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Message
Sous Vide Steak (pics added page 2)
Posted on 7/22/12 at 2:39 pm
Posted on 7/22/12 at 2:39 pm
Anyone ever heard of this? Anyone ever done this?
Sous Vide Beef Tenderloin
LINK
Ironically enough, after the microwaved steak experiment, I sit down next to a guy who was a long time manager at Ruth Chris' in Philadelphia, PA last night watching the UFC Fights. He told me he was the manager at a local restaurant and he told me they "Sous-Vide" their steaks.
I had never heard of this technique and I kinda laughed when he told me it was cooked in a water bath. I thought about the posters who like to boil their steaks in coke and Dr. Pepper.
I don't see the advantages of the home cook because who wants to wait 3-4 hours for your steak to cook in water. But I went to YouTube and watched some interesting videos on it.
Anyway...I guess I will be "Sous-vide" cooking a steak soon!
Sous Vide Beef Tenderloin
quote:
Sous-vide ( /su?'vi?d/; French for "under vacuum")[1] is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours in some cases—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C (140 °F). The intention is to cook the item evenly, and to not overcook the outside while still keeping the inside at the same 'doneness', keeping the food juicier.
LINK
Ironically enough, after the microwaved steak experiment, I sit down next to a guy who was a long time manager at Ruth Chris' in Philadelphia, PA last night watching the UFC Fights. He told me he was the manager at a local restaurant and he told me they "Sous-Vide" their steaks.
I had never heard of this technique and I kinda laughed when he told me it was cooked in a water bath. I thought about the posters who like to boil their steaks in coke and Dr. Pepper.
I don't see the advantages of the home cook because who wants to wait 3-4 hours for your steak to cook in water. But I went to YouTube and watched some interesting videos on it.
Anyway...I guess I will be "Sous-vide" cooking a steak soon!
This post was edited on 7/23/12 at 7:14 pm
7
Posted on 7/22/12 at 2:40 pm to LSUPHILLY72
glass mentioned it last week so i had to check it out. haven't tried it. gotta find some bags to do it too.
Posted on 7/22/12 at 2:47 pm to LSUPHILLY72
You really need an imersion circulator, not just vaccum sealed bags in boiling water. The circulator keeps the water at a constant temperature. coolpapaboze has one. You can cook the steak to a perfect temp and then just sear the outside. It makes sense to me.
Posted on 7/22/12 at 2:48 pm to Coater
quote:
gotta find some bags to do it too.
YouTube people mentioned a zip lock bag and remove the air with a straw.
I could see doing a large tenderloin this way like in the video posted, but not just a steak.
I might try it today for the fun of it. One guy Sous-vided his steak and then finished it with a blow torch. My brother has a blow torch so I might have to try that as well.
Posted on 7/22/12 at 3:03 pm to glassman
quote:
glass
Is right.... Works beat with the IC. A couple posters on here have 1.... Will get them to jump in this thread. Works really well.
Posted on 7/22/12 at 3:04 pm to glassman
What's up glass.
I've used it on steak many times, but I think cooking a thick steak over direct heat in cast iron is a better method. I think sous vide is best for tough or really lean cuts of meat that if cooked with direct heat would dry out. You can cook something like short ribs for two days, dissolve alot of the connective tissue to make them tender, but still have the meat cooked medium to medium rare and it will keep its shape. Many of the cheaper cuts of meat are better suited for sous vide.
I've used it on steak many times, but I think cooking a thick steak over direct heat in cast iron is a better method. I think sous vide is best for tough or really lean cuts of meat that if cooked with direct heat would dry out. You can cook something like short ribs for two days, dissolve alot of the connective tissue to make them tender, but still have the meat cooked medium to medium rare and it will keep its shape. Many of the cheaper cuts of meat are better suited for sous vide.
Posted on 7/22/12 at 3:12 pm to coolpapaboze
quote:
What's up glass.
Just living man.
quote:
I've used it on steak many times, but I think cooking a thick steak over direct heat in cast iron is a better method. I think sous vide is best for tough or really lean cuts of meat that if cooked with direct heat would dry out. You can cook something like short ribs for two days, dissolve alot of the connective tissue to make them tender, but still have the meat cooked medium to medium rare and it will keep its shape. Many of the cheaper cuts of meat are better suited for sous vide.
The Godfather has spoken.
