Sous vide

[Chainsaw13]

I'll answer what I can.

1. Yes, minimum times, at least in my times cooking with it. You can always go longer but it can affect texture if you go really long. A steak/chop that usually goes an hour shouldn't change much if you got two.

2. I've not done that, but I've used my sous vide to reheat finished meats. Nice that if you have a med rare steak, you can take it back to the temp you cooked it and it'll be done just as originally cooked.

3. I haven't done much with seasonings. The one long cook I did use some, it got muddled and lost in the overall flavor. Shorter cooks should let the flavor come thru more. I now add my seasonings after the cook, but before the final sear.

[pnoon]

Originally Posted by Chainsaw13

I'll answer what I can.

1. Yes, minimum times, at least in my times cooking with it. You can always go longer but it can affect texture if you go really long. A steak/chop that usually goes an hour shouldn't change much if you got two.

2. I've not done that, but I've used my sous vide to reheat finished meats. Nice that if you have a med rare steak, you can take it back to the temp you cooked it and it'll be done just as originally cooked.

3. I haven't done much with seasonings. The one long cook I did use some, it got muddled and lost in the overall flavor. Shorter cooks should let the flavor come thru more. I now add my seasonings after the cook, but before the final sear.

Thanks, Bob.