From the fridge warm it gently, straight into hot water will cause it to tighten up due to the temperature difference.
If you’re doing it from room temperature you can fill the bath from the hot tap to save the machine doing the work and drop the steak in because the difference isn’t so big.
This is just stuff I’ve found works for me, but it’s all personal preference really.
That’s good to know, thanks.
I was just thinking of moving quickly through the
…but mainly that I don’t have a feel for how long it will take to get to temp so I was planning on adding warm/hot water. Trying to do the carrots at 85 from cold I have up and added a kettle of water 
I think I’ll take the steak out of the fridge for 30 mins or so like I would normally and add it when the bath is at 40+
Ended up being closer to 90 mins because children reasons.
Meat was beautiful, really really good.
From the halo, it looks like it could have maybe done with a bit longer in the ice bath before searing, but we couldn’t fault the texture.
@pmac I probably won’t follow the recipe exactly, but I think I’m going to do pork shoulder vindaloo using the sous vide
https://recipes.anovaculinary.com/recipe/sous-vide-pork-vindaloo
I also read that goan oxtail curry is a thing…
Filet mignon, 2 hours at 54.5°C with salted pepperberries, salt and brushed with fish sauce…ice bath for 5 mins then seared…fucking beautiful
With red wine and veal stock jus, potato dauphinois, steamed green beans in a balsamic vinegarette, garlic mushrooms.
Didn’t manage to take pictures
Shame, sounds great!
We were joking that it tasted great but I am shit at serving up so it wouldn’t have been that photogenic
24 hour pork vindaloo planned next.
Ooh, interested!
So, are you planning to cube the meat and rub it with the masala, vinegar etc?
I was going to follow the method from here, but fiddle around with the spices etc… possibly following the Guardian recipe
https://recipes.anovaculinary.com/recipe/sous-vide-pork-vindaloo
Yes, have used that recipe, was really nice.
The Guardian one that is…
Used up the last of my frozen fresh curry leaves 
Went for the Vivek Singh recipe which is very similar to the Cloake one
The 3l stasher silicon bag worked well.
It will probably do 2 nights worth…take half out and leave half in to cook for another 24 hours? vote now!
Approaching the moment of truth.
I do wonder whether sous vide is suited to someone with a slightly irrational fear of food poisoning
Aubergines currently roasting for this, to serve with the vindaloo.
Vindaloo recipe said serve with pickled onions so marinating finely sliced shallots in coconut vinegar, palm sugar, salt and lots of sliced green finger chillis.I
We get really nice shallots from the local veg delivery guy but I’ve used up my weekly kilo in just 2 days this week
I did feel the same when I did my first couple of pink pork things, then I just stopped thinking about it, which ends up being my default mode about most stuff in life really.
It’s not food poisoning that gets you with pink pork. It’s brain eating worms. (Not an issue in the uk)
Maybe they explain the not thinking thing.
