RWells

So who has the experience with Sous Vide Corned Beef. My guess is hot and long.

One word for you, eggs. Better than tabasco. Srirachi is truly a gift from god.

It just seems crazy that she would pick sirloin as a "meat and potato" meal for all of the money. They showed her butchering the large primal cut and it looked (albeit on a real fast cut) like a portion with some rib in it. Not the sirloin. As Nathan says the three hour window doesn't allow for an easy way to pull it off either sous vide or conventional. Her only hope was to cook it conventionally and then slice it thinly and hope for the best. She from the pictures served in a large piece of meat. She had a free rein with product, nail a two hour strip that we all know and love. I hope this doesn't mean that the public become disenchanted with sous vide.

If sirloin were indeed the cut then that would be a little more problematic and could explain the toughness. I don't think sirloin is a cut that is ideal for sous vide. Kind of a tweener. Not the tender cut that you nail at 131 in an hour and a half or the tough or the flavorful cuts like short rib that you cook for ever.

I'll second that. The finale was... dull. I feel bad about Carla blowing it, but I can't blame her sous chef. I think it gives Sous Vide an undeserved bad name, but oh well. I just can't understand how the season's editing was supposed to lead up to Hosea winning. I had him pegged as middle-of-the-pack the whole way through, even up to the end. I also felt that the finale was too short: there was almost no cooking content. Bleh. Next year I'll know better: if the contestant field looks this weak, I'll just stay away. ← I agree. The only thing that show will do is set sous vide back ten years. I posted this over on the massive sous vide board where I normally lurk. I'm sure there will be much posting regarding this over there. No timing or technique, except to show the Food Saver in action. No water bath or temp controller.

Anyone catch the final of Top Chef tonight? One of the finalist let her sous chef talk her into a sous vide NY strip even though she had no experience with it. The meat was judged to be tough. No particulars as to timing and technique. Did see them Food Saver bagging the meat but no water bath or temp controlling equipment was shown. They were cooking at Commander's in New Orleans.