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Sirloin

chocdocchocdoc Posts: 456
edited November -1 in EggHead Forum
Cooked a nice chunk of prime sirloin sous vide at 55 C for 2 hours, then a minute or so per side just above the lump on the 800 F egg.


5583011175_5fa39955eb.jpgDSCN2726 by ChocDoc1, on Flickr

5583011115_7ef832f420.jpgDSCN2728 by ChocDoc1, on Flickr

5583597840_2becea9e6f.jpgDSCN2730 by ChocDoc1, on Flickr

Comments

  • Bama JBama J Posts: 19
    Nice. That looks great. :cheer:
  • 2Fategghead2Fategghead Posts: 9,623
    It looks like melt in your mouth like butter. Was it? :P
  • chocdocchocdoc Posts: 456
    Indeed it was like butter - that's what I find with the meat that has been sous vide'd first.

    I've got a developmentally delayed child that has a tendency to choke on a lot of types of meat - she can eat the stuff that's been cooked sous vide with no problem.
  • 2Fategghead2Fategghead Posts: 9,623
    I can empathize to a point. Best wishes to you and her. :)

    Since I went multi trauma back in 1991 to Vanderbilt University Hospital from a motorcycle accident and was ventilated with a tube down my throat I sometimes get choked on certain foods if I eat to fast. So when I get that feeling of food not going down after I have swallowed it I have to sit quietly and relax until the food eventually goes down then I can continue to eat. It gets a little scary at times. :blush: Some day I guess I need to go to a specialist and maybe I can get help. :unsure:
  • chocdocchocdoc Posts: 456
    2Fategghead wrote:
    I can empathize to a point. Best wishes to you and her. :)

    Since I went multi trauma back in 1991 to Vanderbilt University Hospital from a motorcycle accident and was ventilated with a tube down my throat I sometimes get choked on certain foods if I eat to fast. So when I get that feeling of food not going down after I have swallowed it I have to sit quietly and relax until the food eventually goes down then I can continue to eat. It gets a little scary at times. :blush: Some day I guess I need to go to a specialist and maybe I can get help. :unsure:

    I'd be interested to see if you had less chocking episodes with meat that had been cooked in part via sous vide.
  • 2Fategghead2Fategghead Posts: 9,623
    I will have to try it sometime. I have looked into the concept and maybe I could try to duplicate it. I have a high school science class hot plate I wonder if that will put out a low temp with a cut of meat in a food saver bag.

    I usually have a problem when eating my shredded wheat cereal spoon size to be exact but, there had been times when at work and taking a break and in a hurry. It don't happen often maybe once a month if that. Drinking something never helps and almost makes it worse.
  • chocdocchocdoc Posts: 456
    2Fategghead wrote:
    I will have to try it sometime. I have looked into the concept and maybe I could try to duplicate it. I have a high school science class hot plate I wonder if that will put out a low temp with a cut of meat in a food saver bag.

    I usually have a problem when eating my shredded wheat cereal spoon size to be exact but, there had been times when at work and taking a break and in a hurry. It don't happen often maybe once a month if that. Drinking something never helps and almost makes it worse.

    I use a slow cooker which I hook up via a PID controller from Sous Vide Magic.

    I suspect the water just makes the shredded wheat swell more.
  • 2Fategghead2Fategghead Posts: 9,623
    I find Sous Vide cooking interesting. I have a lot of other things going on right now and just want to learn the concept. What meats do you use (Do you only use beef steaks I assume your foods are vacuum sealed using a food saver) and what technique? Do you low temp cook till a certain temp has been achieved or time the low temp cook? Then do you add seasonings and brown or sear to a point?

    Thanks for the link I saved it. ;)
  • chocdocchocdoc Posts: 456
    2Fategghead wrote:
    I find Sous Vide cooking interesting. I have a lot of other things going on right now and just want to learn the concept. What meats do you use (Do you only use beef steaks I assume your foods are vacuum sealed using a food saver) and what technique? Do you low temp cook till a certain temp has been achieved or time the low temp cook? Then do you add seasonings and brown or sear to a point?

    Thanks for the link I saved it. ;)

    I do all sorts of things sous vide - not just beef. Pork works well, chicken, certain vegetables. Some things I brown before, some after - just depends what I'm after.

    I tend to do the cook to the temperature I want it finished at rather than have the bath hotter and have to pay attention to when it comes out.

    I've just taken pastrami out of the bath - it went about 18 hours at 78º C after I took it off the egg where I had hot smoked it to about 150 F. I should have pictures of that later.
  • chocdocchocdoc Posts: 456
    2Fategghead wrote:
    I find Sous Vide cooking interesting. I have a lot of other things going on right now and just want to learn the concept. What meats do you use (Do you only use beef steaks I assume your foods are vacuum sealed using a food saver) and what technique? Do you low temp cook till a certain temp has been achieved or time the low temp cook? Then do you add seasonings and brown or sear to a point?

    Thanks for the link I saved it. ;)

    I do all sorts of things sous vide - not just beef. Pork works well, chicken, certain vegetables. Some things I brown before, some after - just depends what I'm after.

    I tend to do the cook to the temperature I want it finished at rather than have the bath hotter and have to pay attention to when it comes out.

    I've just taken pastrami out of the bath - it went about 18 hours at 78º C after I took it off the egg where I had hot smoked it to about 150 F. I should have pictures of that later.
  • stikestike Posts: 15,597
    two hours at that temp is basically "hot tubbing".

    no need for any special equipment. the concept of warming a piece of meat so that the time it spends at sear is at a minimum is essentially the old "leave at room temp" mantra.

    55C is 130F, or very hot tap water.
    ziploc, bowl, and a couple hours time.

    i find about a half hour works fine.
    ed egli avea del cul fatto trombetta -Dante
  • chocdocchocdoc Posts: 456
    True for the sirloin 2 hours really is hot tubbing - I've got a blade steak in right now that will go 55ºC for 24 hours. Making a silk purse out of a sow's ear!
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