What Are You Cooking Sous Vide Today? (Part 3)

[JoNorvelleWalker]

1 hour ago, kayb said:

Thanks. They're sprinkled down with sea salt and on a rack in the fridge. Will get them out tomorrow.

 

Next qiestion. This is them. (Packages say ribeye, but damned if they don't look like strips to me.) Minimal marbling. I want rare in the SV, will sear to med. rare on grill (and, sigh, well done for two of them). Time/temp recommendations?

 

 

Those look awfully tough.  I'd err on longer SV.

 

[weedy]

I'd do those at 130F-ish for an hour or two, if you're going to finish on the grill

Edited August 26, 2017 by weedy (log)

[HungryChris]

Eye round went on sale this past week.

I put the seasoned and vacu-packed roast in the fridge for 24 hours and put it in the bath this am. My plan is for 125 F for 24 hours, into the fridge overnight, then sliced thinly on the Globe slicer for RB sandwiches with mayo and horseradish.

HC

[rotuts]

@HungryChris

 

cutting that round thin is going to be key

 

looking forward to seeing your results

[OkieFarmer]

  Just by looking at some of these wonderful pictures I can't decide if I am in the company of great chefs, master photographers or food artists maybe some of all of the above, well done.

[weedy]

My understanding is that under 130F for more than 3-4 hours has potential food safety issues. 

 

[rotuts]

I agree

 

I set it at 130.

 

Im hoping the RedBoat 40

 

will zoo a lot of discouraging to the Locals.

 

however , if something can survive 24h in the surface with RB40

 

and then 6 H at 130 F

 

its going to be pretty nasty !

 

 

Edited August 26, 2017 by rotuts (log)

[rotuts]

not a great pic .  no browning.

 

the steak did not end up as a ' dinner .  so did not get its final touches.

 

 

one day  in its original butcher paper , after the first photo to see what I was dealing with.

 

then RB40 on each side.  

 

personally I choose to consider exogenous NaCL   so I though 3 - 4 drops each side.

 

it was a bit more , just enough to ' fairly coat ' each side  w not puddles.

 

as you know RB40 is fairly funky.   then back into the same butcher paper , and into the refrig for another 24 hours.

 

unwrapped and vacuum bagged.   most of the RB40 absorbed.  damp , not wet.  not patted dry.

 

still some funky aromas  but moving more towards aged meat.

 

waterbath , 130  for 6 hours.

 

see above.

 

no fishy flavors at all.   moving towards that aged beef flavor.   

 

not fork tender .   not a hint of mushy-ness. not overly salty.  

 

Im sure this pice of meat would have improved  a bit for tenderness at 8 h if not 10.

 

and re: saltiness   it could have stood up to a more RB40 , and even maybe then 48 Hr in the refrig prior to SV

 

just a guess

 

remember this is choice and this cut is relatively tough.

 

my conclusions :

 

a little redboat40  does indeed add aged flavor , and all the fishy-ness is gone.

 

I can't say what the optimal amount would be , or how long one might refrigerate the meat w the RB40 prior to SV

 

but its the way Im going to do meat from now on.

 

sliced thin , and at room yep  this will make a very find couple of RB sandwiches.

 

so a success.

 

if this cut goes on sale again , Ill to 8 - 10 and might do 48 in the refrig warped after the RN40.

 

your thoughts on the best way to add RB40 to a thick steak prior to SV ?

 

remember this was 1 3/4 thick  and not Prime.

Edited August 28, 2017 by rotuts (log)

[HungryChris]

Eye round came out looking more medium than rare, but is amazingly tender and has a very good flavor.

HC

[Martin Fisher]

21 minutes ago, HungryChris said:

Eye round came out looking more medium than rare, but is amazingly tender and has a very good flavor.

 

T and T?

[HungryChris]

1 hour ago, DiggingDogFarm said:

 

T and T?

Tender and tasty, indeed!

 But, if it's time and temperature, it was 24 hours at 125 F. Then I reduced the cooking liquids in a screaming hot wok, added a bit of peanut oil and browned it on all sides and put in the fridge to cool.

HC

Edited August 27, 2017 by HungryChris (log)

[Martin Fisher]

4 hours ago, HungryChris said:

But, if it's time and temperature, it was 24 hours at 125 F.

 

Yes, time and temperature.

Thanks! 

[scubadoo97]

Good to know there is something good to do with this ultra lean cut.  

[gfweb]

51 minutes ago, scubadoo97 said:

Good to know there is something good to do with this ultra lean cut.  

I've made corned beef with it. Good if cooked SV.

[Smithy]

Pork steaks are ultra-cheap these days, and happen to be one of my darling's favorite cuts of meat. I decided to try a different approach than our usual breaded-and-baked method.  Inspired (or perhaps bedeviled) by a discussion about pork braised in Hatch chile verde sauce I put the steaks into a bag with a batch of mild Hatch chiles that had been roasted, peeled and chopped. The steaks sat in the bag, marinating in the chiles, for about 24 hours. I added a finely chopped onion and tossed the bag into a 65C bath for 2 hours.  Hmm.  It didn't seem to be tenderizing.  I gave it another 20 minutes, then decided that it was time to change tacks.

