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Sous Vide Ribeye Steak - from start to finish

24

Comments

  • Village IdiotVillage Idiot Posts: 6,953
    Gary, I saw the title and that you were the one that posted. I got excited for a bit until I googled the cost. HOLY F!!!!!!! There is no way I can buy that thing. Thanks for making me jealous, as usual. You Da Man.
    Travis,

    I got the Demi (small one).  You can get one for $284.  That's less than a Mini and 1/2 the price of a Glock.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • travisstricktravisstrick Posts: 5,001
    Oh wait a sec. I can swing $284. The one I saw was $499. Looks like my new Kel-Tec RFB will have to be put on hold. Once again, You DA Man.    ^:)^
    Be careful, man! I've got a beverage here.
  • milkman5083milkman5083 Posts: 100
    Gary, that looks great. I'm with the other guys, thanks for posting the pics.
  • eggoeggo Posts: 492
    sous vide sealer or food saver?
    Some reviews of the sous vide sealer were not so good.
    Eggo in N. MS
  • sous vide sealer or food saver?
    Some reviews of the sous vide sealer were not so good.
    It's the same thing but buy the one with the best reviews. 99% sure Food Saver makes the SV model (just like Maverick makes the BGE thermos and the reviews are wildly different too :))






    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Village IdiotVillage Idiot Posts: 6,953
    Mine came with a SV sealer, but I already have a Foodsaver, so I'm using that.  I also read the SV sealer isn't very good.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Mine came with a SV sealer, but I already have a Foodsaver, so I'm using that.  I also read the SV sealer isn't very good.
    I got the SV sealer deal. didn't know any better. has worked fine so far. If it breaks, I'll get a better one but so far, so good.


    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • MattlockMattlock Posts: 64
    I've just recently heard of these things, very interesting!
    Newbie Egghead - Just got a LBGE at the Georgia Eggfest! Life is Good!
  • NDGNDG Posts: 1,547
    very interesting post . . . . 

    I have been looking at sealers (foodsaver) and this post has pushed me to act.  What foodsaver model do you guys suggest?  They have many different options, so any recommendations would be appreciated.
    Columbus, Ohio
  • Gary, I saw the title and that you were the one that posted. I got excited for a bit until I googled the cost. HOLY F!!!!!!! There is no way I can buy that thing. Thanks for making me jealous, as usual. You Da Man.
    Trav - they also make a few accessories to turn your crockpot into a sous-vide, as well as a "heater" type thingy-ma-bob which can turn ANY vessel of water (ie, sink, etc) into a sous-vide...

    Here's that "thingy-ma-bob" (that's the scientific term):  https://freshmealssolutions.com/index.php?option=com_content&view=article&id=70&Itemid=100083

    and here's that thing that turns your crockpot into a sous-vide:  https://freshmealssolutions.com/index.php?option=com_content&view=article&id=73&Itemid=100086

    and someone earlier posted about an Auber Instruments version as well...

    so, there's more than one way to skin a cat (and cook it in a water vacuum)  :D
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • Village IdiotVillage Idiot Posts: 6,953
    very interesting post . . . . 

    I have been looking at sealers (foodsaver) and this post has pushed me to act.  What foodsaver model do you guys suggest?  They have many different options, so any recommendations would be appreciated.
    I have the Foodsaver V3460 and like it a lot.  I had one of the original ones I bought in the '70s and it lasted 35+ years.  I think I bought my V3460 from Bad Breath and Beyond.  Wait for their 20% discount coupon and you can probably pick it up for less than $100.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • very interesting post . . . . 

    I have been looking at sealers (foodsaver) and this post has pushed me to act.  What foodsaver model do you guys suggest?  They have many different options, so any recommendations would be appreciated.
    I have the Foodsaver V3460 and like it a lot.  I had one of the original ones I bought in the '70s and it lasted 35+ years.  I think I bought my V3460 from Bad Breath and Beyond.  Wait for their 20% discount coupon and you can probably pick it up for less than $100.
    Just like them (BB and B) on facebook or sign up for email alerts and they will send you the 20% on the spot. It's nuts but they do it every time. Just bought a blend tec blender from them.........$80 off for signing up for email alerts. You can turn them off at any time.
    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • NDGNDG Posts: 1,547
    Great stuff, thanks!
    Columbus, Ohio
  • Village IdiotVillage Idiot Posts: 6,953
    Gary, I saw the title and that you were the one that posted. I got excited for a bit until I googled the cost. HOLY F!!!!!!! There is no way I can buy that thing. Thanks for making me jealous, as usual. You Da Man.
    Trav - they also make a few accessories to turn your crockpot into a sous-vide, as well as a "heater" type thingy-ma-bob which can turn ANY vessel of water (ie, sink, etc) into a sous-vide...

