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Knifegrab posted:I feel like when I pat my meat dry it never gets really bone dry and that effects the sear, any techniques? I just use paper towels. Should I let teh meat rest after the bath before the sear? Patting it dry with paper towels is enough. It will never be bone dry, you just want to minimize surface water to a reasonable degree Are you putting a little bit of oil on your skillet?
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Apr 6, 2017 00:18
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theres a will theres moe posted:gotta PEEP THAT MEAT
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Apr 6, 2017 00:36
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Sacred Cow posted:I just finished a chuck at 135 for 24 hours and it's interesting to have a chuck taste with a steak consistency. What kind of temp/time would I need to get a traditional pot roast consistency if I wanted to try again in the future? Meh I would just drop it in a pressure cooker and have pot roast in an hour max. Not seeing the point of sous vide chuck and wanting pot roast consistency. That being said this was a dope recipe https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast
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Apr 6, 2017 01:02
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Trastion posted:Yeah this was my first time and I was following a couple site's recommendations. I think I will go with a higher temp next time also. How much does time really affect it though if you are holding it at the same temp? Mine was unshelled also. I would argue that fish and shellfish, much moreso than meat, are susceptible to big texture changes when left too long in the water bath. I rarely cook fish for more than 15 minutes.
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Apr 6, 2017 01:27
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Knifegrab posted:I feel like when I pat my meat dry it never gets really bone dry and that effects the sear, any techniques? I just use paper towels. Should I let teh meat rest after the bath before the sear? If I've got the time I like to put whatever I want to sear on a plate uncovered (on a rack if it's feasible) in the fridge for a bit- say half an hour to an hour. Fridge air is dry and (I'm assuming) it also can help prevent overcooking when I sear.
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Apr 6, 2017 04:22
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Steve Yun posted:Patting it dry with paper towels is enough. It will never be bone dry, you just want to minimize surface water to a reasonable degree I typically don't oil because it just smokes and I feel like I get less of a crust but gently caress if my crust game ain't poo poo already so I'm probably loving it up, maybe I'm using the wrong kind of oil.
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Apr 6, 2017 08:00
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Sunflower or canola, and when it smokes *JUST* before you put in the meat, a tsp of butter. The butter melts and bubbles right away and you just plop your meat on top. The proteins in butter help with the crust.
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Apr 6, 2017 12:04
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Is there a reason ghee doesn't get recommended more often? Obviously there are situations where you wouldn't want the flavor, but I mean when you do? It seems to have the pros of both butter and canola.
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Apr 6, 2017 13:11
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i like nice words
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Not sure, but I thought ghee was cleared of the proteins... maybe that's why
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Apr 6, 2017 13:32
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It's more expensive than oils and somewhat unnecessary for a 500+ degree gently caress you sear. I prefer clarified to avoid the toasted flavor and lards are also good.
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Apr 6, 2017 14:42
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That reminds me, I have some suet leftover, could I use that to sear a steak? (not the shredded kind, I melted and strained it to use in Christmas puddings, it has just been sitting in the fridge for a while)
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Apr 6, 2017 15:33
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blarzgh posted:I'm trying a 24 hour/139 degree, super lean beef shoulder today. We will see how it comes out tonight. Super tender, not a ton of flavor though, and kind of dry (compared to other sous vide beef I've done.) Easy way to make pot roast beef edible without the pot, but for the money and the effort, its better to go Chuck. The FAT is where the magic happens after 12 hours.
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Apr 6, 2017 16:04
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Hopper posted:That reminds me, I have some suet leftover, could I use that to sear a steak? (not the shredded kind, I melted and strained it to use in Christmas puddings, it has just been sitting in the fridge for a while) yes and it will likely do very well.
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Apr 6, 2017 17:06
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Alright guys, I gently caress this up everytime I do it, but I'm gonna try again. I'm gonna do two filet mignon's sous vide style. Does anyone have any recommendations for poo poo I should put in the bag with the steaks? Garlic? Rosemary? Butter? I'd assume 130F is a good temperature. Maybe like 2 hours? I'll try and do the searing method mentioned above and use canola oil, and right as it starts to smoke I'll drop some butter in there and then the steaks right on top to sear. Question, when doing this, when I flip the steak should I put another dallop of butter down or no? Any and all help appreciated, I always manage to gently caress up steaks when I sous vide (YES I KNOW ITS SUPPOSED TO BE EASY!)
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Apr 7, 2017 05:58
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I have had good results with just one blob but a second for the 2nd flat side may not hurt. Also do not let the steak sit on one side longer than 10-15 seconds max otherwise it will get too hot inside and you loose that perfect medium rare core. My go-to is a total of 1.5 minutes max changing sides every 15 seconds at the latest. I hold the steak with a tongue when searing the thin sides and try to catch all sides once before I flip it back onto a side that has already been seared once, if I deem the crust good I will stop before the 1.5 minutes are reached.) The thinner your steak the less time you should sear it in total. Edit: do you use a cast iron pan? I exclusively do it in cast iron, other pans loose too much heat when you dump the steak in and the temperature is too uneven. Hopper fucked around with this message at 07:49 on Apr 7, 2017 |
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Apr 7, 2017 07:47
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Hopper posted:I have had good results with just one blob but a second for the 2nd flat side may not hurt. Also do not let the steak sit on one side longer than 10-15 seconds max otherwise it will get too hot inside and you loose that perfect medium rare core. Yes I'm using cast iron. I always thought 15 seconds on a side was not nearly enough for a good sear/crust, I thought you needed like a full minute per side.