 

Out came an enameled cast iron gratin pan.  Over medium heat I melted butter, then threw in rice; when the rice had absorbed enough butter I threw the contents of the bag (chiles, onion, meat and juices) into the pan and put the lot into the oven in high heat. By "high heat" I mean a dither: first a broil, then a high roast, then back to the broil.  The exposed surfaces gained a lovely brown color. This was cooking on the fly.

 

All told, I think this wasn't an optimal way to treat pork steaks.  Our usual method of breading and baking them takes much less time and energy but yields a satisfying, albeit salty, result.  On the other hand, by the time this was dolled up with the roasted pepper salsa I also made, it was darned good.  And pretty.  And much less salty than our home breading. And a change of pace.*...

 

 

...And maybe, actually, as tender.  We don't know to what degree the time of year contributes to pork tenderness; my darling asserts that we are now eating boars and sows instead of their progeny, and that the meat will inevitably be tougher. The only way I can think of to resolve the question is side-by-side testing of cooking methods.

 

Having written that this was a less efficient way to cook the meat, I may still try it again. It was good, and the leftovers will be good also.

 

*(Do you ever get tired of cooking a particular cut of meat the same way, every single time?  I do.)

[chromedome]

8 hours ago, Smithy said:

 

*(Do you ever get tired of cooking a particular cut of meat the same way, every single time?  I do.)

 

Oh, yeah. 

 

My late wife, bless her, believed that there was One Perfect Way to cook any dish, and that a cook's task was to find that One Perfect Way and then never, *ever* deviate from it henceforward. My feeling, on the other hand (at least, when not in a professional kitchen) is that freewheeling and improvising is the fun part; and that leaving room for serendipity to strike is just good sense. As you can imagine, this led to some heated confrontations between us during meal prep.

[gfweb]

7 minutes ago, chromedome said:

 

Oh, yeah. 

 

My late wife, bless her, believed that there was One Perfect Way to cook any dish, and that a cook's task was to find that One Perfect Way and then never, *ever* deviate from it henceforward.

 

 

You were married to Christopher Kimball?

[MelissaH]

4 hours ago, gfweb said:

 

 

You were married to Christopher Kimball?

Except that every couple of years, he'd come up with a new One More-Perfecter Way to cook that dish!

[weedy]

17 hours ago, Smithy said:

Pork steaks are ultra-cheap these days, and happen to be one of my darling's favorite cuts of meat. I decided to try a different approach than our usual breaded-and-baked method.  Inspired (or perhaps bedeviled) by a discussion about pork braised in Hatch chile verde sauce I put the steaks into a bag with a batch of mild Hatch chiles that had been roasted, peeled and chopped. The steaks sat in the bag, marinating in the chiles, for about 24 hours. I added a finely chopped onion and tossed the bag into a 65C bath for 2 hours.  Hmm.  It didn't seem to be tenderizing.  I gave it another 20 minutes, then decided that it was time to change tacks.

 

...

 

 

 

I tend to do pork chops at 145F (62C)... still pink and juicy, but not chewy like 'raw' feeling.

 

when you say pork "steaks",, what part of the pig are we talking about?

 

 

[Smithy]

2 hours ago, weedy said:

 

 

I tend to do pork chops at 145F (62C)... still pink and juicy, but not chewy like 'raw' feeling.

 

when you say pork "steaks",, what part of the pig are we talking about?

 

 

 

That's a good question.  Judging by the shape and the muscle structure, I think they're blade-cut steaks, from the shoulder.

[Thanks for the Crepes]

I love fatty pork blade steaks cooked in the oven under the broiler until the fat is crispy from raw. I buy them about a half inch thick. They seem tender enough to me and oh so flavorful. I like salt, pepper and fresh rosemary on them before they go under the broiler. We get very good pork and cheaply around here, though. We are in a major producing state. I usually serve them with a baked sweet potato and greens of some kind. We are also the foremost producer of sweet potatoes in this country, but dwarfed by China's production.

[Martin Fisher]

9 hours ago, Smithy said:

I think they're blade-cut steaks, from the shoulder.

 

Yeah, that's what they usually are around here.

Edited August 29, 2017 by DiggingDogFarm (log)

[Anna N]

 I am about to put a small sirloin steak into the sous vide bath and I'm going to throw caution to the wind and set the temperature to 50°C rather than my 54.5 usual choice. 

[chefmd]

1 hour ago, Anna N said:

 I am about to put a small sirloin steak into the sous vide bath and I'm going to throw caution to the wind and set the temperature to 50°C rather than my 54.5 usual choice. 

“All great thinkers are initially ridiculed – and eventually revered.”

 

Stay strong!

[Topham]

Eye of Round- at 131f for approximately 15hrs. 

 

Would probably go a bit longer next time, but it wasn't tough. No special preparations. At the first couple of slices with a microwaved poached egg. I'd have taken a picture but the egg exploded and didn't look good. 

 

In other news, I screwed up twice, once I somehow toggled the Anova off and it sat at a lethal temperature over night. The other, I left off the plastic wrap I normally use to trap the heat and moisture and too much water evaporated. 

 

Double checking is now part of my process, it gets expensive wasting meat

 

 

Edited September 4, 2017 by Topham (log)