KootenayCook

Quite right. That should have been a "note to self". Also, if I had thought about it beforehand, I would have had the torch handy to sear the edges (for sanitary reasons), but I was stuck holding a dishtowel in front of the stove so that the smoke didn't escape and set off the smoke alarm.

Not that I noticed. They were salted overnight & rubbed with confit garlic before being bagged with the wine. This was more about absorbing some of the steak juices into the wine and incidentally lowering the tendency for carcinogen formation when they were subsequently seared. Trying a repeat tonight & will try to remember to take a pic. Edit: we also happened to have an open bottle of wine that was a little too far gone.

Last week I sv'd some striploins with about 1/4 c. red wine added to the bags. 122F for about 2.5 hr. (They were over 1" thick). The bag liquid was added to some demi-glaze (bought) to make a rich sauce. Steaks were dried & seared at 1 min./side. They were great, but probably 45 sec. would have sufficed. No pix, sorry.

After reading all this, I had to order one. (At least it was cheaper than my last e-gullet inspired acquisition of a chamber vac sealer.)

Thanks. I've frozen the second pack for the time being. Will try a longer cook time then.

I should have read this thread before making a sous-vide curry with dark turkey meat. I had it in the sv bath at 133F/56C for 3 hours. The taste was good, but the meat was quite chewy. "Unpleasant" is a good term. Fortunately, I had divided the curry into two bags; so I'll just throw the other one back in the sv bath at 150F/65C. The Voltaggio recipe cited suggests 2.5 hr for thighs, so maybe I'll go with 2 hr., given that mine are already cooked (and cut up).