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Sous Vide Steak
Posted on 5/12/16 at 8:24 pm
Posted on 5/12/16 at 8:24 pm
Alright guys, I bought the system and tried it out tonight. I won't lie...I cooked a mean steak to begin with using the reverse sear method. Kept everything the same with the seasoning and placed a couple of steaks I had defrosted. By far, the juiciest steak I've ever eaten.
I can't figure out how to post pics, but just wanted to come here and say thanks to those that recommended this device.
I'm new to this, so if anyone with experience can post a couple of recipes they have done with this device, it would be much appreciated.
I can't figure out how to post pics, but just wanted to come here and say thanks to those that recommended this device.
I'm new to this, so if anyone with experience can post a couple of recipes they have done with this device, it would be much appreciated.
This post was edited on 5/12/16 at 9:50 pm
4
Posted on 5/12/16 at 8:34 pm to pheeyok
quote:
I can't figure out how to post pics
I'm not gonna lie, I came for the pics.
Glad it turned out well.
Posted on 5/12/16 at 8:36 pm to pheeyok
imgur.com
click icon in top right corner
Upload from camera roll
Change link style to "direct"
copy the link
click "img" button next to text posting box on TD
paste link
Lets see this artwork
click icon in top right corner
Upload from camera roll
Change link style to "direct"
copy the link
click "img" button next to text posting box on TD
paste link
Lets see this artwork
Posted on 5/12/16 at 8:37 pm to pheeyok
Just google sous vide and serious eats.
Let Kenji show you how it's done.
Let Kenji show you how it's done.
Posted on 5/12/16 at 9:21 pm to ruzil
I like foods that are easy for me to dry out, like pork loin or turkey breast. Also, eggs are idiot proof, but ruzil is right, Kenji knows his stuff. The other place I go is ChefSteps...lots of recipes there.
Posted on 5/12/16 at 9:45 pm to Polar Pop
Following the directions you gave, doesn't seem to be working.
This post was edited on 5/12/16 at 9:46 pm
Posted on 5/12/16 at 9:51 pm to pheeyok
Here you go
Eta looks good
Eta looks good
This post was edited on 5/12/16 at 9:52 pm
Posted on 5/12/16 at 9:59 pm to little billy
Thanks! It was my first crack at it. Probably won't cook a steak any other way. Its not as much trouble as some would say.
Posted on 5/13/16 at 7:16 am to pheeyok
wow you did a great job. Looks like you got a nice crust too. How did you sear it?
Posted on 5/13/16 at 8:19 am to pheeyok
Maybe I'm not doing it right, but i found that it's got a gummier texture on steaks, wild game, fish and pork loins that I'm not crazy about.
Things that have a higher fat content, like beef spare ribs, brisket, and baby backs that benefit from being cooked for long periods of time come out awesome.
Things that have a higher fat content, like beef spare ribs, brisket, and baby backs that benefit from being cooked for long periods of time come out awesome.
Posted on 5/13/16 at 9:13 am to Delacroix
I don't have a cast iron pan, but I do have a calphalon searing pan. I let it get piping hot to the point the pan was smoking up the kitchen, threw a little olive oil in the pan, and laid the steaks down for about 90 seconds each side.
Posted on 5/13/16 at 9:21 am to pheeyok
I had a sous vide Wagyu strip at kayne prime in nashville last week.. best steak i've ever had
Posted on 5/13/16 at 11:08 am to pheeyok
quote:Careful with olive oil since it has a low smoking point. Better oils to use would be safflower or peanut for instance with very high heat.
piping hot to the point the pan was smoking up the kitchen, threw a little olive oil
Posted on 5/13/16 at 11:14 am to pheeyok
quote:
a couple of steaks I had defrosted
You had me until defrosted.
Posted on 5/13/16 at 2:38 pm to Degas
I splashed the olive oil right before putting the steaks on the pan. Not sure if that okay, but it worked out.
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