Sous Vide steak and chips
Discussion
Bought some rump steaks the other day that were vacuum packed so I thought I'd have a play.
Used a deep tray and a cooling rack wedged above the steak but under the water to keep steak immersed. Then filled with hot water (mistake!*). Big tray and it held about 7-8 litres which I think helped keep a stable temperature.
Then put it in the oven on a low temp and left it for about an hour before checking. Unfortunately the oven was running a bit hot and when I put a probe in the water it was nearer 60-65 degrees so I immediately lowered the oven but it took a while for the water temp to reduce to 55. Eventually it kept a very steady 55-56 degrees at which point I left the steak for 6 hours.
Not the most appetising looking bit of meat but I left them to cool in the bags until I was ready to eat by which time they were cold. Drained the packs and was left with a couple of steaks which I seasoned up with S&P and some fresh Thyme.
Searing hot griddle pan for 30 seconds each side...
I've done this before a long time ago with varying degrees of success. In this instance it did work and the steak was very, very good, almost fork tender. More like fillet in texture than rump but with all the flavour.
However, it was overcooked*. I think the 60-65 degrees at the beginning was too much and I should have been more careful to get the water to the right temperature first. I think 4 hours at 55 would have been about right.
Will try again but have another plan for today... confit chicken
Used a deep tray and a cooling rack wedged above the steak but under the water to keep steak immersed. Then filled with hot water (mistake!*). Big tray and it held about 7-8 litres which I think helped keep a stable temperature.
Then put it in the oven on a low temp and left it for about an hour before checking. Unfortunately the oven was running a bit hot and when I put a probe in the water it was nearer 60-65 degrees so I immediately lowered the oven but it took a while for the water temp to reduce to 55. Eventually it kept a very steady 55-56 degrees at which point I left the steak for 6 hours.
Not the most appetising looking bit of meat but I left them to cool in the bags until I was ready to eat by which time they were cold. Drained the packs and was left with a couple of steaks which I seasoned up with S&P and some fresh Thyme.
Searing hot griddle pan for 30 seconds each side...
I've done this before a long time ago with varying degrees of success. In this instance it did work and the steak was very, very good, almost fork tender. More like fillet in texture than rump but with all the flavour.
However, it was overcooked*. I think the 60-65 degrees at the beginning was too much and I should have been more careful to get the water to the right temperature first. I think 4 hours at 55 would have been about right.
Will try again but have another plan for today... confit chicken
SVX said:
Bang on! I need an oven thermometer though, what did you do about evaporation?
It had a lid on it once in the oven and there was a good inch of water over the steaks to begin with so evaporation wasn't a problem. I used a digital probe to keep an eye on it. A standard oven thermometer wouldn't be accurate enough.Edited by 21TonyK on Thursday 9th September 12:08
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