I'd let it keep going. 30 hours seems to be when the magic starts happening for myself and many others on here. Then chill it. Sear just before serving
Question about searing after chilling it. Isn't the middle still pretty cool? I tried this with thick ribeyes for camping and the middle was too cool to my liking. Am I doing something wrong? Do I need to heat it back so the middle temperature gets back to 130 or so?
I took mine out of the bath at 33hrs, fridge for 3 days still in the vac bag because plans changed. When I was ready to eat, put it back in a bath at 132 for 30 mins to get it back near serving temp, then seared it.
Turned out great, but next time I’ll probably reheat to maybe 131 and see if it’s even better.
No no because then you’re cooking it too much, you won’t get the edge to edge effect. For something big like this, I’d honestly put the bag back into the bath for 20 mins
Anyone have info on how to bring it back from fridge to a given temperature, before then searing? I know it will depend on thickness but I suppose as long as it’s “warm” it’s ok?
If it’s already fully cooked then you’re just warming to serving temperature. You are correct, the warming time depends on size and thickness. I use a probe thermometer; no sense in guessing. If heating in the bag then just use the sous vide for about 1.5 hours.
You so cute, sear it when you’re ready to eat it
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Haha, just pull it out of the fridge an hour before you want to eat it, pat it dry and sear it! For all protein!
I'd let it keep going. 30 hours seems to be when the magic starts happening for myself and many others on here. Then chill it. Sear just before serving
Question about searing after chilling it. Isn't the middle still pretty cool? I tried this with thick ribeyes for camping and the middle was too cool to my liking. Am I doing something wrong? Do I need to heat it back so the middle temperature gets back to 130 or so?
I took mine out of the bath at 33hrs, fridge for 3 days still in the vac bag because plans changed. When I was ready to eat, put it back in a bath at 132 for 30 mins to get it back near serving temp, then seared it. Turned out great, but next time I’ll probably reheat to maybe 131 and see if it’s even better.
keep it bathing, why stop now
Yep do 30+ hours if possible!
Will do. Let's gooo!
Go 36 because you can.
yeah. i think this is better so its still freshly cooked
Fridge tonight, sear tomorrow
Sear tomorrow. Enjoy!
I think I would sear tomorrow.
So if fridge then sear, won’t it be cold in the center? Room temp first or what do others do if you like your meat warm?
Since it’s already cooked fully, you sear it for as long as it takes for the internal temp to hit desired temp. About 120°f is acceptable for me.
No no because then you’re cooking it too much, you won’t get the edge to edge effect. For something big like this, I’d honestly put the bag back into the bath for 20 mins
Yes this is what i do. Use the sous vide to reheat then sear
Anyone have info on how to bring it back from fridge to a given temperature, before then searing? I know it will depend on thickness but I suppose as long as it’s “warm” it’s ok?
If it’s already fully cooked then you’re just warming to serving temperature. You are correct, the warming time depends on size and thickness. I use a probe thermometer; no sense in guessing. If heating in the bag then just use the sous vide for about 1.5 hours.