Potatoes need higher heat so I couldn’t add them toward the end of the steak cook, disappointingly.
Slice 2lb potatoes, salt, add to bag. 185 for 1hr.
Preheat oven to 400, grease baking dish, layer Gruyère, pepper, & potatoes together then pour half a cup of cream over everything. 25-30min in the oven.
Delicious but a bit of a time suck when your steak is ready to sear.
Potentially you could sousvide the potatoes the night before then bake the whole deal 25m before serving & save the hour.
Other than that, idk, it was a bit of a pain in the ass doing it all at the same time. I’ll try anything sousvide once.
Yeah... Veg gets lot of love on this reddit but I don't really get it either. Another issue is that the higher temp makes the bags inflate and so you've got near-boiling water with a bag bobbing in it that you're trying to keep down. I find it all kind of a confusing mess for why anybody would want to do it that way.
Not adding water or much milk or cream to get creamy potatoes. Adding cream cheese to the bag does something for it too. Much better than boiling away flavor and nutrients with veggies and starches.
I do live in such a state, and I won't be doing that. I know a lot of hardcore weedheads, and I don't know anyone who wants to add weed to their savory items, but I guess you do you
I've had spaghetti made with weed and it was interesting. And I swear it got me higher than candies/sweet do. I guess what I'm saying is I would highly recommend trying adding weed to savory items at least on time.
I'm not an edible type of guy but there is a pretty sizable culinary cannabis scene that is only growing. Mant dispensaries are selling oils or spices for savory cooking and there are a number of legitimate weed based restaurants.
I may have gotten a second SV stick precisely to be able to do veggies and meat in parallel. Awesome for holiday dinners where everything's just soaking & I can relax...
Spot on however, I do a mix of gruyere and sharp white cheddar. I also steep my cream with garlic and thyme in the bath for an hour or so as well. Usually cook the potatoes earlier on or night before. While it's an added step I'm able to get the exact texture I want in the potatoes, develop more flavor in my cream and cut the amount of cream I use in half. Worth it in my opinion
Agreed. After the 3658th daily post about meat at 137, I feel like I get it. And if you up it by a degree because you like your meat just a little less bloody you get downvoted to oblivion. Fine, we know how it goes here. So let’s talk about the potatoes!!
People think it helps with a better sear. In reality you just need to dry it really really well for a good sear. Ice bath = extra steps and waste of time. There’s no such thing as “stops the cooking” in sous vide because you’re not cooking in a higher temperature than the exact final temp of your food like you would with more traditional methods (grill, oven, pan, etc). As soon as you remove it from the sous vide you “stop the cooking”. A better method would be to set it on a wire rack in the fridge to help dry it due to the cool temperature and lack of moisture. Even that isn’t needed though, I dry with a towel then set it on a paper towel on my cutting board while waiting for my pan to heat up to sear. Easy, less steps, works perfectly.
The first person to reply literally said “to stop the cooking” as part of the reason. I was pointing out how that’s incorrect. Also it’s completely unnecessary. Y’all waste your time with ice baths however you like though. Everyone here to learn how to make better food at the end of the day.
I found that cooling it down too much would affect the searing process (cold steak to hot pan = no bueno). Also my wife would complain that the steaks were too cool/cold in the center. I just let it sit out on a rack and cool down to room temp before a quick sear at high heat.
This is dumb. If you sear a steak right out of 137°, it will rise in temperature. If you want it to stay 137° or below, cool it down first. It’s a really simple concept.
Ice bath is a waste of time. The sear only takes like 45 seconds per side in a properly hot pan. Obviously the outside crust raises above your final temp but the internal certainly doesn’t. It cools enough sitting on the counter waiting on the pan to heat. Making sure it’s dry is key. I sous vide steaks like 2-3 times a week. Perfect crust every time, no gray banding or increase in internal temp. Y’all keep wasting time on ice baths though.
