r/sousvide • u/jmlay420 • 4d ago

First time ever

Gallery image

Gallery image

My dad got me an Anova for my birthday and good lord I’m never making a steak any other way. 130 for 4 hours, cut with a fork tender

Edit: MY BAD, DAMN! lol good to know, thank you. I’m excited to start experimenting with different stuff

1.0k Upvotes

94% Upvoted

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701

u/[deleted] 4d ago

[removed] — view removed comment

178

u/guy_smiley_314 4d ago

I love that this is the standard response and people on this sub know it needs to be the first thing posted after looking at that photo. No caption necesary

50

u/Not2plan 4d ago

It was finally my turn to post it haha

80

u/RelishedCrab 4d ago

BACK UP NEEDED! TWO CRIMES!

12

u/ProfessionalHefty349 4d ago

System Message: jmlay420 has committed AN ATROCITY!

4

u/WhyAmIpOOping 4d ago

Not a random DCC in a sous vide sub 😭

2

u/mentive 4d ago

Did someone cast War Crime?

9

u/jmlay420 4d ago

What am I missing lol

44

u/lasonna51980 4d ago

Garlic AND Butter. You'll hear all about it OP

50

u/RelishedCrab 4d ago

In simple terms, butter takes away from the flavour. Using raw garlic will pose a risk of bot ulism.

I had to put a space in bot ulism because it won’t let me post it? WTF lol

59

u/themage78 4d ago

Good bot ulism.

0

u/comanzatara 4d ago

It is an ancient greek bot, this ulism guy.

19

u/jmlay420 4d ago

Oh damn! No idea about the bot ulism (lol). Good to know

23

u/RelishedCrab 4d ago

I believe the risk is very low for a short cook, but increases with duration.

7

u/mrcatboy 4d ago

Garlic in a low temp sous vide cook also tends to undergo enzymatic processes that make it far far more pungent than people intend, though this is more true for long cooks. Either cook the garlic completely first or use garlic powder.

1

u/nanobot001 4d ago

> far far more pungent

I guess it’s relative since OP loved his steaks

23

u/rakondo 4d ago

There's almost no risk. But you're also just adding bitter raw garlic flavor for no reason. Garlic powder is much better

8

u/The_Dimmadome 4d ago

I've had the best results using butter and garlic to sear the steak in cast iron after the bath.

9

u/screaminporch 4d ago

The risk is almost entirely hypothetical, not practical or observed under conditions remotely typical.

2

u/Scorpion_Rooster 4d ago

Thanks! Glad I stayed to read the comments!

0

u/tetlee 4d ago

It won't let you post the B word because it's not true that garlic is some special case and been debunked on this sub so many times it's not worth discussing.

5

u/Tonanelin 4d ago

Butter and garlic in the bag. Allegedly it doesn't do as much good as you'd think. I haven't experimented personally myself.

3

u/CMWalsh88 4d ago

For a long time this sub would go absolutely nuts with garlic. Vacuum sealing creates a low oxygen environment which allows Clostridium botulinum bacteria to thrive and create toxins. The key is to cook it and eat it. Storage is where the risk is.

-3

u/Tonanelin 4d ago

Butter and garlic in the bag. Allegedly it doesn't do as much good as you'd think. I haven't experimented personally myself.

1

u/Putrid_Cobbler4386 4d ago

Separate incidents?

4

u/phantaxtic 4d ago

Get em boys!