DIY sous vide

If I'm doing a steak sous vide in a pot with a thermometer, will the steak be ok if it touches the side of the pot? Or does it have to be totally surrounded by the water?

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grant

By then the flame or heat should be at a very minimal so you should be fine. The more water the better, but as long a there is some flow, it will work.

Leigh_Jones_66597

My suggestions: wrap a towel or two around the pot to keep the air outside the pot from cooling the walls of the pot too much, and get an aquarium airstone in the water bath to keep the water moving. Then use a teapot and accurate digital cooking thermometer to keep the water temperature where you want it and babysit that thing hard. If the temperature drops one degree, add enough boiling water to bring the temperature up two degrees. It will cool from there and the average temperature will be on target. If the average water temperature is right, the core of the meat will stay steady at the target.

yaakov_34049

Thanks. It worked. 2 inches thick rib-eye @ 56º for 2 hours. Served with a white bean puree at the bottom, the chefsteps triple cooked chips, roasted shallots and wild mushrooms, curried cauliflower and a cabernet ketchup.

Leigh_Jones_66597

How did you finish the ribeye? That's a cut of meat with a lot of fat solids, so is not on my own list of frequently cooked items. I tend to believe that the best ribeye results would be attained when the finishing is done with a blowtorch and the thicket bits of fat get special attention.