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My son, without prompt, got me a Sous Vide cooker. I promptly cooked the easiest thing I could find. Eggs, and it was a bad experience. Then I tried "STEAK!" And that was not good. Chicken, has been much success. I broke down and got me a vacuum sealer because... it's the happening thing.
So has anyone here got experience with the Sous Vide? I'm about to try Steak: Take 2. I got two thick filet's sealed with some spicing and one fat ribeye for me. Quality meats. They will go in at 129F for 2hr and then I'll throw them on the BBQ about 60-90 seconds a side over grey glowing coals. Just to put the sear on them. I want to try not pan searing them, haven't BBQ'd a steak in a while, so I got a hankering.
I can see why restaurants embrace it. But for the home cook, its not really necessary nor practical given the total time involved and what you get out of it. My wife experimented with it last year after we got a gift of the equipment and she now gave it up.
This might however be better than the cooking on salt block fad....I tried that, not a single thing was better than tried and true alternate methods.
I am currently busting them up and using them as salt in the food.
And this following your "salt steak" disasters....you sure do seem to have a lot of adventures in the kitchen.
I dont know anything here except I recently had the best short ribs ever that were done this way, at one of Ethan Stowells places...Goldfinch Tavern. Sadly I have no information on how it was done.
I can see why restaurants embrace it. But for the home cook, its not really necessary nor practical given the total time involved and what you get out of it. My wife experimented with it last year after we got a gift of the equipment and she now gave it up.
My son, without prompt, got me a Sous Vide cooker. I promptly cooked the easiest thing I could find. Eggs, and it was a bad experience. Then I tried "STEAK!" And that was not good. Chicken, has been much success. I broke down and got me a vacuum sealer because... it's the happening thing.
So has anyone here got experience with the Sous Vide? I'm about to try Steak: Take 2. I got two thick filet's sealed with some spicing and one fat ribeye for me. Quality meats. They will go in at 129F for 2hr and then I'll throw them on the BBQ about 60-90 seconds a side over grey glowing coals. Just to put the sear on them. I want to try not pan searing them, haven't BBQ'd a steak in a while, so I got a hankering.
I can see why restaurants embrace it. But for the home cook, its not really necessary nor practical given the total time involved and what you get out of it. My wife experimented with it last year after we got a gift of the equipment and she now gave it up.
My son, without prompt, got me a Sous Vide cooker. I promptly cooked the easiest thing I could find. Eggs, and it was a bad experience. Then I tried "STEAK!" And that was not good. Chicken, has been much success. I broke down and got me a vacuum sealer because... it's the happening thing.
So has anyone here got experience with the Sous Vide? I'm about to try Steak: Take 2. I got two thick filet's sealed with some spicing and one fat ribeye for me. Quality meats. They will go in at 129F for 2hr and then I'll throw them on the BBQ about 60-90 seconds a side over grey glowing coals. Just to put the sear on them. I want to try not pan searing them, haven't BBQ'd a steak in a while, so I got a hankering.
I got one of those FoodSaver things a few years ago, and they work great - when I remember to use them. :lol:
I've thought of using them for sous vide, but haven't yet. I just can't get past how everything will taste boiled. *Blech*
I like a little sear on all my food.
Red:
You don't have to use a vacuum sealer. Ziploc bags are just fine so long as your diligent about compressing the air out of it. Whatever type of bag you use, make sure little to no air is in the bag. Too much air in the bag is the only thing I know of (other than the bag having a hole in it or coming open in the cooking process) that will fail the sous vide cooking process.
How do you know if you've gotten enough air out of the bag? The bag with the meat in it will sink when you put it in the water.
Red:
That.
There's no way in hell I'm going to sous vide a steak just to cook one for myself. If I'm having company for a "dining room" dinner that has a lot of other stuff going on in the meal preparation and cooking process, I'll sous vide steaks (or other protein) because then the error-free precision sous vide provides is worth it. To cook one or two steaks for dinner with my lady (or just myself) or when my kids are home, hell no, I'm not going to sous vide the things. There's a reason to learn how to pan sear, grill, pan + grill, oven broil, or microwave steaks.
"Sophisticated" and time intensive techniques like sous vide have their time and place, but, IMO, basic, "everyday"/functional eating isn't it. That said, if it works with one's lifestyle to sous vide, by all means, then go on do it. To be sure, sous vide makes it hard to mess up cooking things because all the moisture stays in the protein....inside that vacuum-sealed bag, the moisture doesn't have anywhere to go.
Red:
That.
There's no way in hell I'm going to sous vide a steak just to cook one for myself. If I'm having company for a "dining room" dinner that has a lot of other stuff going on in the meal preparation and cooking process, I'll sous vide steaks (or other protein) because then the error-free precision sous vide provides is worth it. To cook one or two steaks for dinner with my lady (or just myself) or when my kids are home, hell no, I'm not going to sous vide the things. There's a reason to learn how to pan sear, grill, pan + grill, oven broil, or microwave steaks.
"Sophisticated" and time intensive techniques like sous vide have their time and place, but, IMO, basic, "everyday"/functional eating isn't it. That said, if it works with one's lifestyle to sous vide, by all means, then go on do it. To be sure, sous vide makes it hard to mess up cooking things because all the moisture stays in the protein....inside that vacuum-sealed bag, the moisture doesn't have anywhere to go.
I got one of those FoodSaver things a few years ago, and they work great - when I remember to use them. :lol:
I've thought of using them for sous vide, but haven't yet. I just can't get past how everything will taste boiled. *Blech*
I like a little sear on all my food.
Red:I would never.
I've had sous vide steak. Meh. Done right it can be quite good. But pan sear/grill (or both) has always been better, imo.
Same. The caramelization- whether its meat or veggies, really adds to the taste. Its the reason why I stopped using my slow cooker.
I would never ever sous vide a steak- its either grilled or pan fried.
Red:
Sous vide doesn't preclude grilling or pan searing. Sous vide, grilling and pan searing all cook (increase the internal temperature) food. Pan searing and grilling do so while imparting a char on the outer surface. That char can be obtained simply by searing or grilling at maximum flame/heat. Rapidly obtaining the char is the point of adding the butter to the sillet in which one pan sears after having sous vide the meat. Butter and sugars burn at a relatively low temperatures; thus adding butter (brushed on the meat if grilling or to the pan if searing) greatly hastens the Maillard reaction by adding to the food something that burns quickly....and voila, Maillard reaction, char, achieved.
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