Sous Vide Steak & Polyscience Immersion Circulator 7306c

[scd6969]

It may be fun to make a science project out of a meal, but highly unappealing

[fardisghomeshi]

are these time even practical?

[cdeezy766]

@fardisghomeshi at 140 degrees, beef will be cooked in about 45 mins.. but the longer its sets, the more tender it will get.. and wont overcook

[leesaun641]

Dangerous information "20 hours". This guy just guesses, and gives really bad advise in both vacuum packing and sousvide. You are dangerous!

[tartrazine]

@leesaun641 No. Douglas Baldwin says this:

Tough Meat

At lower temperatures (120°F/50°C to 150°F/ 65°C), Bouton and Harris (1981) found that tough cuts of beef (from animals 0–4 years old) were the most tender when cooked to between 131°F and 140°F (55°C and 60°C). Cooking the beef for 24 hours at these temperatures significantly increased its tenderness [...] This is why beef chuck roast cooked in a 131°F–140°F (55°C–60°C) water bath for 24–48 hours has the texture of filet mignon.

[ThePugFather]

A cheap steak cooked Sous Vide will be perfectly medium rare in ~3 hours at F134. 20 hours is excessive and may result in a near gelatinous mess.

[JVRottweil]

20 hours? fuggedaboutit

[cdimi13]

20 hours , wow...what would be a minimum time for tenderness