a long SV cook under 130, which is the minimum temperature for pasteurization

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    Quote Originally Posted by ExtraSlow View Post
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    Well, what "done-ness" do you want? You are at the high end of medium rare, which is likely quite appropriate.
    I want it as rare as possible but still tender so I know I'm going to have to give up some rare.
    I need the magic temp to JUST start to break down the tougher tissues without just going "ruin it to 165 please".

  18. #638
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    As soon as I hear the words “tough tissues” you are moving more to low and slow BBQ. North of 195 degree doneness.

    For medium rare you want to start with meats that are already tender.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  19. #639
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    your options with beef:

    1. short SV run (1-4 hours) at 118 - 135 then a sear
    2. long run (24+ hours) at 130+ to pasteurize and break down connective tissue, then sear
    3. low and slow to 195-205 for full breakdown of fatty cuts like brisket etc.

    For sirloin tip roast, I think you are best off with #2, which you have done. How long does it take to break down the connective tissue? You're probably pretty good at 18 hours, especially at 137. Just reading, it sounds like you question is if 137 is high enough. Yes it is.

    - - - Updated - - -

    Quote Originally Posted by killramos View Post
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    As soon as I hear the words “tough tissues” you are moving more to low and slow BBQ. North of 195 degree doneness.

    For medium rare you want to start with meats that are already tender.
    bottom blade/ chuck roasts can do medium rare but it takes that 24-48 hours at 130-135. It's kinda one of the last cheat cuts in the meat case.

  20. #640
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    This^ was essentially what I thought, and thanks very much for confirming.
    My last one at 129 was still too tough (and perhaps mildly dangerous). I don't want to go all the way to 145 for this one, so I was/am hoping 137 is going to be right.

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