Author Topic: Basic sous vide questions  (Read 1582 times)

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Offline Tailgating is my game

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Basic sous vide questions
« Reply #-1 on: February 15, 2018, 03:53:53 PM »
Sorry for asking this but .......If i took three steaks could I place them in a bag stacked against the side 1,2,3 or must they have both sides open/exposed to a bag wall. same with burgers etc.  How much food can you put in a bag & what happens (if allowed) to the cooking times? Thanks Richard
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Offline Jaxon

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Re: Basic sous vide questions
« on: February 15, 2018, 04:18:52 PM »
When cooking steak sous vide, you should cook them flat - not stacked. You want all the surfaces exposed to the hot water.
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Offline bspitt

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Re: Basic sous vide questions
« Reply #1 on: February 16, 2018, 10:06:53 AM »
I have stacked two steaks together a few times, but only for very thin cuts that I planned on using for fajitas. I put a few japalenos and seasoning between them. They turned out great, but I would not do that for burgers, chicken , or any thicker cuts.

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Offline rexster314

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Re: Basic sous vide questions
« Reply #2 on: February 16, 2018, 12:12:02 PM »
It would take an extraordinary time to get the middle steak to temperature. While the middle one finally gets to temperature, the outer steaks might suffer from too long a cook
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Offline Ka Honu

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Re: Basic sous vide questions
« Reply #3 on: February 16, 2018, 02:02:34 PM »
Interesting question. Something tells me that it wouldn't be the best way to go but I'm not sure exactly why.

You usually cook a 1-inch steak for about 1-3 hours, a 2-inch steak for 2-6 hours, and a rib roast for 5-10. It would seem that if you stack steaks and cook them like you would a comparably sized roast they should cook relatively evenly and turn out okay but I'm guessing that the result would be somewhere between the texture of a roast or steak cooked "properly" and steaks left in too long (mushy?).

I'm not curious enough to try it out myself but please let us know the results if you do.
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Offline zueth

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Re: Basic sous vide questions
« Reply #4 on: February 16, 2018, 05:26:46 PM »
I always vacuum seal steaks, fish, etc... in individual bags and use my rack in container to keep the meats from touching each other, so that I guarantee the water gets to every edge of meat.

Offline teesquare

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Re: Basic sous vide questions
« Reply #5 on: February 16, 2018, 05:39:17 PM »
Sorry for asking this but .......If i took three steaks could I place them in a bag stacked against the side 1,2,3 or must they have both sides open/exposed to a bag wall. same with burgers etc.  How much food can you put in a bag & what happens (if allowed) to the cooking times? Thanks Richard

I would not stack them and then seal them
 Individually bagged is best. FWIW...I have cooked 1.5 inch thick. NY strips for 9 hours @130F.....and would put them up against the finest steak tou will ever eat. But the critical thing here is to NOT use any "tenderizer" type of seasons....those would make a steak into baby food. :D
« Last Edit: February 16, 2018, 06:04:33 PM by teesquare »
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Offline Tailgating is my game

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Re: Basic sous vide questions
« Reply #6 on: February 16, 2018, 06:04:33 PM »
Interesting question. Something tells me that it wouldn't be the best way to go but I'm not sure exactly why.

You usually cook a 1-inch steak for about 1-3 hours, a 2-inch steak for 2-6 hours, and a rib roast for 5-10. It would seem that if you stack steaks and cook them like you would a comparably sized roast they should cook relatively evenly and turn out okay but I'm guessing that the result would be somewhere between the texture of a roast or steak cooked "properly" and steaks left in too long (mushy?).

I'm not curious enough to try it out myself but please let us know the results if you do.


Thanks to you all but based on what i have read I guess it will be one in a bag
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Offline teesquare

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Re: Basic sous vide questions
« Reply #7 on: February 16, 2018, 08:55:46 PM »
Interesting question. Something tells me that it wouldn't be the best way to go but I'm not sure exactly why.

You usually cook a 1-inch steak for about 1-3 hours, a 2-inch steak for 2-6 hours, and a rib roast for 5-10. It would seem that if you stack steaks and cook them like you would a comparably sized roast they should cook relatively evenly and turn out okay but I'm guessing that the result would be somewhere between the texture of a roast or steak cooked "properly" and steaks left in too long (mushy?).

I'm not curious enough to try it out myself but please let us know the results if you do.


Thanks to you all but based on what i have read I guess it will be one in a bag

Uh....o.k.?... so why did you ask us for opinions/user experiences? ::) 8) ;D :D
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Offline Tailgating is my game

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Re: Basic sous vide questions
« Reply #8 on: February 16, 2018, 09:00:38 PM »
Interesting question. Something tells me that it wouldn't be the best way to go but I'm not sure exactly why.

You usually cook a 1-inch steak for about 1-3 hours, a 2-inch steak for 2-6 hours, and a rib roast for 5-10. It would seem that if you stack steaks and cook them like you would a comparably sized roast they should cook relatively evenly and turn out okay but I'm guessing that the result would be somewhere between the texture of a roast or steak cooked "properly" and steaks left in too long (mushy?).

I'm not curious enough to try it out myself but please let us know the results if you do.


Thanks to you all but based on what i have read I guess it will be one in a bag

Uh....o.k.?... so why did you ask us for opinions/user experiences? ::) 8) ;D :D

Because I wanted to try it if I got mostly
 positive answers . I read this as mostly no
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Offline teesquare

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Re: Basic sous vide questions
« Reply #9 on: February 16, 2018, 09:05:01 PM »
Hmmm...well - maybe I misunderstood. Are you asking if it is a good idea to put several pieces in ONE bag?   

****Nevermind....I was not reading your response correctly. Late Fridays can yield lower comprehension skills than usual...***

 ::) 8)
BBQ is neither verb or noun. It is an experience.
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Beer, Butter and Bacon make everything better.
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Offline Tailgating is my game

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Re: Basic sous vide questions
« Reply #10 on: February 16, 2018, 09:17:16 PM »
Hmmm...well - maybe I misunderstood. Are you asking if it is a good idea to put several pieces in ONE bag?   

****Nevermind....I was not reading your response correctly. Late Fridays can yield lower comprehension skills than usual...***

 ::) 8)
[/quote

Thats ok I just lost my Aunt after a 4.5 year battle to keep her alive so I am not sure what I wrote. If I could  afford to gamble on the steaks I would take one for the team. Not at the moment. As after 4.5 years I need to find work again. Then I can gamble lol
]
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Offline teesquare

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Re: Basic sous vide questions
« Reply #11 on: February 16, 2018, 09:27:04 PM »
I hope that you can find some peace and comfort after rate loss of your aunt. I am just un-winding from a really hectic week. Tomorrow early a.m. - I am heading for Nashville for a couple of days. Maybe re-gather my wits..... ;D
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Offline Ka Honu

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Re: Basic sous vide questions
« Reply #12 on: February 16, 2018, 09:41:10 PM »
...Maybe re-gather my wits...

Good luck with that. I think they'e scattered over a much larger area than NC & TN.
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Offline teesquare

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Re: Basic sous vide questions
« Reply #13 on: February 16, 2018, 10:06:06 PM »
...Maybe re-gather my wits...

Good luck with that. I think they'e scattered over a much larger area than NC & TN.

Should the winds prevail in my favor, I shall crepitate reveille in your direction ;) ;D
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
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