I don't have a vacuum packing machine so I just used a straw and a ziplock bag. It works good enough, air just needs to be removed so the meat has more contact with the water bath and doesn't float.
I setup the sous vide rig, added water to the rice cooker and set the PID temperature controller to 140 degrees.
Here is the ribeye in the rice cooker. I put a shot glass under the edge of the steak so water could circulate around the meat.
After 2 hours @140 degrees in the rice cooker I seared the ribeye for 30 seconds on each side in the Green Egg.
Not a very good picture, but the steak was great. It was cooked perfectly throughout and was really tender. Next time I will get the egg a bit hotter before I do the sear.
Nice rig. Does the PID control the heating element of the crock pot or is there another heating element?
ReplyDeleteI haven't done a sous vide but I have done the hot tub and reverse sear and when I do those, I do like to get the Egg either very hot or use a spider rig to get the steak close to the coals.
Yes, the PID controls turning the rice cooker on and off, so controls the rice cooker's heating element.
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