New cooking methods ... sous vide

[Fire Me Boy!]

Originally Posted by Great Expectations

I've made around 10 main courses in my machine over the past month or so that I've owned it. I finally found/made something phenomenal with it. I bought a couple of prime top sirloin steaks and they were perfect. I've made chicken breast several times and it was good, pork was very good along with flank and strip steaks, but this was awesome.

I bought better than normal salt and put twice as much on along with setting my pepper mill to the coarsest possible setting. I think over seasoning helped more than anything, but I also put it at 134 instead of 132 and cooked it for 2 1/2 hours. I've noticed that some of the dry rub comes off in the liquid/fat that materializes during the cook. Putting a lot more on was a good move. I'd also been trying to finish with butter in a cast iron skillet at the smoke point, tonight i used olive oil and a higher temp to finish.

Anyway it all came together and $20 worth of meat tasted like $150.

To sear, use canola for higher heat or ghee for even more heat + flavor.

Do you like fish? Fish is perfect in sous vide.

[Great Expectations]

Originally Posted by Fire Me Boy!

To sear, use canola for higher heat or ghee for even more heat + flavor.

Do you like fish? Fish is perfect in sous vide.

I love fish, I'll try that soon. i also love salt. I usually intentionally under salt food to my taste for the enjoyment of my eating companions. I think you have to over salt with this method to get the right flavor. And when it's right it's the best. Sirloin is usually my 5th or 6th choice and tonight it was one of the best steaks I've eaten. My boys at 2 and 4 usually don't eat beef finished off over 8 oz.

[Fire Me Boy!]

Originally Posted by Great Expectations

I love fish, I'll try that soon. i also love salt. I usually intentionally under salt food to my taste for the enjoyment of my eating companions. I think you have to over salt with this method to get the right flavor. And when it's right it's the best. Sirloin is usually my 5th or 6th choice and tonight it was one of the best steaks I've eaten. My boys at 2 and 4 usually don't eat beef finished off over 8 oz.

Have you been reseasoning when you sear? That's what I do. Season when it goes in the bag, then salt/pepper again when it goes in the pan or to finish right after I sear.

[Great Expectations]

Originally Posted by Fire Me Boy!

Have you been reseasoning when you sear? That's what I do. Season when it goes in the bag, then salt/pepper again when it goes in the pan or to finish right after I sear.

Nope, but I've been re seasoning after my first taste.

That makes sense.


I had a boss years ago that raved about how the sirloin was the best cut when done right. I thought he was full of it until tonight. Ive purchased higher quality cuts from more premium areas, but I've never produced a better piece of meat than I did tonight.

[Fire Me Boy!]

Originally Posted by Great Expectations

Nope, but I've been re seasoning after my first taste.

That makes sense.


I had a boss years ago that raved about how the sirloin was the best cut when done right. I thought he was full of it until tonight. Ive purchased higher quality cuts from more premium areas, but I've never produced a better piece of meat than I did tonight.

Best thing I've ever done was the sirloin I did a long time ago. I don't typically like sirloin. It's got great flavor and the texture of filet mignon.