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I cooked a decent steak
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Feb 25, 2020 11:05:58   #
jackm1943 Loc: Omaha, Nebraska
 
SuperflyTNT wrote:
t's great for reheating stuff too because as long as you don't set it higher than the cooking temperature it will only heat it and not cook it more. As for pork, it's not just with sous vide, modern pork is safe and it only takes 137 degrees to kill trichinosis. It's great for chicken too. We're taught that chicken needs to reach 168 degrees, but that's not true. 168 degrees will kill salmonella instantly, but time and temperature work together. If you cook chicken to 150 degrees and keep it there for 3 minutes it is just as effective. You can even go lower temps for longer times. I tend to cook breasts at about 153 degrees. It's much more juicy and tender than cooking over 160. I've done less but the texture is a little mushy.
t's great for reheating stuff too because as long ... (show quote)

Thanks for that info, can't wait to give it a try with chicken and/or turkey.

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Feb 25, 2020 11:07:03   #
jackm1943 Loc: Omaha, Nebraska
 
Bultaco wrote:
Ruined, WAY overcooked. Steaks should be REAR.


Yes, I prefer mine medium REAR.

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Feb 25, 2020 11:07:31   #
dennis2146 Loc: Eastern Idaho
 
SuperflyTNT wrote:
The difference is that when you grill your steaks they may be perfectly medium rare in the middle, (although unless they wee extra thick, 7 minutes a side seems about 2 minutes too long), but they will be varying degrees of doneness getting to the middle. With sous vide my steaks are perfectly medium rare all the way through with a nice sear on the outside.


Sorry my friend. Spin it anyway you like but the steaks I cook the old fashioned way are perfectly to my and my wife's liking. No offense meant but only to show you that sometimes the new methods are not suited for everyone. I refuse to wait 2 1/2 hours to cook a steak. We can argue about the cooking time but then let's then argue about temperature, thickness of meat and so on. My point is/was that my way satisfies me and mine just as your way seems to satisfy you and yours. We will just have to agree to disagree.

Dennis

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Feb 25, 2020 11:08:38   #
jackm1943 Loc: Omaha, Nebraska
 
SuperflyTNT wrote:
This is the one I use.

https://get.anovaculinary.com/products-comparison-2?utm_source=google&utm_medium=cpc&utm_ad_id=7847955268_398022578852_kwd-61607458778&utm_class=brand&gclid=Cj0KCQiAqNPyBRCjARIsAKA-WFzMtHhOER7fzWw6RlZbxXl60DyV8XVJ-DwnN1_ydzbRg4he7oy6BmcaAutEEALw_wcB&utm_home_exp=home13us_products-comparison-2

This one and the Joule seem to be the most popular brands.

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Feb 25, 2020 11:10:45   #
jackm1943 Loc: Omaha, Nebraska
 
yorkiebyte wrote:
...What the....?? No Image - Dang it!! Let's see that bad boy!!


https://www.amazon.com/Malaha-Sous-Vide-Machine-1000W/dp/B083HM4KBR/ref=sr_1_9?keywords=sous+vide&qid=1582645007&sr=8-9

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Feb 25, 2020 11:13:45   #
jackm1943 Loc: Omaha, Nebraska
 
yorkiebyte wrote:
... This. Time to order on Amazon.


The cooking time is a non issue, at least for me. Once it's started, you can go off and do anything you want, it requires no attention.

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Feb 25, 2020 11:16:12   #
jackm1943 Loc: Omaha, Nebraska
 
SuperflyTNT wrote:
That's the beauty of sous vide. Cut that into two steaks, cook the first one at 140 degrees for an hour or so, until it's done. Leave it in the water bath and turn it down to 130 degrees, add your steak, and cook until yours is done. Through them both on the grill to skillet to sear and you have two steaks, cooked to different temps, read at the same time. Then tell your wife that your steak is perfect and hers is ruint!
That's the beauty of sous vide. Cut that into two... (show quote)


Good idea Superfly, I will consider that the next time.

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Feb 25, 2020 11:35:47   #
rcl285
 
I have been having a conversation with one of my sons about the merits of sous vide versus reverse sear method of cooking a steak. The reverse sear involves oven cooking at 275 deg until the internal temp as measured by a sensor put in the center of the meat. The meat is seasoned with salt and pepper and placed on a rack. When the internal temp reaches 125, the steak is removed from the oven, wrapped with foil and left for 10 minutes. The internal temp will rise to about 130, or medium rare. It is then seared in a very hot cast iron skillet with a small amount of fat for a minute or so on all sides. The result is a steak with a good crust and a more or less uniform pink color.
One difference is that the reverse sear causes the steak to be dry on the surface as all the juices are dehydrated and their contents left there. This results in a fabulous crust. In the sous vide method, those juices are captured in the plastic bag and discarded. You dry the steak with paper towels as it won’t sear unless it is dry.

My son swears by the sous vide and has done a large prime ribs with it. He has a large pellet fired grill that he uses to sear, and the result is perfect. One of these days, we will have a cook off with blind tasting of steaks and compare the results.

