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re: Sous Vide Cooking Question
Posted on 8/3/21 at 2:06 pm to Tomcat
Posted on 8/3/21 at 2:06 pm to Tomcat
I prefer reverse sear on my steaks as well, as I find the sous vide gets the steaks too wet. You can never dry them off enough to get the sear the same as a reverse sear steak.
One of my favorite things to do other than thick pork chops is 24 Hour Short ribs with onions and red wine. Finished for 15 min in the broiler to get them a nice crust on top. There a bunch of different recipes for this, pick one that suits your eye.
One of my favorite things to do other than thick pork chops is 24 Hour Short ribs with onions and red wine. Finished for 15 min in the broiler to get them a nice crust on top. There a bunch of different recipes for this, pick one that suits your eye.
1
Posted on 8/3/21 at 2:37 pm to Tomcat
Pork tenderloin at 135 degrees. Since they're thin, just don't overcook them when searing.
Posted on 8/3/21 at 3:53 pm to Bigryno7
I think you might be right bigrhyno7, it might be the “wet” texture that my family doesn’t like. I don’t cook my steaks more then 1.5-2 hrs. Might try the larger cuts of meat that might be the key. Also need to try the pork chops, because I love them cooked any kind of way they are cooked.
Posted on 8/3/21 at 3:59 pm to Tomcat
Moisture is the enemy of a perfectly seared crust.
Posted on 8/4/21 at 6:27 am to Tomcat
It took me a while to figure out, but sous vide is great for reheating leftovers.
Posted on 8/4/21 at 8:57 am to Bigryno7
quote:
Moisture is the enemy of a perfectly seared crust
I wrap my steaks in paper towels after the sous vide to get it dry. I usually wrap them for a couple minutes, throw away the paper towels and either wrap again or just pat dry with fresh towels. No real problem with moisture at that point so I'm searing instead of boiling.
Posted on 8/4/21 at 9:10 am to Dave Worth
quote:
I wrap my steaks in paper towels after the sous vide to get it dry. I usually wrap them for a couple minutes, throw away the paper towels and either wrap again or just pat dry with fresh towels. No real problem with moisture at that point so I'm searing instead of boiling.
This is what I do as well, unless it's going on the gas grill, then I'm not as worried as moisture won't rest in a skillet with the meat.
Posted on 8/4/21 at 10:27 am to AlxTgr
Picked up a trip tip from Sam's last evening and placed in 128° bath this morning. Will take it out this evening, dry off and sear on the kettle. Will report back with pics.
Posted on 8/4/21 at 10:41 am to Dave Worth
you can dry it with a paper towel, and it gets it dry to a point. But there is still moisture right under the surface.
Where as reverse sear dries the outside out, which will enhance the searing process.
Sous Vide is still a good way to cook a steak, not arguing that, its just not my favorite. I never liked all the juice that gets left in the bag. Although you can use that to make a pan sauce.
If I had to nail a bunch of steaks at one time, I'm doing it sous vide every time. Each method has its benefits. Here is a good read on it. Reverse Sear
Where as reverse sear dries the outside out, which will enhance the searing process.
Sous Vide is still a good way to cook a steak, not arguing that, its just not my favorite. I never liked all the juice that gets left in the bag. Although you can use that to make a pan sauce.
If I had to nail a bunch of steaks at one time, I'm doing it sous vide every time. Each method has its benefits. Here is a good read on it. Reverse Sear
Posted on 8/4/21 at 2:05 pm to Bigryno7
The SV is great if for nothing else, thawing stuff out quickly. We repackage and preseason most bulk meats in vacuum bags. Then you can either just thaw out at 75F and grill, or cook it the SV then sear.
Posted on 8/4/21 at 3:59 pm to andouille
Sous vide bacon. Best bacon I’ve ever had. Look it up
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