Gravy
Bronze Squire
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You can get a good look at your butcher's ass if you stick your head up ther... wait. No.
I've got a probe thermometer.
Gravy's Cooking Thread
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I've got a probe thermometer.
opiate82
Bronze Squire
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Yup a good seer is needed to 'finish' off a good sous-vide cooked steak.
One of the reasons I think sous-vide steaks are superior to grilled alternatives is that basically the entire piece of meat is cooked to your liking. Even a rare steak, when grilled, is going to be cooked beyond rare along the outer edges of the steak in order to get the middle to ~120. When cooked via sous-vide, except for the seared outsides, the entire steak will be a rare consistency throughout the entire piece of meat (or whatever done-ness you choose). This especially becomes even more of an apparent advantage with the thicker the cut of meat.
One of the reasons I think sous-vide steaks are superior to grilled alternatives is that basically the entire piece of meat is cooked to your liking. Even a rare steak, when grilled, is going to be cooked beyond rare along the outer edges of the steak in order to get the middle to ~120. When cooked via sous-vide, except for the seared outsides, the entire steak will be a rare consistency throughout the entire piece of meat (or whatever done-ness you choose). This especially becomes even more of an apparent advantage with the thicker the cut of meat.
BrutulTM
Good, bad, I'm the guy with the gun.
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I think you guys are just trying to justify your horribly nerdy and overly complicated method of cooking a steak. I seriously doubt that the 1/16 of an inch of steak that is more cooked than the rest of it seriously impacts your steak eating experience.
Also I got a Thermapen for Christmas and it is awesome.
Also I got a Thermapen for Christmas and it is awesome.
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Or, you are just used to eating shitty steak and have no idea what good steak tastes like.
And everything is overcomplicated compared to throwing a steak onto a grill and letting it turn into a charcoal briquette.
I've been doing the reverse sear method on my steaks lately and they've been turning out pretty awesome.
This one spent a bit too long in the pan, but still turned out pretty dag good
This one spent a bit too long in the pan, but still turned out pretty dag good
Soygen
The Dirty Dozen For the Price of One
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Falstaff
Ahn'Qiraj Raider
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BrutulTM
Good, bad, I'm the guy with the gun.
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Yeah, that's probably the case. I've just never had a non-shitty steak. You are a fucking genius. More complicated != better, especially with an ingredient like a really good steak. Guess how 99% of the world's best steakhouses cook their steak. On a grill.
Retard.
Soygen
The Dirty Dozen For the Price of One
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I'm pretty sure most high-end steak joints do not use a grill. They either broil it or sear it on a very hot pan and finish off in the oven. The best steak places, however, used dry-aged beef and that's really the key part in how good those steaks are. It's hard to get the same kind of aging at home.
Yeah when we ate at Gibsons a week or so ago they said their infrared sear is at 1800 degrees.
And the only reason we go to Gibsons? Its the only steak we'll pay for at a 'steakhouse' anymore. We can do better at home. But the cows at Gibsons? /droooool
WR Chicago cut nom nom nom nom nom.
on the subject of sous vide -
my husband wants this:Sansaire Sous Vide Circulator by Scott Heimendinger Kickstarter(saw a reference in F&W this month to it and he flipped)
Along with a Combi-Oven.
Cuisinart Combo Steam and Convection Oven | Williams-Sonoma
I was like yeah uh where the hell in our tiny ass townhome are you putting this thing?
my husband wants this:Sansaire Sous Vide Circulator by Scott Heimendinger Kickstarter(saw a reference in F&W this month to it and he flipped)
Along with a Combi-Oven.
Cuisinart Combo Steam and Convection Oven | Williams-Sonoma
I was like yeah uh where the hell in our tiny ass townhome are you putting this thing?
After my cooler sous vide experiment, I definitely want to get the Sansaire. But I'll be waiting for a few months to make sure the production units are as good as demo units people have been showing off.
Is there really a difference in cast iron dutch oven brands?
Is there really a difference in cast iron dutch oven brands?
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I heard only the cool chefs use it, now, and they make fun of the ones who don't do it.
Until next week, when the cool chefs will make fun of the chefs who figured out how to use it, but the cool ones have moved on to hibachi cooking.
I don't bother myself much with what's popular. Gastronomique cooking is pretty popular right now. I'll never be interested in it. Sous vide is interesting to me, so I'ma try it. The cool chefs can cook up a whole bag of dicks with whatever cool technique they like.
Until next week, when the cool chefs will make fun of the chefs who figured out how to use it, but the cool ones have moved on to hibachi cooking.
I don't bother myself much with what's popular. Gastronomique cooking is pretty popular right now. I'll never be interested in it. Sous vide is interesting to me, so I'ma try it. The cool chefs can cook up a whole bag of dicks with whatever cool technique they like.
The one thing I really wanna try with a proper sous vide machine is eggs. I love me some soft boiled eggs
Gravy
Bronze Squire
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Gibson's is good. I think I really just like the way they bring out that tray of thick, juicy meat. No homo.
I really have no reason to want to sous vide a steak, but I can see it with poultry, and maybe pork.