Rib Eye Sous Vide and Woodfired

[@benbryce2788]

great job

[@p9raceway759]

Looks a treat Jay !

[@jaydeebee2511]

Thanks

[@berniegoonan1]

Well done. I’ve got the same oven and did a porchetta for Xmas that turned out similarly to yours. I think I’ll be trying this next, need a sous vide stick though. I’ve found pork (particularly with skin on) is more forgiving in the woodfired oven than beef. So I’ve been a bit cautious about putting large expensive cuts of beef in the woodfired oven but I can now see the way around that is to cook it perfectly via sous vide and finish it in the oven. Another great video and idea. Well done

[@jaydeebee2511]

I’ve been playing with sousvide and it is a great way to cook to get the right doneness. The drawback is you don’t get the intense wood or charcoal fires flavour. But you do get a cleaner taste of purely the meat you cook. It’s very very good. But it’s different to traditional wood or charcoal cooking. The best thing about sousvide is no guess work. Everything comes out perfect. I have done beef ribs, pork belly, and a bunch of other cuts and they turn out brilliant. With the current stay at home situation I’ll be doing a lot more experimenting that’s for sure

[@berniegoonan1]

JayDeeBee well please continue to share your projects, very interesting and great info for getting the best versatility and results out of your pizza oven.

[@jaydeebee2511]

Yep. I try to whenever I can. Biggest problem is I start making videos of the process but when the food is cooked, the family woofs is down before I get to film the results 😆😆😆😆.

[@berniegoonan1]

JayDeeBee well they say the proof of the pudding is in the eating. I have the same problem. Dishes are consumed before they can be uploaded