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How can you bear to eat sous vide though? I've tried it for months and years, and I still find it troublesome. So mushy, nothing enjoy.
by mewpmewp2 1y ago
How can you bear to eat sous vide though? I've tried it for months and years, and I still find it troublesome. So mushy, nothing enjoy.
- SAI_Peregrinus 1y agoDid you skip searing it after sous vide? Did you sous vide it to the "instantly kill all bacteria" temperature (145°F for steak) thereby overcooking & destroying it, or did you sous vide to a lower temperature (at most 125°F) so that it'd reach a medium-rare 130°F-140°F after searing & carryover cooking during resting? It should have a nice seared crust, and the inside absolutely shouldn't be mushy.
- brookst 1y agoPlease research this. Done right, sous vide is amazing. But it is almost never the only technique used. Just like when you slow roast a prime rib at 200f, you MUST sear to get Maillard reaction and a satisfying texture.