Steak fans...

[57stratdawg]

Been meaning to pick one of these up. $45 bucks off. I hear they're awesome.

http://slickdeals.net/f/9216463-ano...uetooth-precision-cooker-149-25-free-shipping

 

[aTotal360]

I bought one about a year ago. Not only is sous vide impractical, I also don't like the texture. I used it 3 separate times and never really liked it. Twice I finished it on cast iron, once on the grill. The "tooth feel" is off IMO.

 

[dawgoneyall]

Been meaning to pick one of these up. $45 bucks off. I hear they're awesome.

http://slickdeals.net/f/9216463-ano...uetooth-precision-cooker-149-25-free-shipping

Looks like a *****.

 

[Tin Cup Cowboy]

I was under the impression that was how you use it for steak. Admittedly, I've only briefly looked into use of these as I've been mildy interested in purchasing one. I know they have been gaining in popularity recently, Serious Eats and other sites have entire sections dedicated to their use.

Have you cooked anything else with yours?

 

[57stratdawg]

Yeah, you'll always finish it stove top or grill for the sear.

A360, is that what you thought was off or was it the texture inside as well?

 

[DawgAudit]

I have one and love it. It works best if you cook it in a foodsaver bag. I wouldn't ever use it with ribeyes or any other fatty cut because the fat won't render really well, if at all. But it is amazing for strips and filets.

I've cooked chicken with it with excellent results. The texture was definitely different because it wasn't overlooked and stringy. I usually overcook chicken so the different texture was due to not being overcooked.

I've even done burgers with it and seared them on cast iron. They were excellent.

Long story short, get it. And a foodsaver.

 

[aTotal360]

Only 3 steaks. The texture issue what on the inside. Felt "mealy". Not really sure how to explain it. On all the batches, I cooked a steak the traditional way as a control. I preferred the traditional way on all 3.

 

[codeDawg]

One of the awesome things you can do is cook chicken to a much lower temperature, you just have to "cook" it for a longer time. That leads to a much more tender and flavorful piece of meat.

 

[The Peeper]

The fine print says it doesn't work when used w/ Dales, I'm out. I'll stick to charcoal