Sous vide

[8lug]

This maybe a dumb question but how do you know when a steak or roast is cooked to med rare without taking its internal temp?

[pnoon]

Originally Posted by 8lug

This maybe a dumb question but how do you know when a steak or roast is cooked to med rare without taking its internal temp?

Sitting in the water bath for 1-4 hours pretty much guarantees your internal temp will be what you've set the device at.

[Tio Gato]

Second cook today. Grape tomatoes with olive oil, balsamic, basil and s&p. 130F for 30 minutes. Chilled for later.
7 or 8 fingerling potatoes sliced lengthwise with olive oil, garlic, vidalia onions, fresh parsley, big nugget of unsalted butter and s&p. 190F for one hour. Chilled as well.
Have a chicken roasting now. Just before it's done I'll reheat veg. and serve.
Gotta say it smells wicked good in here. (As we say!)

[Tio Gato]

Originally Posted by Tio Gato

Second cook today. Grape tomatoes with olive oil, balsamic, basil and s&p. 130F for 30 minutes. Chilled for later.
7 or 8 fingerling potatoes sliced lengthwise with olive oil, garlic, vidalia onions, fresh parsley, big nugget of unsalted butter and s&p. 190F for one hour. Chilled as well.
Have a chicken roasting now. Just before it's done I'll reheat veg. and serve.
Gotta say it smells wicked good in here. (As we say!)

Tomatoes were awesome, potatoes grossly under cooked. Darn internet recipes.

[8lug]

Originally Posted by pnoon

Sitting in the water bath for 1-4 hours pretty much guarantees your internal temp will be what you've set the device at.

With such a varied time frame is safe to say you can't over cook a steak use this method?

[Chainsaw13]

Originally Posted by 8lug

With such a varied time frame is safe to say you can't over cook a steak use this method?

Correct, as it'll reach equilibrium and stay there. However, the longer it goes, the more the texture will change, usually not for the better.