Lazy sous vide method: Boiling the water then turn off the heat

[JEDI]

I don't have a thermometer to figure out the temp to maintain in my quart sized pot.

so im going to bring the water to a boil then turn off the heat.
lets see what my $15/lb ribeye cap will look like after an hr.

if under cooked, i'll probably just fry it in a pan.

 

[zinfamous]

I don't have a thermometer to figure out the temp to maintain in my quart sized pot.

so im going to bring the water to a boil then turn off the heat.
lets see what my $15/lb ribeye cap will look like after an hr.

if under cooked, i'll probably just fry it in a pan.

You're not doing something new, but what you want to do is bring the water to ~3 degree F above your target cooking temp, and do the cooking in a well-insulated cooler. You need a laser thermometer and a good cooler to do this. If you just leave it in your pot, it will fail.

If you put your ribeye into the boiling water, then you've already failed.

 

[effowe]

You're not doing something new, but what you want to do is bring the water to ~3 degree F above your target cooking temp, and do the cooking in a well-insulated cooler. You need a laser thermometer and a good cooler to do this. If you just leave it in your pot, it will fail.

If you put your ribeye into the boiling water, then you've already failed.

^This... If you are going for a med-rare steak you ideally want to sous-vide at ~125° for an hour, followed by a quick sear bringing you up to ~135°. Dropping the steak into 212° water in an uninsulated pot will have some.. interesting results. It will lose heat immediately after adding the steak, and you will be back to room temperature in under an hour.

If I were you I would spend the 10-15 dollars on a thermometer and maintain your temp on the stovetop for a cheap method.

 

[dave_the_nerd]

OP is trolling, right?

 

[Kaido]

OP is trolling, right?

OP is budget McGuyver!