Re: Sous vide
 

I would cook them all MR and just sear one another 60-90 seconds each side.
:2

Re: Sous vide
 

Set the temp for the medium steak. Cook it first.

Add ice to drop the bath temp to what is appropriate for the rare steak.

Toss in the raw steaks that are desired to be served rare.

Mark the bag of the medium steak, toss it in too. It won't cook any more since the temp is lower than it was cooked at, but it will stay warm.

Pull all the steaks out at once, dry, season and sear.

Re: Sous vide
 

I'd prefer to use the method Peter mentioned.
Using Adam's method won't cook the steak any more, like he said, but the extra time could impact the texture.
Especially if other things start to take longer, or guests arrive latter than planned.

Re: Sous vide
 

True.

But I wouldn't think 2 hours would have an impact on texture. He could leave the medium steak out for the first 30 minutes and toss it back in with the medium rare for the last 30 minutes.

The method I mentioned may or may not be the best. But it IS the easiest.

Re: Sous vide
 

Yeah, I've always done as Peter described for cooking my mother's steaks to her preferred level of overcooked (she's always the odd person out at family gatherings), but might try Adam's method in the future.

Re: Sous vide
 

I don't know if I'm going to make any sense but I'll give it a shot.

Has your guests ever had a souse vide steak before? The reason for my thinking is that a sous vide cooked steak at 129deg versus a steak cooked on the grill at 129deg will both have different consistencies/looks when compared to each other. Maybe your 129deg would be just fine.

Or do i just cooked totally f-u'ed up :D

Re: Sous vide
 

Greg, there's nothing wrong with traditional grilling. Guests will appreciate both preparations. Sous vide will cook the steak evenly from the outside to the center, all at the same temp. Grilling a steak to 129F in the center will cook it from the outside in. So by the time the center reaches 129F the outer parts will be cooked to a higher temp. Sous vide produces the same temp through out the meat. It will need to be browned fast and furious on the outside for the texture and taste. It's that even cooking that makes the sous vide steak different.

:2 both are yummy. Do whatever you like. Your guest will enjoy. The first few times I made sous vide steak for guests, they went nuts with joy.:dr

Re: Sous vide
 

That's kind of what I am trying to, but unsuccessfully, trying to put down. A lot of people are grossed out by the look of a steak that's done on a grill, oven or stove top to a med-rare temp because it looks more bloody on the inside compared to a steak done to the same temp in a souse vide.

Myself I like med-rare (the 129 deg recommended by the annova cookbook), but even at some steakhouses a med-rare can come out pretty bloody, I don't mind it but most people that are used to that type of preparation are mostly turned off and and go with a more cooked meat. Marie likes a med done steak when we go out, but doesn't mind the med-rare on the souse vide, although sometimes she will ask me to sear the steak a little longer to get rid of the pink, she goes back and forth.

Re: Sous vide
 

To please all types I'll do a whole tenderloin to 129F. A good sear at the end will cook the tapered end even more yielding a more med. rare or med. cook.
I slice the whole thing and serve on a platter and let the guests choose the degree of "doneness" they like.:2

Re: Sous vide
 

Tenderloins @ 129F are so easy and tender. Cut with a fork like butter.

http://i1058.photobucket.com/albums/...psf8bxnulg.jpg

http://i1058.photobucket.com/albums/...ps3mzrpgqj.jpg

Re: Sous vide
 

Looks great, Bruce.
:dr

Re: Sous vide
 

Pork loin is one of my favorite things to sous vide! So easy to do, stays moist and tender, then toss them on the grill to render any fat on the outside and sear things up. I also feel like the direct heat helps firm up the meat a bit.

Re: Sous vide
 

Bratwurst at 147.5 for two hours and finished in a cast iron skillet.
Sauteed onions. With mustard on a roll.

