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Errant Gin Monks posted:I don't use the pepper. I think it's better fresh ground on the steak while resting No need to rest a steak cook sous-vide. Carryover cooking from the sear is minimal and undesirable. Straight from the grill or pan to the plate.
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Apr 9, 2018 03:20
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I'm in Tokyo and beef is expensive and butchered oddly. One cut I can get a decent price on is rump. I tried sous vide'ing a chunk the other day at 132 for two hours, but it was still quite tough. The piece was about an inch and half thick and about 300g iirc. If I was to extend the cooking time could I get something a bit more tender? The meat is extremely lean, very little marbling, it's generally just used for stews here.
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Apr 9, 2018 03:35
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Stringent posted:I'm in Tokyo and beef is expensive and butchered oddly. One cut I can get a decent price on is rump. I tried sous vide'ing a chunk the other day at 132 for two hours, but it was still quite tough. The piece was about an inch and half thick and about 300g iirc. If I was to extend the cooking time could I get something a bit more tender? The meat is extremely lean, very little marbling, it's generally just used for stews here. You could do 134-140 for 24-48 hours (higher temp = less time), and it'd probably turn out real nice.
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Apr 9, 2018 03:55
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Grem posted:Really? Seems so short. The reason I asked is because I see from 12 hours to 3 hours and everywhere in between. I go 2 hours at 135, I feel like I get a more tender piece of meat at 135 than I do 130.
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Apr 9, 2018 04:12
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a foolish pianist posted:You could do 134-140 for 24-48 hours (higher temp = less time), and it'd probably turn out real nice. Cool, I'll give it a go.
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Apr 9, 2018 04:45
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a foolish pianist posted:No need to rest a steak cook sous-vide. Carryover cooking from the sear is minimal and undesirable. Straight from the grill or pan to the plate. Yeah I got poo poo to do between searing and slicing. So I pepper afterwards and let it sit there and soak in while I finish the sides.
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Apr 9, 2018 05:00
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I haven't done much cooking lately, but a buddy of mine brought me some elk he and his family hunted. Not sure what cut it was.     Rubbed with salt+pepper, mustard seed, rosemary, and thyme. Puddled at 137f for about 10 hours and paired with some steam pack freezer veggies (I know, I know, I was being lazy). I was expecting it to be a lot more gamy from what I've read about cooking elk, but this had a pretty smooth flavor to it. I didn't get a good sear on it though; the pan wasn't hot enough. But all in all I'm very happy with how it turned out.
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Apr 9, 2018 06:02
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the no butter in the bag is a bummer. Wish there was a way to get that sweet buttery flavor without impacting everything else you put in the bag. Shame flavercol doesn't work well on steaks.
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Apr 9, 2018 13:27
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Submarine Sandpaper posted:the no butter in the bag is a bummer. Wish there was a way to get that sweet buttery flavor without impacting everything else you put in the bag. Shame flavercol doesn't work well on steaks. Maybe sear in butter?
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Apr 9, 2018 13:52
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Or just melt some butter and top the final product with it.
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Apr 9, 2018 14:01
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Yeah, it's super easy to make a nice compound butter with some herbs and just keep a stick of it in the fridge or freezer. When you make a steak you can just slice off a disk or two.
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Apr 10, 2018 14:36
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compound butter sounds so artificial
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Apr 10, 2018 17:03
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spankmeister posted:compound butter sounds so artificial
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Apr 10, 2018 19:00
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I hadn't heard "compound butter" before. It sounds more  than  but then this thread is all about cooking with . Here we say "spice butter" and google shows me Martha Stewart does too: https://www.marthastewart.com/316731/spice-butter So if you're like a convict or a Norwegian, say "spice butter".
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Apr 10, 2018 19:08
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Ola posted:I hadn't heard "compound butter" before. It sounds more Martha's recipe for compound butter for steak: https://www.marthastewart.com/1086326/compound-butter.
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Apr 10, 2018 19:17
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Sir Kodiak posted:Martha's recipe for compound butter for steak: https://www.marthastewart.com/1086326/compound-butter. LOCK HER UP
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Apr 10, 2018 19:43
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Elizabethan Error posted:it's just another way of saying "a mix of butter and herbs/aromatics/whatever", things being more natural =/= better than I know. But it _sounds_ artificial.
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Apr 10, 2018 19:56
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sear in ghee
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Apr 10, 2018 20:10
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 chuck roast, 18 hours at 137, went in with just salt, finished with salt/pepper/garlic powder and seared in ghee extensively trimmed the original roast and then tied it with twine pretty incredible. tenderness of prime rib.
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Apr 10, 2018 21:54
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Having people over in a couple of days. Thinking of making a stuffed pork tenderloin (135 F for 2 hours). I usually sear on my cast iron, but it is too small fo the tenderloins. Splitting into shorter chunks to fit the cast iron would reduce stuffing space. Would searing it like Kenji's rib roast (500 degree oven for a few minutes) overcook it? Would broiler searing be preferrable?
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Apr 13, 2018 15:22
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I did a high-temp oven for a few minutes to finish a pesto-stuffed tenderloin and thought it worked well. Though that was wrapped with prosciutto, which might have helped protect it. Still, the temperature of the tenderloin is going to fall as you're stuffing it, which gives you a little room to go back up with drying out. Just can't leave it in there too long.
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Apr 13, 2018 16:59
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rgocs posted:Having people over in a couple of days. Thinking of making a stuffed pork tenderloin (135 F for 2 hours). I usually sear on my cast iron, but it is too small fo the tenderloins. Splitting into shorter chunks to fit the cast iron would reduce stuffing space. Got a torch?
