Discussion
Newbie Sous vide over here. So over the weekend I did a 12hr leg of lamb, chicken breasts and a chef steps "tough cuts" stewing steak into steak perfection.
All were fantastic! The thing I love the most is the bite, and I noticed this most with the lamb. I do love slow lamb shoulder and leg, but find sometimes it gets a bit too gooey. I did the leg at 56 for 12hours and it was Superb. Still a little pink, but so juicy and tender. I ended up making spiced wraps with it on Saturday as the weather was too hot for a roast.
Now, a slightly controversial topic. How well does sous vide deal with frozen meat? I've only recently started using a freezer again and I've never frozen meat. I do however see some great deal at a local butcher, but being just the two of us I don't want to use 10 steaks or chicken breasts. Is sous vide an option if the meat is frozen well?
I'm going to test more tough cut recipes from chefsteps...ill try some photos this time around.
All were fantastic! The thing I love the most is the bite, and I noticed this most with the lamb. I do love slow lamb shoulder and leg, but find sometimes it gets a bit too gooey. I did the leg at 56 for 12hours and it was Superb. Still a little pink, but so juicy and tender. I ended up making spiced wraps with it on Saturday as the weather was too hot for a roast.
Now, a slightly controversial topic. How well does sous vide deal with frozen meat? I've only recently started using a freezer again and I've never frozen meat. I do however see some great deal at a local butcher, but being just the two of us I don't want to use 10 steaks or chicken breasts. Is sous vide an option if the meat is frozen well?
I'm going to test more tough cut recipes from chefsteps...ill try some photos this time around.
Edited by Merp on Monday 9th May 13:39
In my opinion sous vide will still offer good results with frozen meat but you may find it doesn't offer quite the succulence or texture that fresh gives purely because of the way the freezer affects the muscle fibres.
Try brining prior to cooking. A side by side comparison with chicken breast or pork fillet will prove that bring offers superior flavour and texture.
50g salt. 50g sugar to 1200ml cold water. Agitate til dissolved, submerge in a non metallic container for 12/24hrs. Rinse, vac pack with flavourings and then bath it as normal. Sear and adjust seasoning.
Try brining prior to cooking. A side by side comparison with chicken breast or pork fillet will prove that bring offers superior flavour and texture.
50g salt. 50g sugar to 1200ml cold water. Agitate til dissolved, submerge in a non metallic container for 12/24hrs. Rinse, vac pack with flavourings and then bath it as normal. Sear and adjust seasoning.
It depends what was used to create the fire.
The best way to achieve a brilliant crust on a sous vide steak is to dry it thoroughly and deep fry it for 2 minutes at 210c. Or use a cm of oil in your pan.
Before anyone says "deep fried steak would be greasy" - it's already saturated with its own juices and can't take on any more liquid. Simply dab and then season.
The best way to achieve a brilliant crust on a sous vide steak is to dry it thoroughly and deep fry it for 2 minutes at 210c. Or use a cm of oil in your pan.
Before anyone says "deep fried steak would be greasy" - it's already saturated with its own juices and can't take on any more liquid. Simply dab and then season.
Pferdestarke said:
It depends what was used to create the fire.
The best way to achieve a brilliant crust on a sous vide steak is to dry it thoroughly and deep fry it for 2 minutes at 210c. Or use a cm of oil in your pan.
Before anyone says "deep fried steak would be greasy" - it's already saturated with its own juices and can't take on any more liquid. Simply dab and then season.
Fat, butter, whatever was last on the BBQ. Nice crust / bark though. The best way to achieve a brilliant crust on a sous vide steak is to dry it thoroughly and deep fry it for 2 minutes at 210c. Or use a cm of oil in your pan.
Before anyone says "deep fried steak would be greasy" - it's already saturated with its own juices and can't take on any more liquid. Simply dab and then season.
bomb said:
I'm looking to get one of these soon. How does the Bluetooth / Wifi thing work ? ( I'm not too 'up to speed' with techy stuff).
Would love to see some more of your results / comments too.
Thank you.
Have the wifi one but barely had time to break it in; I think the main practical advantage is the facility to leave something set up in iced water and switch it on remotely which given long cook times seems usefull. Would love to see some more of your results / comments too.
Thank you.
I have the bluetooth version, it's completely pointless and I never use it. By the time it's sync'ed properly you can spin the wheel to the correct temperature. The app could be useful for temperatures but I tend to use chef steps or serious eats for recipes anyway. However I think the wifi could be more useful, as above, for setting it off remotely.
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