Live Sous Vide Thread

[Split Arrow]

Here we go....

[Split Arrow]

[ATTACH]341004[/ATTACH][ATTACH]341005[/ATTACH]

[bps3040]

Excellent! Mmm, mmm good!

[brrdnk]

Looking good

[tkuehn5410]

How's it coming now?

[Split Arrow]

This was our third time to try this method, and was by far the best one yet. I'm convinced this method produces the most tender steak possible, and would encourage skeptics to give it a try. We upped the water temp to about 137 from 132 and I think it made a difference in tenderness. So good and unbelievably tender.

[boy wonder]

Dang, that looks good!

[wtx223]

looking good

[doghouse]

Looks great.

[waterdog]

yo split arrow? We upped the water temp to about 137 from 132. how much time in water? thanks

[Split Arrow]

yo split arrow? We upped the water temp to about 137 from 132. how much time in water? thanks

It was in the water about 75 minutes. The temp stayed constant the whole time. The first few times we tried this it took a little adjusting to keep the water temp the same, but now we have that part down-pat.

[outlaw38]

Going to do this today. Steaks are vacuum packed ready to go.

[Howard]

its tender cause its raw

barf

[RingSteel]

We upped the water temp to about 137 from 132 and I think it made a difference in tenderness.

I'm surprised the higher temp mad a difference in tenderness. Maybe some more of the collagen dissolved? I'll keep that in mind if steaks don't turn out as expected, and experiment with higher water temps.