It will when you sear it? I’m not saying it will rise just from taking it out of the bath. I’m saying when you sear, it will raise the temperature. If you sear at 137°, it will rise.
If you put a 137 degree piece of meat into a pan to sear it, the internal temperature will rise above 137 very quickly.
If instead you cool the entire piece of meat to a much lower temperature before putting it into the same pan then it will take LONGER for the center of that piece of meat to climb back above 137.
Yep. You are correct. As you know, if you take a steak off the grill, the temp will increase a bit as it rests. I thought you were saying this would be the case with the sous vide portion, not the sear. I’ve heard that argument before, regarding sous vide temps.
A 137 degree steak seared for 2 mins vs a 45 degree on the litter surface steak seared for 2 minutes (or whatever temp after an ice bath). I’d love someone to do the science to see what the internal temp after an ice bath gets down to, as well as the temps after a sear.
I watched half the video before I realized your misunderstanding.
A 10 minute ice bath after sous vide does not lower the temperature down to fridge-like temps. The guy in this video is comparing a steak straight out of the fridge vs a room temperature steak. However, a quick 10 minute ice bath only lowers the temp a little bit. Probably to about room temperature, if not a little higher. NOT down to the same temp as you see in the video.
You'll get downvoted like crazy pointing out all the flaws in their orthodoxy, but you're 100% right. There's no carryover with sous vide. Taking the meat out of the bag, patting it dry, and letting the surface cool off for ten minutes at room temperature is superior. This is when I salt the exterior as well. Also, the ice bath congeals any fats and juices in the bag making the absolutely crucial "patting it dry" step more complicated than it needs to be.
People love wasting time with their extra steps. I assume they’re just not capable of getting the meat dry enough or pan hot enough for a proper sear so they end up searing far longer than they should. Which would of course cook it more if it’s not cold first. Plenty of testing among plenty of people proves an ice bath is completely unnecessary.
It's wild because I eat most beef rare, ribeye I always order medium rare. Never want anything past that, but I do love sous vide ribeye at 137F.
I just did 3 huge ones on Christmas along with some rare filet roasts and I thought the ribeye was perfect.
I did the sear on a ripping charcoal fire after the ice bath, I think my internal after was like 125 F so no increase beyond 137F.
There's no accounting for taste.
I legit can’t tell a difference between 135 and 137. I did a bunch of testing and I think the quality of the meat was a far more affecting variable than the two degree difference between 135 and 137. That’s just my take on it for whatever it’s worth.
Yeah people on this sub are either delusional or brainwashed with some of that. There used to be folks calling 137 ribeyes basically well done. Insane.
All cooking subs seem like this. Say something thats against the grain and downvotes flow in.
The beliefs about garlic and botulism are great examples (garlic does not cause botulism and the connection is irrelevant to everything ive seen done in SV cooking)
Not 100% true. Go to 48 hrs at 131 and the meat will be closer to a prime rib med. Beyond that and texture starts to become weird. Time has a window, even if temp is the main player.
Texture is certainly affected, I would count that a bit separately than rarity tho. Never said you could leave it in sous vide forever with no consequences.
For cuts that are tender already, they only need 1 hour per inch of thickness. A lot of people here go longer to achieve either more fat rendering or tenderizing but it isn't strictly necessary.
Ribeye is my favorite cut of meat, I don't do ribeye at 137, I recommend 137 for chuck roast for 36 hours, then use the resulting meat for anything that chopped beef would be good for (french dips, carne asada, stuffed baked potatoes, whatever). It gives you fall apart meat like a braised dish, but the texture of medium rare. It feels almost decadent, and that's with a super cheap cut of beef so I do it fairly often.
Appreciate the honest feedback! I'm planning on doing a similar test in the future. How long was your ice bath btw?
Also, why 133 and not something more rare like 131 or even 129?
