Huaco
Well-Known Member
Roger, thanks. Not a weeknight meal then.
Of course it can be a weeknight meal. Set it up before you leave for work. Come home sear the meat and eat!
Roger, thanks. Not a weeknight meal then.
Just curious... The steaks are 1" thick... Does that make a difference in your estimated cook time?
I think of my set up more like a crock pot, not a microwave. I know I'll be leaving my steaks in there for quite a while. It's more than just heat soaking the meat. It's about letting the fats render over time too!
Thickness can make a big difference in *minimum* cook time. You need to have enough time for the center of the meat to come up to the water bath temperature, which is obviously dependent on thickness of the meat.
This is important for items that are already tender, like filet mignon, or chicken, or pork loin, etc. Getting the center up to temp (and leaving it long enough to pasteurize) is important, and it's not necessary to leave it one minute longer.
However, for longer cooks where you're trying to use temp+time to tenderize, the thickness doesn't matter as much. If you're going to be cooking something 8 hours in the sous vide, a 1" steak vs. a 2" steak won't really matter. Both will get up to temp LONG before you pull them out.
I think he actually said that the porterhouse would after 12 hours at 130 have the mouthfeel of sawdust, since the connective tissue would more than likely all break down by the end.
A friend of mine did an experiment with filet at 24 hours, just to see what it would do. He said at that point it could be served with a spoon. And that wasn't a good thing!
Well, 10 hours might be a but much for ribeye. Although it was tender, is was definitely dry. I would also say that at 131, it was medium well.
Really? That doesn't make sense...
How did you sear it?
What grade was the cut?
Yeah, an all-day soak in the cooker followed by a sear should not have produced a dry steak. Quite the opposite actually...
Just saw this on the Jet City Gastroponics FB page, the Sansaire Sous-Vide is now at Sur La Table and it's under 200 bucks.
That's pretty cool. Sure beats firing up my sanke-sized sous vide. Grrr.
I'm still on the fence about buying them... I'm really proud of my DIY setup, and people are really impressed when I pull something out of my bubbling coffee urn, brown it up in a pan and present a beautiful piece of meat.
For me the biggest part of all this homebrewing/cooking passion of mine is that I get to make and experiment with re-purposing things.
Ok... I got some Bone-in Lamb loin for Easter Sunday. I want to SousVide cook them. Any suggestions? These look like little T-Bone steaks. I also got some high quality mint spread to serve with it. Recomendations on sides? What temp to cook at? I usually do my steaks at 135°F.
What did your family think of the fondant potatoes?
Seared with grape seed oil. I like this method better than torching...
Do go on...Pan seared, I assume?
Anyone have any experience/reviews of the poly science professional sous vide?
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