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Rather than slow-cooking it whole, you can just as well cut the roast into steaks first and do those to a little below your target temp in your low-temp oven before searing for crust. That'll give you a nice uniform interior doneness if your oven goes low enough (and yours sounds like it does); I do that myself pretty often and I'm sure I've seen others in this forum mention it. Not as good a real sous-vide setup, I imagine, but maybe better than a ghetto one. As far drying method between the oven and pan, no idea. I've always just patted mine some with paper towels.
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May 11, 2013 03:38
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| # ¿ May 15, 2024 00:33 |
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Interesting. They're not talking about freezing the steaks solid, just for 30 minutes to chill the outsides to compensate for the searing of them later. Have to try that next time.
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May 13, 2013 04:18
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Yeah, they do. I still sort of wonder what the point is of searing first with any of these methods that aim at a consistent internal doneness. They don't address that.
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May 13, 2013 04:23
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Hollis posted:Is there anyway to sous vide a steak without having to invest in all that equipment, basically is there a cheat for it?> I don't got the money to invest in that Yes.
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Aug 1, 2013 05:05
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You could use a screwdriver. Just be careful not to mar that $150 enamel. The high walls are going to make things at the bottom of the pot a little moister than if you were using a frying pan. Probably not enough to notice unless you are cooking on an especially low-powered hot plate, though. Use the dutch oven.
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Sep 1, 2013 09:15
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| # ¿ May 15, 2024 00:33 |
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This is actually from last August, but maybe it's new to some of you like it was to me: Chef Grills Steak, Volcano-Style, With Molten Lava Obviously done more for fun and the coolness factor than anything else.
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May 19, 2015 01:15
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