Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2024 Poal.co

781

Did these on the smoker at 225° for an internal target temp of 110°, then hit them on all sides in a blazing hot cast iron pan to 130°. I should have pulled them at 125° because after the rest they went to medium where I like mine medium rare. Still, the best filet I have ever eaten.

Did these on the smoker at 225° for an internal target temp of 110°, then hit them on all sides in a blazing hot cast iron pan to 130°. I should have pulled them at 125° because after the rest they went to medium where I like mine medium rare. Still, the best filet I have ever eaten.

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (12).
[–] • 2 pts

I’ll agree that sous vide prepared meats come out nicely, but I simply cannot get past my beef (or any food, for that matter), getting heated up (regardless of the low temp) hanging out in plastic.

[–] • 1 pt

Yeah, I agree with that too. On some level it just kind of feels "wrong". Apparently you can use saran wrap to poach an egg in boiling water? I have seen videos of people/restaurants doing this but ill be damned if ill even try it.

Also, you can perfectly poach an egg in the shell using sous vide, I've done it a few times and it is amazing how well it comes out. You just have to be very careful when getting it out of the shell.

[–] • 1 pt

I love poached eggs. That’s interesting using sous vide with it still in the shell. Still in plastic I’m guessing, but a little less distasteful with the egg still in the shell. Although shells are porous, so I still think the plastic can seep into the egg. I’ll stick to regular poaching. I also love a jammy egg. Almost as good as a poached egg.

[–] • 0 pt (edited )

No, not at all. The egg just in the water bath (in the shell). Also, you can use a metal pot/pan for your sous vide if it is one of those ones you attach to the side of the water bath. When I was saying poach in-shell I really mean just the shell. I also use my sous vide to hard boil eggs since you can get them damn near perfect every time to the exact level of "done" you want.

This is an example recipe but you get the idea. https://anovaculinary.com/blogs/blog/recipe-sous-vide-egg?_pos=2&_sid=5b36fe9c0&_ss=r