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re: I have had a few of tough/chewy filets after my sous vide and sear.. Help me
Posted on 9/18/20 at 12:08 pm to BigDropper
Posted on 9/18/20 at 12:08 pm to BigDropper
quote:
Some unscrupulous butchers sell 'baseball filets' which are top sirloin cut to resemble filet mignon.
This. Or silver skin. Cooked as OP says no way true filet should be tough.
0
Posted on 9/18/20 at 5:58 pm to CatfishJohn
Posted on 9/18/20 at 6:00 pm to CatfishJohn
quote:
-sit meat out for a 1-2 hours after generous salt and peppering to get to room temp
what is the point of doin this before SVing?
Posted on 9/18/20 at 6:40 pm to Carson123987
quote:
what is the point of doin this before SVing?
It's a dry brine. Applicable to however you cook it.
Posted on 9/18/20 at 7:46 pm to CatfishJohn
I would find another butcher and give that a shot. Filet mignon should not be chewy. Don’t overthink something that should be simple.
Posted on 9/19/20 at 5:14 am to Motorboat
Sous vide is not necessarily for breaking down connective tissue. It’s primary purpose is to to gently cook protein through that is lean so that it can be seared or crusted later.
It’s for slow cooking that doesn’t dry out, with having the surface of a food come in contact with a liquid
It’s for slow cooking that doesn’t dry out, with having the surface of a food come in contact with a liquid
Posted on 9/19/20 at 9:22 am to beezerboy76
quote:And foolproof temperature control.
It’s for slow cooking that doesn’t dry out, with having the surface of a food come in contact with a liquid
Posted on 9/19/20 at 9:45 am to Tigers0891
quote:
Seems like the water bath time would need to be a little longer
That's what I was thinking. I assume this is a very thick filet, which means that your center temp wouldn't be at target for very long, which could be causing texture issues.
Posted on 9/19/20 at 9:53 am to CatfishJohn
quote:
Is there a steak tenderizing method I'm missing?
Italian Dressing overnight
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