Revolting@Leigh this man is cooking steaks without a bag
All my friends who have eaten my sous vide steak say they haven't had any steak like it or as good.
Lifestyle If I could compete against an iron chef
- Thread starter Mix6APlix
- Start date
All my friends who have eaten my sous vide steak say they haven't had any steak like it or as good.
I've got a friend that has one of the fancy ones (not just the heater and bath, but rather the thousand dollar full unit) that I'm gonna go visit this weekend for the express purpose of bagging some steaks to perfection.
I'll try to get pics to rustle the jimmies.
What does it do differently? How is it better than my £15 DIY home set up?
Consistent temps
Self contained unit
Bigger penis
Really beyond the increase in girth I'm not sure, other than it being a well insulated single unit that claims faster heating and consistency.
I need pics and
@Mix6APlix level tutorials. The fact that you haven't shown me, what I'm sure are some shiny ass well seasoned pans, tells me you are holding back the goodness.
Your cooking pics would likely be very popular.
I assumed you were actually boiling steaks because you're British.
Having said that sous vide gets pussy. At Christmas my brother did a brisket in sous vide, I'd gladly put it up against anything that came off a smoker.
@Splinty and his countrymen in Texas would have been proud.
Like I said, I'd put it up against anything that was off a smoker. It was probably the most moist, tender brisket I've ever come across.
As it should be.
But im suspicious of the lack of bark.
You need bark and moistness. The competing goals is why it must be cooked so slow..
Look at the cook on my steak. Hard char on the outside, and the rest of it is a perfect swath of medium rare. You don't get that with Sous Vide. Or, I should say, perhaps you can. But a ripping hot piece of cast iron will be my go to until the day I die.
It had some bark. I'm not sure what he did to it before bagging it.
For me personally I'm currently on a jerky making kick.
I have no doubt you're a more talented chef than me but if you're not using the sous vide, then I'm playing chess and you're playing scrabble.
How was it after all the air miles it clocked up?
Delicious. Saltier than expected but I assumed you just add some extra Leigh to mine.
Looks like I can get a temperature regulator guy for like 30 bucks. I've already got a slow cooker. Seems like kind of a no brainer.
You've already got an elevated rack so your pretty much right there.
Flank steak, trim off excess fat, marinate, bake at 175 for about 2 hours.