Discussion
C70R said:
RammyMP said:
Thread bump!
I’ve got a Sous Vide on order from Aldi, it’s due to land tomorrow. I originally bought it for cooking joints of beef but after reading this thread I’ll have a go at steaks too.
I've done a lot of experimenting over the past few years (see my earlier posts in this thread), and I actually think that steaks aren't the SV's forte. Reverse sear works just as well for bigger steaks, and takes less time.I’ve got a Sous Vide on order from Aldi, it’s due to land tomorrow. I originally bought it for cooking joints of beef but after reading this thread I’ll have a go at steaks too.
I've had most success with tougher pieces of meat and larger roasting joints, by searing then SV'ing.
It's still worth trying the SV Steak, they do taste subtly different and you can flash off in the pan/BBQ afterwards to get your desired bark. Don't forget you also add in herbs or whatever to the bad to impart some flavour with whatever you're cooking, you've got to try SV'd creamed potatoes with garlic and butter too.
With steaks, SV isn't the best method unless they're really thick and not the best quality.
I wouldn't SV a top quality 1/2" sirloin steak, but I might do it to a rump, or a much thicker cut and I'd pre and post sear.
If you get a water bath you tend to SV everything for a while and then the novelty wears off and you use it for convenience and ingredients which really benefit from it or to cut down on your work and the number of pans you need to use.
Some of the things I think it's great for:
Ice cream bases, custards
Certain vegetables - carrots, asparagus, fennel
Pork belly
Tougher cuts of beef
Confit - esp. duck
I wouldn't SV a top quality 1/2" sirloin steak, but I might do it to a rump, or a much thicker cut and I'd pre and post sear.
If you get a water bath you tend to SV everything for a while and then the novelty wears off and you use it for convenience and ingredients which really benefit from it or to cut down on your work and the number of pans you need to use.
Some of the things I think it's great for:
Ice cream bases, custards
Certain vegetables - carrots, asparagus, fennel
Pork belly
Tougher cuts of beef
Confit - esp. duck
FurtiveFreddy said:
With steaks, SV isn't the best method unless they're really thick and not the best quality.
I wouldn't SV a top quality 1/2" sirloin steak, but I might do it to a rump, or a much thicker cut and I'd pre and post sear.
This.I wouldn't SV a top quality 1/2" sirloin steak, but I might do it to a rump, or a much thicker cut and I'd pre and post sear.
Great for cheapy supermarket steaks, particularly the bigger ones (thinking of those "dad's special ribeyes" that some did). But not the best for good quality meat.
FurtiveFreddy said:
21TonyK said:
Just to revive an old thread with a warning...
Sous vide immersion heaters/circulators are not suited for heating 10 litres of double cream and milk to 85 degrees to make panna cotta.
Sometimes trying to be lazy does not pay off
Sous vide immersion heaters/circulators are not suited for heating 10 litres of double cream and milk to 85 degrees to make panna cotta.
Sometimes trying to be lazy does not pay off
We need photos!
FurtiveFreddy said:
I always use Sous Vide for ice cream bases now, but in a bag.
Sounds like maybe Tony used the direct immersion approach?
Yeah... stupidly I thought the heater element might be heated to the desired temp rather than it relying on the circulator to control the temp with the element on full blast or nothing.Sounds like maybe Tony used the direct immersion approach?
Result, big pan of cream full of burnt bits and a circulator with an element encrusted in burnt creamy gunge.
All good now after an hours cleaning and another case of cream!
21TonyK said:
Yeah... stupidly I thought the heater element might be heated to the desired temp rather than it relying on the circulator to control the temp with the element on full blast or nothing.
Result, big pan of cream full of burnt bits and a circulator with an element encrusted in burnt creamy gunge.
All good now after an hours cleaning and another case of cream!
Result, big pan of cream full of burnt bits and a circulator with an element encrusted in burnt creamy gunge.
All good now after an hours cleaning and another case of cream!
21TonyK said:
Yeah... stupidly I thought the heater element might be heated to the desired temp rather than it relying on the circulator to control the temp with the element on full blast or nothing.
Result, big pan of cream full of burnt bits and a circulator with an element encrusted in burnt creamy gunge.
All good now after an hours cleaning and another case of cream!
Ah...Result, big pan of cream full of burnt bits and a circulator with an element encrusted in burnt creamy gunge.
All good now after an hours cleaning and another case of cream!
Works well in a bag though
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