On Thursday, March 1, 2018 at 6:34:37 AM UTC-8, Sheldon wrote:
> On Thu, 01 Mar 2018 08:09:44 -0400, wrote:
>
> >On Thu, 01 Mar 2018 13:56:49 +1100, Bruce >
> >wrote:
> >
> >>On Wed, 28 Feb 2018 17:36:26 -0400, wrote:
> >>
> >>>On Wed, 28 Feb 2018 12:23:49 -0800 (PST), ImStillMags
> > wrote:
> >>>
> >>>>On Sunday, February 25, 2018 at 12:37:10 PM UTC-8, wrote:
> >>>>> On Sun, 25 Feb 2018 08:52:21 -0600, Melba's Jammin'
> >>>>> > wrote:
> >>>>>
> >>>>> >On 2018-02-22 16:32:41 +0000, said:
> >>>>> >
> >>>>> >> Just bought one in a sale at a good price. All seems pretty
> >>>>> >> straightforward but should I vacuum seal the steak in a bag, or just
> >>>>> >> seal the bag? I took a steak out of the freezer for tomorrow, but
> >>>>> >> could I just as easily do today, placing it in frozen, and leaving
> >>>>> >> longer?
> >>>>> >
> >>>>> >Either but if you do not vacuum seal, I'd use a freezer bag and remove
> >>>>> >as much air as possible using the water method.
> >>>>> >http://www.instructables.com/id/Poor...Vacuum-Sealer/
> >>>>> >
> >>>>> >--
> >>>>> I have a food sealer and lots of bags so I'm okay that way but the
> >>>>> steak was more done than I like so I think its a question of trying it
> >>>>> out and finding out what temp or time to use to please myself For
> >>>>> a steak more done than I like, it was still moist and tasty though.
> >>>>> Try again this week.
> >>>>
> >>>>This is a very nice time and temperature guide for sous vide. The site has good information as well.
> >>>>
> >>>>https://www.chefsteps.com/activities...perature-guide
> >>>
> >>>Thanks, going to have another try later this week. Likely try a steak
> >>>again and see if I can get it right. I've bookmarked the site for
> >>>later
> >>
> >>For someone who only occasionally eats meat you sure eat a lot of meat
> >>
> >
> >I have no hangups, if I feel like eating meat, I do.
>
> Yeah but seems like a PIA to poach a steak. I've got beautiful pork
> chops for dinner tonight, I damn well ain't about to wait a day or two
> for poached pork when I can pan fry them to perfection in like
> seven/eight minutes.

Sheldon, it has nothing to do with poaching. It's been explained extensively.