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Apr 7, 2017 09:13
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Knifegrab posted:Yes I'm using cast iron. I always thought 15 seconds on a side was not nearly enough for a good sear/crust, I thought you needed like a full minute per side. You flip multiple times. So it will get 45 seconds or so on each side, just not all at once. Definitely the way to do it to avoid getting a big old temperature gradient.
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Apr 7, 2017 12:30
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I'm in the "flip only once" camp, but I'll try the 15 seconds. I always thought you need to wait for the crust to form for the pan to release the meat, or else if you try to flip too soon you'll just leave crust stuck to the pan. I've never had problems with overcooking when searing my way, but it never hurts to mess with a good thing 
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Apr 7, 2017 13:19
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filet mignon is one of the few cuts SV doesn't really benefit.
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Apr 7, 2017 14:44
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Submarine Sandpaper posted:filet mignon is one of the few cuts SV doesn't really benefit. I've cooked it and have been very happy with the results. It won't transform it into something new because it's not rendering fats like it does other cuts of meat, but it's going to nail the temperature.
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Apr 7, 2017 15:09
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BrianBoitano posted:I'm in the "flip only once" camp, but I'll try the 15 seconds. I always thought you need to wait for the crust to form for the pan to release the meat, or else if you try to flip too soon you'll just leave crust stuck to the pan. In my experience, this is largely a problem with a pan at lower heat, or with wet meat. For initial searing, I might look at 1 minute to ensure it releases, then flip every 15-30 seconds.
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Apr 7, 2017 15:19
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My buddy swears by deep frying his sous vide steak in peanut oil at 400 for 25 seconds. I just use my cast iron
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Apr 7, 2017 15:22
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I'll try the flipping every 15 seconds over and over until the crust is well defined. In terms of what I should put in teh bag when I puddle it, rosemary? Garlic? Butter? What makes a good filet? And again how long, what is a good time? I am doing Filet because my S.O. wants bearnaise sauce and I beleive a filet is the best steak to pair with bearnaise sauce. Knifegrab fucked around with this message at 19:08 on Apr 7, 2017 |
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Apr 7, 2017 18:50
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Knifegrab posted:I am doing Filet because my S.O. wants bearnaise sauce and I beleive a filet is the best steak to pair with bearnaise sauce. That's because the filet is tasteless. Its only redeeming quality is being "tender", but with an IC you can make pretty much anything just as tender.
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Apr 7, 2017 19:23
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Chemmy posted:That's because the filet is tasteless. Its only redeeming quality is being "tender", but with an IC you can make pretty much anything just as tender. So what steak would you recommend that would pair well with a bearnaise?
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Apr 7, 2017 19:45
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Knifegrab posted:So what steak would you recommend that would pair well with a bearnaise? tube steak
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Apr 7, 2017 19:47
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Knifegrab posted:So what steak would you recommend that would pair well with a bearnaise? A Salmon steak. Bum the Sad posted:tube steak Also this.
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Apr 7, 2017 20:39
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Knifegrab posted:I'll try the flipping every 15 seconds over and over until the crust is well defined. I do a lot of pepper, a little salt, and some garlic and a sprig of rosemary on the fatty side when i freeze my steaks. 2-3 hours at 125 and then sear it. I generally just get sirloin and call it a day.
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Apr 7, 2017 21:54
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Crunkjuice posted:I do a lot of pepper, a little salt, and some garlic and a sprig of rosemary on the fatty side when i freeze my steaks. 2-3 hours at 125 and then sear it. I generally just get sirloin and call it a day. Do you mince the garlic or put in a whole skinned clove?
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Apr 7, 2017 22:02
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Knifegrab posted:Do you mince the garlic or put in a whole skinned clove? I use the heel of my hand to crush the garlic, and then I remove the skin.
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Apr 8, 2017 15:29
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Anybody done skirt or flank steak for Thai beef salad sous vide? Since the steak is served chilled I like it cooked medium but I'm wondering if sous vide changes things at all.
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Apr 8, 2017 22:31
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Yo I'm gonna cook a beef tongue. I hear 170 for a day is good. Confirm / Deny?
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Apr 9, 2017 00:30
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Alright guys, just made the filet with bernaise. Literally best thing I've ever made, pics to follow.
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Apr 9, 2017 03:34
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Looking forward to the pics. In the meantime: SV'd boneless skinless chicken breasts are quite delicious (well, for chicken breast, anyway) but I've never figured out how to sear these damned lumpy things. Even a torch is kind of unsatisfyingly uneven, and if I spend too long evening it out I get overcooked insides. Tips? I guess for skinless chicken I could technically skip the sear but drat that's ugly looking food.
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Apr 9, 2017 04:00
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Ciaphas posted:Looking forward to the pics. I haven't done this personally but as thick as supermarket chicken breasts can be, I'd consider butterflying and searing the newly created flat sufaces only.
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Apr 9, 2017 04:51
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 I'm not saying it is the best thing ever. But the crust was great, it was cooked to my liking very well, and the sauce was astounding.
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Apr 9, 2017 05:32
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Found some individually plastic packaged salmon and tuna filets. 1) Can I just drop the Salmon in the puddle, or do I need to re-bag them into ziploc? 2) For the Tuna, I want to use them to make sashimi, but I shouldn't puddle them to thaw faster, right I should just let them sit in the fridge?
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Apr 10, 2017 16:45
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blarzgh posted:Found some individually plastic packaged salmon and tuna filets. 1) Yes, you can cook them as-is as long as the package is sealed well enough to prevent leakage 2) Let them thaw naturally
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Apr 10, 2017 17:08
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The Midniter posted:1) Yes, you can cook them as-is as long as the package is sealed well enough to prevent leakage Copy Big Danger, over and out.
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Apr 10, 2017 17:08
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salmon you may want to brine first though for presentation purposes.
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Apr 10, 2017 17:17
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