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Started By
Message
re: Sous Vide Steak (pics added page 2)
Posted on 7/23/12 at 9:03 pm to fatboydave
Posted on 7/23/12 at 9:03 pm to fatboydave
What's wrong with a hot cast iron skillet?
Sous Vide? MICROWAVE???
WTF?
Sous Vide? MICROWAVE???
WTF?
1
Posted on 7/23/12 at 10:04 pm to LSUPHILLY72
OK, so what's the verdict?
Posted on 7/23/12 at 10:10 pm to Sid in Lakeshore
Just searing works great for skinny steaks. <1". But for a thick cut if you just sear you will either over cook (too much grey between seared edge and center) or if you sear it right the center will be raw.
All these methods are an attempt to get that good sear and transition to the perfect med rare quickly and throughout with no grey overcooked steak in between.
Personally, I prefer cooking the steak on my pit using indirect heat at 225 deg until the inside is the right temp and then sear.
All these methods are an attempt to get that good sear and transition to the perfect med rare quickly and throughout with no grey overcooked steak in between.
Personally, I prefer cooking the steak on my pit using indirect heat at 225 deg until the inside is the right temp and then sear.
Posted on 7/23/12 at 10:19 pm to LSUPHILLY72
David Chang has a good ghetto sous vide method in the momofoku cookbook.
You aren't really doing a true sous vide. You have no circulation.
You aren't really doing a true sous vide. You have no circulation.
Posted on 7/23/12 at 10:28 pm to Caplewood
You don't need circulation for Sous Vide
Posted on 7/23/12 at 10:36 pm to jmtigers
I took it out of the ziplock and salt and peppered it
I patted it dry
My bro hit it with a blow torch
Very nice! And very good...BUTTTTTTTTTTTTTTTTTTTTT
I microwaved the other half of the steak and it turned out better!!!! NO PICS!
Posted on 7/23/12 at 11:11 pm to LSUPHILLY72
Regardless of outcome and the fact that its always steak, I applaud your creativity and decision to try random shite. That's what I personally love about cooking, not simply following step by step directions someone else created. Shake the haters bro.
Posted on 7/23/12 at 11:14 pm to LSUPHILLY72
did you cut it from side to side?
Posted on 7/24/12 at 2:09 am to CajunAlum Tiger Fan
quote:
You don't need circulation for Sous Vide
So f*cking true. But the heating element beneath the pot will cause convection to occur. Hot water rises cold water sinks. When the cold water gets to the bottom (closer to the hottest part) it rises and then the older water will sink and be heated, whammo convection.
P.S. LSUPHILLY72- your steak's coloring looks great. Good job on keeping the temp under control and the temp is a perfect med-med/rare
This post was edited on 7/24/12 at 2:12 am
Posted on 7/24/12 at 4:44 am to 10888bge
When this topic has come up here in the past, usually someone chimes in how Ziploc bags shouldn't be used for this.
Here's an interesting read.
Ziploc's reply:
Methinks they're just covering their butt over liability.
Here's an interesting read.
Ziploc's reply:
quote:
Our official position is that our Ziploc® bags are not recommended for cooking, only for reheating and defrosting.
Methinks they're just covering their butt over liability.
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