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My go to site when cooking thicker than normal steaks via Sous-vide
by MobileVet 8y ago
My go to site when cooking thicker than normal steaks via Sous-vide
- jtms 8y agoSous-vide is just amazing isn’t it? I won’t cook steak any other way since I got my circulator. I have never tried the liquid nitrogen though!
- MobileVet 8y agoYep, totally spoiled now. Can’t eat a steak at a restaurant or anyone’s house after sous-vide. I also have a great marinade that we add to the bag while it cooks. Seriously, it is ridiculous.
- jtms 8y agoMay I enquire about this marinade? :-)
- dagw 8y agoI've had a Sous-vide setup for years and will use it for just about everything, except steaks. No matter what I try I cannot get results anywhere near as good as I get with a simple reverse sear.
- jtms 8y agoOh interesting... I have tried both and had the opposite experience. A steak Sous-vide to rare and then finished on an ultra hot cast iron skillet with oil, butter, fresh herbs comes out better and more consistent than the reverse sear. How long are you leaving your steaks in the water? Are you putting oil, butter, or any aromatics into the sealed bag?
- jakobegger 8y agoWhy do you need the site? I played around with the site, and it doesn't look like it makes a difference if you cook it sous-vide for 20 minutes or 2 hours? (I've never cooked anything sous-vide)
- mmanfrin 8y agoSous vide needs way more than 20 minutes, but you are correct that once it's reached the target internal temp, the time doesn't much matter (beyond going too far). Typically, about 90 minutes is a good spot for almost all temps with steak, a little more if it's a thick steak.
- Scaevolus 8y agoIt's quadratic. You need four times longer for a steak that's twice as thick.
- dzhiurgis 8y agoI've certainly overcooked more than a few steaks due to cooking too long, not too hot. Also, it seems it sometimes depends on meat quality (not just the cut). Or maybe it was the sear that I tend to overdo.
- menage 8y agoFor tender cuts of meat (like a good steak) it might be true that temperature is what matters. But cooking sous vide for 12-24 hours can turn a tough cut into incredibly tender juicy meat - the connective tissue needs time as well as temperature to break down.
- hirundo 8y agoIn a series of highly (un)scientific experiments the 'Sous Vide Everything' youtube channel concluded that you arguably improve the texture by cooking meat longer by sous-vide, but the flavor deteriorates. I reproduced this result at home. https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw
- Matticus_Rex 8y agoThere's definitely a point when the texture starts to get worse, too. IMO it starts before the flavor degrades significantly, though the timing totally depends on the cut of meat and connective tissue.
- amluto 8y agoI use: http://www.douglasbaldwin.com/sous-vide.html http://www.douglasbaldwin.com/sous-vide.html
- groestl 8y agoWith sous-vide, I'm always wondering a little bit about food safety (BPA and friends). Is there any reason to be concerned or is it just FUD?
- th0ma5 8y agoThis link gets into food safety aspects. Sous-vide is technically a pasteurization process in a way. http://www.douglasbaldwin.com/sous-vide.html http://www.douglasbaldwin.com/sous-vide.html
- lbotos 8y agoI think he meant specifically of "cooking in plastic": https://www.packagingdigest.com/food-packaging/most-food-cans-no-longer-use-bpa-in-their-linings-2018-02-20 https://www.packagingdigest.com/food-packaging/most-food-can...