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Message
re: First attempt at Sous Vide
Posted on 5/17/19 at 8:04 am to Deactived
Posted on 5/17/19 at 8:04 am to Deactived
quote:
Try it. You'll probably have a different opinion
I don't know, I'm usually open to trying new things- but this just doesn't appeal to me.
To me there is nothing better than a grilled steak/chop/burger, and that includes the ambience of hanging out in the backyard watching the pit. Doesn't get more American than that.
3
Posted on 5/17/19 at 8:13 am to slinger1317
You can finish the steak on the grill after the sous vide.
Id bet it would be better than your grill only steak
Grill all your other shite while you chill and finish the steak on the grill at the end
Id bet it would be better than your grill only steak
Grill all your other shite while you chill and finish the steak on the grill at the end
Posted on 5/17/19 at 8:13 am to slinger1317
quote:
Doesn't get more American than that.
It’s not really about being American or French or British or Italian.
When you’ve had a perfectly prepared sous vide steak that’s been seared over coal on a cast iron skillet, you forget which country you’re from.
Posted on 5/17/19 at 8:15 am to slinger1317
quote:i mean, what's more american than trying something new?
Doesn't get more American than that.
Posted on 5/17/19 at 8:33 am to BRgetthenet
Nice looking piece of meat. I'd stroke it also
Posted on 5/17/19 at 8:41 am to Deactived
Gotta bottle of oil for ya when you’re ready.
Posted on 5/17/19 at 9:37 am to Large Farva
(no message)
This post was edited on 10/12/22 at 7:24 am
Posted on 5/17/19 at 10:09 am to Large Farva
quote:
Go on
Sorry, I thought you were trolling the sous vide community on here.
The paper plate threw me off.
I would definitely get a thicker cut and it looks a bit over cooked to me. Maybe since it's a little thin it got more medium during searing.
Keep it up!
Posted on 5/17/19 at 10:18 am to Carson123987
quote:
I'm not sure if it's just me making shite up or not, but I feel like my steaks have tasted better when I kept them in the bath for 3+ hours
I agree. IMO if you aren't doing it for 3 hours minimum then there isn't much if any benefit to doing it at all.
Posted on 5/17/19 at 11:27 am to ConfusedHawgInMO
quote:
I agree. IMO if you aren't doing it for 3 hours minimum then there isn't much if any benefit to doing it at all.
Agreed. I go no more than 24 hours on my beef that way my body is kind of in fasting mode and the flavor is that much better when you get to actually eat.
Posted on 5/17/19 at 11:36 am to celltech1981
quote:
I cook a lot of wild game but I normally prefer a cold center. I take a charcoal chimney with a grill on top and sear for 30 seconds to a minute per side.
Sounds like sous vide is perfect for you, you get the safety factor of having the meat at a safe temp for an extended period of time before cooling down, then searing. This is a perfect application for sous vide.
Posted on 5/17/19 at 11:43 am to Large Farva
Huh... Had no clue Umbro transitioned into a paper plate company
Posted on 5/17/19 at 11:54 am to ConfusedHawgInMO
quote:
IMO if you aren't doing it for 3 hours minimum then there isn't much if any benefit to doing it at all.
It's about temp control for me. I do about 2 hours per Kenji's guide
Posted on 5/17/19 at 12:03 pm to Deactived
quote:
It's about temp control for me
Understand that. I think I'm getting some "low & slow" tenderizing benefit with the extended cook times.
Posted on 5/17/19 at 12:07 pm to ConfusedHawgInMO
I just go by this. He says at 4 hours you start to defeat the purpose for a steak
https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
Posted on 5/17/19 at 12:14 pm to Deactived
Just curious, why 2 hours? i usually do hour, hour 15. Have you gotten better results in your mind with 2?
I like an hour because then i can roast some veggies in the same period and time it so it's all done together
I like an hour because then i can roast some veggies in the same period and time it so it's all done together
Posted on 5/17/19 at 12:14 pm to TomSpanks
(no message)
This post was edited on 10/12/22 at 7:23 am
Posted on 5/17/19 at 12:25 pm to ConfusedHawgInMO
What cut and grade of meat are you letting sit for 3+ hours?
Posted on 5/17/19 at 12:27 pm to Deactived
quote:
I just go by this. He says at 4 hours you start to defeat the purpose for a steak
Good article. I liked the visual and explanation of the 3 slices at the various cook times. My experiences over 3 hours have been with venison & less than prime grade beef at a temp of 125. I don't think I've gone over 5.5 hours though. I've never had anything I felt was close to the 4 hour example.
Posted on 5/17/19 at 12:54 pm to Large Farva
Was there a guy behind you pounding you in the arse while doing all that?
I’m kidding OP, I was assuming gender
I’m kidding OP, I was assuming gender
This post was edited on 5/17/19 at 12:56 pm
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