Sous Vide cooking
- Thread starter Dikbag
- Start date
Can't you sous vide for the primary cook then finish on a grill? Especially a really thick steak could be brought nearly to temp in the bath then seared for a few seconds on a super hot grill. That would get your char and smoke but ensure a perfect middle. Though it seems like a lot of work for something that I can do pretty well without the $100 bathwater stirring machine.
I picked up a sous vide machine the other day and made a steak with it last night. Set it for 130 degrees for 2 hours. Took it out and finished it in a searing pan. Only seasoned it with salt and pepper.
It was the the best steak I've ever cooked in my life. I can grill just fine, but something about the sous vide method made it so the entire steak was a perfect medium rare. It was delicious.
Reading through this thread, it's like people don't understand it's a different method of cooking. It's not boiling meat (you'd be insane to cook steak at 212 degrees using this method). You put it in a receptacle (In my case a stock pot) where you literally can't overcook it if you set the temp correctly. The only issue is that you have to reverse sear it because it WILL look like a boiled piece of meat otherwise.
Sure it takes longer than putting it on a stove or a grill or a broiler, but I can't argue with the results. Tender and full of flavor.
It was the the best steak I've ever cooked in my life. I can grill just fine, but something about the sous vide method made it so the entire steak was a perfect medium rare. It was delicious.
Reading through this thread, it's like people don't understand it's a different method of cooking. It's not boiling meat (you'd be insane to cook steak at 212 degrees using this method). You put it in a receptacle (In my case a stock pot) where you literally can't overcook it if you set the temp correctly. The only issue is that you have to reverse sear it because it WILL look like a boiled piece of meat otherwise.
Sure it takes longer than putting it on a stove or a grill or a broiler, but I can't argue with the results. Tender and full of flavor.
2 hours to cook a stupid steak? The Dr. sous machine is like Bizarro Insant Pot.
The only real advantage to sous vide is that you can have a perfectly cooked steak sitting there for hours and eliminate under/over cooking fuck-ups when cooking large quantities of food/steak.
All of that is perfect for a restuarant kitchen, but not a concern when you're cooking a few steaks at home. How retarded do you have to be to fuck up a couple of stupid steaks in your own kitchen such that it justifies buying a fancy gadget that takes hours to cook a few dumb steaks?
The only real advantage to sous vide is that you can have a perfectly cooked steak sitting there for hours and eliminate under/over cooking fuck-ups when cooking large quantities of food/steak.
All of that is perfect for a restuarant kitchen, but not a concern when you're cooking a few steaks at home. How retarded do you have to be to fuck up a couple of stupid steaks in your own kitchen such that it justifies buying a fancy gadget that takes hours to cook a few dumb steaks?
I did it for 2 hours, but I could've had it done in an hour. Depends on the thickness. I am not in a rush here. Plus, the device was like $65. I did it as an experiment.
What I got out of it last night was how tender it was. I could never get it that tender doing it the other way. Plus, if I shell out extra dough for a steak (Not a Top Round, we're talking Ribeyes, Filet Mignon, Waygu), I'd rather be sure it's the perfect temp than fuck it up.
I am interested in the Instant Pot, though.
What I got out of it last night was how tender it was. I could never get it that tender doing it the other way. Plus, if I shell out extra dough for a steak (Not a Top Round, we're talking Ribeyes, Filet Mignon, Waygu), I'd rather be sure it's the perfect temp than fuck it up.
I am interested in the Instant Pot, though.
It helps to get a good medium rare all the way through. Instead of grilling/broiling for 5 minutes per side and half the thickness getting over done so the middle is perfect, it starts out perfect all the way through and you reverse sear for less time so the "more done" areas are almost eliminated. Red hot cast iron skillet or a grate directly on top of a charcoal chimney for maybe one minute per side.
