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1
Posted on 1/2/17 at 8:07 pm to Salmon
Stop them from cooking further... during the searing
Does the middle get warm enough after searing?
Does the middle get warm enough after searing?
Posted on 1/2/17 at 8:08 pm to Janky
For thick cuts, I don't worry about it
Thinner cuts I put them on ice
Thinner cuts I put them on ice
Posted on 1/2/17 at 8:10 pm to Salmon
Word.
Posted on 1/2/17 at 8:15 pm to Uncle JackD
map works but it's a lot hotter. My propane was out so I was using mapp too.
It gets a nice char either way.
It gets a nice char either way.
Posted on 1/2/17 at 8:36 pm to GregMaddux
Just five minutes in the ice doesnt drop them thaaat much. With the vicious searing of a screaming hot skillet plus a blowtorch, it negates that little bit of ice water.
These are only my second attempts at steak sous vide. The last ones were ribeyes and i thought the fat didnt get rendered enough. They were choice cuts. Thats why I went with strips this time. I will say, I was pleased with the results!
These are only my second attempts at steak sous vide. The last ones were ribeyes and i thought the fat didnt get rendered enough. They were choice cuts. Thats why I went with strips this time. I will say, I was pleased with the results!
This post was edited on 1/2/17 at 8:38 pm
Posted on 1/2/17 at 8:38 pm to Jibbajabba
Why would you use a torch and a skillet? To me either alone should work.
Posted on 1/2/17 at 8:47 pm to Janky
Ive seen a few people do it on youtube and truth be told, I did get the best sear that Ive ever gotten. I used the torch to hit areas that got the least amount of sear with each flip. After two passes on each side, I threw in the butter and garlic and that is when I put the torch away :)
Posted on 1/2/17 at 8:51 pm to Jibbajabba
Ok. I do tons of steaks via reverse sear and always sear in a cast iron skillet. Never had an issue, but I understand playing with fire is cool. I was lighting fireworks with my torch the other night.
Posted on 1/2/17 at 8:59 pm to Jibbajabba
I did some thick pork chops recently. 135 degrees. I'm intrigued by the ice bath idea bc I think the time it took to sear on a hot grill took it from medium rare to medium well. Though it was still extremely tender.
That was my first time using it fwiw so I don't have any experience to compare. I was pretty disappointed how long it took to get a good sear. Need way more heat
That was my first time using it fwiw so I don't have any experience to compare. I was pretty disappointed how long it took to get a good sear. Need way more heat
This post was edited on 1/2/17 at 9:01 pm
Posted on 1/2/17 at 9:06 pm to Janky
A torch is good for creme brûlée, duck breast, and lighting my pellets in the smoke tube. Putting meat in a bag and creating luke warm temps for extended periods of time has nothing to do with a torch.
Posted on 1/2/17 at 9:31 pm to Deactived
I did a 1.5" strip at 130 for 2 hours. Then hot as shite cast iron. Best steak ive ever cooked.
Impossible to screw up so good method for when drinking.
Impossible to screw up so good method for when drinking.
Posted on 1/2/17 at 9:45 pm to Cosmo
I also did some strip steaks the other day for my first sous vide adventure. They came out incredible. Can't wait to do a filet. I did 135 for about an hour and then finished it off with a hot skillet and torch combo as well. Preseasoned with salt and cracked garlic pepper.
Posted on 1/2/17 at 9:54 pm to Salmon
quote:
For thick cuts, I don't worry about it
Thinner cuts I put them on ice
This putting them in ice to prevent a rise in temperature of the meat doesn't make sense. The whole idea of sous vide is precise control of the internal temperature of the meat. When you put a sealed steak in the sous vide bath at 130F, the entire steak will be that temperature throughout.
With normal cooking methods, the outer temps tend to be higher than the internal temperature, when this temperature gradient redistributes, it raises the internal temperature somewhat.
With sous vide, there is no temp gradient to redistribute, so no rise in the internal temperature during rest. The ice step seems unnecessary.
Posted on 1/2/17 at 9:56 pm to ruzil
Yep. It stops cooking as soon as its out the bath
Posted on 1/2/17 at 9:57 pm to Cosmo
This is some of the craziest stuff I've ever seen.
Posted on 1/2/17 at 10:00 pm to ruzil
I don't know
Chefs that have studied this method for years do the ice thing, so
Chefs that have studied this method for years do the ice thing, so
Posted on 1/3/17 at 1:15 am to Bantling Boy
quote:
This is some of the craziest stuff I've ever seen.
Probably need to read this board and read about food topics more often. It's not crazy at all.
Posted on 1/3/17 at 5:44 am to ruzil
From what I have seen, the ice is not to prevent a rise in temp from the sous vide bath itself. It is to give you a buffer of a few degrees for the very hot sear. I am not icing it down for three hours. Just a few minutes.
As salmon said, lots of people who know way more than me do it so I do it too.
As salmon said, lots of people who know way more than me do it so I do it too.
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