Sous Vide – Tuna

September 24, 2016 at 10:24 pm Leave a comment

Tonight, I made dinner yet again.  This time, I only made one dish Sous Vide, Tuna following this recipe.  Differences this week:  I bought a Cambro 4.75 gallon container with a sliding lid to cook in and an Ikea pot organizer (which fits inside the Cambro, allowing me to keep the bags separated).

I’m not having much luck with proteins cooked Sous Vide.  Perhaps it was that the Tuna I cooked was a flash frozen Tuna from a local warehouse club.   It was Ahi Tuna, and the color didn’t look as red as I expected.  I think it was more of a brown, but perhaps that was from the freezing process?

I set my Anova to 115 degrees, as I wanted it to be a little firm, but not to the point that it’s dry.  I think my Tuna steaks were around 1 inch thick, giving me a cook time of 30-45 minutes.  I took the first piece out around the 45 minute mark and proceeded to sear it.  I probably took the last piece out between the 50 and 55 minute mark.

What I ended up with, though it was only cooked to 115 degrees, looked much closer in color to the 130 degree image from the Serious Eats article.

I thought that perhaps my issue was with the Anova itself.  Perhaps it was not accurately reading the temperature of the water, making it heat it up another 10-15 degrees above the expected temperature?  I tested that theory by firing up the Anova after dinner and placing a large mercury thermometer in the water bath.  It showed about 109, matching the Anova.  A few minutes later, when the Anova had reached 115, the mercury thermometer also showed about 115 degrees.

So, since the Anova is operating as expected, I can only conclude that I either overcooked the Tuna by going to 45-55 minutes and should have removed it at 30 minutes, or that it was a quality issue with my Tuna itself.  Another potential issue that I just thought of…  Perhaps my intake and outlets of the Anova are getting partially blocked, making the Anova overheat the water?

My choices of sides seemed to go well this evening, though they were not Sous Vide, so I am not going to go into them here, at this time.

Not sure what I’m going to make next Saturday.

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Entry filed under: Sous Vide, Uncategorized.

Sous Vide – Going both barrels Sous Vide – Salmon and Corn

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