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Sous Vide Cooking
09-05-2015, 11:22 AM
Post: #41
RE: Sous Vide Cooking
My first sous vide attempt. New York strip(131deg F @ 2.5hr then finished in the skillet), with a simple mash and Guinness/mustard sauce...

[Image: food472_zps96jqvqrn.jpg]

Utter failure. Clearly I've much to learn, as I somehow was able to make a prime grade strip taste like dairy cow that was thrown on the griddle at Jeb's Waffle House. Even though I rested for 10min, the tissue fiber remained tight and never released. Also, I salted liberally prior to sealing but it still turned out tinny and under seasoned. So basically, the flavor and texture sucked.

Dang...

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09-05-2015, 11:45 AM
Post: #42
RE: Sous Vide Cooking
(09-05-2015 11:22 AM)Sunset Wrote:  My first sous vide attempt. New York strip(131deg F @ 2.5hr then finished in the skillet), with a simple mash and Guinness/mustard sauce...

[Image: food472_zps96jqvqrn.jpg]

Utter failure. Clearly I've much to learn, as I somehow was able to make a prime grade strip taste like dairy cow that was thrown on the griddle at Jeb's Waffle House. Even though I rested for 10min, the tissue fiber remained tight and never released. Also, I salted liberally prior to sealing but it still turned out tinny and under seasoned. So basically, the flavor and texture sucked.

Dang...

Try this: http://sansaire.com/2014/12/cook-prime-rib-sous-vide/

Good luck!
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09-05-2015, 01:04 PM (This post was last modified: 09-05-2015 01:12 PM by Sunset.)
Post: #43
RE: Sous Vide Cooking
While I appreciate the vote of confidence, I'm thinking I need to learn how to SV a steak properly before moving on to 6lb standing rib roasts.Big Grin
I'm also thinking, quite possibly erroneously, that pork&poultry muscle tissue might lend itself better to SV than does beef.

I mean, I could have prepared that finely marbled strip in 5 different ways that would have yielded superior results in both flavor and texture.


Or maybe I'm just rubbish.Big Grin

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09-05-2015, 01:25 PM
Post: #44
RE: Sous Vide Cooking
(09-05-2015 01:04 PM)Sunset Wrote:  While I appreciate the vote of confidence, I'm thinking I need to learn how to SV a steak properly before moving on to 6lb standing rib roasts.Big Grin
I'm also thinking, quite possibly erroneously, that pork&poultry muscle tissue might lend itself better to SV than does beef.

I mean, I could have prepared that finely marbled strip in 5 different ways that would have yielded superior results in both flavor and texture.


Or maybe I'm just rubbish.Big Grin

One word of advice? Trial and error
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09-05-2015, 01:34 PM
Post: #45
RE: Sous Vide Cooking
Agreed...

You mention you've been experimenting with SV. What dishes have you been working on? Pix?

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09-05-2015, 01:54 PM
Post: #46
RE: Sous Vide Cooking
(09-05-2015 01:34 PM)Sunset Wrote:  Agreed...

You mention you've been experimenting with SV. What dishes have you been working on? Pix?

I did chicken breast and I diced it and put it in a salad. I sou Vide it at 140F at 5 hours. It was tasteless but the salad with the dressing made it taste great. A friend, a former chemist is doing Sou Vide and he said that prime rib may have to boil for a long time for the meat to break down. He had sou vide for more than 20 hours.

Also, when you seal the bag, do you use a vacuum seal or do you use the water to push the air out? I used the water to push the air out after I dropped it in the bath. I'm still learning to Sou Vide and am getting advice from a friend. Sad thing about doing sous vide? you may need a degree in chemistry...ha! So it's trial and error for me
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09-06-2015, 06:50 AM
Post: #47
RE: Sous Vide Cooking
I wasn't interested in the added up front expense of a vacuum sealer, so I did like you and used a ziplock and the immersion method to drive the air out. It worked very well imo.

And the somewhat bland, unseasoned character was a problem for me too even though I seasoned liberally prior to placing the beef in the bag.

Trial an error it is, because y'all know dang well I'm not giving up. On the contrary, I look forward to the challenge.

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09-06-2015, 10:44 AM
Post: #48
RE: Sous Vide Cooking
(09-06-2015 06:50 AM)Sunset Wrote:  I wasn't interested in the added up front expense of a vacuum sealer, so I did like you and used a ziplock and the immersion method to drive the air out. It worked very well imo.

And the somewhat bland, unseasoned character was a problem for me too even though I seasoned liberally prior to placing the beef in the bag.

Trial an error it is, because y'all know dang well I'm not giving up. On the contrary, I look forward to the challenge.

Well as Bubba in one of his book, you need to endure! Also, Youtube has a lot of good videos to learn from too. I have a chemist friend who Sous Vide. I'll share when I get more information
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09-06-2015, 08:28 PM
Post: #49
RE: Sous Vide Cooking
Phase II experiment...

1. Texture @ 131deg F:
-2.5hr
-3.5hr
-5.0hr

Flavor:
-all 3 subjects seasoned and seared @ very high heat prior to bagging/bath in an effort to improve bland washed out flavor of first attempt.



News at eleven...

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09-07-2015, 08:29 AM
Post: #50
RE: Sous Vide Cooking
[Image: food473_zpsyxoxpkqf.jpg]

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