Join kosher sous vide on Facebook. Hella ton of knowledge there. Right @usbdadude?
I’ll sear right before shabbos and wrap in foil. It’ll be room temp to warm.
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Sear after cook then back in bag and water till ready to eat. Couple hours extra won't kill it
definitely dont sous vide a rib steak
-1
Sousbvide followed by roaring sear is so much better.
steaks usually go by thickness
Correct. In general most of the sous vide time is. Ot about getting the temp but getting the consistency.
Online the give by weight. Anyway to estimate based off of that?
Weight. Steak rule is an hour plus an hour per inch of thickness
Newbie Question-
Have 2 meats I would like to Sous Vide for Shabbos.
1. London Broil 1.6 LB it is a maple bourboun crushed already vacuum packed
2.Cowboy Rib Steak, 1.6 LB.
I would like to Sous Vide tonight if possible.
According to Google, I should do the London Broil for 12 hours at 132 and then sear for 1 minute on each side
Cowboy steak- Says 129 for an hour and then finish searing for about 1.5 on each side. Not sure that is enough time.
Any advice on input is greatly apprecaited.
Sousbvide general rule is nothing in the bag except salt and maybe pepper. Can have weird flavors. London broil (fake name btw) is usually about 131x8 to 12
The steak I'd do the 1 hour plus 1 hour per inch