Dick L

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Feb 25, 2020 11:36:11   #
AlanParr
 
I have been using sous vide for steaks for years now and they are always very tender - even cheaper cuts of steak. However, l have NEVER been able to duplicate the delicious maillard effect that comes with a grilled or restaurant steak. I have seared it many ways, including all those described here, but can't seem to make it delicious.

Any additional tips?

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Feb 25, 2020 12:10:49   #
jackm1943 Loc: Omaha, Nebraska
 
rcl285 wrote:
I have been having a conversation with one of my sons about the merits of sous vide versus reverse sear method of cooking a steak. The reverse sear involves oven cooking at 275 deg until the internal temp as measured by a sensor put in the center of the meat. The meat is seasoned with salt and pepper and placed on a rack. When the internal temp reaches 125, the steak is removed from the oven, wrapped with foil and left for 10 minutes. The internal temp will rise to about 130, or medium rare. It is then seared in a very hot cast iron skillet with a small amount of fat for a minute or so on all sides. The result is a steak with a good crust and a more or less uniform pink color.
One difference is that the reverse sear causes the steak to be dry on the surface as all the juices are dehydrated and their contents left there. This results in a fabulous crust. In the sous vide method, those juices are captured in the plastic bag and discarded. You dry the steak with paper towels as it won’t sear unless it is dry.

My son swears by the sous vide and has done a large prime ribs with it. He has a large pellet fired grill that he uses to sear, and the result is perfect. One of these days, we will have a cook off with blind tasting of steaks and compare the results.

Dick L
I have been having a conversation with one of my s... (show quote)

Be sure to let us all know the results after the cook off.

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Feb 25, 2020 12:12:09   #
jackm1943 Loc: Omaha, Nebraska
 
AlanParr wrote:
I have been using sous vide for steaks for years now and they are always very tender - even cheaper cuts of steak. However, l have NEVER been able to duplicate the delicious maillard effect that comes with a grilled or restaurant steak. I have seared it many ways, including all those described here, but can't seem to make it delicious.

Any additional tips?

No additional tips from me, but I think there are probably many others here that could help.

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Feb 25, 2020 12:15:08   #
Blair Shaw Jr Loc: Dunnellon,Florida
 
jackm1943 wrote:
Today I cooked the best steak I've ever made here at home. First time using my new sous vide water heater, 140F (medium) for 2-1/2 hours, seared on my electric grill. Very tender, juicy and tasty, and I know it can get better by reducing the temp to medium rare (129-130F) and searing in a skillet. I'm looking forward to using it more, including on thick pork chops.


Congratulations on the technique that we chefs love to use........low & slow wins the race every time !

Good food , good people and great photos make for a fabulous life .

Your next assignment is to learn to braise & low-roast a complete Beef Tenderloin to med.rare........the ultimate praise lies dead-ahead.......Good Luck.....

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Feb 25, 2020 12:19:19   #
AlanParr
 
Sorry Jack, I meant to post this in the general post. Alan

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Feb 25, 2020 12:20:07   #
jackm1943 Loc: Omaha, Nebraska
 
Blair Shaw Jr wrote:
Congratulations on the technique that we chefs love to use........low & slow wins the race every time !

Good food , good people and great photos make for a fabulous life .

Your next assignment is to learn to braise & low-roast a complete Beef Tenderloin to med.rare........the ultimate praise lies dead-ahead.......Good Luck.....
Congratulations on the technique that we chefs lov... (show quote)


I have seen Utube videos where people have sous vided chuck roasts that come out like steak, but it takes up to 24 hours. I do want to try that also, just have to check the cooker every few hours to make certain the water hasn't evaporated.

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Feb 25, 2020 13:55:47   #
SuperflyTNT Loc: Manassas VA
 
rcl285 wrote:
I have been having a conversation with one of my sons about the merits of sous vide versus reverse sear method of cooking a steak. The reverse sear involves oven cooking at 275 deg until the internal temp as measured by a sensor put in the center of the meat. The meat is seasoned with salt and pepper and placed on a rack. When the internal temp reaches 125, the steak is removed from the oven, wrapped with foil and left for 10 minutes. The internal temp will rise to about 130, or medium rare. It is then seared in a very hot cast iron skillet with a small amount of fat for a minute or so on all sides. The result is a steak with a good crust and a more or less uniform pink color.
One difference is that the reverse sear causes the steak to be dry on the surface as all the juices are dehydrated and their contents left there. This results in a fabulous crust. In the sous vide method, those juices are captured in the plastic bag and discarded. You dry the steak with paper towels as it won’t sear unless it is dry.

My son swears by the sous vide and has done a large prime ribs with it. He has a large pellet fired grill that he uses to sear, and the result is perfect. One of these days, we will have a cook off with blind tasting of steaks and compare the results.

Dick L
I have been having a conversation with one of my s... (show quote)


There are a few advantages of sous vide over reverse sear. For one, it's easier. You can leave it in the sous vide until your ready to sear it. With reverse sear you have to pay attention to when it reaches the right temp. If you're distracted for a few minutes you can overcook the steak. Another big one for me is that when the reverse sear gets to 125 degrees in the middle, the outside will be much hotter and cooked more. with the sous vide it's perfect all the way through. Also, as I documented in a previous comment, with sous vide you can prepare several steaks at different levels of doneness and have them all ready at the same time.

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