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That is one thing I still find frustrating…how long to cook using sous vide. I bought Modernist Cooking Made Easy: Sous Vide by Jason Logsdon. In it he has 11 pages of suggested time and temperatures for nearly anything by name! Everything has a wide range time wise. A few examples – all for medium rare
Loin strip steak: 131º for 2 to 3 hours same for a T-Bone
Prime Rib Roast: 131 for 5 to 10 hours same for a sirloin roast
Ribeye steak: 131º for 2 to 6 hours
Flank steak: 131 for 2 to 12 hours
Top round steak: 131 for 1 to 2 days
Get my drift? Temperature is the same but the wide range of time is crazy in my mind.
I bought an app for my iPad which is supposed to calculate the time and temperature based on the meat and it’s thickness but can’t get it to work for me! Ron
PS I’ll be glad to tell you what his recommendation is if you tell me the cut you are cooking sous vide.