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More sous vide questions
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<blockquote data-quote="Spurhunter" data-source="post: 5290864" data-attributes="member: 5695"><p>I got my immersion circulator this week. I've been watching videos and reading everything I can find. What I don't get is the huge window on cook times. Let's say I want to cook a 1.5 to 2 inch thick ribeye or filet to medium. I would set my temp 135-144, but the time says 1-4 hours. Why such a broad range? What is optimal for a 1.5 to 2 inch thick ribeye or filet? Also, for sear I plan to use a hot charcoal fire 1-2 minutes a side. I see a lot of people complaining about problems getting a good sear. Is this a concern?</p></blockquote><p></p>
[QUOTE="Spurhunter, post: 5290864, member: 5695"] I got my immersion circulator this week. I've been watching videos and reading everything I can find. What I don't get is the huge window on cook times. Let's say I want to cook a 1.5 to 2 inch thick ribeye or filet to medium. I would set my temp 135-144, but the time says 1-4 hours. Why such a broad range? What is optimal for a 1.5 to 2 inch thick ribeye or filet? Also, for sear I plan to use a hot charcoal fire 1-2 minutes a side. I see a lot of people complaining about problems getting a good sear. Is this a concern? [/QUOTE]
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