Discussion
A degree or two can make all the difference, especially if it's in there for longer than an hour.
It's also worth cross-checking your water bath with another accurate thermometer to make sure it's reading correctly and also to get an idea of how well it's able to hold the temperature steady.
My default SV temp for beef is 54 C, but I don't usually do large cuts like that one. I'd say 52 probably is too low, but when you SV meat low and slow, you'll always get a firmer texture. If that's not what you like, better off oven cooking it IMO. I don't SV ribs or brisket, for example, for that reason. We prefer that type of meat with a softer texture.
I've found this time/temp. guide to be one of the more accurate: https://www.chefsteps.com/activities/sous-vide-tim...
Look around at SV recipes though and you'll find lots of variation in time/temp. for the same piece of meat. You do need to experiment with your particular setup to get the best out of it and if you have a SV 'failure', do give it another go as it can take a few goes to get it right.
It's also worth cross-checking your water bath with another accurate thermometer to make sure it's reading correctly and also to get an idea of how well it's able to hold the temperature steady.
My default SV temp for beef is 54 C, but I don't usually do large cuts like that one. I'd say 52 probably is too low, but when you SV meat low and slow, you'll always get a firmer texture. If that's not what you like, better off oven cooking it IMO. I don't SV ribs or brisket, for example, for that reason. We prefer that type of meat with a softer texture.
I've found this time/temp. guide to be one of the more accurate: https://www.chefsteps.com/activities/sous-vide-tim...
Look around at SV recipes though and you'll find lots of variation in time/temp. for the same piece of meat. You do need to experiment with your particular setup to get the best out of it and if you have a SV 'failure', do give it another go as it can take a few goes to get it right.
It's a difficult one with beef joints like silver or top. I spent £15 on a small piece of Angus topside in a snazzy box with a fake fat cap and a few herbs from M&S. I did that at 54 for five hours and it was utterly delicious. In fact it was like fillet.
A few weeks later I bought an £8 piece from Sainsbury's and gave it the same treatment and it was a total disaster and went in the bin. Tougher than rubber.
Try a brined pork fillet at 57 for 90 minutes. Or some beef short ribs at 80 for 14 hrs. Or brined turkey breast at 64 for 3. Persevere and you'll get the results you're after.
A few weeks later I bought an £8 piece from Sainsbury's and gave it the same treatment and it was a total disaster and went in the bin. Tougher than rubber.
Try a brined pork fillet at 57 for 90 minutes. Or some beef short ribs at 80 for 14 hrs. Or brined turkey breast at 64 for 3. Persevere and you'll get the results you're after.
Just been to see my friendly butcher to get some beef for this weekend and he had some nice looking T-bones in, so got a couple. What are the thoughts on this for temp and time? They are 400g ish each I think. About an inch thick. 1hr at 56 and then BBQ on megadeathkill for 1 min each side?
Not much point in anything less than 45mins.
I'd say T-bone is very similar to sirloin or rib eye, so 1-2hrs at 54 (rare) or 56 (medium) would be my advice, but Id probably stick to a temp of 54 and then at least you could put it back on the BBQ for a bit if it was too rare for your liking.
I'd say T-bone is very similar to sirloin or rib eye, so 1-2hrs at 54 (rare) or 56 (medium) would be my advice, but Id probably stick to a temp of 54 and then at least you could put it back on the BBQ for a bit if it was too rare for your liking.
Some great advice on here chaps, really enjoying the thread 
Anyone tried one of these containers https://www.sousvidetools.com/sous-vide-containers ? I've just been using one of my pans but especially yesterday when I was preparing a full on meal it would be handy to have something dedicated and the custom cut lids must help with heat retention you'd think.
Anyone tried one of these containers https://www.sousvidetools.com/sous-vide-containers ? I've just been using one of my pans but especially yesterday when I was preparing a full on meal it would be handy to have something dedicated and the custom cut lids must help with heat retention you'd think.
LaurasOtherHalf said:
Some great advice on here chaps, really enjoying the thread
Anyone tried one of these containers https://www.sousvidetools.com/sous-vide-containers ? I've just been using one of my pans but especially yesterday when I was preparing a full on meal it would be handy to have something dedicated and the custom cut lids must help with heat retention you'd think.
money for old rope.Anyone tried one of these containers https://www.sousvidetools.com/sous-vide-containers ? I've just been using one of my pans but especially yesterday when I was preparing a full on meal it would be handy to have something dedicated and the custom cut lids must help with heat retention you'd think.
http://www.nisbets.co.uk/vogue-polycarbonate-conta...
http://www.nisbets.co.uk/vogue-polycarbonate/q02.r...
its like weddings... attach the name wedding to it and double the price.
Type R Tom said:
I was thinking about buying an old cool box and cutting a hole in the lid for my anova. I'm thinking it would be more energy efficient and I can clear my work top!
An insulated box is definitely the best way to go as it will stabilise the heat far better than a pan or polycarbonate box.Just watch that it will withstand the highest temp you might use, eg. I do veg at up to 90. And also that the lid doesn't contain some weird insulation that will absorb the steam when you cut a hole.
Mine went very manky, very quickly so I'm back to a steel pan on the side. The advantage I guess is I use it for lots of other things as well. Tempted to ruin the lid though and cut a hole in it.
21TonyK said:
An insulated box is definitely the best way to go as it will stabilise the heat far better than a pan or polycarbonate box.
Just watch that it will withstand the highest temp you might use, eg. I do veg at up to 90. And also that the lid doesn't contain some weird insulation that will absorb the steam when you cut a hole.
Mine went very manky, very quickly so I'm back to a steel pan on the side. The advantage I guess is I use it for lots of other things as well. Tempted to ruin the lid though and cut a hole in it.
A lot of pans (surprisingly enough) have standard sized lids, so might be worth checking ebay/charity store/ cheap supplier for a spare lid to chop upJust watch that it will withstand the highest temp you might use, eg. I do veg at up to 90. And also that the lid doesn't contain some weird insulation that will absorb the steam when you cut a hole.
Mine went very manky, very quickly so I'm back to a steel pan on the side. The advantage I guess is I use it for lots of other things as well. Tempted to ruin the lid though and cut a hole in it.
Another fancy idea if you're doing SV a lot might be one of those wooden breadboard lids designed to slot over an undermount sink...
Picked up a 1kg bit of silverside for 90p from the supermarket. Was slightly concerned how it would turn out after reading the thread but didn't have much to lose except for some hungry kids/wife.
Seared it first, then added salt/pepper, some butter and a couple of bay leaves.
Then 6 hours at 60c
Not the best bit of meat but happy with the results.
Seared it first, then added salt/pepper, some butter and a couple of bay leaves.
Then 6 hours at 60c
Not the best bit of meat but happy with the results.
Fascinating thread. And great to see the results that some are achieving.
Can anyone work out the energy costs associated with sous vide...ie 6 hours at 60c for example, vs a traditional method of cooking? For example, taking the 90p piece of meat at 6 hr at 60c, what would that have cost to cook in order to achieve its tenderness?
I'm assuming costs are VERY low....as once the 60c temp is achieved, it would be minimal energy required to maintain at 60c.
Asking out of pure interest as opposed to any eco-ness. :-)
Can anyone work out the energy costs associated with sous vide...ie 6 hours at 60c for example, vs a traditional method of cooking? For example, taking the 90p piece of meat at 6 hr at 60c, what would that have cost to cook in order to achieve its tenderness?
I'm assuming costs are VERY low....as once the 60c temp is achieved, it would be minimal energy required to maintain at 60c.
Asking out of pure interest as opposed to any eco-ness. :-)
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