Cook it Sous Vide, I actually hate that I like this

[Penguinfan]

I've been convinced for a long time that the Big Green Egg was the best way to prepare things like chicken, pulled pork and (most painfully), steak.

At the urging of a friend I tried a cheap Sous Vide from Amazon, then I got another one for cooking at different temps, and I'll be buying a nicer one now :facepalm:

I feel like I'm betraying the BGE, though it is used in the process for steak and pulled pork so I haven't turned my back on it completely.

Just had a NY Strip done Sous Vide and not only myself, but the entire family agree that the Sous Vide cook is better by far. No chance of over/under cooking it and everyone gets their steak done how they want it and EXACTLY how they want it.

Check out the YouTube channel Sous Vide Everything, they are entertaining and very informative on SV cooking.

I really didn't want to like it, but now I love it. Anyone else try it?

 

[MadJack]

I've been convinced for a long time that the Big Green Egg was the best way to prepare things like chicken, pulled pork and (most painfully), steak.

At the urging of a friend I tried a cheap Sous Vide from Amazon, then I got another one for cooking at different temps, and I'll be buying a nicer one now :facepalm:

I feel like I'm betraying the BGE, though it is used in the process for steak and pulled pork so I haven't turned my back on it completely.

Just had a NY Strip done Sous Vide and not only myself, but the entire family agree that the Sous Vide cook is better by far. No chance of over/under cooking it and everyone gets their steak done how they want it and EXACTLY how they want it.

Check out the YouTube channel Sous Vide Everything, they are entertaining and very informative on SV cooking.

I really didn't want to like it, but now I love it. Anyone else try it?

I have one still in the box unopened. I'll try it one of these days.

I'll check out the youtube channel you recommend as well.

 

[yyz]

Just had a NY Strip done Sous Vide and not only myself, but the entire family agree that the Sous Vide cook is better by far. No chance of over/under cooking it and everyone gets their steak done how they want it and EXACTLY how they want it.

I don't want to wait 4 hours to eat my steak.

:shrug:

 

[yyz]

I have one still in the box unopened.

No shit?


:mj07:

 

[MadJack]

No shit?


:mj07:

You know me too well. :lol:

 

[Penguinfan]

I don't want to wait 4 hours to eat my steak.

:shrug:

I know, it's definitely no Instapot, but worth it if you don't mine setting it up ahead of time and waiting.

 

[MadJack]

Mine says Instantpot. :shrug:

I didn?t want one that programs through my phone. People bitch about those. I think I need to buy a special pot/container for it. One with a lid. I brought this in my office to read up on it but it?s still laying on the couch.

I got this one.

Sent from my iPhone using Tapatalk

 

[Penguinfan]

Well, you got me on the InstantPot thing :facepalm:

Otherwise, no special container needed, I've been using a big stainless steel pot that doesn't have a lid. Mine doesn't use an app either, just set the temp and time and move on.

 

[MadJack]

Well, you got me on the InstantPot thing :facepalm:

Otherwise, no special container needed, I've been using a big stainless steel pot that doesn't have a lid. Mine doesn't use an app either, just set the temp and time and move on.

Yeah, but on long cooks the water will evaporate.

One of these things.

 

[Morris]

Mine says Instantpot. :shrug:

I didn?t want one that programs through my phone. People bitch about those. I think I need to buy a special pot/container for it. One with a lid. I brought this in my office to read up on it but it?s still laying on the couch.

I got this one.

Sent from my iPhone using Tapatalk

How dow you get that nice charcoal crust on it like the picture shows?

 

[MadJack]

How dow you get that nice charcoal crust on it like the picture shows?

Sear it after it's done. Or before. I really haven't checked much into it.

 

[Morris]

Sear it after it's done. Or before. I really haven't checked much into it.

That's what I was thinking.
Is the sous vide basically for tenderness?

 

[MadJack]

That's what I was thinking.
Is the sous vide basically for tenderness?

I think the idea is for cooking to perfection by temperature. People really rave about it so I got one but never got around to trying it yet. My wife is skeptical and old school. I'm lazy and not a good cook. If Dunclock sees this thread I'm sure he could explain a lot more about it.

 

[Morris]

Yeah someone who uses this will help.
If the sous vide method cooks it to perfection and then you sear it won't it be more well done?
Wonder if you have to take all that into to prep.

 

[yyz]

Yeah someone who uses this will help.
If the sous vide method cooks it to perfection and then you sear it won't it be more well done?
Wonder if you have to take all that into to prep.

Searing takes very little time. It shouldn't cook the steak much more.

 

[Penguinfan]

Yeah someone who uses this will help.
If the sous vide method cooks it to perfection and then you sear it won't it be more well done?
Wonder if you have to take all that into to prep.

Depending on how you sear it (after it's done in the sous vide) it takes very little time. In a skillet on top of the stove, maybe 30 seconds a side. With a torch outside, maybe less than that.

You won't "cook" it much more, if at all by searing it.

Check out the Youtube channel I mentioned above, they explain it better than I do.

So far everything we have done with it is great.

 

[dunclock]

I also do mine in a big pot with no container and Jack is correct on long cooks you will need to add water ... you will need to heat it so it doesnt drop your contant temperature ... I cooked some short beef ribs for 50 hours and had to add water 3 times

For short cooks like 2-3 hours on steaks, you will not add water ... it does not matter how long you cook as it never leaves that perfect ideal temperature ... I like my steaks medium rare/rare and cook them to 127, then let rest a few and pat dry, then sear in ghee for 60-90 seconds for that sear ... perfectly cooked end to end exactly uniform

You can also cook several at a time and keep for later ... you MUST take out of sous vide and immediately put in an ice bath to get temps below 40 degrees before freezing ... this keeps any bacteria from forming fight after your perfect temp

most all big time steak houses use this method as they can bring a nights worth of steaks up to temp and when they receive an order, all they have to do is a quick sear and serve you

I have also been doing a lot of my steaks lately in reverse sear, which is place on raised wire rack in oven, I go 270 for 35-40 minutes depending on thickness, then black skillet with ghee on medium high heat for 60-90 seconds ... also get the perfect end to end cook :0008

 

[Penguinfan]

Well, we had one NY Strip left from a couple weeks ago in the freezer so I decided yesterday that I was gonna try it medium rare like they do on SV everything. I have never had a steak that was red in the middle, let alone almost the whole way through in my life. Couldn't wrap my head around all that bloody/pink, but I was determined to try it.

Put it in at 132 for 2.5 hours and then seared it on the BGE. I have never eaten anything that rare in my life, unitl now.

I hope the big butcher in the sky can forgive me for all the steaks I have ruined in the past that I THOUGHT were delicious. I was wrong. This steak was unreal, I mean, unreal.

 

[MadJack]

Well, we had one NY Strip left from a couple weeks ago in the freezer so I decided yesterday that I was gonna try it medium rare like they do on SV everything. I have never had a steak that was red in the middle, let alone almost the whole way through in my life. Couldn't wrap my head around all that bloody/pink, but I was determined to try it.

Put it in at 132 for 2.5 hours and then seared it on the BGE. I have never eaten anything that rare in my life, unitl now.

I hope the big butcher in the sky can forgive me for all the steaks I have ruined in the past that I THOUGHT were delicious. I was wrong. This steak was unreal, I mean, unreal.

:toast:

 

[SixFive]

Andy, u cooked ribs for 50 hours? :facepalm: was it really that much better? It would take a lot of convincing for me to put that much effort into cooking something when I know how to do it so it is delicious and much quicker.