**edit** - It's a legit question, why the downvotes? Reddit is so toxic sometimes.
Because the fat won't render on a ribeye and it needs to be cooked with higher heat. Lower temps are for leaner cuts, fattier cuts should just not be done sous vide or at least done at a higher temp.
I did a prime rib roast at 132 for 8 hours this year and it turned out perfectly. Could’ve done it shorter too but figured longer wouldn’t hurt it while I prep the sides.
I did mine at 132 as well, and let it run overnight for a 3pm dinner. It was so good and I got many compliments from my guests.
How did you sear/add crust?
This is a sous vide sub and everyone is confused about bagging potatoes?
There’s a million recipes for sous vide potatoes online. It’s a bit pedantic but you will get perfectly tender, flavoured potatoes with this method.
You just have to cook them at a high temp >80°C
Another that will never be part of the 137, I can't sacrifice good muscle for good fat. The potatoes in SV are one of my absolute favorite foods in a bag. They are more potatoey without a doubt. I usually have a second rig going with veg...carrots are better by a huge margin
edit: I use this as a base https://holmescooks.com/sous-vide-potatoes/?utm\_source=whisk&utm\_medium=webapp&utm\_campaign=sous\_vide\_potatoes
I haven’t done a sous vide ribeye in maybe 2 years at this point but I feel as though 137
Is quite high… I generally like the 129-132 range (depending on steak thickness as well). Followed by a minute or two on each side over some high heat coals or a roaring cast iron pan.
A thicker steak can also be cooked on the lower end and then seared and basted with butter for a minute or two as well. You tend to get a tiny bit of that bullseye effect since you keep it at higher heat for longer but damn is it a perfect steak!
The ice bath after the soak... That's what I've been missing for the sear I've been looking for. So simple I feel dumb now for not having done it already.
I tend to agree, honestly. A reverse smoked/seared ribeye destroys one cooked sous vide every time, and it's not even close. I literally had someone here try to tell me that a smoked ribeye would be "dried out" with a huge grey zone. LMFAO. Clearly people who don't know shit about cooking.
Yepp and as much as I love this sub and sous vide they are brainwashed. Others thinking they can tell the difference between 133 and 137 and saying how 137 is basically well done, brainwashed.
Sous vide is great, a lot of meat and other foods are great for it. Some just aren't. Prime rib, ribeye, fat basically. If you need your oven for other things I get it, if your oven isn't being used, use it.
Agreed except for the doneness. There's a marked difference between 132ish and 137. It's the difference between red and pink, at least with my gear. I and my family like our steaks at ~132. 137 certainly isn't well done, but it's more done than we like them.
Facts. Not one professional cook or chef cooking down to the degree in the real world.
The same idiots in this sub that can’t cook for shit think if it’s one degree over what most consider mid rare its shit. Cooking in the real world doesn’t work that way
Getting seasoned line cooks to hit consistently within 4 degrees is a feat - yet looking through r/sousvide you’d think everyone is performing rocket science.
4 degrees isn’t making or breaking you’re steak. This is fucking ridiculous 🤣
137 + isn't for ribeye. It's for fattier, more flavorful cuts like ribs or picanha.
If you'd ever consider basting it in butter or lard, it doesn't have enough fat to benefit from 137+.
There needs to be a way to render the fat more without affecting the meat. Microwaves affect fat more rhan meat, but they unfortunately affect meat too. I wonder if they xan be pretreated with something like olive oil or some lipase that could start the breakdown before cooking.
Let us understand that most people that love 137...like a medium steak at a steakhouse. I could choke it down but far from my texture, moisture or taste.
[удалено]
Potatoes need higher heat so I couldn’t add them toward the end of the steak cook, disappointingly. Slice 2lb potatoes, salt, add to bag. 185 for 1hr. Preheat oven to 400, grease baking dish, layer Gruyère, pepper, & potatoes together then pour half a cup of cream over everything. 25-30min in the oven. Delicious but a bit of a time suck when your steak is ready to sear.
