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18nomaUSEast
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Sep 7 2020 12:47pm
getting my first immersion circulator soon.. any recommendations?

I will be using a 1000 degree flat top for post-sear
Subban2
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Sep 13 2020 07:53am
ribeye n ny strip are my fav also 1”+ thicker is better
Tri tip picanha are also great

And obviously all the though cuts come out great sous vide

Flank brisket etc
KoJ
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Sep 14 2020 12:38pm
tri tip, altho thats typically a west coast cut, they dont do it everywhere

brisket is good too

and like subban said, ribeye and strip are also great


NetflixAdaptationWidow
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Sep 15 2020 10:07am
Turns normal pork chops from "just okay" to really good.

Don't use butter in the bag though.

This post was edited by Thor123422 on Sep 15 2020 10:08am
18nomaUSEast
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Sep 15 2020 06:53pm
Quote (Thor123422 @ 15 Sep 2020 12:07)
Turns normal pork chops from "just okay" to really good.

Don't use butter in the bag though.


i got some pork shoulder steaks vs dirt cheap

cooked rare for 5 hrs and they melted like butter

amazing for a tough and cheap cut
NetflixAdaptationWidow
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Sep 15 2020 07:11pm
Quote (18nomaUSEast @ Sep 15 2020 07:53pm)
i got some pork shoulder steaks vs dirt cheap

cooked rare for 5 hrs and they melted like butter

amazing for a tough and cheap cut


Yeah, turns 2$ walmart pork chops into a delicacy
18nomaUSEast
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Sep 25 2020 10:09am
Quote (Thor123422 @ 15 Sep 2020 21:11)
Yeah, turns 2$ walmart pork chops into a delicacy


any experience with burgs?

i have a 3/4 pounder in right now... looking forward to it
NetflixAdaptationWidow
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Sep 25 2020 10:10am
Quote (18nomaUSEast @ Sep 25 2020 11:09am)
any experience with burgs?

i have a 3/4 pounder in right now... looking forward to it


You could sous vide the meat and grind it yourself, but no reason to do it if it's already grounded.

Could use it to cook rare burgers by sterilizing in sous vide first
18nomaUSEast
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Sep 25 2020 10:12am
Quote (Thor123422 @ 25 Sep 2020 12:10)
You could sous vide the meat and grind it yourself, but no reason to do it if it's already grounded.

Could use it to cook rare burgers by sterilizing in sous vide first


yeah I have it sitting in a bath of 125 for an hour while I walk the dog then I'll grill it off at 1000.... super excited
Subban2
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Sep 25 2020 05:42pm
Quote (18nomaUSEast @ Sep 25 2020 12:12pm)
yeah I have it sitting in a bath of 125 for an hour while I walk the dog then I'll grill it off at 1000.... super excited



That is a bad idea tbh lol

If you wanna eat rare burger you gotta make sure its pasteurized
and at 125f its gonna take a few hours

This post was edited by Subban2 on Sep 25 2020 05:45pm
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