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Message
re: Sous-vide steak question
Posted on 9/26/17 at 8:14 am to GeauxTigers0107
Posted on 9/26/17 at 8:14 am to GeauxTigers0107
quote:
I've heard that issue before with texture
It gives it more a prime rib texture to me.
0
Posted on 9/26/17 at 8:32 am to Janky
I planned on rosemary or thyme. Maybe a bay leaf
Posted on 9/26/17 at 9:34 am to Parrish
quote:
but keep an eye on wattage to make whatever you get is going top be powerful enough for the size of container and amount cooking.
Was looking through machines and came across the vollrath 40861 Sous Vide Immersion Circulator Head, Bath, and Cover which is 120V, 1100W. I don't know, maybe there is better and maybe he already knows what he wants.
Budget shouldn't be an issue, it's a very new kitchen.
Posted on 9/26/17 at 11:31 am to SEClint
(no message)
This post was edited on 10/19/21 at 9:26 pm
Posted on 9/26/17 at 11:49 am to SEClint
quote:
as looking through machines and came across the vollrath 40861 Sous Vide Immersion Circulator Head, Bath, and Cover which is 120V, 1100W. I don't know, maybe there is better and maybe he already knows what he wants.
Budget shouldn't be an issue, it's a very new kitchen.
Just curious, why go Sous-vide at a restaurant? Do y'all plan to charge more for this menu item? Seems to me a lot more work, especially when there is so much other stuff going on all night.
Not knocking Sous-vide but I would not be going out of my way looking for a place to goes this route with a steak.
Posted on 9/26/17 at 11:52 am to t00f
Probably easier actually. You can hold numerous steaks until ordered then just sear it off and plate it.
Posted on 9/26/17 at 12:02 pm to t00f
quote:
Seems to me a lot more work, especially when there is so much other stuff going on all night.
I think in a place that did a high volume of steaks it could be a real time-saver without losing quality.
Tricky part will be to accurately estimate how many of each cut need to be in the bath for the start of the dinner shift.
Put them all in a rare bath, and when a table orders 4 steaks, one rare, two medium rare, one medium, you can put the three that need more cook into those baths immediately and get them to the proper internal temp pretty quickly if they are already at rare. By the time they are done with the appetizers/soups/salads all four of those steaks should be ready to pull out, dry off, sear, plate, serve in a matter of minutes.
You'll need multiple baths for that to work though.
Posted on 9/26/17 at 12:03 pm to Janky
(no message)
This post was edited on 10/19/21 at 9:26 pm
Posted on 9/26/17 at 12:04 pm to Janky
quote:
Probably easier actually. You can hold numerous steaks until ordered then just sear it off and plate it.
Just thinking about places with the high temperature ovens seems to cook pretty quick, like Ruth's Chris.
Posted on 9/26/17 at 12:51 pm to lsutiger2010
That looks great, glad I already took my lunch or I'd be starving.
Posted on 9/26/17 at 12:53 pm to t00f
I think he is just wanting to SV the 32 ounce.
It's going to probably be around $60.
It's going to probably be around $60.
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