Sous Vide

busterbenny2001

Seared after mate all over to colour then stand for 5-10 mins

Gin pickled apricots were an adaptation of a recipie for pickled fennel

Bring to boil 50 ml white wine vinegar 50ml of tanqeuray Sevilla and 25g sugar
Pour over whatever you want to pickle /infuse allow to chill

Works great with fennel as in the duck dish and apricots for pork great to try different ideas can swap gin for wine or other alcohol

busterbenny2001

Going,for,rump steaks tonight what recommended in celcius for med rare and how long, they are 3/4 inch to 1 inch thick.

IronGiant

54.4 deg C for 2 hrs, or so says :

Sous Vide Medium-Rare Steak

busterbenny2001

Cheers mate I will,give it a shot

aVdub

Critique my Steak Thread.

Was if I remember at 55°C for around 2hrs.

The Joule app is a must have as well. It has many cuts and shows you times   temps with pictures to get it spot on everytime.

busterbenny2001

That looks lovely I’ll,be happy if I get similar result cheers

aVdub

I was editing just as you liked.

Try the Joule app. It is really good and shows times   temps with images/video.

Thank you btw

busterbenny2001

         Steak was superb photo doesn’t do justice why so long to get sous vide !

aVdub

5am And I'm viewing this thinking








I could eat that right now



Looks fantastic

busterbenny2001

Thanks mate

Must admit for a  2 for £7 rump from Morrison’s it wasn’t too bad at all !
This sous vide thing is good fun