Take the 2-minute tour ×  I'm new to sous vide cooking. The
equipment I'm using is a Ronson slow cooker connected to Sous
Vide Magic PID controller, no bubbler. No vacuum sealer.  I
calibrated the SVM temperature reading to boiling water, and it
was very close (99.9 oC). I then "auto-tuned" the PID. The end
result is that it takes a long time to get up to temperature
(/slow/ cooker), but holds it within 0.1 oC once achieved
consistently.  For my first experiment I wanted to try Douglas
Baldwin's Flat Iron Steak recipe. (12hr @ 55 oC)  I chose three
well marbled blade steaks (cheap cut) with a little bit of bone
in the centre. Each steak was individually sealed in a zip-lock
bag using the water submerge method Doublas Baldwin recommends.
The first day I cooked them for 10 hours (not 12, it was dinner
time, and I was impatient :( ). I quickly seared the steak 30
seconds per side in a very hot pan and rested it for 3 minutes
before serving. It was very tender and had a beefier flavour
than any other steak I can