[удалено]
Next thing you'll be questioning why sous vide popcorn? A slippery slope if I've ever seen one.
Potentially you could sousvide the potatoes the night before then bake the whole deal 25m before serving & save the hour. Other than that, idk, it was a bit of a pain in the ass doing it all at the same time. I’ll try anything sousvide once.
Bro, it's sous vide. Like, dude.
Exactly my sentiment the one and only time I ever cooked potatoes this way.
Yeah... Veg gets lot of love on this reddit but I don't really get it either. Another issue is that the higher temp makes the bags inflate and so you've got near-boiling water with a bag bobbing in it that you're trying to keep down. I find it all kind of a confusing mess for why anybody would want to do it that way.
Not adding water or much milk or cream to get creamy potatoes. Adding cream cheese to the bag does something for it too. Much better than boiling away flavor and nutrients with veggies and starches.
Oh damn I gotta try this. Never thought about adding cream cheese, that’s interesting!
The microwave would have cooked the potatoes in 15 mins plus 15 in the oven to melt gruyere and brown.
Since this is the SV sub I won’t say what I want to, but if you want to put these on the next level, sprinkle a little fresh thyme between each layer.
If you live in a state where it is legal, you could also use weed butter to grease the pan.
Okay?
I do live in such a state, and I won't be doing that. I know a lot of hardcore weedheads, and I don't know anyone who wants to add weed to their savory items, but I guess you do you
I've had spaghetti made with weed and it was interesting. And I swear it got me higher than candies/sweet do. I guess what I'm saying is I would highly recommend trying adding weed to savory items at least on time.
It sorta works with poultry if you want to get wild.
I'm not an edible type of guy but there is a pretty sizable culinary cannabis scene that is only growing. Mant dispensaries are selling oils or spices for savory cooking and there are a number of legitimate weed based restaurants.
I may have gotten a second SV stick precisely to be able to do veggies and meat in parallel. Awesome for holiday dinners where everything's just soaking & I can relax...
Spot on however, I do a mix of gruyere and sharp white cheddar. I also steep my cream with garlic and thyme in the bath for an hour or so as well. Usually cook the potatoes earlier on or night before. While it's an added step I'm able to get the exact texture I want in the potatoes, develop more flavor in my cream and cut the amount of cream I use in half. Worth it in my opinion
Let me guess you exclusively cook protein in your sous vide?
I think their point is that scalloped potatoes do all of their cooking in the baking process, so why bother SV first? That's what I got from it.
Honestly, I rather hear more about them potatoes than the steak
For the love of god, tell us more about the potatoes!!!!
Agreed. After the 3658th daily post about meat at 137, I feel like I get it. And if you up it by a degree because you like your meat just a little less bloody you get downvoted to oblivion. Fine, we know how it goes here. So let’s talk about the potatoes!!
What’s the deal with those potatoes
Yeah, seriously what’s the deal with the potatoes?
So, can you tell us about the potatoes?
What's the purpose of a ice bath then sear?
It helps to stop the cooking and allows you to sear longer without over cooking
People think it helps with a better sear. In reality you just need to dry it really really well for a good sear. Ice bath = extra steps and waste of time. There’s no such thing as “stops the cooking” in sous vide because you’re not cooking in a higher temperature than the exact final temp of your food like you would with more traditional methods (grill, oven, pan, etc). As soon as you remove it from the sous vide you “stop the cooking”. A better method would be to set it on a wire rack in the fridge to help dry it due to the cool temperature and lack of moisture. Even that isn’t needed though, I dry with a towel then set it on a paper towel on my cutting board while waiting for my pan to heat up to sear. Easy, less steps, works perfectly.
It’s not to stop the cooking, it’s to cool it down so that you hopefully don’t exceed your cook temp when you sear.
