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Chainsaw13 · 12-08-2015, 08:16 AM

Nicely done Vin. I used mine the other night to do a porterhouse steak I had just picked up from my farmer friend. Sous vide is best left to steaks over 1" in thickness. While this steak was still good, even after a quick minute sear on both sides, it was too done for my tastes. I knew that going in, but I hadn't had this beef in a while and it was still frozen. I was under a time constraint and sous vide is great for frozen products.

12-08-2015, 08:16 AM	#43
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,034 Trading: (96)	Re: Sous vide Nicely done Vin. I used mine the other night to do a porterhouse steak I had just picked up from my farmer friend. Sous vide is best left to steaks over 1" in thickness. While this steak was still good, even after a quick minute sear on both sides, it was too done for my tastes. I knew that going in, but I hadn't had this beef in a while and it was still frozen. I was under a time constraint and sous vide is great for frozen products. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.