Thread: Food and Drink New cooking methods ... sous vide
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Old 03-26-2015, 08:06 AM   #259
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Originally Posted by Baby Lee View Post
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It was finally time to try some steak. I grabbed some top sirloin from the grocery store, rubbed it with a little salt and pepper, bagged it up, and put it in for a little over an hour at 134 degrees F. When I pulled the bag out of the water it looked absolutely disgusting. It's really weird to see your meat one single, bland-looking color.

But then I gave it a quick sear, and holy crap, it was amazing. Sirloin isn't usually my favorite cut but I'll be damned if this wasn't one of the best steaks I'd ever had. It was so perfectly tender. It was cooked to perfection all the way through. Moist, juicy, amazing. This is when I started getting really excited about this thing.
One of the first things I ever cooked was sirloin, and I agree with this, 100 percent. Sirloin is also not one of my favorite cuts, but the ones I've done sous vide come out with that great beefy flavor and the texture of filet mignon - so very tender. It's pretty awesome to get the tenderness of filet and the flavor from another cut.
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