Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Sous vide rib eye, ? For Jo or anyone
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Alan" data-source="post: 1416159" data-attributes="member: 378"><p>Planning on trying your tips on sous vide with a rib eye. I'll season the steak and then vacuum seal it, place in simmering water at about 150 degrees for about three hours. First question is I assume the steak will be float, if so do I need to turn the bag every so often? Also simmering in 150 degree water for about 3 hours I assume there is no need for a meat thermometer during the process, only after I remove it from the bag. Dumb questions maybe, but hey.....you know me. :lol:</p></blockquote><p></p>
[QUOTE="Alan, post: 1416159, member: 378"] Planning on trying your tips on sous vide with a rib eye. I'll season the steak and then vacuum seal it, place in simmering water at about 150 degrees for about three hours. First question is I assume the steak will be float, if so do I need to turn the bag every so often? Also simmering in 150 degree water for about 3 hours I assume there is no need for a meat thermometer during the process, only after I remove it from the bag. Dumb questions maybe, but hey.....you know me. :lol: [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Sous vide rib eye, ? For Jo or anyone
Top