    Here's that "thingy-ma-bob" (that's the scientific term):  https://freshmealssolutions.com/index.php?option=com_content&view=article&id=70&Itemid=100083

    and here's that thing that turns your crockpot into a sous-vide:  https://freshmealssolutions.com/index.php?option=com_content&view=article&id=73&Itemid=100086

    and someone earlier posted about an Auber Instruments version as well...

    so, there's more than one way to skin a cat (and cook it in a water vacuum)  :D
    Those may be great - I don't know anything about them.  But, do your homework.  There is a possibility of salmonella and other bacteria poisoning if not done right.  The Sous Vide has water circulation and precise temperature control.  The others might have that also.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Gary, I saw the title and that you were the one that posted. I got excited for a bit until I googled the cost. HOLY F!!!!!!! There is no way I can buy that thing. Thanks for making me jealous, as usual. You Da Man.
    Trav - they also make a few accessories to turn your crockpot into a sous-vide, as well as a "heater" type thingy-ma-bob which can turn ANY vessel of water (ie, sink, etc) into a sous-vide...

    Here's that "thingy-ma-bob" (that's the scientific term):  https://freshmealssolutions.com/index.php?option=com_content&view=article&id=70&Itemid=100083

    and here's that thing that turns your crockpot into a sous-vide:  https://freshmealssolutions.com/index.php?option=com_content&view=article&id=73&Itemid=100086

    and someone earlier posted about an Auber Instruments version as well...

    so, there's more than one way to skin a cat (and cook it in a water vacuum)  :D
    Those may be great - I don't know anything about them.  But, do your homework.  There is a possibility of salmonella and other bacteria poisoning if not done right.  The Sous Vide has water circulation and precise temperature control.  The others might have that also.
    Most of those are OK and the bigger ones are what's used commercially so they should be OK

    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Hey Gary- Just had a new Whole Foods open up in my area today so we went and raided the meat counter early this am. I bought some gorgeous beef short ribs that I am going for 4 days in SV before searing. They are going in tonight (after my weekly chicken cook) and coming out Saturday night. Can't wait to see how they turn out.I'll keep you posted.




    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Village IdiotVillage Idiot Posts: 6,953
    Hey Gary- Just had a new Whole Foods open up in my area today so we went and raided the meat counter early this am. I bought some gorgeous beef short ribs that I am going for 4 days in SV before searing. They are going in tonight (after my weekly chicken cook) and coming out Saturday night. Can't wait to see how they turn out.I'll keep you posted.




    C-T.  At 3:30pm today, my short ribs will have been in the SV for 48 hours.  They will be for dinner tonight.  I went ahead and seared them before SVing because I'm  thinking these will be so tender, they'll fall off the bone if I try to sear them after the cook.  If they turn out OK, pics tomorrow.  If not, don't ask.   :))
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Hey Gary- Just had a new Whole Foods open up in my area today so we went and raided the meat counter early this am. I bought some gorgeous beef short ribs that I am going for 4 days in SV before searing. They are going in tonight (after my weekly chicken cook) and coming out Saturday night. Can't wait to see how they turn out.I'll keep you posted.




    C-T.  At 3:30pm today, my short ribs will have been in the SV for 48 hours.  They will be for dinner tonight.  I went ahead and seared them before SVing because I'm  thinking these will be so tender, they'll fall off the bone if I try to sear them after the cook.  If they turn out OK, pics tomorrow.  If not, don't ask.   :))
    Dangit!!!!! Thought I had you.I was worried about the after sear too but thought i would give it a rip. I'll wait until I hear from you on the tenderness before deciding on the sear. Hey, If you beat me to the punch, I may as well get a read off of ya :)






    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • GriffinGriffin Posts: 7,616
    Wow! Great looking pics of that steak, but I can't see me paying (or my wife letting me) pay that much for another cooking instrument. I might try the crockpot method. Or I wonder if anybody would notice if I snuck a water bath out of the lab? Just gotta see how high they go and convert from C to F. :))

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Village IdiotVillage Idiot Posts: 6,953
    Hey Gary- Just had a new Whole Foods open up in my area today so we went and raided the meat counter early this am. I bought some gorgeous beef short ribs that I am going for 4 days in SV before searing. They are going in tonight (after my weekly chicken cook) and coming out Saturday night. Can't wait to see how they turn out.I'll keep you posted.




