![]() I think that-strictly as a matter of physics-there's necessarily going to be some gradation whenever you sear. I think I started at 131F, then 129F, and it's now ratcheted down to 125F. I can't understand why you've got any internal temperature gradation at all - are you cooking in a bath hotter than your desired final temperature? What temp are you using? Or lower my expectations.Īdvice? Does anyone else find it advantageous to chill the SV'd steaks before searing? I'm concluding that maybe I need to sear faster. After searing, these were a major improvement with the gradation issue (still not perfect), and I noticed very little difference in internal temps between these and the ones seared right outta-da-bag. The last batch I did, I decided to chill the SV'd (120F) steaks and let the bags stabilize in the fridge overnight. Still, the gradation issue wasn't getting much better. The overall "rareness" progressively improved. So I've been bumping down the bath temperature. Honestly, only the last batch (see below) was as good as just pan-frying. All had decidedly less homogenous centers (i.e., more heat gradation depth) than all the photos in cookbooks and on the web seem to show. All but one turned out overdone given the temperature and time recommendations. I've probably done 8 batches of prime graded ribeye (all about 1.25" thick and post-seared) so far, with mixed results. Somewhat dismayed, I've moved on to what everyone seems to rave about: steak. Second stop was a success, but also a waste of time: vegetables (green were OK, carrots were unevenly cooked). ![]() First stop was an utter fail and a giant waste of time: soft-boiled eggs. As a relatively new circulator owner, I've been on a cook's tour of uses.
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