Sous vide experiment

[Leigh]

I decided to try out the sous vide method of cooking without shelling out a few hundred squid for a cooker and vacuum sealer. My crock pot sits at 80°C on Low so I wrapped up a pork shoulder joint and dumped it in for 10 hours.

First thing I noticed when removing it from the pot was that it was full of water, like the bag had leaked. It hadn't, it was fluid from the meat. The meat itself was super tender, like nothing I've really had before but it was also very dry.

I need to have a think if I'm going to pursue this.

 

[ThatOneDude]

What type of bag did you use? Did you season it?

Any experts that can confirm a vacuum sealed bag would hold the juices better or was it the cut of pork?

 

[Leigh]

I just used a plastic bin liner and used the immersion method. I did season it but you couldn't taste it.

 

[ThatOneDude]

I wonder if it not being wrapped tightly let it all drip off and away instead of keeping the moisture in.

 

[Leigh]

I don't think so. It was wrapped pretty damn tight using the immersion method. It wasn't that the bag had spare space, as the volume didn't change. The meat shrivelled up and the water came out but the physical space was the same

 

[ThatOneDude]

I don't think so. It was wrapped pretty damn tight using the immersion method. It wasn't that the bag had spare space, as the volume didn't change. The meat shrivelled up and the water came out but the physical space was the same

Interdasting

 

[Leigh]

Ok, my equipment has turned up to further this experiment. I bought some vacuum bags and a thermostat and I'm currently cooking a cheap rump steak in my rice cooker. After a quick play, I found there is a little overshoot with the cooker, so it gets warmer by a couple of degrees when the thermostat switches, before starting to cool. I've got the steak at a stable range of 55C-58C. In 2 hours I will give it a quick sear in the pan and eat it.

 

[Leigh]

Well, that was interesting. Temperature was too high but despite being well done, the steak was surprisingly tender and edible. I will try another tomorrow on a lower temperature

 

[Deleted member 1]

are you throwing these steaks in a pan afterwards? You should to get the nice layer. Just 10-30 seconds on high heat.

 

[Punch]

The meat shrivelled up

 

[Leigh]

are you throwing these steaks in a pan afterwards? You should to get the nice layer. Just 10-30 seconds on high heat.

Yes, that's exactly what I did

 

[Leigh]

Today's one turned out better. I dropped the temp 7C. I'll go even lower for the next one. My bath is hotter LOL

 

[kneeblock]

In

 

[Leigh]

I used the immersion method today rather than the ziplock and it worked fine. 30oz 2" steak, came out awesome

 

[Leigh]

Something worth noting: increase your doneness by a notch. If you like medium rare steak, you enjoy the whole experience of a seared outside and a gradual move towards a medium rare centre. A whole 2" steak of medium rare meat will be more rare than you are used to. Maybe that works for you but it was a bit of a shock to the palate for me.

 

[Leigh]

I did a "roast" beef today. It's normally dry and hard but came out pretty awesome.

 

[otaku1]

@Leigh and @Splinty
Here's the guide to sous-vide.
Got me thinking maybe I could use my crockpot for steaks? :s

The Food Lab's Complete Guide to Sous Vide Steak

 

[Ghost Bro]

If you coat the outside with salt it will keep the juices in it better

 

[Onetrickpony]

I understand why you would do this for a roast or if you like your steaks closer to well done but if you like your steak rare why would you cook it for two hours in water? I salt my steaks for an hour ahead of time and make sure they are room temperature before cooking. I have a ribbed skillet that I heat as hot as I can get it, put each side of the steak (and hold on with tongs to do each edge) on for about 45 seconds to a minute and a half depending on thickness, let it stand for 5-10 min and I'm good. As long as it's warm in the middle I'm happy.

Unless you're eating 3 or 4 inch steaks why all the trouble?

 

[member 1013]

Does the plastic add extra flavour

 

[Deleted member 1]

if you like your steaks closer to well done but if you like your steak rare why would you cook it for two hours in water?

Because they get more tender and the marbling gets more evenly cooked than you will get any other way. So that well marbled, thick ass steak? Yeah, its gonna be most consistently and evenly cooked with this method.

obviously you can grill a ribeye better than that...

Also, when its done, the buffer time from done to over done is about two hours. So you can have steaks ready at 5:00pm. Your guests show up a little late, you shoot the shit, drink a beer, set the table, pull the steaks out at 6:15pm and they are just the same as they were at 5:00pm. And you did all your prep ahead of time with minimal effort.
Long time, minimal effort.

 

[member 1013]

dbl

 

[Onetrickpony]

Because they get more tender and the marbling gets more evenly cooked than you will get any other way. So that well marbled, thick ass steak? Yeah, its gonna be most consistently and evenly cooked with this method.

obviously you can grill a ribeye better than that...

Also, when its done, the buffer time from done to over done is about two hours. So you can have steaks ready at 5:00pm. Your guests show up a little late, you shoot the shit, drink a beer, set the table, pull the steaks out at 6:15pm and they are just the same as they were at 5:00pm. And you did all your prep ahead of time with minimal effort.
Long time, minimal effort.

Ok, so thick steaks makes sense. Having people over makes a lot of sense since no one really shows up exactly when they are supposed to and eating cold steak is better than no steak but certainly not ideal.

So I guess what it comes down to if it was just you and you wanted a steak would you grill it or do the sous vide? Is it worth all the extra time?

 

[Yuki Nakai's Eye]

 

[maurice]

I find sous vide to be a waste of time in the case of steaks. The "grilled ribeye" in the pic obviously was cooked by an incompetent. My point of comparison is the sous vide and then seared steak I ate at a Grant Achatz restaurant. It was completely indistinguishable from a competently grilled / griddled and rested steak.

If I'm having people over, I don't fire the steaks until after everyone has arrived.