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Thank you for those detailed cooking instructions. Where may I buy a Prime Ribeye?
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Costco should be able to fix 'ya up.
BTW - Here's a pretty decent sous vide time/temp chart Sous Vide Time and Temperature Guide | Science | ChefSteps
FYI - If you try this at home, make sure you have every range hood, window open and fan going full throttle. When the beef hits the cast iron it's going to make a bit of a fog (well actually A LOT of fog, but it's only for three minutes tops or so) Make enough steak so if you're not well ventilated there's plenty to feed the guys from the fire department when they show up unannounced Alternate sear method: BernzOmatic Model TS8000 using Propane.
Location: Sodo Sopa at The Villas above Kenny' s House.
2,492 posts, read 3,030,800 times
Reputation: 3911
Quote:
Originally Posted by take57
Costco should be able to fix 'ya up.
BTW - Here's a pretty decent sous vide time/temp chart Sous Vide Time and Temperature Guide | Science | ChefSteps
FYI - If you try this at home, make sure you have every range hood, window open and fan going full throttle. When the beef hits the cast iron it's going to make a bit of a fog (well actually A LOT of fog, but it's only for three minutes tops or so) Make enough steak so if you're not well ventilated there's plenty to feed the guys from the fire department when they show up unannounced Alternate sear method: BernzOmatic Model TS8000 using Propane.
I fix mine in a cast iron skillet hot from the oven unto the burner. Smokes up the whole house(my range top isn't very functional). DH complains while I'm cooking but never while eating. A steak without a proper sear is just not a steak in my eyes. Food Lions thick cuts are good but Harris Teeters or Lowe's pink sticker ones are the best,especially if the color has started to turn brown. Otherwise I buy them red and age for a few days in the fridge.
I fix mine in a cast iron skillet hot from the oven unto the burner. Smokes up the whole house(my range top isn't very functional). DH complains while I'm cooking but never while eating. A steak without a proper sear is just not a steak in my eyes. Food Lions thick cuts are good but Harris Teeters or Lowe's pink sticker ones are the best,especially if the color has started to turn brown. Otherwise I buy them red and age for a few days in the fridge.
Yeah, you're right about the sear. The thing with sous vide cooking is when you run it at, in my example 58C for 90 min. the inside is going to be the most perfect medium rare you could ask for, moist, tender, that perfect pink, the whole works but the outside looks hideous. Reason: no Maillard reaction. Same thing happens with microwave food. Not to sound like the Wizard of Oz's Cowardly Lion "courage" speech but what puts the brown on your biscuit? Maillard reaction. What puts the sear on your steak? Maillard reaction. What does a smoking hot iron skillet got that sous vide ain't got? Maillard reaction. But put a sear on a sous vide protein and now you're talking magic. I did a 72 hour @ 62C cheap-ass brisket, hit it with the BernzOMatic torch and almost got put up for sainthood by the dinner guests. Freaked 'em out when I wouldn't give anyone a knife to cut their meat. None needed they soon learned.
y'all should get a turkey fryer and do that super-hot searing outdoors.
and write to Business Insider, letting them know that you've opened a restaurant and selling the best d--- steak in NC.
Those things scare the daylights out of me. Guess I've seen too many news stories every year around Thanksgiving where the process goes horribly wrong. Not much interest impersonating the sound of a dog ::WOOF::
Location: Sodo Sopa at The Villas above Kenny' s House.
2,492 posts, read 3,030,800 times
Reputation: 3911
Quote:
Originally Posted by take57
Yeah, you're right about the sear. The thing with sous vide cooking is when you run it at, in my example 58C for 90 min. the inside is going to be the most perfect medium rare you could ask for, moist, tender, that perfect pink, the whole works but the outside looks hideous. Reason: no Maillard reaction. Same thing happens with microwave food. Not to sound like the Wizard of Oz's Cowardly Lion "courage" speech but what puts the brown on your biscuit? Maillard reaction. What puts the sear on your steak? Maillard reaction. What does a smoking hot iron skillet got that sous vide ain't got? Maillard reaction. But put a sear on a sous vide protein and now you're talking magic. I did a 72 hour @ 62C cheap-ass brisket, hit it with the BernzOMatic torch and almost got put up for sainthood by the dinner guests. Freaked 'em out when I wouldn't give anyone a knife to cut their meat. None needed they soon learned.
Science is fun. Eating good stuff is funner.
I don't even know what sous vide cooking is but I'd love to try it. DM me the time and place and I'll give you my opinion.
Those things scare the daylights out of me. Guess I've seen too many news stories every year around Thanksgiving where the process goes horribly wrong. Not much interest impersonating the sound of a dog ::WOOF::
I'm not talking about deep-frying a steak. I'm talking about the burner, which must be higher btu's than a stove.
cold beer on a Friday night, a pair of jeans that fit just right and the radio up....
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Alternate sear method: BernzOmatic Model TS8000 using Propane.
Not much interest impersonating the sound of a dog ::WOOF::
