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Steak Sous-Vide
Smokey
Posts: 2,468
Cool Article
I think it's basically hot tub steak!!
http://lifehacker.com/5493080/learn-to-cook-steak-sous+vide-for-perfection-every-time
Comments
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not really... but there are more than a few similar benefits.
cook's illustrated (the mag) related the idea (not sous vide, and not hot tubbing, but warming a london broil i think) that you're not only warming the meat to get the benefit of even cooking, but that you are speed-aging it in a way. the enzymes which break down muscle fiber amnd add flavors at the same time, are given a little while to work their magic on the beef.
sous vide can control those temps much better and allow the enzymes to act for far longer.
just as a 28 day aged chunk of beef is different (and perceived as "finer/better") than 14-day aged beef, sous-vide enthusiasts might say that warming a steak for an hour in hot water is similar but not as good as what you get when you sous-vide. -
YUM That looks Great
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WOW :woohoo:
That is a lot of info!!!
Either way, Hot tub or Sous-vide, I think I have to give it a go!! -
Yeah, wish I cooked it (and got to eat it)!
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Sous-vide will cost you $445 to try. I'd love to try it, but I'd want to play with it a few times before forking out that kind of money.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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$445 ... NO WAY.
For that money, it would have to cook, clean up, give a back rub, clean the house, mow the lawn, wash both cars and do the rest of the "honey do" list for me first! -
There's a lot more that can be done w. sous vide than steak. Evidently it allows chefs to vacuum seal very difficult recipes, and hold the frozen bags until needed. Then, any kitchen help can just plop them into the sous vide water bath, set the right temp, and produce a super fine meal.
Some folks have been putting together homemade sous vide set-ups for about $165, so I suspect that in a year or two, the price for a commercial offering comes down.
Another thing that you might try is oil poaching steaks. If you have a slow cooker that will hold temps right where you want them, even a whole prime rib can be immersed in clarified butter or oil, and cooked through perfectly. Then, a quick sear finishes up the meat.
I did some strip steaks that way, and they were good, but not enough to make up for messing with a couple quarts of oil. -
Hmmm, May start with hot tub steak first!!
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Dang, Damon! That's beautiful. Did you do that?
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No, not I.
I can only wish for that level of production, but it's something to think of! -
I have ultimate confidence that you can duplicate that effort. You are The Man! Now fork over that $450 and get to work.
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I have a home brewed Sous-Vide setup. Thats definately in the list...
Doug. -
PLEASE, provide some details (maybe pics)!!
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It looks great Damon! I'll be calling soon to get some tips.
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Will post when I get to it, next weeks cook.
Doug
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