It all depends on if you have the actual time. If I know at noon I'm going to have steak for dinner it's substantially less effort to sous vide the meat. It also isn't necessarily substantially more time either. Ultimately it's less work and it's more precise.
How is it less work if I still have to heat up a pan/grill to sear it and finish it?
Because searing is a fraction of the work that grilling a steak is. Letting the meat come to room temperature, making sure it's on each side for exactly the correct amount of time, resting. Out the window. Truthfully you don't even need to sear it.
Letting it sit on the counter to come up to room temp is more work than putting it in a bag and dropping it in a precisely monitored water bath? Seems about the same to me.
Only a charcoal or wood grill is worth the extra effort.
I'm definitely the Viper guy... But I can appreciate the hell out of the Ludicrous Speed mode in the Tesla.
Wanna fly somewhere together in our scrubs and then grill ridiculous steaks?I don't have any friends so grilling isn't for me.
I like them shoes!Boots, beer and butt steak?
I use a crock pot and a thermostat. It works brilliantly. I'm not a good cook but everyone who has my steaks says they've never had a steak like it and it's incredible. It's a big chunk of perfectly cooked meat.@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
OK
@Leigh and @Splinty
You'll need to maintain the water at around 50-55C for an hour per inch of thickness. I use an electronic thermostat off ebay. Low setting on crockpot won't be accurate enough. I guess you can keep turning it on off manually but that would fucken suck.OK
You got me sold (despite the fact that I love my kamado grill and am not a big fan of cooking in plastic).
I'm gonna try a sous-vide steak and report back here if I get pussy or not.
Just please help me with the specifics/setup here :
I got a very basic crockpot with 2 settings : Low or High.
I dont have a thermometer but I'm guessing I could buy an electronic one at a cooking appliance store. Any suggestion?
Plastic : any bag or a specific ziploc bag for sous-vide?
The cooking. Throw water in the crockpot, meat in the bag and bag in water. Setting on low and... that's it?
Do I insert the thermometer in the meat or just in the bag?
Then I wait as per the sous-vide guide I guess?
Gracias
You'll need to maintain the water at around 50-55C for an hour per inch of thickness. I use an electronic thermostat off ebay. Low setting on crockpot won't be accurate enough. I guess you can keep turning it on off manually but that would fucken suck.
Get a ziplock bag. Not a bad idea to double bag - I've had one leak before and that's the end of your steak. Also, get a thick steak (like 2 inches) so that you can really appreciate it. And a good cut of meat, like sirloin, ribeye or fillet. put the meat in the bag(s), then put the bags in a tub of water to remove all the air. Obviously don't let water into the bag
When you sear, towel the meat off first, otherwise it's too moist and takes forever, over cooking the meat. I like to use butter in the pan for my sear and I do about a minute each side, maybe longer. I like a bit of a crust.
Good luck
@Leigh will have to guide you. I only use a premade sous vide like this for instance:
This looks like a fun toy I gotta saylol,
Target : Expect More. Pay Less.
You got me thinking...
Makes me happy to hear. I just ordered the same thermostat you have and intend to use my crock pot for my sous vide'ing needs.
