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Started By
Message
re: 2" Strip Steaks Sous Vide w/ Pics
Posted on 1/3/17 at 1:59 pm to Howyouluhdat
Posted on 1/3/17 at 1:59 pm to Howyouluhdat
quote:
Exactly just leave it on there a tiny bit longer and you've cooked a steak from start to finish
sure
but you are not able to control the temp as precisely as you can with sous vide
2
Posted on 1/3/17 at 2:29 pm to Janky
I sometimes encounter a problem getting the temp up on the egg...if the ashes clog up the vents...that is why i asked
Posted on 1/3/17 at 2:32 pm to Topwater Trout
Yeah, I keep my grill pretty clean. If there is any ash in the bottom I spread it around thin to allow lots of airflow.
Posted on 1/3/17 at 2:41 pm to Janky
i usually keep it clean for cooking at high temps
Posted on 1/3/17 at 3:05 pm to Salmon
quote:
Exactly just leave it on there a tiny bit longer and you've cooked a steak from start to finish
Ill tell you like I tell my four year old when she doesnt want to eat something, "well if you dont want to eat it then dont eat it. More for me."
Posted on 1/3/17 at 3:18 pm to Jibbajabba
Can this been done on an electric stove with a pot of water? I wonder if the on again off again nature of those burners would keep the water at a constant temp?
Posted on 1/3/17 at 3:21 pm to AlxTgr
Yes. You will have to monitor it kinda closely, but yes, you can do it on a stovetop.
You can also do it with hot water in a cooler. Again, just have to check the water and add hot water when it starts to cool down.
You can also do it with hot water in a cooler. Again, just have to check the water and add hot water when it starts to cool down.
Posted on 1/3/17 at 3:45 pm to Salmon
I think it is about time to start a dedicated Sous Vide thread. I just threw a 16oz NY Strip in mine at 129F. Gonna let it go for about 1.5 hr. Then finish in skillet with garlic butter. Seems like there is a Sous Vide something thread on the FDB every week. Would be nice to have a running one to just add pics and recipes to.
This post was edited on 1/3/17 at 3:46 pm
Posted on 1/3/17 at 3:46 pm to Salmon
I was thinking a heavy cast iron pot would hold the heat for when the eye cycles.
Posted on 1/3/17 at 3:47 pm to golfntiger32
Degas should be the honorary thread starter, since he (she?) was the first to introduce sous vide to this board
Posted on 1/3/17 at 3:50 pm to Salmon
quote:
Degas should be banned, since he (she?) was the first to introduce sous vide to this board
Posted on 1/3/17 at 4:07 pm to golfntiger32
quote:
think it is about time to start a dedicated Sous Vide thread.
I can get behind that
Posted on 1/3/17 at 7:01 pm to Salmon
quote:
sure
but you are not able to control the temp as precisely as you can with sous vide
I control the temp pretty damn well and so has man since the beginning of a temp gauge. What other benefits can you give me?
This post was edited on 1/3/17 at 7:02 pm
Posted on 1/3/17 at 7:07 pm to Howyouluhdat
quote:
Ill tell you like I tell my four year old when she doesnt want to eat something, "well if you dont want to eat it then dont eat it. More for me."
Posted on 1/3/17 at 7:32 pm to Jibbajabba
quote:
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.
Now that makes sense, but I don't usually have a problem with the sear overcooking my steak. Why not just reduce the temp of the water bath a couple of degrees.
Posted on 1/3/17 at 7:45 pm to Howyouluhdat
quote:
I control the temp pretty damn well and so has man since the beginning of a temp gauge. What other benefits can you give me?
So you want to watch the pot for hours on end?
Posted on 1/3/17 at 7:46 pm to LSUballs
You know you are next, Balls
Embrace it
Embrace it
Posted on 1/3/17 at 7:48 pm to Howyouluhdat
You pull the steak when the center reads the correct temp, but everything outside of the center is a higher temp
Sous vide the entire steak is the correct temp
But by all means, keep being a try hard if you must
Sous vide the entire steak is the correct temp
But by all means, keep being a try hard if you must
Posted on 1/3/17 at 7:51 pm to Salmon
Posted in the WFDT thread, but this was a choice NY Strip, $5.99/lb and it ate like a Prime $19.99/lb steak. Cooked at 129F for 1.5 hrs.
Posted on 1/3/17 at 8:02 pm to golfntiger32
I have no doubt that the slow rise in temp does a better job of breaking down the fibers creating a different texture. I am not sure what the food scientist say about that but I can tell a difference.
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