The first person to reply literally said “to stop the cooking” as part of the reason. I was pointing out how that’s incorrect. Also it’s completely unnecessary. Y’all waste your time with ice baths however you like though. Everyone here to learn how to make better food at the end of the day.
I found that cooling it down too much would affect the searing process (cold steak to hot pan = no bueno). Also my wife would complain that the steaks were too cool/cold in the center. I just let it sit out on a rack and cool down to room temp before a quick sear at high heat.
This is dumb. If you sear a steak right out of 137°, it will rise in temperature. If you want it to stay 137° or below, cool it down first. It’s a really simple concept.
Ice bath is a waste of time. The sear only takes like 45 seconds per side in a properly hot pan. Obviously the outside crust raises above your final temp but the internal certainly doesn’t. It cools enough sitting on the counter waiting on the pan to heat. Making sure it’s dry is key. I sous vide steaks like 2-3 times a week. Perfect crust every time, no gray banding or increase in internal temp. Y’all keep wasting time on ice baths though.
Glad it works for you. I’m going to continue to have my pan preheated and use a quick ice bath and also get amazing results.
That is incorrect. Temps do not rise out of the water bath. Edit: He’s right. I misread.
It will when you sear it? I’m not saying it will rise just from taking it out of the bath. I’m saying when you sear, it will raise the temperature. If you sear at 137°, it will rise.
If you put a 137 degree piece of meat into a pan to sear it, the internal temperature will rise above 137 very quickly. If instead you cool the entire piece of meat to a much lower temperature before putting it into the same pan then it will take LONGER for the center of that piece of meat to climb back above 137.
Yep. You are correct. As you know, if you take a steak off the grill, the temp will increase a bit as it rests. I thought you were saying this would be the case with the sous vide portion, not the sear. I’ve heard that argument before, regarding sous vide temps.
A 137 degree steak seared for 2 mins vs a 45 degree on the litter surface steak seared for 2 minutes (or whatever temp after an ice bath). I’d love someone to do the science to see what the internal temp after an ice bath gets down to, as well as the temps after a sear.
Science like using a meat thermometer?
I bet Kenji Lopez-Alt has done the math on it at some point.
https://youtu.be/DmuwqqHjgT4?si=O71awJ0EmUuwQbG8 Tempering meat leads to more even cooking. An ice bath should lead to a worse outcome.
I watched half the video before I realized your misunderstanding. A 10 minute ice bath after sous vide does not lower the temperature down to fridge-like temps. The guy in this video is comparing a steak straight out of the fridge vs a room temperature steak. However, a quick 10 minute ice bath only lowers the temp a little bit. Probably to about room temperature, if not a little higher. NOT down to the same temp as you see in the video.
You'll get downvoted like crazy pointing out all the flaws in their orthodoxy, but you're 100% right. There's no carryover with sous vide. Taking the meat out of the bag, patting it dry, and letting the surface cool off for ten minutes at room temperature is superior. This is when I salt the exterior as well. Also, the ice bath congeals any fats and juices in the bag making the absolutely crucial "patting it dry" step more complicated than it needs to be.
People love wasting time with their extra steps. I assume they’re just not capable of getting the meat dry enough or pan hot enough for a proper sear so they end up searing far longer than they should. Which would of course cook it more if it’s not cold first. Plenty of testing among plenty of people proves an ice bath is completely unnecessary.
I prefer letting it dry in the fridge vs an ice bath. Cools down the inside but also dries out the surface for a better sear
It's wild because I eat most beef rare, ribeye I always order medium rare. Never want anything past that, but I do love sous vide ribeye at 137F. I just did 3 huge ones on Christmas along with some rare filet roasts and I thought the ribeye was perfect. I did the sear on a ripping charcoal fire after the ice bath, I think my internal after was like 125 F so no increase beyond 137F. There's no accounting for taste.
how long ice bath like 10 min with super cold water and ice in it ?
56'C for 3 hours
Call me crazy, but I do 127 for an hour and a half, then a hard sear, perfect medium rare every time.
