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Sous Vide Onion Steak Experiment (video)
Posted on 8/4/17 at 7:18 pm
Posted on 8/4/17 at 7:18 pm
Which of these do you think would turn out best?
All steaks had salt & pepper on them. Sous vide bath for 2 hours at 129 F and then seared with a torch.
1) salt & pepper only
2) fresh sliced onion
3) onion powder
4) diced dried onion
Which do you think would taste best?
See video for the answer
All steaks had salt & pepper on them. Sous vide bath for 2 hours at 129 F and then seared with a torch.
1) salt & pepper only
2) fresh sliced onion
3) onion powder
4) diced dried onion
Which do you think would taste best?
See video for the answer
3
Posted on 8/4/17 at 7:30 pm to Stadium Rat
1 for me.
If you must, 2.
Variation. Do the steaks number 1. Sear in a cast iron skillet including the edges. Drop a tablespoon or so of butter in there while the steaks are resting. Brown the fresh onions in that. Top the steaks with the caramelized onions.
If you must, 2.
Variation. Do the steaks number 1. Sear in a cast iron skillet including the edges. Drop a tablespoon or so of butter in there while the steaks are resting. Brown the fresh onions in that. Top the steaks with the caramelized onions.
Posted on 8/4/17 at 7:31 pm to Stadium Rat
TLDW: Dehydrated was preferred by 2 people. Powder by one person.
The rest weren't ranked as far as I could tell, but the video was too annoying to stick it out.
The rest weren't ranked as far as I could tell, but the video was too annoying to stick it out.
This post was edited on 8/4/17 at 7:32 pm
Posted on 8/4/17 at 11:26 pm to Stadium Rat
The guy who does this video has come a long way. He started out with shoddy equipment, using various kitchen items as weights. He finally got his act together and purchased some nice tools.
I've seen a dozen of his videos because I'm still learning myself, even though I've been using sous vide for over three years now.
There's one video where he does a garlic experiment. He put garlic powder on one, store bought minced garlic, and he roasted three cloves of garlic and put that in another bag with a steak. They found that the pre minced and garlic salt were superior to the one with the roasted garlic. What he didn't take into account was the surface area. Had he minced up the roasted garlic I'm sure they would have found that one the best.
The guy is mildly annoying, especially his trademark saying, "Let's do it."
I've seen a dozen of his videos because I'm still learning myself, even though I've been using sous vide for over three years now.
There's one video where he does a garlic experiment. He put garlic powder on one, store bought minced garlic, and he roasted three cloves of garlic and put that in another bag with a steak. They found that the pre minced and garlic salt were superior to the one with the roasted garlic. What he didn't take into account was the surface area. Had he minced up the roasted garlic I'm sure they would have found that one the best.
The guy is mildly annoying, especially his trademark saying, "Let's do it."
Posted on 8/5/17 at 8:48 am to Degas
quote:
The guy who does this video has come a long way. He started out with shoddy equipment, using various kitchen items as weights. He finally got his act together and purchased some nice tools. I've seen a dozen of his videos because I'm still learning myself, even though I've been using sous vide for over three years now. There's one video where he does a garlic experiment. He put garlic powder on one, store bought minced garlic, and he roasted three cloves of garlic and put that in another bag with a steak. They found that the pre minced and garlic salt were superior to the one with the roasted garlic. What he didn't take into account was the surface area. Had he minced up the roasted garlic I'm sure they would have found that one the best. The guy is mildly annoying, especially his trademark saying, "Let's do it."
I agree with you on the garlic. But when I do it I don't use whole raw garlic, I roast a head 1st, add salt and olive oil, then spread it on as a paste. That makes a very garlicky steak, even if a lot of it comes off when I sear it.
He is a little annoying, but he's trying hard.
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