There've been trip reports of Kenji's shoulder SV > Smoke where the smoke step really did overcook it though. I think you'll need to check how your connective tissue is post bath and judge from there. An ice bath pre smoke changes things as well.
|
|
# ? Jun 18, 2018 21:30 |
|
|
# ? Jun 3, 2024 22:53 |
|
I can probably get my smoker to hold 180F, which should minimize the overlook I hope. Thanks, all — very helpful!
|
# ? Jun 18, 2018 21:33 |
|
Subjunctive posted:There was a thing earlier in the thread where the SV Everything folks testes different treatments of frozen food, and cook-to-temp-from-frozen came out worst. Sous vide oysters, eh?
|
# ? Jun 18, 2018 22:57 |
|
Dewgy posted:Sous vide oysters, eh? Hmm.
|
# ? Jun 18, 2018 23:09 |
|
We are having a Fourth of Korea party next week and we'll be making Korean-style galbi on the grill, using Maangchi's marinade recipe. I've been thinking about puddling the short ribs for a few hours to make them more tender rather than chewy, and I have a few questions... Since the ribs will be cut laterally, there's a higher risk of them just falling apart when I go to take them out of the bag. Should I use temp/time guidelines for regular short ribs, or go for a lower temp or time? And, should I puddle them with the marinade, or maybe puddle the day before sans marinade, then marinade in the fridge overnight? Or...is puddling overkill? I've never made or even tasted proper galbi so maybe the chewiness of short ribs is desirable in this recipe.
|
# ? Jun 23, 2018 16:41 |
|
Someone earlier asked about patting dry and I also want to know. I just use a bunch of paper towels typically but it never feels as bone dry as I'd like. Is there a secret or better way to do it? Also what oil does everyone use for pan searing. I was thinking about trying out avocado oil since it has such a high smoke point I can get it ripping hot.
|
# ? Jun 23, 2018 20:03 |
|
I use refined safflower oil.
|
# ? Jun 23, 2018 20:11 |
|
Canola works for me. With a last second addition of of butter to enhance crust building for steaks.
|
# ? Jun 24, 2018 07:17 |
|
significant moment in my life: I've been cooking sous vide for about 6 months now, and have really focused on perfecting steak (which, admittedly is very easy). last night went out to a very nice restaurant with family, and my wife ordered the steak ($37). after trying it she commented "your steak is a lot better than this", and everyone else at the table tasted and agreed. success.
|
# ? Jun 24, 2018 17:53 |
|
Awesome, congrats! I’ve had to stop ordering steak at restaurants. Salmon may be next.
|
# ? Jun 24, 2018 18:01 |
|
yea I think I'm done ordering steak. I'm also close to being done with short rib.
|
# ? Jun 24, 2018 18:12 |
|
I’m there, too. These days, I’d rather spend 30+ dollars on a raw steak rather than 30+ dollars on a 10 dollar steak with restaurant markup. SV has changed the game.
|
# ? Jun 24, 2018 22:05 |
|
Subjunctive posted:Awesome, congrats! Can you tell me your bog standard procedure, from cut selection, to cook time/temp, to sear and anything in between. My steaks are good but are never restaurant good.
|
# ? Jun 24, 2018 23:00 |
|
Ribeye, well-marbled, minimum 1.5” thick. Bone off. (If it comes with a bone, save it for baller stock.) Kosher salt like you’d salt it at the table, but both sides. 131.5F for 75 mins, add 30 mins if it’s more like 2-2.5”. Pat it loving dry. No, pat it more. Get the sides. Cast iron pan heated to the temperature of the sun. Electric range? Start earlier, but get it loving hot. I have a searzall and a heat gun and a grill that can get to 750F; cast iron please. High-temp oil in, not that it matters because it’s going to smoke anyway. Immediately before the steak goes in you drop a pat (tbsp) of butter and then smother it with the steak. Sear it good, and when you flip it drop another pat of butter. If you don’t have a Nest or something then the smoke detector is singing your theme song. When that side is good, do the edges. SV steak looks flabby and your guests deserve better. Small pat of herb butter or garlic butter or blue cheese butter or bearnaise and get that poo poo on the table. Or carve it and serve it all pretty, but you’ll lose juices that you want you partner to see so that you get laid that much more vigorously. Subjunctive fucked around with this message at 23:18 on Jun 24, 2018 |
# ? Jun 24, 2018 23:16 |
|
I think I'm gonna try the charcoal chimney next time I make steaks. Seems like a nice alternative to smoking up the house.