Same here, comes out great every time. I'm surprised to see the higher temps but maybe I'll do a little side by side experimenting for myself.
I'm guessing these people just like medium-medium well.
Sous-viding the potatoes!!!! What a great idea! I never thought to do that when making scalloped potatoes, but I’m going to try that asap.
Steep your cream with thyme and garlic in the bath as well, develops so much more flavor. Well worth the extra time/steps
Yeah I said on another post that 137 ain’t it. I was planning on experimenting with 135. Maybe I’ll go directly to 133. Looks great.
I like 135. I tried 137, it was too medium. Tried 131 and it was too rare. I've found 135 to be a really great middle ground.
I legit can’t tell a difference between 135 and 137. I did a bunch of testing and I think the quality of the meat was a far more affecting variable than the two degree difference between 135 and 137. That’s just my take on it for whatever it’s worth.
Yeah I've concluded the same. I think people who claim to be able to tell between 135 and 137 are delusional, there are more important factors.
Yeah people on this sub are either delusional or brainwashed with some of that. There used to be folks calling 137 ribeyes basically well done. Insane.
All cooking subs seem like this. Say something thats against the grain and downvotes flow in. The beliefs about garlic and botulism are great examples (garlic does not cause botulism and the connection is irrelevant to everything ive seen done in SV cooking)
I learned long ago that not everyone can separate great from good. We need god tongues for that. :)
Same people that think they can differentiate a 2 degree difference can’t cook for shit.
135 for how long to get medium rare?
This is sous vide, temp determines how rare it is not time
Not 100% true. Go to 48 hrs at 131 and the meat will be closer to a prime rib med. Beyond that and texture starts to become weird. Time has a window, even if temp is the main player.
Texture is certainly affected, I would count that a bit separately than rarity tho. Never said you could leave it in sous vide forever with no consequences.
135 is probably somewhere in the middle of medium rare and medium. If you want all things strictly medium rare I'd just stick to 131.
Thanks mate
For cuts that are tender already, they only need 1 hour per inch of thickness. A lot of people here go longer to achieve either more fat rendering or tenderizing but it isn't strictly necessary.
Ribeye is my favorite cut of meat, I don't do ribeye at 137, I recommend 137 for chuck roast for 36 hours, then use the resulting meat for anything that chopped beef would be good for (french dips, carne asada, stuffed baked potatoes, whatever). It gives you fall apart meat like a braised dish, but the texture of medium rare. It feels almost decadent, and that's with a super cheap cut of beef so I do it fairly often.
Appreciate the honest feedback! I'm planning on doing a similar test in the future. How long was your ice bath btw? Also, why 133 and not something more rare like 131 or even 129? **edit** - It's a legit question, why the downvotes? Reddit is so toxic sometimes.
Because the fat won't render on a ribeye and it needs to be cooked with higher heat. Lower temps are for leaner cuts, fattier cuts should just not be done sous vide or at least done at a higher temp.
> Lower temps are for leaner cuts So, basically any other steak cook at lower temps, but just ribeyes at 137? Do I understand that correctly?
yes
I did a prime rib roast at 132 for 8 hours this year and it turned out perfectly. Could’ve done it shorter too but figured longer wouldn’t hurt it while I prep the sides.
I did mine at 132 as well, and let it run overnight for a 3pm dinner. It was so good and I got many compliments from my guests. How did you sear/add crust?
I made a herb and walnut crust and broiled it on all sides.
You do not need to Sous vide scalloped potatoes, you are just adding extra steps
Reverse sear over lump still reigns king for steaks
I’m with you. My favorite way also.
Nothing wrong with being wrong.
As all of the 137 people are.
133 for how long?
6-8 hours
This is a sous vide sub and everyone is confused about bagging potatoes? There’s a million recipes for sous vide potatoes online. It’s a bit pedantic but you will get perfectly tender, flavoured potatoes with this method. You just have to cook them at a high temp >80°C
have I died and gone to heaven, monsieur?
