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Sous Vide
Warbirds
Member Posts: 16,923 ✭✭✭✭
A few weeks back I managed to live to be another year older. No doubt a worthy achievement in the midst of a global pandemic.
As a result, my wife chose to recognize me with the gift of a Sous Vide machine.
It is time consuming, powerful & precise. I have cooked several nice steaks and finished them on my Big Green Egg.
The issue is- it seems at best, the equivalent of a regular steak on the grill, just seems to have hours of extra prep time.
Am I missing something?
Comments
I had never heard of it. Looks to me like you are basically boiling all your food. I would rather have a good cast iron pan or maybe a good wok. I like food prep to be as simple as possible.
Some people swear by that method but it never held much appeal for me. I sear the daylights out of a steak and then give it a few minutes of low and slow to get the level of doneness people want. That is just the opposite of sous vide. If GreatGuns hadn't self destructed and was still here, I bet he could tell both of us what we are doing wrong. Bob
I've never found cooking in plastic bags to impart the quite the bouquet of flavor I desire. YMMV.
And fiery auto crashes
Some will die in hot pursuit
While sifting through my ashes
Some will fall in love with life
And drink it from a fountain
That is pouring like an avalanche
Coming down the mountain
My son has one of these things . Too much work for me . Cannot get a steak to taste like it came off z grill with one of them .I am not impressed
Not sure about a steak. Usually had other types of beef, chicken and pork.
But we were buying some sous vide meals that were good because they are quick to prepare. Just take the meat out of the package sauté with vegetables, add the sauce and the meal was ready in 5 minutes. That was great with our busy schedule.
Company stopped doing the meals because FEDEX screwed up the delivery of the meals which had to kept cool and delivered next day.
I have been cast iron pan searing my steaks @450-500 degrees (venison) for some time and will not do them any other way. Too smoky for indoors so I use the side burner on grill using an old charcoal grill cover to get pan hot enough (not that easy in MN, esp. in winter). A pronounced Maillard Reaction is what I want - you can look it up.
...First time Ive heard of this, had to look it up...place a steak in a vacuum sealed bag then almost boil it (?), oh no 😯..I only go to steak houses that use a firewood grill...all are small privately owned places...meat was first cooked over wood fires, that is how it should be now IMO...
...The best steak Ive ever had was at a place in Brownwood, Texas, owned by a rancher...you could look out the window and see your future steak walking around...
...When I'm asked "how would you like your steak"?...I always tell 'em "knock it in the head and wipe its a##, I like mine rare...
...Oh...and HAPPY BIRTHDAY!..
It isn't boiling. It uses water set and held at an exact temperature. The food is sealed in a vacuum bag and immersed until it reaches equilibrium temp with the water. The food is then at a precise temp all the way through.
You can do some remarkable things with eggs in one. Cooking to a temp only one or two degrees different produces amazingly different textures and tastes. Or at least that's what Andrew Zimmern showed me on the TV.
If you like a medium-rare steak, you might sous vide it up to say 113 degrees, then quickly sear it on the grill to get your maillard grill marks.
(Or just flip it onto your lava-hot Grill Grates (tm) for 60 seconds, rotate it 90 degrees for another 60, then flip it over for two minutes to achieve perfection.)
It's true. And apparently folks just don't understand what cooking (over flame or via other methods) actually does to the food being cooked. It's a chemical reaction and it can be induced with the sous vide process, which actually tightly controls the reaction. The problem I have with it, is the plastic baggies used actually DO introduce chemicals into the food, which IMO, impart undesirable flavors, not to mention toxins (potentially at least, but probably most likely: https://www.westonaprice.org/health-topics/environmental-toxins/sous-vide-popular-way-put-plastic-straight-food/)
And fiery auto crashes
Some will die in hot pursuit
While sifting through my ashes
Some will fall in love with life
And drink it from a fountain
That is pouring like an avalanche
Coming down the mountain
An even temperature throughout?
I like a seared steak, coal, gas, or propane, or propane accessories. Outside a nice brown. Inside, stone cold, cold, raw, running blood, the way God intended.
Then, when done eating said meat, you sop up said liquid with a biscuit. The way God intended!
I can happily agree with the theory of "if it was branded, it's done" theory of beefsteak. But - believe it or not - there are actually other foods out there, many of which benefit from the technique invented by Sue Veed.