Quote:
Originally Posted by Great Expectations
I bought the Sous Vide Supreme off Amazon. Sounds great, I've read some online reviews of putting steaks in for 48 hours. That sounded a bit extreme, but I could see that tenderizing the meat in a similar fashion to slow cooking a brisket.
A KC Strip is my favorite cut of a steak. I enjoy other cuts, but I'm usually slightly disappointed any time I get something different. Do you season your steak with something other than salt and pepper when you seal it?
On the chicken are you using a dry rub or liquid marinade?
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You wouldn't do a 48-hour sous vide with steak. Roast, short ribs, brisket, sure. Steak will denature the proteins if it goes more than 6 hours or so.
You should really try stuff other than strips, but if that's your favorite, that's what I'd start with. You won't go wrong there. I typically do salt, pepper, a whole clove of garlic, and a little butter. Then will typically lightly re-season with salt before I sear.
Most everything you'll do is dry or solid fat if you're doing any kind of vacuum sealing. If you're doing the Ziploc method, you can use marinades.