- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Dry Heat or Sous Vide: The Reverse Sear Saga (now with concise title)
Posted on 2/26/15 at 11:23 pm to Houma Sapien
Posted on 2/26/15 at 11:23 pm to Houma Sapien
quote:
Houma Sapien
You're kind of a troll.
0
Posted on 2/26/15 at 11:25 pm to Jones
quote:
Skill? Lol that video you posting of Gordon showed no skill at all. Dude literally put oil in a pan and put the steaks in and flipped them. About the only 'skill' involved was spooning butter on top at the end to finish the steaks.
Almost every RS method I've seen involves sticking a thermometer in the steak to check temp. I'm sorry, but sticking a thermometer in a steak is laughable
And I'm not saying that properly cooking a steak is the hardest thing to do (its not), but anyone can throw a peice of meat in a preset oven and stick a thermometer in it. At least the skillet method requires you to actually cook the steak and feel the meat to find the temp.
Posted on 2/26/15 at 11:38 pm to Houma Sapien
quote:
but anyone can throw a peice of meat in a preset oven and stick a thermometer in it. At least the skillet method requires you to actually cook the steak and feel the meat to find the temp
Putting a steak in a pan and flipping it
Posted on 2/27/15 at 12:02 am to ruzil
I'm not gonna get involved with the monkey poo slinging, but want to offer my humble objective opinion.
Both of the methods are essentially a reverse sear. You bring the steak up in a controlled environment, then blast it with high heat. Steaks are easily cooked either way, so I can't argue sides on this one. As far as the sous vide steaks coming out moist, some paper towels wrapped around it for a few minutes and changed when soaked before they hit high heat solve this problem. Another thing you could do is to pat it dry, then put it into the fridge on a wire rack. "Wait...won't that cool it down?" Yes, which isn't a bad thing, and the fridge is a natural deyidrator. When it does hit high heat, you'll have more searing time before the inside can get past your target temp. In all, I think arguing either method with steaks is a draw.
There are attributes to each way of cooking. I personally cook duck confit and short ribs exclusively sous vide. Tom Colicchio has said sous vide lends nothing to salmon. He knows infinitely more about food and cooking than I do, but I personally love sous vide salmon. It certainly is a different result, but delicious not only in my opinion, but the people I've made it for as well. I had some duck breasts which were rather thin. Had I cooked them traditionally skin side down, in order to crisp it up, the inside would have been way overcooked. I'd rather crisp the skin up in a skillet, but I opted to cook them medium rare sous vide, then hit the skins with my blowtorch. Problem solved. A perfect medium rare breast with crispy skin. My point is that there's a time and place when sous vide is superior to traditional methods, and vice versa.
Again, like I mentioned in my post on page 1, 99% of the people who turn their nose up on, scoff at, or make fun of sous vide, haven't cooked with it. There are many things that I would rather cook traditionally, but sous vide can be your best friend at times.
And now, back to watching the monkey poo fly.
Both of the methods are essentially a reverse sear. You bring the steak up in a controlled environment, then blast it with high heat. Steaks are easily cooked either way, so I can't argue sides on this one. As far as the sous vide steaks coming out moist, some paper towels wrapped around it for a few minutes and changed when soaked before they hit high heat solve this problem. Another thing you could do is to pat it dry, then put it into the fridge on a wire rack. "Wait...won't that cool it down?" Yes, which isn't a bad thing, and the fridge is a natural deyidrator. When it does hit high heat, you'll have more searing time before the inside can get past your target temp. In all, I think arguing either method with steaks is a draw.
There are attributes to each way of cooking. I personally cook duck confit and short ribs exclusively sous vide. Tom Colicchio has said sous vide lends nothing to salmon. He knows infinitely more about food and cooking than I do, but I personally love sous vide salmon. It certainly is a different result, but delicious not only in my opinion, but the people I've made it for as well. I had some duck breasts which were rather thin. Had I cooked them traditionally skin side down, in order to crisp it up, the inside would have been way overcooked. I'd rather crisp the skin up in a skillet, but I opted to cook them medium rare sous vide, then hit the skins with my blowtorch. Problem solved. A perfect medium rare breast with crispy skin. My point is that there's a time and place when sous vide is superior to traditional methods, and vice versa.
Again, like I mentioned in my post on page 1, 99% of the people who turn their nose up on, scoff at, or make fun of sous vide, haven't cooked with it. There are many things that I would rather cook traditionally, but sous vide can be your best friend at times.
And now, back to watching the monkey poo fly.
Posted on 2/27/15 at 9:01 am to Degas
Degas, you dont know anything because with these people it is their way or the highway. And watch out Ruz might grade the typing your post, I hope you are up to date with your spell check and grammar.
and yes reverse sear is a gimmick for people who can not tell when meat is ready to be taken of the grill.
and yes reverse sear is a gimmick for people who can not tell when meat is ready to be taken of the grill.
