Well, I made ribeyes for the BF and myself in my sous vide and was horrified because they came out well-done. ACK! So then I finally realized my controller isn't working right. Sure enough, I tested against another thermometer and it is cooking 15 degrees hot. I ordered a new probe and I think there's a way to change the settings.

Fortunately the meat was lovely and tender, but WAY too well done. Normally I do the meat at 135% and give it a nice searing.

Got my Anova and it is in a big stock pot heating and recirculating water to 135' for my ribeye. Yay!

http://anovaculinary.com/

Only issue is I think the on/off button doesn't work.

Well, 135' using the new circulator is too cooked for me. That was like medium. I will convert your numbers to F and give them a try.

I cook ribeyes at 129 F (53.9 C) sous vide. That's medium in my set-up, which is a rice cooker with a Auber PID controller but no circulator.

Medium? That should be between rare and med rare. Maybe your controller or probe are off.

How long do you all cook your steaks for? I did mine for almost 24 hours. Too long, I think.

I usually cook my steaks while I'm at work, which is about 9 hours.

Chicken noodles. Seriously, noodles made out of chicken thigh. Haven't tried it. It calls for Activa RM and sodium tripolyphosphates -- and who knows what those do to you.

Maybe the noodles could be made without the additives and just be shorter or less pliable.

Oh, I saw this done in a much easier way without the chemicals. It was posted here... will have to find it.

http://www.rachaelrayshow.com/recip...doro/index.html

That looks much better to me. It's easier and it's real food. I would use a pastry bag or plastic bag with a tiny corner cut off -- it looks to me like you lose a lot in the squeeze bottle.

Maybe I'll actually try this one. I could serve it with that "chicken bread" made into garlic bread.

Looking at that again, I see that he blends 3 Tablespoons of egg white powder with 3/4 cup of ice. Without having tried that, it seems to me that you could just use some nearly-frozen egg whites. I would also use trimmed thighs, since I'm not as afraid of fat as he is. Come to think of it, maybe eliminates the yolks because of the calories. Egg drop soup uses whole egg, and that works. Traditional semolina pasta uses whole egg. I'm going to have to try this and experiment a bit.

I was just thinking about the chicken bread made into garlic bread. NUM!

I did a large (0.92 lb) New York strip steak tonight at 52.5C (126.5F) for 55 minutes. There was only about 0.5 teaspoon of juice in the bag. It was lovely. Many people might find it too close to rare, but I thought it was pretty great. The steak I cooked at 52C (125.6F) was long ago enough that I can't compare (can't remember ).

This particular steak was much fattier than most New York strips and the fat didn't get rendered out. I might have preferred this particular steak barbecued. I'm not worried about the effect of the fat dietwise, but I like my fat globs more crispy and less solid.

Overall, I think this method of cooking the steaks at lower temperatures in the SV water bath and then searing them a bit longer is better than cooking them to the final desired temperature because they don't lose their juice.

I would do 52.5C (126.5F) for lean-ish, boneless steaks again.

BTW, Nancy and Carolyn, would you be willing to have this thread merged with the larger thread of sous vide experiments? It took me a while to find this again tonight.

I do notice that you can't leave steaks in the bath for forever.

Sounds good, Alli!

I'm okay with it being merged.

I'm okay with a merger.

Anova has a kickstarter for a new immersion circulator that runs with an Android/Iphone app.

https://www.kickstarter.com/project...de-with-your-ip