This is my first time at this temp, 137 for 2ish hours. I do think i need a more precise sous vide. I check it a bunch cause it cause drop in temp at times. This one stayed pretty steady for the most part but it dropped to 135.8 at one point. So does it really count as a true 137? Regardless i loved it more than 133 for 2 and a half hours. Let me know if it counts or if I should upgrade hardware.
by Aggressive-Dirt5090
3 Comments
You don’t need to upgrade hardware yet. I would suggest running it two degrees higher to account for the drop you mentioned. If the temp drop is consistent then you know how you can adjust
You don’t need to explain. 137 is just a trend that turns out a result that is a little dry and over-done. It doesn’t matter if the fatty ends and inclusions completely render if there is not enough intramuscular tissue in the smaller fibers throughout (as in brisket). Muscle fibers are tightly bound and the fat isn’t making it through the cellular structure to baste them properly in individual cut ribeye steaks.
Why do you feel the need to ask, if you liked it better?
The whole point of cooking is to make things that you like to eat. If you like it better a bit more or less done, that’s fine.
If you want it more done or think your equipment runs a little cool, dial it up a degree next time. It’s not like the steak police are going to come and lock you up for doing 136 or 138 instead of 137.