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Old 03-26-2011, 05:28 PM  
Fire Me Boy! Fire Me Boy! is offline
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New cooking methods ... sous vide
So I took the plunge (pun not intended) and purchased a personal sous vide machine.

I've made a wonderful roasted garlic and herb compound butter and I'm about to put a couple of thick cut KC strips in the bath, set it for 134 degrees and in a couple hours I should have perfectly medium rare steak to throw in a screaming hot skillet to sear. Then it's eatin' time.

Will post pics.

Anyone worked with sous vide before? Any tips, tasty things to try?
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Old 05-20-2015, 09:26 AM   #361
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Old 05-20-2015, 09:28 AM   #362
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About $90. The solid state relay made it a little more expensive. I also had some of the stuff we needed sitting round (spare acrylic for the bracket, for instance).

Really, the reason I made this is that my buddy and I are tinkerers so we wanted to try to make them and I have a shitload of cuts of meat from that cow that I just don't like. Just buying the new wand style one is probably the way to go, but building this was just a fun project for a Saturday. I have some massive sirloins in my freezer from my annual cow purchase. Sirloin blows. Badly. But I have 10 lbs of it so I need a method to make it well. I fully expect your experience to be proven correct - everyone raves about sous vide sirloin. I was bummed to see your experience with roast was a poor one. I am hoping to find a way to make one of these round/chuck roasts into something vaguely resembling a poor man's standing rib roast. They take up a ton of freezer space and frankly I just don't like pot roast.

I also learned that minimalist is likely the way to go. I made a very complicated Carne Asada marinade that was way WAY too strong but also another packet in a simple lime/soy/garlic mix that was damn near perfect. I've always fought marinades anyway so that will be my biggest hurdle to clear.
I don't generally like sirloin either, but I've never topped it. Good stuff in sous vide.

I don't think I gave the roast long enough, and I haven't ever tried since then. And I think I used a rump or round, which I don't really care for anyway. I love chuck roast, though, so one of these days I'll give that a try.
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Old 05-20-2015, 09:32 AM   #363
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I also put 1.5 times the amount of salt on my steak with this method. I think the butter/liquid when finishing it off reduces the amount of dry rub.
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Old 05-20-2015, 09:37 AM   #364
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I also put 1.5 times the amount of salt on my steak with this method. I think the butter/liquid when finishing it off reduces the amount of dry rub.
I season normally when it goes in the bag and lightly re-season before I sear. Works for me. I also typically don't bag right before I sous vide. I'll season, bag, and sear the night before so the salt can penetrate into the flesh.
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Old 05-20-2015, 09:58 AM   #365
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I season normally when it goes in the bag and lightly re-season before I sear. Works for me. I also typically don't bag right before I sous vide. I'll season, bag, and sear the night before so the salt can penetrate into the flesh.
So you prefer the pre-sear method? I've read both ways.

My first thought is that I'd just take it out of the bat, salt/pepper a little as needed and then sear it. But if you've had better luck otherwise, I'd be interested to hear why you believe that to be the case.
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Old 05-20-2015, 10:04 AM   #366
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So you prefer the pre-sear method? I've read both ways.

My first thought is that I'd just take it out of the bat, salt/pepper a little as needed and then sear it. But if you've had better luck otherwise, I'd be interested to hear why you believe that to be the case.
I always mean to pre-sear, but never do. I've never even tried it.

I do think seasoning before it goes in the bath is needed.
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Old 05-20-2015, 10:10 AM   #367
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I also put 1.5 times the amount of salt on my steak with this method. I think the butter/liquid when finishing it off reduces the amount of dry rub.
When will you go into full production, and do you take PayPal?
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Old 05-20-2015, 01:40 PM   #368
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When will you go into full production, and do you take PayPal?
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Old 05-20-2015, 02:00 PM   #369
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Sous Vide to me is highly overrated. Give me a cast iron seared steak, cooked in the oven and not in hot water.
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Old 05-20-2015, 02:10 PM   #370
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Sous Vide to me is highly overrated. Give me a cast iron seared steak, cooked in the oven and not in hot water.
In my limited usage with sous vide I've found that it is a very consistent way to cook steak, but the real payoff is with pork and poultry.
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Old 05-20-2015, 03:00 PM   #371
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Sous Vide to me is highly overrated. Give me a cast iron seared steak, cooked in the oven and not in hot water.
This is ignorant. You're not cooking in hot water. You're using hot water as the heat source, but water never touches the food. And I sear in cast iron 95 percent of the time.
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Old 05-20-2015, 03:00 PM   #372
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In my limited usage with sous vide I've found that it is a very consistent way to cook steak, but the real payoff is with pork and poultry.
I agree.
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Old 05-20-2015, 04:26 PM   #373
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OK, LMK, I want my fish-tank steak cooker..
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Old 05-20-2015, 04:27 PM   #374
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Sous Vide to me is highly overrated. Give me a cast iron seared steak, cooked in the oven and not in hot water.
As I understand it, it gets to that awesome pan right after the water does the hard work (and takes the guess-work out of the center temp).
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Old 05-20-2015, 04:29 PM   #375
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OK, LMK, I want my fish-tank steak cooker..
Ha. That's exactly what I'm going to use for most applications - one of the spare 10 gallon fish tanks I have in the basement.
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