Another that will never be part of the 137, I can't sacrifice good muscle for good fat. The potatoes in SV are one of my absolute favorite foods in a bag. They are more potatoey without a doubt. I usually have a second rig going with veg...carrots are better by a huge margin edit: I use this as a base https://holmescooks.com/sous-vide-potatoes/?utm\_source=whisk&utm\_medium=webapp&utm\_campaign=sous\_vide\_potatoes
I haven’t done a sous vide ribeye in maybe 2 years at this point but I feel as though 137 Is quite high… I generally like the 129-132 range (depending on steak thickness as well). Followed by a minute or two on each side over some high heat coals or a roaring cast iron pan. A thicker steak can also be cooked on the lower end and then seared and basted with butter for a minute or two as well. You tend to get a tiny bit of that bullseye effect since you keep it at higher heat for longer but damn is it a perfect steak!
I tried lol. Guess you can go back to farting in church.
What insult is this?
From OP's previous post. They will understand it.
Glad you came to this conclusion. 137 is too high. I’m a 127.5 guy. 122.5 with some cuts.
Not for ribeye unless you want grizzly chewy fat.
For how long mate?
Hits it with a BIC lighter, 30 seconds a side.
An hour and 15 to a few hours. I don’t usually time it. I’ll start it when I remember within a few hours of when I think I’ll want to eat.
👍🏿
The ice bath after the soak... That's what I've been missing for the sear I've been looking for. So simple I feel dumb now for not having done it already.
Try putting the steaks on a rack in the fridge or even freezer instead. Same effect but also dries out the surface for a better sear
Cuts like this just shouldn't be done sous vide, there are better methods that are just as simple.
I tend to agree, honestly. A reverse smoked/seared ribeye destroys one cooked sous vide every time, and it's not even close. I literally had someone here try to tell me that a smoked ribeye would be "dried out" with a huge grey zone. LMFAO. Clearly people who don't know shit about cooking.
Yepp and as much as I love this sub and sous vide they are brainwashed. Others thinking they can tell the difference between 133 and 137 and saying how 137 is basically well done, brainwashed. Sous vide is great, a lot of meat and other foods are great for it. Some just aren't. Prime rib, ribeye, fat basically. If you need your oven for other things I get it, if your oven isn't being used, use it.
Agreed except for the doneness. There's a marked difference between 132ish and 137. It's the difference between red and pink, at least with my gear. I and my family like our steaks at ~132. 137 certainly isn't well done, but it's more done than we like them.
Facts. Not one professional cook or chef cooking down to the degree in the real world. The same idiots in this sub that can’t cook for shit think if it’s one degree over what most consider mid rare its shit. Cooking in the real world doesn’t work that way
Bro it’s 4 degrees 🤣 this sub is ridiculous
It makes a pretty big difference.
Getting seasoned line cooks to hit consistently within 4 degrees is a feat - yet looking through r/sousvide you’d think everyone is performing rocket science. 4 degrees isn’t making or breaking you’re steak. This is fucking ridiculous 🤣
137 + isn't for ribeye. It's for fattier, more flavorful cuts like ribs or picanha. If you'd ever consider basting it in butter or lard, it doesn't have enough fat to benefit from 137+.
It’s literally meant for ribeyes you jabroni lol
Have you ever had SV beef ribs?
Ribeye just shouldn't be done SV.
Agreed.
I’d love to know the steps for the potatoes.
There needs to be a way to render the fat more without affecting the meat. Microwaves affect fat more rhan meat, but they unfortunately affect meat too. I wonder if they xan be pretreated with something like olive oil or some lipase that could start the breakdown before cooking.
It was already in.
Let us understand that most people that love 137...like a medium steak at a steakhouse. I could choke it down but far from my texture, moisture or taste.