|
# ? Jun 24, 2018 23:21 |
|
Everything about that is controversial, I bet.Bum the Sad posted:I think I'm gonna try the charcoal chimney next time I make steaks. Seems like a nice alternative to smoking up the house. Yeah, chimneys are probably pretty good for this. I don’t need one for my grill/smoker so I haven’t tried.
|
# ? Jun 24, 2018 23:22 |
|
Subjunctive posted:Everything about that is controversial, I bet. Adam Savage and Kenji did some video on searing using like a grill, a searzall, a chimney, and an aluminum smelting forge. They were happiest with the Chimney, they failed to include a cast iron as a comparison though.
|
# ? Jun 24, 2018 23:27 |
|
Cast iron brought nearly to the point of softening atop a chimney seems like it could work well. I just love the thermal mass of cast iron, what can I say?
|
# ? Jun 24, 2018 23:29 |
|
Subjunctive posted:Cast iron brought nearly to the point of softening atop a chimney seems like it could work well. I just love the thermal mass of cast iron, what can I say? I was actually thinking about that as I posted. Again, benefit of not smoking up the house.
|
# ? Jun 24, 2018 23:29 |
|
Bum the Sad posted:I was actually thinking about that as I posted. Again, benefit of not smoking up the house. You’d have to move the pan around or end up with hot spots, but yeah. Maybe a pizza steel on a 700F grill too.
|
# ? Jun 24, 2018 23:32 |
|
At a certain temperature can't you gently caress up the seasoning on your cast iron though? Or is that temperature way too high to be of concern?
|
# ? Jun 24, 2018 23:33 |
|
Subjunctive posted:You’d have to move the pan around or end up with hot spots, but yeah. Maybe a pizza steel on a 700F grill too.
|
# ? Jun 24, 2018 23:33 |
|
The seasoning on a cast iron pan is a polymer, and AIUI should be fine well past 900F.Bum the Sad posted:I dunno charcoal chimneys are actually pretty girthy, the area of direct flame should cover a steak easily. Are you calling my cast iron little?
|
# ? Jun 24, 2018 23:34 |
|
Subjunctive posted:The seasoning on a cast iron pan is a polymer, and AIUI should be fine well past 1200F. Yes. Bitch, Anyway here's a dude with mine https://www.youtube.com/watch?v=017gxRjjrQE Bum the Sad fucked around with this message at 23:38 on Jun 24, 2018 |
# ? Jun 24, 2018 23:35 |
|
This summer I'm going to try putting my cast iron skillet on a tabletop induction hob, which will be on a table on my crappy deck. I'm not sure it will get as hot as I'd like, but it will keep the smoke out of the house. I hope.
|
# ? Jun 25, 2018 00:26 |
|
OK, gonna try cast iron and pizza steel on the hot grill this week, probably using the tenderloin from the freezer.
|
# ? Jun 25, 2018 00:28 |
|
charcoal chimney is definitely the best way, but its only probably 10% 'better' than a ripping hot carbon steel pan with ghee. my normal procedure is debag the steak, pat it SUPER dry, check the temperature on my pan, when it hits 550 - 600 throw in the ghee , start the steak fatcap down for 20 or so seconds, then hit each side for 30 - 45 seconds.
|
# ? Jun 25, 2018 00:35 |
|
Ghee is seriously good, yeah.
|
# ? Jun 25, 2018 00:53 |
|
I don't know why ghee isn't more popular for searing. "You need to combine a neutral oil for high heat and then add butter for flavor!!" ...or just do ghee.
