Photo of your dinner (Vol 3)
Discussion
. Reminds me my my dish for the pork competition all those years ago 
te as it is today but it's pie week.
I ordered a sous vide machine the other night, it arrived ahead of time so couldn't wait to give it a go-
https://www.amazon.co.uk/gp/product/B07HWXF256/ref...
Grabbed a fillet steak out the co-op and got to work. It manages to look absolutely awful once you take it out the water but after searing for a little over a minute on each side it's soon rectified. Might give it a go with a blow torch next time.
Reading about sous-vide suggests you don't have to let the meat rest, even after searing. However, based on the amount of juice that pished out all over the plate I think I'd rest it next time.
Got an order to collect at the butchers for 42 day aged club steak and hanger steak to try next so won't have to wait long.,,
https://www.amazon.co.uk/gp/product/B07HWXF256/ref...
Grabbed a fillet steak out the co-op and got to work. It manages to look absolutely awful once you take it out the water but after searing for a little over a minute on each side it's soon rectified. Might give it a go with a blow torch next time.
Reading about sous-vide suggests you don't have to let the meat rest, even after searing. However, based on the amount of juice that pished out all over the plate I think I'd rest it next time.
Got an order to collect at the butchers for 42 day aged club steak and hanger steak to try next so won't have to wait long.,,
Patrick Bateman said:
I ordered a sous vide machine the other night, it arrived ahead of time so couldn't wait to give it a go-
https://www.amazon.co.uk/gp/product/B07HWXF256/ref...
Grabbed a fillet steak out the co-op and got to work. It manages to look absolutely awful once you take it out the water but after searing for a little over a minute on each side it's soon rectified. Might give it a go with a blow torch next time.
Reading about sous-vide suggests you don't have to let the meat rest, even after searing. However, based on the amount of juice that pished out all over the plate I think I'd rest it next time.
Got an order to collect at the butchers for 42 day aged club steak and hanger steak to try next so won't have to wait long.,,
Thicker the better for Sous Vide steak, it allows you to really sear it and get a great crust without overcooking the middle. https://www.amazon.co.uk/gp/product/B07HWXF256/ref...
Grabbed a fillet steak out the co-op and got to work. It manages to look absolutely awful once you take it out the water but after searing for a little over a minute on each side it's soon rectified. Might give it a go with a blow torch next time.
Reading about sous-vide suggests you don't have to let the meat rest, even after searing. However, based on the amount of juice that pished out all over the plate I think I'd rest it next time.
Got an order to collect at the butchers for 42 day aged club steak and hanger steak to try next so won't have to wait long.,,
Patrick Bateman said:
Thick steaks seem to be something the yanks understand far better than us. Don't really see it here unless you specifically ask for one that needs to be freshly cut.
Thick fillet is seared and done in the oven. This water bath looks great. I could see it working well on thick cuts.Patrick Bateman said:
I ordered a sous vide machine the other night, it arrived ahead of time so couldn't wait to give it a go-
https://www.amazon.co.uk/gp/product/B07HWXF256/ref...
Grabbed a fillet steak out the co-op and got to work. It manages to look absolutely awful once you take it out the water but after searing for a little over a minute on each side it's soon rectified. Might give it a go with a blow torch next time.
Reading about sous-vide suggests you don't have to let the meat rest, even after searing. However, based on the amount of juice that pished out all over the plate I think I'd rest it next time.
Got an order to collect at the butchers for 42 day aged club steak and hanger steak to try next so won't have to wait long.,,
I love my Anova sous-vide. I backed them on Kickstarter way back in the day.https://www.amazon.co.uk/gp/product/B07HWXF256/ref...
Grabbed a fillet steak out the co-op and got to work. It manages to look absolutely awful once you take it out the water but after searing for a little over a minute on each side it's soon rectified. Might give it a go with a blow torch next time.
Reading about sous-vide suggests you don't have to let the meat rest, even after searing. However, based on the amount of juice that pished out all over the plate I think I'd rest it next time.
Got an order to collect at the butchers for 42 day aged club steak and hanger steak to try next so won't have to wait long.,,
One of the reasons why your steak had so much liquid in it is because it was 'wet aged' and bag-sealed in a supermarket. They always retain more water in a sous-vide. If you cook a proper dry-aged steak from the butcher, you'll generally get much less water out.
Edited by C70R on Friday 22 March 16:16
The one I got from the butcher today is dry-aged so we shall see!
I looked at the anova and joules options but they are expensive. Took a chance with the cheaper one I listed as, fancy bluetooth connections and all that aside, all I care about is the ability of the thing to keep a pot of water at an even, set temperature. Using my thermapen it was within half a degree fahrenheit.
I looked at the anova and joules options but they are expensive. Took a chance with the cheaper one I listed as, fancy bluetooth connections and all that aside, all I care about is the ability of the thing to keep a pot of water at an even, set temperature. Using my thermapen it was within half a degree fahrenheit.
Patrick Bateman said:
The one I got from the butcher today is dry-aged so we shall see!
I looked at the anova and joules options but they are expensive. Took a chance with the cheaper one I listed as, fancy bluetooth connections and all that aside, all I care about is the ability of the thing to keep a pot of water at an even, set temperature. Using my thermapen it was within half a degree fahrenheit.
I assume yours is one of the Amazon Anova clones. I'd have saved a fair wedge if I'd just waited a few years and bought one.I looked at the anova and joules options but they are expensive. Took a chance with the cheaper one I listed as, fancy bluetooth connections and all that aside, all I care about is the ability of the thing to keep a pot of water at an even, set temperature. Using my thermapen it was within half a degree fahrenheit.
The one thing I like about mine is that it has WiFi, so I can turn it on while at work via the app and get home to a lovely, warm piece of flaccid meat.
Patrick Bateman said:
I ordered a sous vide machine the other night, it arrived ahead of time so couldn't wait to give it a go
Pics
A colleague of mine sous vides chicken and brings it to work for lunch. Although we kmow it's properly cooked, it always freaks us out to see him eating what looks like rare chicken! Pics
Anyway, I'm in the Scottish Highlands at the minute - so I'm on the hunt for anything game related on the restaurant menus. Struck the jackpot tonight at the pub in Glencoe!
I am sated.
No money shot I'm afraid as I was busy stuffing my face after a day hiking!
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