Sous vide

[markem]

So I have a rib eye setup for dinner in the sous vide. I plan to cook the steak at 132* for about 4 hours just to see what a 4 hour bath will do.

But, I also have snow peas and carrots. From what I've read, they need to be cooked at about 184. The two recipes I have looked at call for about 45-50 minutes. I can't, of course, put the meat and veggies in the same water bath.

Suggestions? Putting the veggies in the lower temp bath and letting them go with a pan fry at the end doesn't seem to buy me much. I'd love to hear what others are doing.

No - throwing the veggies away and having more steak is not in the cards.

[T.G]

Originally Posted by markem

So I have a rib eye setup for dinner in the sous vide. I plan to cook the steak at 132* for about 4 hours just to see what a 4 hour bath will do.

But, I also have snow peas and carrots. From what I've read, they need to be cooked at about 184. The two recipes I have looked at call for about 45-50 minutes. I can't, of course, put the meat and veggies in the same water bath.

Suggestions? Putting the veggies in the lower temp bath and letting them go with a pan fry at the end doesn't seem to buy me much. I'd love to hear what others are doing.

No - throwing the veggies away and having more steak is not in the cards.

There was something I was cooking the other day at 150F. I put some small potatoes in a separate bag and tossed those in the water also, despite the recipe Anova app calling for 190 (1 hr). I ended up leaving them in for about 2-1/2 hrs at 150 and they were almost raw when I took them out.

YMMV.

[markem]

Originally Posted by T.G

There was something I was cooking the other day at 150F. I put some small potatoes in a separate bag and tossed those in the water also, despite the recipe Anova app calling for 190 (1 hr). I ended up leaving them in for about 2-1/2 hrs at 150 and they were almost raw when I took them out.

YMMV.

that's my suspicion. Thanks for being the guinea pig, Adam!

[T.G]

Originally Posted by markem

that's my suspicion. Thanks for being the guinea pig, Adam!

No problemo.

How thick is the ribeye steak that you are planning on cooking for 4 hours? I'm curious to hear how that one works out.

[jonumberone]

Originally Posted by markem

So I have a rib eye setup for dinner in the sous vide. I plan to cook the steak at 132* for about 4 hours just to see what a 4 hour bath will do.

But, I also have snow peas and carrots. From what I've read, they need to be cooked at about 184. The two recipes I have looked at call for about 45-50 minutes. I can't, of course, put the meat and veggies in the same water bath.

Suggestions? Putting the veggies in the lower temp bath and letting them go with a pan fry at the end doesn't seem to buy me much. I'd love to hear what others are doing.

No - throwing the veggies away and having more steak is not in the cards.

Mark, what I did was cook the veggies and potatoes first.
After I pulled them out, i put them into an ice bath, then the refrigerator.
Then when I had about an hour left in my protein cook time, I put them in the lower temp water bath to reheat them. They were perfect.

I've considered doing a cook with 6-10 bags of potatoes, freezing them in the vac sealed bag, and then throwing a bag in with the lower temp meat to reheat.

[markem]

Originally Posted by jonumberone

Mark, what I did was cook the veggies and potatoes first.
After I pulled them out, i put them into an ice bath, then the refrigerator.
Then when I had about an hour left in my protein cook time, I put them in the lower temp water bath to reheat them. They were perfect.

That's what I was thinking as well, Dom. Didn't pan far enough ahead to do it yesterday so will have to buy more steak to perform more experiments. The things that I do for science.

But the carrots and sugar peas will be cooked!