If we weren’t friends this would go in oocDude! 4”…. DAMN!
If we weren’t friends this would go in oocDude! 4”…. DAMN!
How far in time does it go back? How did they do it before plastic bags ?It's not a fad. It's an old and cherished way to cook every molecule of any food to a perfectly precise temperature.
I've never committed to it because I love my steaks grilled or pan fried. For folks who have never gotten the hang of cooking a steak to the right level of doneness, though, sous vide is a foolproof way to cook a steak perfectly. I can certainly understand why some cooks use the method so extensively.
And, yeah, I heard that whoosh going over my head, too.
While the technique of using a water bath to keep a material at specific temp is older, as a cooking method sous vide has only been around since the 1960s, enabled by the availability of food-grade plastics.How far in time does it go back? How did they do it before plastic bags ?
WTFIve got a military buddy...pilot type..so he is a little off...lol
He is always chasing the newest way to grill/cook
He was the 1st of my circle to get a Big Green Egg years ago and is always buying the latest and greatest
Well over dinner the other night he started talking about this new thing where you take your steak and seasonings and vacuum seal it up and apparently place it in temp controlled water where it brings the meat up to 350F and then...you take it out and still sear it on your grill before eating
They just went on and on about how good it was and I just nodded while deep inside I was dying a little thinking about ruining perfectly good steaks by boiling them..
Damn..just damn.
Think about the chemicals that can leach from the plastic bag into your steak...
Agree, but some folks will still try to use a screwdriver to drive a nail ...WTF
ETA I'm sure the science of temp and texture is there but that's only half the reason to enjoy a good medium premium filet. The taste and char from the wood or grill is the rest, as is the smell and enjoyment of cooking it.
105 howitzer, 4 bag charge ...What round for boiled steak?
What round for boiled steak?
On the grill, you only have the internal temp in the 120 degree range for a few minutes.Looks good but hell with 2 hours. Short time over a grill at 350. Rub and olive oil. I can still hear the moo.
No sir. I’m hungry. Lol. Sometimes just throw salt and pepper for rub and eat it as soon as it’s cool enough to do soOn the grill, you only have the internal temp in the 120 degree range for a few minutes.
In the sous vide, you're in the 120s for 2+ hours, which allows some of the intermuscular fibers to break down. This yields a much more tender end product.
I still cook steaks over a fire, on a pellet smoker, or just plain old in a really hot cast iron inside, but this way just yields an incredibly perfect and consistently consistent end product.
It's somewhat similar to how you'd reverse sear a tri-tip or a thicker cut of meat on a smoker.