|
# ? Jun 25, 2018 01:23 |
|
I also think people obsesses over edge edge medium rare far too much.. ive never tasted a difference between true edge to edge vs a slight grey area
|
# ? Jun 25, 2018 01:29 |
|
The taste isn’t very different, but the texture can be.
|
# ? Jun 25, 2018 01:33 |
Anne Whateley posted:I don't know why ghee isn't more popular for searing. "You need to combine a neutral oil for high heat and then add butter for flavor!!" ...or just do ghee. i think people think of it as exotic or expensive rather than something that is just a pound of butter + 30 minutes of your time once a month or so
|
|
# ? Jun 25, 2018 02:54 |
|
Homemade ghee: lactose free? My girlfriend is intolerant but it just feels wrong to drizzle vegetable oil underneath chicken skin.
|
# ? Jun 25, 2018 03:16 |
|
Lawnie posted:Homemade ghee: lactose free? My girlfriend is intolerant but it just feels wrong to drizzle vegetable oil underneath chicken skin. Allegedly low lactose, but I’m still sensitive enough to need to avoid ghee.
|
# ? Jun 25, 2018 06:13 |
|
ekeog posted:i think people think of it as exotic or expensive rather than something that is just a pound of butter + 30 minutes of your time once a month or so I've never managed to not gently caress up making ghee. I am a failure. Subjunctive posted:Ribeye, well-marbled, minimum 1.5 thick. Bone off. (If it comes with a bone, save it for baller stock.) Kosher salt like youd salt it at the table, but both sides. 131.5F for 75 mins, add 30 mins if its more like 2-2.5. Thank you my dude, I will be trying to follow this soon. You continue to be a consummate gentleman.
|
# ? Jun 25, 2018 07:34 |
|
Seven Hundred Bee posted:I also think people obsesses over edge edge medium rare far too much.. ive never tasted a difference between true edge to edge vs a slight grey area Agree. If might even fool you into thinking the crust is thicker. I live in a small apartment, and I recently cleaned out the ventilator fan, so I really want to avoid lots of smoke. I use normal cooking temps and butter which I let go brown before I pop the steak in. Letting the steak cool down a bit between puddle and pan helps to keep the overcooked area to a minimum. Patting it completely dry is indeed very important. It won't sear until all the water has evaporated, but it will be cooking during that time.
|
# ? Jun 25, 2018 09:40 |
|
Seven Hundred Bee posted:I also think people obsesses over edge edge medium rare far too much.. ive never tasted a difference between true edge to edge vs a slight grey area I think it’s a texture thing more than a taste thing. It’s more resistance at the very start of the bite. I won’t send back a steak with 1/4” of grey or anything, but I do think it makes a difference. Ola posted:Patting it completely dry is indeed very important. It won't sear until all the water has evaporated, but it will be cooking during that time. A friend of mine lets the steaks air dry on a cooling rack after a thorough pat down, while the pan is heating. I think he then pats them again right before they go in, but really let’s be reasonable here.
|
# ? Jun 25, 2018 15:05 |
|
Lawnie posted:Homemade ghee: lactose free? My girlfriend is intolerant but it just feels wrong to drizzle vegetable oil underneath chicken skin. Ghee is not, clarified is.
|
# ? Jun 25, 2018 15:37 |
|
ekeog posted:i think people think of it as exotic or expensive rather than something that is just a pound of butter + 30 minutes of your time once a month or so
|
# ? Jun 25, 2018 19:19 |
|
|
# ? Jun 3, 2024 22:53 |
|
Subjunctive posted:I won’t send back a steak with 1/4” of grey or anything, but I do think it makes a difference. I can't tell whether you are joking or not. 1/4" (6mm) is far too much. The most grey a sous vide steaks should have is 1-2 mm and 2 is being generous. Otherwise there is a flaw in the technique somewhere.
|
# ? Jun 25, 2018 23:26 |