[Sous vide meat tender and just right, but flavors are missing...]

I'm the one who placed the original post, and I wish to thank all who participated.  I've learned quite a bit.

 

I've read Hellen Rennie's blog (http://www.beyondsalmon.com/2011/06/why-sous-vide-sucks.html, but she's not knocking SV), in which she posits that many people are cooking sous vide meats much too long, which leads to a greater loss of juice and, perhaps, loss of flavor.  She's proposing to SV generally at 130F (54.5C) for only about one hour (varies shoewhat by meat cut).  She offers well-researched evidence for it.

 

Also, I read a technical paper on why the use of a Jaccard tool helps to make meat juicier, which appears to be counter-intuitive.

 

I wonder if some of the more experienced SVers might be able to expand on this.  Thank you.

 

George

Bedford, TX

[Sous vide meat tender and just right, but flavors are missing...]

I'm using the Anova circulator, which I think is fantastic.  I've tried sirloin and flatiron steaks so far, cooked at 133F(56C) for anywhere from 3 to 6 hours.  All came out perfectly medium rare-to-rare and tender.

 

After removing from the bag, I dry them with kitchen towels and then sear them in a heavy skillet with a little oil.  They look terrific, but i sorely miss the flavor of steaks prepared in the conventional ways.  I've tried salt & pepper after searing, as well as vacuum-bagging with dry garlic, oregano, a little pepper and a couple of other spices.  No difference.

 

What am I missing ?

 

George

Bedford, TX