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Apr 13, 2018 17:32
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rgocs posted:Having people over in a couple of days. Thinking of making a stuffed pork tenderloin (135 F for 2 hours). I usually sear on my cast iron, but it is too small fo the tenderloins. Splitting into shorter chunks to fit the cast iron would reduce stuffing space. I think broiler searing is great, as long as it's powerful enough. Letting the temp drop after cooking is no problem, it just gives you a bigger margin when searing. It doesn't have to be at cooking target temp inside when you serve it after all, just pleasingly warm. Having the oven door open makes it a pseudo-salamander, the air around it will not be as hot so it will cook through less, but the radiant heat from the broiler will still sear. Be sure to dry off the moisture first, a thin coat of fat might also help as long as it doesn't burn.
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Apr 13, 2018 17:37
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Sir Kodiak posted:I did a high-temp oven for a few minutes to finish a pesto-stuffed tenderloin and thought it worked well. Though that was wrapped with prosciutto, which might have helped protect it. Still, the temperature of the tenderloin is going to fall as you're stuffing it, which gives you a little room to go back up with drying out. Just can't leave it in there too long. ColHannibal posted:Got a torch? Ola posted:I think broiler searing is great, as long as it's powerful enough. Letting the temp drop after cooking is no problem, it just gives you a bigger margin when searing. It doesn't have to be at cooking target temp inside when you serve it after all, just pleasingly warm. Having the oven door open makes it a pseudo-salamander, the air around it will not be as hot so it will cook through less, but the radiant heat from the broiler will still sear. Be sure to dry off the moisture first, a thin coat of fat might also help as long as it doesn't burn.
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Apr 13, 2018 23:58
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rgocs posted:Not sure I follow. You sous vide the meat and stuffed it afterwards? Or do you mean wrapping the stuffed tenderloin with the prosciutto? I did both after the sous vide.
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Apr 14, 2018 00:02
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lovely picture of leftovers: both were cooked at 127f and finished on a charcoal chimney top is a choice new york strip bottom is a 28 day dry aged grass fed 'prime equivalent' t bone it's probably blasphemy, but I definitely preferred the corn-fed strip. I've never loved dry aged beef, and the combination of dry aged and grass feed gave the beef a very odd taste. everyone else loved it though 
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Apr 15, 2018 00:08
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Did a tryout of the stuffed tenderloin (2h@135F), then wrapped it in prosciutto and put under the broiler. It came out pretty good.
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Apr 15, 2018 00:28
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ColHannibal posted:https://youtu.be/ZlwFxgOa9Ww insert three pages of arguing over how nitrites are literally poison and will kill your unborn fetus by looking at its reflection in a mirror
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Apr 15, 2018 01:10
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Bottom Liner posted:The bag is made from a thick "platinum grade" silicone with a thick sealing zip... It says it can be put in the dishwasher for cleaning as well. washing silicone stuff like ice trays always ends up with this disgusting residue. I would avoid washing those bags in the dishwasher if I were you
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Apr 15, 2018 01:45
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I'm looking at picking up a sous vide machine and I see the Anova Bluetooth one is $155 on amazon.ca right now. I remember reading though that some of these tube shaped ones have issues with steam messing up the internal circuitry. Have they worked that out since I last looked, or is there a good workaround?
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Apr 16, 2018 21:21
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Tyty posted:I'm looking at picking up a sous vide machine and I see the Anova Bluetooth one is $155 on amazon.ca right now. I remember reading though that some of these tube shaped ones have issues with steam messing up the internal circuitry. Have they worked that out since I last looked, or is there a good workaround? Using a lid to keep steam from coming up. Also keeps water in there longer and makes it get to temp faster.
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Apr 16, 2018 22:03
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I got 2 Porter & York boneless ribeyes from Treasure Truck this weekend. They are vacuum sealed in what feels like a very sturdy plastic. Am I good to drop’em in and go?
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Apr 17, 2018 00:12
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Feenix posted:I got 2 Porter & York boneless ribeyes from Treasure Truck this weekend. They are vacuum sealed in what feels like a very sturdy plastic. Am I good to drop’em in and go? Probably but I would want to salt.
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Apr 17, 2018 02:01
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ColHannibal posted:Probably but I would want to salt. Eh. I did it anyway and just finished it with a pat of butter and some Maldon flake and it’s rocking my world right now.
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Apr 17, 2018 02:03
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Man, this is seriously the best thing for venison. Buddy gave me a roast from the deer he got last season, did it at 132 for 24 hours, then gave it a herb crust like in the Chefsteps chuck roast recipe, pan sauce with the bag juices and some stock and red wine. 
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Apr 17, 2018 02:09
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Is there a need to let recently thawed steaks sit on the counter for an hour before cooking when doing sous vide? Edit: rgocs posted:No. You could even sous vide directly from frozen. Holy poo poo Argue fucked around with this message at 16:09 on Apr 20, 2018 |
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Apr 20, 2018 15:53
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Argue posted:Is there a need to let recently thawed steaks sit on the counter for an hour before cooking when doing sous vide?
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Apr 20, 2018 16:04
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Yeah, an immersion circulator pairs extremely well with a chest freezer filled with vacuum-sealed meat.
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Apr 20, 2018 20:12
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Sous Vide everything did a non scientific test and said you get better results from slow thawed, any basis to that? I assume it was from improper resting or something like that.
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Apr 20, 2018 20:14
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Got a link? That guy tries to be scientific sometimes and he will gently caress it up by adding extra variables. Sometimes he's right on though.
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Apr 20, 2018 20:21
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