• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

TdeV

Sous vide beef heart

7 posts in this topic

I have a beef heart. What temperature and for how long should I cook it?

Thanks in advance :smile:


Edited by Mjx (log)

Share this post


Link to post
Share on other sites

Anyway, Keller suggests 79.4C for 24 hours for a calf's heart. That's a starting point I guess. Please post here if you get a better recommendation as I have a frozen heart I plan to SV soon.

Edit: I forgot to mention that a quick sear is also an amazing way to cook heart. I bought one from a Halal butcher, and he prepared it for me "the way we do it in my custom." Basically he trimmed it for me. Put it on skewers with nothing but salt and pepper and cooked just past rare. Amazing.


Edited by Mjx (log)

Share this post


Link to post
Share on other sites

I've done beef heart 48 hours at 131ºF and was quite pleased with the results. And I generally prefer to do long cooks of beef (chuck, etc.) for 24 hours at 150ºF. With the latter, I find the texture at lower temps to be a bit squishy (to use the technical term). Whereas the former is by nature a "tight" cut texture-wise, so the lower temp worked very nicely. YMMV.

Share this post


Link to post
Share on other sites

Anyway, Keller suggests 79.4C for 24 hours for a calf's heart.

I saw this thread around the same time that Harlem Shambles had very fresh lamb heart and liver. Uses a Sichuan recipe for the liver, and followed Keller's 175F 24 hours for the heart. Then pan seared, reduction sauce. Would have thought this was too high a temp, but the texture and flavor was very nice.


Edited by Syzygies (log)

Per la strada incontro un passero che disse "Fratello cane, perche sei cosi triste?"

Ripose il cane: "Ho fame e non ho nulla da mangiare."

Share this post


Link to post
Share on other sites

Anyway, Keller suggests 79.4C for 24 hours for a calf's heart. That's a starting point I guess. Please post here if you get a better recommendation as I have a frozen heart I plan to SV soon.

Edit: I forgot to mention that a quick sear is also an amazing way to cook heart. I bought one from a Halal butcher, and he prepared it for me "the way we do it in my custom." Basically he trimmed it for me. Put it on skewers with nothing but salt and pepper and cooked just past rare. Amazing.

Well, I thawed my heart, brined it in 8% salt content with pickling spices for 24 hours, and SVed for 24 hours in the best veal stock I've had at 174.9 for 24 hours as mentioned above. Seared some of it, but not all. My dog loved it. Which is fine with me because I thought it was terrible. Well, not terrible, but just not worth the $8 for the heart and the 48+ hours. Not to mention my wonderful veal stock. It was tender, not dry but not moist, and the non-seared parts were slightly better I guess because the meat part has little fat. The finished product looked just like pictures I've seen of others following the same technique.

I wish I had grilled it instead of SVing it. It was so beautiful beforehand.

Maybe this is a different topic, but the end result of this heart is what I've come to realize with long SV cooks: I don't seem to like it. I've eaten mostly short ribs SVed by pros, and I don't like them either. Too much uniformity in texture or something, which is sort of my main complaint with the heart. I smoke stuff for 18+ hours, I pressure cook stuff, braise stuff, etc. etc. and love it all, but cannot get on board with long term SV. I love short SV, like chicken, steak, pork chops, etc. I'd hate for this to be true as the SV concept is great.

Share this post


Link to post
Share on other sites
Too late now, but I wonder if the heart could've been rescued by cutting it up, skewering and grilling à la anticuchos:




Not sure, however, if it would've been any different in the end than traditionally grilled heart...

So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."

So I got that goin' for me, which is nice.

Share this post


Link to post
Share on other sites

I feel the same way about long SV cooking. Everything ive SV over 48
hours has been either mushy sawdust texture and dry. The longest SV time
that ive done that turns out excellent is pork butts @ 155F for 30
hours. And chuck roasts @ 132F for 24 hours. I have tried short ribs
twice, one bone in, and another flanken cut @ 132F for 48 hours and both
came out like sawdust texture. Such a waist of time and money.




Maybe this is a different topic, but the end result of this heart is what I've come to realize with long SV cooks: I don't seem to like it. I've eaten mostly short ribs SVed by pros, and I don't like them either. Too much uniformity in texture or something, which is sort of my main complaint with the heart. I smoke stuff for 18+ hours, I pressure cook stuff, braise stuff, etc. etc. and love it all, but cannot get on board with long term SV. I love short SV, like chicken, steak, pork chops, etc. I'd hate for this to be true as the SV concept is great.


Edited by FeChef (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By bhsimon
      I want to make mint spheres for use in a hot sauce. (Think lamb with mint caviar.)   Can this be done? Is it possible to make heat-stable spheres?   What is the most effective way to extract mint flavour from the raw leaves? I don't want the resulting spheres to contain alcohol as it will be served to children. My cursory investigations indicate that glycerol may be an alternative—has anyone done this?
    • By boudin noir
      I recently did some halibut steaks sous vide. They were about 1 1/2  inches thick. I did them for 30 minutes at 122 degrees. When i took them out to brown them, they were very fragile. As I browned them they fell apart. They were delicious, perfectly cooked from an eating point of view, but ugly. Too hot, too long or both?
    • By bhsimon
      Anyone tried this?
       
      I'm trying to think of something novel to do for my friends at an upcoming birthday weekend. We are renting a house in the Hunter Valley (Australian wine region) and food is a major component of our weekend. Last time I did fizzy fruit—the grapes and oranges were awesome and everyone enjoyed the unique experience. I want to do something quirky like that again.
       
      The whipping siphon is easy to transport so I'm interested in using it. The siphoned soufflé in Modernist Cuisine, volume 4 page 297, has a chocolate variation that does not require propylene glycol alginate or maltodextrin (I don't have those things in my pantry, yet). That looks like it might be a good one to try. Anyone done that and have some advice for me before I dive in?
    • By bhsimon
      Besides the health concerns, deep frying steak is the best way to get an even colour and crust on steak. In my most recent experiment, I tried the technique of deep frying prior to, and after, cooking the steak sous vide. In the past, I had only fried the meat after it had been cooked.
       
      The meat was veal chops. As can often be the case, the meat was mishandled somewhere along the way. The obvious signs of this were indentations in the surface. This kind of thing makes it tricky to pan fry and get even colour.
       


       
      This soft meat is also tricky to vacuum seal as it can often be further compressed and misshapen in the process.
       
      I was delighted to observe that a short 45 seconds in hot oil fixed both of these issues! I didn't expect that. Nice. The meat plumped up and that indentation was gone. It also held its shape nicely when vacuum packed.
       

       
      Time and temperature matters. The difference can be just a few seconds or degrees. In the next picture, the time was the same but the oil was 20°C hotter for the steak on the left and the crust is noticeably darker. My next experiment will try 30 seconds at 200°C before and after.
       


      The goal is to keep the crust as thin as possible.
       

       
      I hadn't anticipated the secondary benefits of deep frying prior to sous vide. The plumping of the meat and slight firmness made them easy to package and present. I am curious whether anyone has observed this. I am also curious if it would it work in hot water, rather than oil.



    • By Porthos
      I have purchased an Anova circulator. My interest in sous vide is based upon needing to prepare chicken and pork dishes that remain more moist than other cooking methods I have used. This is based upon needing more moistness for my wife. After her bariactric surgery she became sensitive to meat that is not still very moist.
       
      I would like recommendations for some threads to read through to help get me started.
  • Recently Browsing   0 members

    No registered users viewing this page.