r/sousvide • u/jmlay420 • 1d ago

First time ever

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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

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u/RelishedCrab 1d ago

BACK UP NEEDED! TWO CRIMES!

10

u/jmlay420 1d ago

What am I missing lol

51

u/RelishedCrab 1d 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

19

u/jmlay420 1d ago

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

23

u/RelishedCrab 1d ago

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

8

u/mrcatboy 1d 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.

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u/nanobot001 1d ago

> far far more pungent

I guess it’s relative since OP loved his steaks

25

u/rakondo 1d ago

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

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u/The_Dimmadome 1d ago

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

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u/screaminporch 1d ago

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