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Install ultra Sous vide?

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    Install ultra Sous vide?

    I’ve been reading about Sous vide on here for a long time now, and have been dying to try it out.

    After a little googling this morning, apparently my wife’s instapot has a feature where you can set the temp and time! I’ve got a steak in right now, set at 130 for 3 hours, I’ll update around lunch time.

    Title should say instapot not install... I hate auto correct
    Last edited by klooney; 08-18-2018, 07:53 AM. Reason: Auto correct sucks!

    #2


    So my wife bought a three pack of these ribeyes last night. I cooked two yesterday how I normally would on a grill, tasty for sure.

    I started the last one this morning around 9, in a zip lock bag with salt, pepper, and a pat of butter. I set the instapot at 130 for 3 hours, then seared in a screaming hot pan about 30-45 seconds a side—-and holy crap!!

    Guys and gals, this steak was easily 3-4 times more tender than the ones we had last night, and super juicy as well.

    2 thumbs up from me on sous vide


    Sent from my iPhone using Tapatalk
    Last edited by klooney; 08-18-2018, 11:56 AM.

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      #3
      Man, I've been tempted to try it. Looks good

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        #4
        I use my Anova religiously. Those instant pots look pretty dang handy!

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          #5
          I didn't know my Instant Pot would do that. I'm trying it tonight!
          Thanks klooney.

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            #6
            Congrats. Welcome to the sous vide secret society.
            It’s the only way I cook venison anymore except for chicken fried steaks.
            Try saving the butter for the sear step it doesn’t take the heat well in the bag.

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              #7
              Originally posted by Randallc View Post
              I didn't know my Instant Pot would do that. I'm trying it tonight!
              Thanks klooney.
              Do you have an “ultra”?

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                #8
                Originally posted by kck View Post
                I use my Anova religiously. !
                Anova is the one we have as well. I was eating by myself last night so I went to H-E-B and picked up an 8 ounce Prime 1 beef tenderloin. I did 129* for 75 minutes and seared on all sides in Avocado Oil. Might have been the best piece of beef I’ve ever cooked.




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                  #9
                  Tagged

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                    #10
                    Sous Vide salmon is pretty fantastic as well.


                    Sent from my iPhone using Tapatalk Pro

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                      #11
                      Picked up a 17ish oz bone in ribeye, that will be taking a sous vide bath this evening!

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                        #12
                        You can do the same thing in an ice chest and an infrared temp gun. That’s how I do mine. Also, with a steak that thin you don’t have to leave it in there for 3 hours. It’s probably at the 130 mark in about 90 mins. Thicker cuts would probably need longer. I learned this experimenting with it quite a bit. Makes it easier for impatient hungry folk like myself

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                          #13
                          Originally posted by 88 Bound View Post
                          You can do the same thing in an ice chest and an infrared temp gun. That’s how I do mine. Also, with a steak that thin you don’t have to leave it in there for 3 hours. It’s probably at the 130 mark in about 90 mins. Thicker cuts would probably need longer. I learned this experimenting with it quite a bit. Makes it easier for impatient hungry folk like myself
                          It probably was done in 90ish minutes, but I had the time, and I was cool with the longer cook time

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                            #14
                            Just be careful with cook times. A cut like that you probably were around the max time I'd go, otherwise you'll start to notice a texture change. All cuts are different, but most steaks I don't go over 2 hours.

                            Sent from my SM-G950U using Tapatalk

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                              #15
                              Originally posted by klooney View Post
                              It probably was done in 90ish minutes, but I had the time, and I was cool with the longer cook time

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