Posted on 2/27/15 at 9:48 am to CarRamrod
quote:
with these people it is their way or the highway.
quote:
reverse sear is a gimmick for people who can not tell when meat is ready to be taken of the grill.
Lol
Posted on 2/27/15 at 10:07 am to WDE24
quote:not saying not to do it. just telling you what it is
Lol
Posted on 2/27/15 at 10:23 am to CarRamrod
This thread had a chance to be good, but it turned pretty stupid quick. You can reverse sear without using a thermometer. The reverse sear is about more even internal temperature. All it is is the reverse of what people normally do with a thick cut of meat. 
The idea that it is a cheat or more complicated is laughable. It is quite literally just doing what is normally done in reverse because food science shows it has great benefits--one of the best being that after the sear you can serve the cut of meat immediately, no rest necessary.
The idea that it is a cheat or more complicated is laughable. It is quite literally just doing what is normally done in reverse because food science shows it has great benefits--one of the best being that after the sear you can serve the cut of meat immediately, no rest necessary.
This post was edited on 2/27/15 at 10:24 am
Posted on 2/27/15 at 11:09 am to therick711
I have cooked via reversed sear. I like it for thick pork chops since they need to be close to well done. Its easier and I find they stay juicier than searing then moving to indirect heat. Also it gives the cut of meat more time to smoke if you are using smoking wood.
Posted on 2/27/15 at 11:46 am to therick711
quote:
The idea that it is a cheat or more complicated is laughable. It is quite literally just doing what is normally done in reverse because food science shows it has great benefits--one of the best being that after the sear you can serve the cut of meat immediately, no rest necessary.
It is almost the reverse of the tradistional method. the traditional is high temp sear/lower temp cook/rest. The revers sear is lower temp cook/rest/high temp sear.
I wanted to call the difference because resting the steak in the middle, instead of the end, also allows those of us using grills to raise the temp of the grill while the steak is resting. If I sear a steak on direct heat, the grill is too hot, even on the indirect side of the grill to get that nice even cook, if I do the sear first.
FYI - I know how to cook a steak by feel. I use a thermometer when using the reverse sear because I'm usually in the kitchen doing side dishes, watching TV, etc., while the steak is slowly cooking. It has nothing to do with not being able to tell if a steak is medium rare. The last thing I want to do is get caught up in a game and let my steak cook 5 minutes too long.
It's not a big deal, because I find that having that extra time while the steak is cooking gives me time to pull the rest of the meal together.
ETA: I don't always use reverse sear. If I don't have time, I will cook it the traditional way. Comes out pretty good that way, but I prefer to do it the reverse sear if I can (as do others I have cooked for).
Ruzil - I appreciate the comparison with sous vide. That is a method I have contemplated trying, but will probably wait until my kids are out of school (I have 3 teenagers) and I have time to experiment.
This post was edited on 2/27/15 at 11:50 am
Posted on 2/27/15 at 12:08 pm to CarRamrod
quote:
Degas, you dont know anything -CarRamrod
Posted on 2/27/15 at 12:43 pm to Jax-Tiger
quote:
Ruzil - I appreciate the comparison with sous vide. That is a method I have contemplated trying, but will probably wait until my kids are out of school (I have 3 teenagers) and I have time to experiment.
Don't sweat it. The RS was so good that I probably won't employ sous vide for steaks in the future. I really prefer the nice sear that I get with the RS and this method is less messy without having to use the vac sealer and dry the steaks. It takes about the same time to prepare the steaks with either method.
One possible advantage of SV is the ability to cook several steaks at different levels of doneness. If you want your's rare and your spouse likes it medium, you would simply put the medium one in first at the appropriate temp and then lower the temp for rare and add that steak in separately for the appropriate time. The medium steak will hold while the rare steak is cooking at it's temp. When done and dried, the steaks can then be seared together.
I don't think it would be possible to do this with the RS method unless you have a double oven. (please disregard)
This post was edited on 2/27/15 at 1:05 pm
Posted on 2/27/15 at 12:48 pm to ruzil
quote:You can't just put one steak in the same oven a few minutes sooner?
I don't think it would be possible to do this with the RS method
Posted on 2/27/15 at 1:04 pm to WDE24
quote:
You can't just put one steak in the same oven a few minutes sooner?
Yep, you're absolutely right. It seems like it might be a little more labor intensive though, to time them perfectly so that they are done simultaneously. The ease of doing this with SV, without having to pay a lot of attention to it make SV shine when you are cooking steaks to different internal temps.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News