:dr x 10

Re: Sous vide
 

My stomach just went "RRROOOOAAAR". It's 7:40am and I now crave a bratwurst for breakfast. :D

Re: Sous vide
 

How do they compare texture wise to normal cooking methods? Never thought to SV sausages but the thought does sound good.

Side question: anybody try regular hot dogs? would there be any benefit? maybe I'm just thinking crazy now

Re: Sous vide
 

SV sausages tend to be much juicer. I've never used long cooks though, Peter would have to tell you if the texture changes any with a 10 hour cook.

I don't think a hot dog would change that much since it's already cooked.

Re: Sous vide
 

I figured the same, just some early morning ramblings :sl

Re: Sous vide
 

Heh.

BTW, now that I think about it, I recall that I SV'd a few slices of spam once. It did nothing for it. Actually might have made it worse.

Re: Sous vide
 

People always say spam can be made into something edible, I've never seen it :r

Re: Sous vide
 

spam musubi :dr

Re: Sous vide
 

Links are definitely juicier. Texture is, if anything, improved. Searing on cast iron give the brats that snap when you bite into them. Plus there is no danger of overcooking them compared to finishing on the grill.

Not sure where you got 10 hours, Adam. My smilie times 10, maybe?
Cook time was two hours.

Re: Sous vide
 

mmm brat snaps, makes me think of shack :dr

Re: Sous vide
 

Might have to try some sous vide brats one of these days -- sounds really good!

Tonight is when I cook my 4 steaks to 2 different donesses -- I want to thank you all for your feedback. I'm going to take Peter's suggestion and just sear the medium steak longer. Less room for error :rolleyes:

Re: Sous vide
 

Let us know how it turns out, Michael.

Re: Sous vide
 

Peter, I was skimming it quickly and misread the post.

Re: Sous vide
 

:sl

Don't let that happen ever again.

Re: Sous vide
 

;s















































EAD.

:D

Re: Sous vide
 

I cooked all the steaks medium rare and then seared the one steak longer, but left it a little pink.

Everyone loved the steaks, and our friends will be getting a sous vide unit soon :)

Re: Sous vide
 

Glad it worked out for you, Michael.

Re: Sous vide
 

Put a ~2.5LB boneless lamb leg roast in the bath before heading to work today, going off the recipe on the anova site for 134* 10hrs, I just used some leftover dry rub from a bbq pork cook a few weeks back. My goal is to make bbq lamb, probably not gonna pull the same but trying to get a good bbq flavor, and make some sort of sauce with whatever bag drippings there are. If it works out well I'll do some sort of Mediterranean rub next time like all the recipes call for, but I was feeling bbq and it looked good at the store :dr

Re: Sous vide
 

Please post some pics and your opinion. Sounds yummy.

Re: Sous vide
 

I'll try to remember to take pictures this time :tu

Re: Sous vide
 

All belly porchetta.
36 hrs @ 155° finished in the deep fryer.

http://i867.photobucket.com/albums/a...psqnbrkucn.jpg

http://i867.photobucket.com/albums/a...pstokky652.jpg

Served on a ciabatta bread, with an aged sharp provolone, baby arugula, and a roasted red pepper aioli.

http://i867.photobucket.com/albums/a...pszkho89zu.jpg

Re: Sous vide
 

holy f*** dom :dr :dr

Re: Sous vide
 

You just won the internet for the day. :dr :dr :dr

Re: Sous vide
 

Looks awesome, Dom!

Re: Sous vide
 

OMG Dom! That looks so amazing. Please please share the recipe!:dr:dr:dr

Re: Sous vide
 

Thanks, guys.

I've been doing porchetta for years on my smoker and grills. This one was the best.
I've never had the belly be so succulent. I literally cut a piece with a spoon
This is the first time I've done an all belly porchetta. Usually I roll up a pork loin in the belly.
This was also the smallest porchetta I've ever done. somewhere in the 4-5lb range.
My other attempts have all been around 15-18lbs.

So, I started looking here for a time and temp.
After I had that, I just went with my normal porchetta routine.