    C-T.  At 3:30pm today, my short ribs will have been in the SV for 48 hours.  They will be for dinner tonight.  I went ahead and seared them before SVing because I'm  thinking these will be so tender, they'll fall off the bone if I try to sear them after the cook.  If they turn out OK, pics tomorrow.  If not, don't ask.   :))
    Dangit!!!!! Thought I had you.I was worried about the after sear too but thought i would give it a rip. I'll wait until I hear from you on the tenderness before deciding on the sear. Hey, If you beat me to the punch, I may as well get a read off of ya :)






    Stay tuned .....
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Village IdiotVillage Idiot Posts: 6,953
    Wow! Great looking pics of that steak, but I can't see me paying (or my wife letting me) pay that much for another cooking instrument. I might try the crockpot method. Or I wonder if anybody would notice if I snuck a water bath out of the lab? Just gotta see how high they go and convert from C to F. :))
    Grif, put your steaks in the Trinity before sending the water down to us.  I'm sure you'll be able to taste the difference.   >:)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Wow! Great looking pics of that steak, but I can't see me paying (or my wife letting me) pay that much for another cooking instrument. I might try the crockpot method. Or I wonder if anybody would notice if I snuck a water bath out of the lab? Just gotta see how high they go and convert from C to F. :))
    Actually, all the SV nerds do Celsius so there are plenty of recipes out there for you...........
    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • gdenbygdenby Posts: 5,680
    I've done short ribs SV for 72 & 60 hours. The 72 was better. Very tender, but survived searing on both Egg, and in a hot CI pan.

    I've also done country ribs a couple of times. I cooked some w. a bit of rub, and then onto the Egg for about 45 min for smoke. They were O.K., but there was more fat than I liked, and they were falling to pieces. When I Egged first,  then SV, then a few min. a hot oven, they were better. Made a reasonable substitute for regular PP, but just a small quantity.
  • I've done short ribs SV for 72 & 60 hours. The 72 was better. Very tender, but survived searing on both Egg, and in a hot CI pan.

    I've also done country ribs a couple of times. I cooked some w. a bit of rub, and then onto the Egg for about 45 min for smoke. They were O.K., but there was more fat than I liked, and they were falling to pieces. When I Egged first,  then SV, then a few min. a hot oven, they were better. Made a reasonable substitute for regular PP, but just a small quantity.
    cool. thanks for the tips. I may go for Sunday dinner with those ribs then :)


    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • GriffinGriffin Posts: 7,616
    edited May 2012
    Wow! Great looking pics of that steak, but I can't see me paying (or my wife letting me) pay that much for another cooking instrument. I might try the crockpot method. Or I wonder if anybody would notice if I snuck a water bath out of the lab? Just gotta see how high they go and convert from C to F. :))

    Grif, put your steaks in the Trinity before sending the water down to us.  I'm sure you'll be able to taste the difference.   >:)

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 7,616

    No thanks, I know what's in the water. ;)

     

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • CullumCullum Posts: 215
    Hey Gary- Just had a new Whole Foods open up in my area today so we went and raided the meat counter early this am. I bought some gorgeous beef short ribs that I am going for 4 days in SV before searing. They are going in tonight (after my weekly chicken cook) and coming out Saturday night. Can't wait to see how they turn out.I'll keep you posted.







    C-T.  At 3:30pm today, my short ribs will have been in the SV for 48 hours.  They will be for dinner tonight.  I went ahead and seared them before SVing because I'm  thinking these will be so tender, they'll fall off the bone if I try to sear them after the cook.  If they turn out OK, pics tomorrow.  If not, don't ask.   :))
    Do you have to add water to the SV when cooking for that long?
  • Village IdiotVillage Idiot Posts: 6,953
    Cullum,

    It seemed to be down about 1/2 inch, although I'm not sure.  I'll pay more attention next time. I heated up some water to 142 degrees and added it.  I don't think I needed to.  At 142, theoretically, you shouldn't be creating steam, so there shouldn't be any water loss.  Right?
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • especially with the lid on. Nowhere for it to go


    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • GadflyGadfly Posts: 121
    edited May 2012

    Guru and Stoker should come up with an accessory (replacing the fan) to do the job.

    Problem solved. 

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