Just Saying Hello - Newbie

Hi, my name is Patricia and I'm from the Dallas, TX area. I just got my first sous vide device (well, actually, my third one but the other two were returned in favor of the JOULE)!!!! I specifically want to learn to cook AWARD WINNING rib eyes, filet mignons, and baby back ribs....LOL. Unfortunately for most, I eat my steak/meat medium to medium well but hey, that's an improvement as I used to always order WELL DONE!!!

I'd also like to cook some pork loins and learn how to SEAR better. Right now I'm using a stainless steel pan but I guess I should break down and buy a cast iron skillet. I do have a cast iron Staub grill pan but I suppose I need a flat surface, not the grill style pan.

I love reading this forum and the facebook posts. Great information!!!!

Also great support for my JOULE. I had issues with the WIFI disconnecting on my Android constantly (but not my mini Ipad, go figure) and my support email was answered the next day and the suggestion fixed the issue right away. I was ready to send this unit back also but REALLY REALLY wanted this JOULE to work out for me, it's a great little unit.

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Comments

tshewman

Welcome Patricia! Searing is pretty straight forward - start here - https://www.chefsteps.com/activities/presearing-for-sous-vide Though presear would actually mean before the sear.... :-) But that's a different story.

Patricia_Coombs_731383

Thanks for the info and video link. I actually think I will try the presear method as I think I'll like it better.

tshewman

It's also helpful if you have the meat chilled in the freezer for a few minutes so it doesn't cook the inner portions of the cut. This is why cooking direct from frozen can actually have an advantage and help us instead of frustrate us. :-)