I used a meat tenderizer/marinator tool to pierce the skin

http://i867.photobucket.com/albums/a...psdwl5gqsa.jpg

Next I flipped it over for scoring and seasoning.

http://i867.photobucket.com/albums/a...psibnotokl.jpg

My typical seasoning is:
Salt, pepper, rosemary, thyme, and garlic.
I saw in the recipe they used crushed red pepper. I thought that was a good idea and added it to my porchetta for the first time.

Roll it up and tie it.

http://i867.photobucket.com/albums/a...ps3dp9giji.jpg

Salt the outside and vac seal it. 36 hrs @ 155°.

You wind up with a ton of juice in the bag.
When the belly is done, the recipe I linked wants you to plunge it into an ice bath. Not sure why? I didn't bother to do that.

http://i867.photobucket.com/albums/a...pso8f5vthh.jpg

Re: Sous vide
 

http://i867.photobucket.com/albums/a...psffyjgjgi.jpg

Dry it off real good and into the 400° fryer. I took it out when I eyeballed the color I wanted.

http://i867.photobucket.com/albums/a...psffh8xbaw.jpg

Immediately salt the rind, and let it sit 5-10 min.
Also, remove the string as soon as you're done frying.
If you let it cool, the skin will firm up, and as you remove the string, it will take giant chunks of skin with it.

http://i867.photobucket.com/albums/a...psqnbrkucn.jpg

The sharp provolone was key to the sandwich. It really cut into the richness of the pork.

http://i867.photobucket.com/albums/a...psystxrbgw.jpg

Re: Sous vide
 

Try making a rosemary chimichurri to go with it. The acidity in it also cuts through the fattiness of the pork nicely.

Re: Sous vide
 

Another work of art, Dom. :tu

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:tpd:

Re: Sous vide
 

Thank you for sharing that Dom. Simply beautiful.:dr

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Thanks, guys. :)

Re: Sous vide
 

Lamb came out great last night, only took one picture after it came off the sear but I should have taken one of when I sliced it, perfectly cooked end to end. Sarah was watching while I was carving and said "that part is perfect for me, I know it will be a little rarer in the middle so I'll take an end piece." I laughed and explained how it's all cooked the same, she was amazed.

https://lh3.googleusercontent.com/zU...F=w713-h949-no

There was about 3/4C of juice left from the bag, made a bag juice bbq sauce out of it with a few other ingredients, the sauce kept the lamb flavor really well, I was amazed. I took a taste of the juice itself and it was like drinking lamb, can't wait to cook again :dr

Re: Sous vide
 

It still had a lot of fat chunks from the cut of meat, but also had a fair amount of thin fat ribbons that didn't need to be carved out but were still chewy, are these the connective tissues everybody talks about saying they break down with time? I only cooked this for 10 hours, but if I went longer and got some of the fatty parts more tender this would have been even better

Re: Sous vide
 

That looks great, Ben!

Re: Sous vide
 

Ben, I think those may have been the natural lining of the individual muscles that make up the leg. Kind of like the silver skin that lines a tenderloin from the other adjacent muscles. Connective tissue is the stuff that holds the individual muscle fibers together. I wouldn't bet the farm on my thought, meat cutting class was many years ago with (now) a lot less brain cells left for me to recall. :D:2

Re: Sous vide
 

I think you're right, still trying to connect internet words to real life. I want to get to one of those meat classes, my BIL did one where they broke down a full hog and he got to take home half of it, seems like a great hands-on learning experience (and following meals :dr)

Ordered up a cast iron grill pan, mainly because I hate my non-stick one and don't have a grill, but looking forward to using it for SV. Not as much surface area so it won't be used for everything, but there are a few things I've made that I thought would be better with that than a normal cast iron

Re: Sous vide
 

Looks good, Ben. Surprised you thought it hadn't broken down enough.
I never did a leg of lamb, but would have thought 10 hours would be long enough.