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Recipes:

Sous Vide Meat
1. Fill bucket with water.
2. Put Sous Vide machine in water.
3. Put meat in bag.
4. Put bag in water.

« Last edited by henche on September 25, 2017, 12:27:38 PM »

Author Topic: Sous Vide Master thread  (Read 58949 times)

Offline puddles

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Re: Sous Vide Master thread
« Reply #380 on: February 15, 2018, 08:32:19 PM »
Disagree. I've done some incredible rib steaks sv
Iíve eaten at friends whoíve done it and itís delicious

Offline chinagel

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Re: Sous Vide Master thread
« Reply #381 on: February 15, 2018, 08:44:49 PM »
Disagree. I've done some incredible rib steaks sv
i guess to each their own. was it better than non sous vide?

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #382 on: February 15, 2018, 10:51:28 PM »
Join kosher sous vide on Facebook. Hella ton of knowledge there. Right @usbdadude?
Iíll sear right before shabbos and wrap in foil. Itíll be room temp to warm.

P
Sear after cook then back in bag and water till ready to eat. Couple hours extra won't kill it
definitely dont sous vide a rib steak
-1
Sousbvide followed by roaring sear is so much better.
steaks usually go by thickness
Correct. In general most of the sous vide time is. Ot about getting the temp but getting the consistency.
Online the give by weight. Anyway to estimate based off of that?
Weight. Steak rule is an hour plus an hour per inch of thickness
Newbie Question-
Have 2 meats I would like to Sous Vide for Shabbos.
1. London Broil 1.6 LB it is  a maple bourboun crushed already vacuum packed
2.Cowboy Rib Steak, 1.6 LB.

I would like to Sous Vide tonight if possible.

According to Google, I should do the London Broil for 12 hours at 132 and then sear for 1 minute on each side

Cowboy steak- Says 129 for an hour and then finish searing for about 1.5 on each side. Not sure that is enough time.

Any advice on input is greatly apprecaited.
Sousbvide general rule is nothing in the bag except salt and maybe pepper. Can have weird flavors. London broil (fake name btw) is usually about 131x8 to 12
The steak I'd do the 1 hour plus 1 hour per inch
« Last Edit: February 15, 2018, 10:58:23 PM by noturbizniss »
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Offline Sport

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Re: Sous Vide Master thread
« Reply #383 on: February 16, 2018, 07:45:04 AM »
Maybe I shouldnít say this here but sous vide may not be your best option for cooking a rib steak. From my experience reverse sear is just 100 times better then sous vide and sear.
-1 use the sous vide for reverse sear.

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #384 on: February 16, 2018, 07:51:00 AM »
-1 use the sous vide for reverse sear.
+1
The only thing u lose is the strong smokey flavor. Otherwise u are getting the perfect reverse sear.
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Sous Vide Master thread
« Reply #385 on: February 16, 2018, 10:43:17 AM »
I donít know I did it with 2 inch rib steak, I found it to be a waist of good meat. Nothing comes out better then offset (no wood for smoke) and heavy sear

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #386 on: February 16, 2018, 11:08:41 AM »
I donít know I did it with 2 inch rib steak, I found it to be a waist of good meat. Nothing comes out better then offset (no wood for smoke) and heavy sear
howd u do it?
READ THE DARN WIKI!!!!

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Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #387 on: February 16, 2018, 11:09:31 AM »
READ THE DARN WIKI!!!!

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Re: Sous Vide Master thread
« Reply #388 on: February 16, 2018, 11:09:35 AM »
howd u do it?
Donít remember it was Long time ago. I followed the directions on chef...

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #389 on: February 16, 2018, 11:14:03 AM »
Donít remember it was Long time ago. I followed the directions on chef...
If I did things once and gave up I wouldn't be smoking today!
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Re: Sous Vide Master thread
« Reply #390 on: February 16, 2018, 11:18:03 AM »
If I did things once and gave up I wouldn't be smoking today!
If u can understand how good a steak could be you wouldnít put it in a sous vibe. Put your crappy meats in and grill your good ones.

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Re: Sous Vide Master thread
« Reply #391 on: February 16, 2018, 11:28:02 AM »
The basic advantage to "oven + reverse sear" over "sous vide + reverse sear" is that the meat's outside is drier, leading the sear to be more effective.

