Sous Vide Learning

GlennM · June 2012

OK, all the talk on here about sous vide and I was forced to purchase a "Demi". This is an exciting learning process for me. So far I have done a dry aged strip loin, 2" pork chop, potatoes and carrots. I currently have some riblet's on the egg that spent 7 hours in the bath at 160 (I noticed a bit of air developed in the bag?). I took them out of the tub, sauced them and have them on the egg at 300 with a couple of cherry chucks. Should be good, I will see soon

I have a 2 pound prime rib steak in the fridge that is sealed with salt, pepper, garlic an fresh rosemary. I plan on putting it in the Demi at 132 tomorrow for a couple of hours. I also have 2 x 1 pound flank steaks sealed and spiced to join the prime rib for a bath. They are for the weekend so I plan on pulling them when done and putting them in ice water for a bit. All the cow meat will be grilled at high temp on the egg.

OK, now that you have my plan, anyone have any suggestions for time, temp, etc? I want to find the perfect balance of "sous vide" and egg!

Newportlocal · June 2012

Egullet has an elaborate thread on sous vide. Douglas Baldwin and Seattle food geek as well. Here is a fairly easy to follow blog post http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html
This a little less
http://www.cookingissues.com/primers/sous-vide/part-i-introduction-to-low-temperature-cooking-and-sous-vide/
I am planning to sous vide to doneness and then sear on the egg to get the smoke flavor and Maillard reaction.
I am sure your own experiments will teach a lot. If too much air is in the bag it can be the sealer vacuum percentage or bacteria. Bacteria would be on the outside the inside of the meat would still be sterile and so your egg temp listed would take care of that.
Don't know if any of this helps you I am just beginning my own journey and expect to order an MVS 31x and a polyscience circulator within a week. I am sure the resident experts will chime in.

Sous Vide Learning

Comments

Categories