Cooking the perfect steak, Sous Vide style

Thug

Excellent.
Don’t forget you will need a large container (I use a deep stockpot). Also a vacuum sealing machine.
Some butchers will actually vacuum pack it for you, but you can’t add any seasoning this way.

springtide

Re vacuum sealers, I would also recommend staying away from the reusable ones with a manual pump to a proper one.. the manual pump doesn't work that well and the bags are difficult to clean.

Pork loin and Beef Brisket have worked really well, and seasoning goes all through the meat, so go easy on strong herbs.  Liquid Smoke is also amazing!

Thug

Didn’t even know you could get reusable ones.
The OH isn’t keen on smoke flavour so I stay away from that. I did do one in the pizza oven which I loved but she wasn’t keen. The intense heat made it cook lovely, nicely charred on outside and rare on the inside. Just shame about the smoke flavour.

raduv1

Got these delivered today in anticipation for me wand at crimbo all set up raring to go .

[New Arrival] Aobosi Vacuum Food Sealer 4 IN 1 Multifunctional Packaging Machine with Cutter & Food Grade Sous Vide Vacuum Sealing Bags, Compact Food Sealer Widely for Food,Paperwork,Jewelry,Clothing https://www.amazon.co.uk/dp/B074GQ4QR1/ref=cm_sw_r_cp_apa_oQxgAb331VM40

Aobosi Embossed Vacuum Food Sealer Bags Rolls ,Packed 2 Rolls 28cm(W)x6meter(L) and 20cm(W)x6meter (L) BPA Free Bags Rolls For Food Saver,All Vaccum Food Sealer Machines and Sous vide Cooker https://www.amazon.co.uk/dp/B06XHJGQ9Z/ref=cm_sw_r_cp_apa_hRxgAb6NBDWB9

I know there are probably cheaper options but I've now got well over 15 metres of bags and the vacuum sealer will also come in handy for food in fridge or freezer .

springtide

Hi.. has anyone found a reasonable price Sous Vide container?

I've found these..
Sous Vide Containers For Thermal Circulators | Buy Online  | sousvidetools.com

I have an ANOVA WiFi and £47 seems a lot for an 18L plastic box with a hole cut in the lid!

I have been using a large metal stove pot with ping-pong balls and foil, but think something better heat insulated as well as less water loss would be useful, as well as needing more space for larger joints of meat..

I have also used a cool box but that wasn't ideal for many reasons, and suprised that didn't end in electrical death!!

Thug

I have often thought about a proper Sous Vide container, but my stock pot works well for the 2 of us.
Ok, a larger container may be better, but at the price they are I can do without. Not to mention the space to store it.

springtide

       

Well that was cheaper.. £20 IKEA stock pot and a dremel!!

Now to think of something to insulate the pot with..  ideas?

Thug

I use mine almost weekly, usually for at least 2 hours a time.
I have never had it drop in heat or seen the water level dropping any significant amount.
Ok, insulation and a lid may make it slightly cheaper to use but I bet it won’t be that much different.

springtide

I'm using it fairly regularly (twice a week); kids complain if I cook any other way.

The insulation is mainly to reduce the cost of running, as I'm regularly cooking beef brisket and that seems best if done for at least 24hrs.. have tried 12h and it wasn't anywhere near as good and still tough.
With the last pot I was using ping-pong balls but to cook for 24h it needed topping up unless covered in foil.

I know 24h seems a bit much, but I am using it more as a slow cooker, and freezing small portions pre seasoned and vacuum sealed ready to go... so I can put it in the day before, pull it out when kids are home etc, quickly brown and serve.

Starting to think I should have maybe gone for the tank type in hindsight

raduv1

This is my first stab at this so fingers crossed .  I marinated a couple of rib eye steaks over night with some crushed garlic and a lil teriaki and red wine . Patted them dry added a touch of seasoning and vacuum sealed them .
                                                                               

Set up me Ambiano sous vide to 55 degrees and now cooking away . Will let you know the results later .
                                                                                 
Any tips most welcome .