Recipes, home grown goodness, BBQing and food stuff
-
@crucial the counter argument is my brisket turned out perfectly cooked. It missed the smoke to make it truly amazing but that was a weather thing
The upside is I was able to cook it to precisely the temperature I wanted and it took me 15 minutes of effort. None of the angst and effort of a BBQ
The downside was definitely that fewer beers were required.
It has its place like a pressure cooker does.
Do I want to wait 70 minutes for a poached egg - no thanks happy with the traditional method but I figure it does have a place. I use it a couple of times a year. Like most of my other kitchen toys
-
@dogmeat I reckon the best use of the sous vide is for steak
This tomahawk was so soft. But since then I've found the resulting thinner steaks to be totally overcooked despite reassurances that it shouldn't do that, even if the thinner steak was probably half the thickness.
That's 57c for 30 minutes. Totally ruined. Put my thermo in the water and temperature was consistent, so it's not the machine
Frankly I can do just as good a job reverse searing it on my kamado, and for a marbled steak it has a better mouth feel and that smokey flavour from the bbq. And I don't want to run the risk of totally farking a $40 steak just to play with a toy
-
I generally only like steak cooked to between 30 and 40°C (internal temperature) and then rested, depending on the cut, so sous vide seems superfluous to me for steak.
Get a skillet hot, flip it every 20 seconds, and buy it cut thick enough to build a good crust at that temperature range.
I often salt it early and leave it uncovered on a rack in the fridge for a few hours too.
There's a lot of ways to cook a steak though.
-
@tim said in Recipes, home grown goodness, BBQing and food stuff:
I generally only like steak cooked to between 30 and 40°C and then rested, depending on the cut, so sous vide seems superfluous to me for steak.
Get a skillet hot, flip it every 20 seconds, and buy it cut thick enough to build a good crust at that temperature range.
I often salt it early and leave it uncovered on a rack in the fridge for a few hours too.
There's a lot of ways to cook a steak though.
30 and 40 degrees? What???
-
-
@tim said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo I like it French rare, not US rare. If a sirloin gets up to body temperature in the middle after resting then it's just right for me. For some other cuts then 45°C after resting is perfect.
Roger.
I mis read Your post to read that you like to cook it at that temp.
-
Where I'm going for work, I have access to a texture analyser and other mechanical and chemical characterisation instruments. If you can arrange sending me some good NZ beef, then perhaps I can make a comparison of cooking techniques and temperatures on the tenderness, connective protein state, and flavour profile of various cuts.
I would need a lot of premium beef provided though.
-
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
-
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes? -
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?He's already said the steaks were too thin and he wouldn't do that again. You don't need to be a massive twat about it.
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
This tomahawk was so soft. But since then I've found the resulting thinner steaks to be totally overcooked despite reassurances that it shouldn't do that, even if the thinner steak was probably half the thickness.
You can use the afterburner method as well - using a charcoal chimney for some crazy heat. Pic below from about 7 years ago from me, I played with sous vide and then charcoal. Good fun, but not really worth it
-
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?No I don't. But funny that a lot of the stuff on sous vide says to leave it that long. Even a mate who uses it a lot said the timings were fine. Clearly they weren't
-
@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?He's already said the steaks were too thin and he wouldn't do that again. You don't need to be a massive twat about it.
He did it twice.
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?No I don't. But funny that a lot of the stuff on sous vide says to leave it that long. Even a mate who uses it a lot said the timings were fine. Clearly they weren't
At that temperature, don't you get the conversion of collagen to gelatin in the muscle fibres? Kinda like bbq - you spend time at that temp and it softens things ... but it takes time to do that.
I thought that was half the attraction of it; not just getting toa temp, but holding steady without losing moisture.
-
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?He's already said the steaks were too thin and he wouldn't do that again. You don't need to be a massive twat about it.
He did it twice.
Hello! I'm actually here! Yeah two times in quick succession. Once for dinner, which went terribly, then a spare steak out of the freezer a few hours later to see if it was something wrong with the machine. As good as the first effort went with the tomahawk, I couldn't believe that the other steaks went so wrong hence the second test
-
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?No I don't. But funny that a lot of the stuff on sous vide says to leave it that long. Even a mate who uses it a lot said the timings were fine. Clearly they weren't
At that temperature, don't you get the conversion of collagen to gelatin in the muscle fibres? Kinda like bbq - you spend time at that temp and it softens things ... but it takes time to do that.
I thought that was half the attraction of it; not just getting toa temp, but holding steady without losing moisture.
Sous Vide Steak Guide | The Food Lab
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__04__Anova-Steak-Guide-Sous-Vide-Photos15-beauty-736633d3c3374147b8e1a78194e95dda.jpg)
Why sous vide your steak? Because it's the most reliable way to get perfectly cooked meat every single time. This guide covers everything you need to know, from temperature guidelines and FAQs, to searing and serving tips.
This article is pretty typical. The author clearly says that putting a steak in a water bath for 45 minutes to medium rare should be no problem. It's water bath temperature that is key, time is less important to a point. And yes I checked my temperatures. Twice
-
@canefan That table has a column missing - thickness of the steak.
Not having a go at you but no one would grill a 1 cm thick steak for the same tome as a 5 cm one so it stands to reason.
I'm with Tim in that a) I like my steaks blue and b) WTF bother. A rib eye is about 7 minutes from fridge to plate (excluding resting time before cooking) That's removing the packaging, seasoning, cooking, resting and slicing - and opening a bottle of red. A water bath won't be up to temperature in that time.
I think sous vide has its place, but it's very niche.
-
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan That table has a column missing - thickness of the steak.
Not having a go at you but no one would grill a 1 cm thick steak for the same tome as a 5 cm one so it stands to reason.
I'm with Tim in that a) I like my steaks blue and b) WTF bother. A rib eye is about 7 minutes from fridge to plate (excluding resting time before cooking) That's removing the packaging, seasoning, cooking, resting and slicing - and opening a bottle of red. A water bath won't be up to temperature in that time.
I think sous vide has its place, but it's very niche.
So offense taken mate, as I said earlier I felt thickness was the problem. Sous vide is totally unlike any other cooking, and is not something I get into much. Personally I prefer BBQing. But for discussion here is a chart with thickness included.
My obliterated steak was probably just over half an inch thick. The perfectly cooked tomahawk was probably almost 2 inches. Sous vide is probably a waste unless the steak is thick. Which I'd already deduced the hard way
