How many steaks

Hey - I've got a sous vide question...

I need to cook approximately 100 steaks (tenderloin/filets) for a fundraiser. I have an Anova Precision circulator.

Do you have any suggestions for cooking that many steaks sous vide? How large of a vessel can the Anova handle? Or the Joule for that matter? If I had two circulators, could they handle 50 steaks each in a vessel large enough? I bought my Anova before Joule was available. I may buy a Joule to add to my kitchen arsenal.

Any tips or insight would be greatly appreciated!

Thanks!

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brian_martin2001

http://store.anovaculinary.com/products/anova-precision-cooker

This is a link to the Anova Culinary website. If you scroll down, it does have the product specifications. I strongly suggest against cooking that many steaks at once without having some sort of device too keep the steaks stationary while leaving enough of a gap around them for adequate water circulation: something like the rack that congress with the sous vide supreme, only much larger. For a container suggestion, i recommend a very large chest style cooler, as this Will help retain the heat. You could cut holes in the lid to have the immersion circulators going through, and just pause them when you want to open the cooler. Using 2 units might work, but for that many steaks, I'd be leaning towards 3 or 4 units. That's my 2 cents worth, good luck, and let us know what you send up doing, and how it turns out. A question: how do you intends to sear off that many steaks at once? Good luck!!

Matt_Willis_124860

Thanks for input Brian!

I will be using an EVO Grill. It won't handle 100 at once but it can probably handle about 25 at a time.

http://www.evoamerica.com/home-page/evo-residential-appliance-for-home-use/professional-wheeledcart-residential/

brian_martin2001

Gotcha.

tshewman

I would tend to agree with Brian. That said, I have an anova and a Polyscience (and Joule on order). I would be reluctant to tackle that many using the anova based on specs (and experience). Another thing you wil want to do is ensure the water is a few degrees (at least 4-5C) above the target temp before you drop the steaks in (especially if doing 5 or more at a time). The anova takes a VERY long time to recover. If you're buying more and can wait, order more Joule units (specs and brief personal experience demonstrate much better power). I"m somewhat assuming it's after May given your comments. JMHO.

brian_martin2001

I very much agree. I have not experienced the problems (yet) that have been discussed regarding the Anova, but especially with something this large a workhorse like a polyscience, vollwrath, ary, etc would be ideal. And as @Todd_Shewman_38102 points out, get it warmer than you need as there will be a significant drop in temperature when you add that many steaks.

Matt_Willis_124860

The date is April 29th so I can't wait for Joule!

Is it possible to pre-cook (sous vide), refrigerate, then bring back room temp and sear?

tshewman

More efficient may be pre cook, chill, warm in cooler full of warm water (large cooler :-)...) on site or with a circulator and outdoor battery, sear to finish. More food for thought. What is the fundraiser for? If you don't mind us asking.

Amos_Schorr_168815

Can you possibly make fewer steaks? When it comes to feeding a bunch of people, Grant prefers to use a giant, thick steak instead of several smaller steaks, and I agree completely. If you just SV a bunch of whole tenderloins and sear them, and then slice them, the end product will be just as delicious and a LOT easier for you.

Matt_Willis_124860

My kids school has an annual Lobster Fund Raiser. This year they decided to do a Surf-n-Turf option so we will have a lobster tail and filet.

I have thought about your suggestion. I think I may give it a trial run on a smaller quantity to see how it turns out!

Matt_Willis_124860

I totally agree! But for this event we will need a steak for each plate. If it were a smaller, more intimate crowd, I would certainly have people share. But I have considered doing whole tenderloins and slicing them for ease. Thanks for your comments!