Posted on 7/22/12 at 3:16 pm to glassman
quote:
You really need an imersion circulator,
What an amazing coincidence. That's how I've been able to remain so youthful all these years. I sleep in one every night.
Posted on 7/22/12 at 3:22 pm to VOR
quote:
What an amazing coincidence. That's how I've been able to remain so youthful all these years
That and Krystal, Candi and Britney.
Posted on 7/22/12 at 3:25 pm to glassman
quote:
That and Krystal, Candi and Britney
Hey now . . . that would be Cristal and Kanndi. At least you got Britney right. She'll still speak to you.
Posted on 7/22/12 at 3:44 pm to LSUPHILLY72
The Chipotle meat supposedly uses a sous vide method for its meat, that way it can be prepped at a single site, then shipped and water-cooked (whatever you call it) at the many locations. After a quick Google, I found that Panera Bread is also using it:
LINK
LINK
Posted on 7/22/12 at 3:50 pm to VOR
Posted on 7/22/12 at 3:55 pm to CourseyCorridor
Sous vide was developed initially as a commercial technique to pre cook stuff and get consistent product. Just about anytime you see large portions of food, especially meat, being doled out, like at a banquet, odds are it was done sous vide then reheated.
Posted on 7/22/12 at 3:55 pm to Stadium Rat
I just went to Calandro's and I will be cooking it Sous Vide later today.
I will do it in a water bath at 130 degrees for 2.5 hours. Then hit it with a blow torch. I will post pictures later.
I will do it in a water bath at 130 degrees for 2.5 hours. Then hit it with a blow torch. I will post pictures later.
Posted on 7/22/12 at 4:09 pm to LSUPHILLY72
quote:
Anyone ever heard of this? Anyone ever done this?
Who hasn't heard of sous vide?
Posted on 7/22/12 at 4:15 pm to LSUPHILLY72
Sous Vide is a great way to cook a steak. Do not salt the steak before cooking, it will come out dry and ugly.
1- Sear your steak, High temp very quickly. Not all the way Pittsburg, you want dark brown but no black.
2- Chill the steak quickly. take off grill/skillet, let rest 5 min and then place covered in refrigerator.
3- Vacuum seal in a bag with herbs oil or whatever flavors you want your steak to take on.
4-Set temperature of your immersion bath and drop the steak-in-a-bag into the water.
The Sous vide process if done correctly will give you a steak more tender than you can imagine.
It takes time to prepare, but when you think about it, it gives you more time to fix the rest of the meal.
GL in your en-devour.
PS keep an eye on the temp of the water.
1- Sear your steak, High temp very quickly. Not all the way Pittsburg, you want dark brown but no black.
2- Chill the steak quickly. take off grill/skillet, let rest 5 min and then place covered in refrigerator.
3- Vacuum seal in a bag with herbs oil or whatever flavors you want your steak to take on.
4-Set temperature of your immersion bath and drop the steak-in-a-bag into the water.
The Sous vide process if done correctly will give you a steak more tender than you can imagine.
It takes time to prepare, but when you think about it, it gives you more time to fix the rest of the meal.
GL in your en-devour.
PS keep an eye on the temp of the water.
Posted on 7/22/12 at 4:49 pm to 10888bge
You sear post sous vide, not before.
Posted on 7/22/12 at 5:06 pm to LSUPHILLY72
I'd love to try this, but I don't have the equipment to maintain the steady temperature. Are you getting an immersion circulator to do this?
Posted on 7/22/12 at 5:10 pm to Caplewood
quote:
You sear post sous vide, not before.
Posted on 7/22/12 at 5:13 pm to Caplewood
sear can come before or after the vacuum bag. sear before the bag is for flavor. whatever flavors are put into the bag will be enhanced by the vacuum, so be careful of char. sear after the bag is for texture. you will need to pat dry the steak before attempting your sear. good luck!
p.s. sous vide filets need at least an hour in the water before any noticeable improvement in texture... but not longer than four hours - texture becomes mushy. also.. the water needs to be approx 10 degrees lower than the goal temperature if you plan to sear post sous vide
p.s. sous vide filets need at least an hour in the water before any noticeable improvement in texture... but not longer than four hours - texture becomes mushy. also.. the water needs to be approx 10 degrees lower than the goal temperature if you plan to sear post sous vide
This post was edited on 7/22/12 at 5:50 pm
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