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Message
re: Sous Vide Steak (pics added page 2)
Posted on 7/22/12 at 5:19 pm to LSUPHILLY72
Posted on 7/22/12 at 5:19 pm to LSUPHILLY72
Fancy name for simmering.
If you sous vide a steak, it's haute cuisine. If you simmer it before popping it in the microwave, you're some kind of retard.
IT'S THE SAME THING.
If you sous vide a steak, it's haute cuisine. If you simmer it before popping it in the microwave, you're some kind of retard.
IT'S THE SAME THING.
1
Posted on 7/22/12 at 5:25 pm to CrocsWithSocks
quote:Not really.
Fancy name for simmering.
Posted on 7/22/12 at 5:28 pm to Caplewood
quote:
You sear post sous vide, not before.
Searing after sous vide Dries out the protien. Sear=keeping in moisture.
Also great way to braise without messing up flavor profile and get a deeper penetration of flavor.
Posted on 7/22/12 at 5:32 pm to alfhaim
quote:
alfhaim
quote:
the water needs to be approx 10 degrees lower than the finished temperature
Are you referring to carry over? I find that whatever temp I want it to end up as it stays.
I have no carry over effect because the temperature of the cooking element is not hotter than the desired temperature.
How are your results?
Posted on 7/22/12 at 5:42 pm to TigerstuckinMS
quote:
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?
Watching some videos on YouTube and I don't have any specialty equipment. I was just going to control the temp like I would a charcoal grill...move pot half way off burner, lid half way, etc...whatever it takes to maintain a steady low temp.
As for the immersion circulator...I was just going to stir the water ever so often to keep it moving around.
But it looks like it won't be today because my brother just go home and I am too hungry to wait.
Posted on 7/22/12 at 5:44 pm to LSUPHILLY72
LSUPHILLY
You don't need an immersion circulator, although it does help. A circulator heats the water as it passes through the pipe, creating convection.
I would suggest using a medium sized pot of water maybe a 1 gal. There is enough water to hold the temp correctly and to regulate it efficiently. The heating element on your stovetop, or gas, when heating the water will create the convection.
If you don't have a vacuum sealer that can get a good seal, use a smaller zip lock type of bag and a bag clip. You will have to monitor the temp of the water closely you don't want the temp to fluctuate to much.
After the steak try 63deg eggs. Only if you like a true poach texture.
You don't need an immersion circulator, although it does help. A circulator heats the water as it passes through the pipe, creating convection.
I would suggest using a medium sized pot of water maybe a 1 gal. There is enough water to hold the temp correctly and to regulate it efficiently. The heating element on your stovetop, or gas, when heating the water will create the convection.
If you don't have a vacuum sealer that can get a good seal, use a smaller zip lock type of bag and a bag clip. You will have to monitor the temp of the water closely you don't want the temp to fluctuate to much.
After the steak try 63deg eggs. Only if you like a true poach texture.
This post was edited on 7/22/12 at 5:50 pm
Posted on 7/22/12 at 5:47 pm to 10888bge
i sear post sous vide so i adjust the water temperature to allow for the carry over from the sear
Posted on 7/22/12 at 5:50 pm to 10888bge
quote:
Are you referring to carry over? I find that whatever temp I want it to end up as it stays.
I have no carry over effect because the temperature of the cooking element is not hotter than the desired temperature.
How are your results?
I'm with you on the carryover thing. Maybe he's leaving himself 10 degrees to go, expecting to pick that up during the sear right at the end?
Posted on 7/22/12 at 5:51 pm to alfhaim
Gotcha, now that you say it I 
I didn't see that coming.
I didn't see that coming. Posted on 7/22/12 at 5:52 pm to glassman
quote:
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.
Yeah...I keep telling my dad this
It's actually unsanitary to do it without an immersion circulator.
Posted on 7/22/12 at 6:20 pm to 10888bge
Sorry bud, you are mistaken
Posted on 7/22/12 at 6:24 pm to Caplewood
quote:
Sorry bud, you are mistaken
On which part.
Posted on 7/22/12 at 7:35 pm to 10888bge
Chef Peter uses this way of cooking at Ruffino's.
Posted on 7/22/12 at 7:38 pm to 10888bge
Searing meat is for the extra flavor(maillard reaction). It DOES NOT seal in juices.
Posted on 7/22/12 at 7:42 pm to Caplewood
quote:
Searing meat is for the extra flavor(maillard reaction). It DOES NOT seal in juices.
Right. The searing juices in thing is a myth. I thought the savants of the food board would be up to date on this by now.
Posted on 7/22/12 at 8:09 pm to Powerman
i will have to agree to disagree with you on that point. I'm not saying it keeps all the juice in. It restricts fluid movement due to seizing of the muscle fibers, when cooking in a conventional method i.e. sauteing, grilling and frying (w/o)batter or flour. Braising etc.. the surrounding moisture softens the seared exterior, re-hydration and breaking down of the muscle fibers occurs. Thus allowing for osmosis catalyzed by heat(and various salt and sugars)
Posted on 7/23/12 at 6:42 pm to 10888bge
I am doing my experiment as we speak...temperature of the water is 130 degrees, the steak has been submerged for 15 minutes.
I went with a one minute sear on each side before I put them in the zip lock bag...I wanted that flavor.
I will post pictures.
I have a small pot lid turned upside down so the steak does not touch the bottom of the pot were the burner is touching the pot.
Thick New York Strip from Calandro's cut in half in case I screw up I will have the other half to eat.
Liberal with the salt and pepper
1 minute sear on each side (30 sec on the side part of the steak)
Cooled it in a 5 minute ice bath
Sealed it with a straw
Put it in the water...Right now the temp is perfect at 130 and I have 1 hr and 35 minutes left.
It doesn't look it but it is completely submerged
I went with a one minute sear on each side before I put them in the zip lock bag...I wanted that flavor.
I will post pictures.
I have a small pot lid turned upside down so the steak does not touch the bottom of the pot were the burner is touching the pot.
Thick New York Strip from Calandro's cut in half in case I screw up I will have the other half to eat.
Liberal with the salt and pepper
1 minute sear on each side (30 sec on the side part of the steak)
Cooled it in a 5 minute ice bath
Sealed it with a straw
Put it in the water...Right now the temp is perfect at 130 and I have 1 hr and 35 minutes left.
It doesn't look it but it is completely submerged
This post was edited on 7/23/12 at 7:13 pm
Posted on 7/23/12 at 7:36 pm to LSUPHILLY72
I can't wait the see the finished product.
Posted on 7/23/12 at 8:41 pm to ruzil
quote:
I can't wait the see the finished product.
It's coming up shortly! But here is the great thing about "Sous Vide"...its time to remove the steaks but my little brother is not here with the blow torch. The steak in sit in the 130 degree water bath and NEVER over cook.
Pics of the final product coming as soon as Little Brother gets here with the torch :)
Posted on 7/23/12 at 9:00 pm to LSUPHILLY72
I'll try this crazy method before i waste a steak in the nuking machine 
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