Page 55 - Sous Vide Que

the steaks while frequently flipping until an even dark crust has formed. At this point, the internal temperature of the steaks should be in the medium rare range, 130 to 135°F. It is best to aim for the lower temperature in order to avoid possible overcooking during carryover.
More Recipes
We are constantly experimenting and tweaking recipes, so we have included only one detailed recipe here, the one you want the most, steak, because it illustrates so much of what we have discussed above.
We have many more detailed and tested recipes by our team on AmazingRibs.com here. Also, our Pitmaster Club forum also has a number of sous vide que recipes from some pretty skilled cooks who are adding more all the time. Non-members are allowed to view 3 free pages or you can sign up for a free 30 day trial membership. We don’t ask for your credit card. Click here to check out the benefits of membership.
Just for fun, here are some quick non-meat recipes:
• Eggs. Want eggs with firm whites and runny yolks? 145°F for an hour.
• Carrots. Carrots start to get tender after 45 to 60 minutes at 185°F depending on thickness. To puree them, 195°F.
• Green beans. Green beans and other firm green veggies (not leaves) get soft after about 30 minutes at 180°F.
• Fruits for pie fillings. Sous vide at less than 185°F so pectin will retain its ability to set the filling.
• Cocktails. Alcohol boils at about 173°F so if you are infusing a cocktail keep the temp down under 170°F to make sure the bag doesn’t explode from alcohol fumes.
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