These days I wanted to know, what difference it is between twoandahalf and threeandahalf hours Sous Vide at 54 degrees Celsius. So I took two parts of the same Ribeye and we made it one day 2,5 and the next day 3,5 h.
I didn´t believe that the difference is so big. The 1 hour more makes the steak tender as a Sirloin Steak but the taste of a real steak is better at 2,5 h.
So my conclusion is that it is up to the taste of the one who makes the steak
First day, 2,5 hours at 54 degrees Celsius. We thougt we bought some sweet potatoes, but is was everything else but not Sweet potatoes. But it was tasty also
The next day I took real potatoes and some shrimps wrapped in potatoe stripes. That is convenience food of asian shop, but I like it very much
My small Supergirl loves the fermented Pepper as we do
Comparism of different Sous Vide Times
Moderator: TBBQF Deputies
- daBertl
- Bandolero
- Posts: 934
- Joined: Sat Mar 17, 2018 12:03 pm
- Contact:
Comparism of different Sous Vide Times
Extra Bavaria non est vita, et si est vita, non est ita.
- tri3forme
- Rustler
- Posts: 151
- Joined: Mon Nov 18, 2013 10:06 pm
- Contact:
Re: Comparism of different Sous Vide Times
Nice job! If only the internet could provide smells that go with your pictures!
You seem to have every kitchen gadget known to man....including that salamander! I want one of those.
Question on that shrimp....did you fry that shrimp and potato thing? It looks delicious and may be something I'll have to try at home. What did you use to get that shoestring potato shape and how did they not break when you wrapped the shrimp?
You seem to have every kitchen gadget known to man....including that salamander! I want one of those.
Question on that shrimp....did you fry that shrimp and potato thing? It looks delicious and may be something I'll have to try at home. What did you use to get that shoestring potato shape and how did they not break when you wrapped the shrimp?
I don't eat to live....I live to eat
- daBertl
- Bandolero
- Posts: 934
- Joined: Sat Mar 17, 2018 12:03 pm
- Contact:
Re: Comparism of different Sous Vide Times
tri3forme wrote:
Question on that shrimp....did you fry that shrimp and potato thing? It looks delicious and may be something I'll have to try at home. What did you use to get that shoestring potato shape and how did they not break when you wrapped the shrimp?
I bought these rolls in an asian shop. They are frozen and ready to deepfry. I wanted to try them because I had the same questions in my mind
Extra Bavaria non est vita, et si est vita, non est ita.
Return to “The Outpost - Cooking any grub other than BBQ”
Who is online
Users browsing this forum: No registered users and 32 guests