Explained nicely:

Quote
When searing a piece of meat, our goal is to create a crisp, darkly browned crust to contrast with the tender, pink meat underneath. To do this, we need to trigger the Maillard reaction, the cascade of chemical reactions that occur when proteins and sugars are exposed to high heat. It helps if you think of your screaming-hot cast iron skillet as a big bucket, and the heat energy it contains as water filling that bucket. When you place a steak in that pan, you are essentially pouring that energy out of the skillet and into the steak.

In turn, that steak has three smaller buckets that can be filled with energy.

The first is the temperature change bucket: It takes energy to raise the temperature of the surface of that steak.
Next is the evaporation bucket: It takes energy to evaporate the surface moisture from the steaks.
Third is the Maillard browning bucket: It takes energy to trigger those browning reactions.

The thing is, all of those buckets need to be filled in order. Water won't really start evaporating until it has been heated to 212įF (100įC). The Maillard reaction doesn't really take place in earnest until you hit temperatures of around 300įF (150įC) or higher, and that won't happen until most of the steak's surface moisture has evaporated.

Your goal when searing a steak is to make sure that the temperature and evaporation buckets are as small as possible, so that you can rapidly fill them up and move on to the important process of browning.

Pop quiz: Let's say you pull a steak straight out of the fridge. Which of those three buckets is the biggest one? You might think, Well, it's gotta be the temperature bucketówe're starting with a steak that's almost freezing-cold and bringing it up to boiling temperatures.

to get the moistest possible results, you should start with the driest possible steak

In fact, it's the evaporation bucket that is by far the biggest. It takes approximately five times more energy to evaporate a gram of water than it does to raise the temperature of that same gram of water from freezing to boiling. That's a big bucket! Moral of the story: Moisture is the biggest enemy of a good sear, so any process that can reduce the amount of surface moisture on a steak is going to improve how well it browns and crispsóand, by extension, minimize the amount of time it spends in the pan, thus minimizing the amount of overcooked meat underneath. It's a strange irony that to get the moistest possible results, you should start with the driest possible steak.

The reverse sear is aces at removing surface moisture. As the steak slowly comes up to temperature in the oven, its surface dries out, forming a thin, dry pellicle that browns extremely rapidly
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Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #392 on: February 16, 2018, 11:31:48 AM »
If u can understand how good a steak could be you wouldnít put it in a sous vibe. Put your crappy meats in and grill your good ones.
Sous vide makes crap taste better and is juts as good on quality meat as a grill. They are two different methods. Don't blame your crappy sous vide skills on the method!
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Re: Sous Vide Master thread
« Reply #393 on: February 16, 2018, 11:57:23 AM »
Sous vide makes crap taste better and is juts as good on quality meat as a grill. They are two different methods. Don't blame your crappy sous vide skills on the method!
Ok letís agree to disagree. Sorry for crapping on your passion.

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #394 on: February 16, 2018, 11:58:42 AM »
Ok letís agree to disagree. Sorry for crapping on your passion.
That came out too harsh. Just meant that thousands of people. Including top restaurants make steaks this way so clearly there's a right way to do it
READ THE DARN WIKI!!!!

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Sous Vide Master thread
« Reply #395 on: February 16, 2018, 12:01:19 PM »
That came out too harsh. Just meant that thousands of people. Including top restaurants make steaks this way so clearly there's a right way to do it
Donít worry I donít feel bad just feel bad for the waste  of meat.
« Last Edit: February 16, 2018, 12:17:20 PM by rs242 »

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #396 on: February 16, 2018, 12:11:59 PM »


Donít worry I donít feel bad just feel bad for the waist of meat.

Too fatty?
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Re: Sous Vide Master thread
« Reply #397 on: February 16, 2018, 12:17:07 PM »

Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #398 on: February 16, 2018, 12:18:23 PM »
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!

Offline Sport

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Re: Sous Vide Master thread
« Reply #399 on: February 16, 2018, 01:27:55 PM »
If u can understand how good a steak could be you wouldnít put it in a sous vibe. Put your crappy meats in and grill your good ones.
Its the exact same concept as reverse searing.