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Does anyone have advice for dealing with steaks that people like to different temps? I prefer my steak at the lower end of medium rare (130°F) but I have some friends and in laws that tend to like medium or more (in some countries in latin america, meat is cooked quarters, so well done would be 4 quarters, med rare would me 1 quarter). So how would be best to cool steaks in that situation. I was thinking of setting the sous vide to like 148 and for the med rare crowd only cooling for 40 minutes instead of an hour. Anyone have some advice?
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Aug 13, 2017 05:43
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Norns posted:I'd try anything to make magic mushrooms taste better Sauté in butter and cream to rehydrate, add herbs, and serve over gnocchi. Also very tasty if you rehydrate a lot of them (ALOT) and stir fry them with garlic, ginger, and beef. Use the mushroom water as liquid to make the sauce with later, like mix in some cornstarch and soy sauce and then add to the wok with the beef and mushrooms. Actually super tasty that way and then you've got dinner taken care of at the same time.
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Aug 13, 2017 05:55
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swickles posted:Does anyone have advice for dealing with steaks that people like to different temps? here's a post on a way one guy did it - http://community.anovaculinary.com/t/cooking-multiple-steaks/396 I'm not sure that pulling out your more well done steaks and putting them in the fridge is necessary, but I don't think it can hurt.
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Aug 13, 2017 05:58
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swickles posted:Does anyone have advice for dealing with steaks that people like to different temps? Either cook at medium rare temp and finish longer in a pan for the well done crowd, or cook medium rare, pull that one out and chill, bump the temperature for well done peeps and finish all of them in a pan, with the medium rare one warming up while getting some color while the others are still just well done now also with color.
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Aug 13, 2017 06:08
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Why don't you label the bags, cook the well done ones first, turn the temp down and throw the medium rare in after?
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Aug 13, 2017 06:27
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Chemmy posted:Why don't you label the bags, cook the well done ones first, turn the temp down and throw the medium rare in after? This is the right idea. Ignore my previous lame post. When I got my first sous vide gizmo I had a friend who liked well done steak. I used my new machine to convert him away from well done since I refused to cater to his ketchup-on-steak loving childish rear end.
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Aug 13, 2017 07:17
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Chemmy posted:Why don't you label the bags, cook the well done ones first, turn the temp down and throw the medium rare in after? This is the best way, and as a bonus, the more well-done steaks will get a little more tender from the extended bath time.
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Aug 14, 2017 00:48
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I'd just suggest removing the guests that want overcooked steak. You don't need to associate with that riff raff.
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Aug 14, 2017 15:21
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Norns posted:I'd just suggest removing the guests that want overcooked steak. You don't need to associate with that riff raff. There might be a point there. Next thing you know, you might need to put ketchup on the table...
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Aug 14, 2017 15:28
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Samizdata posted:There might be a point there. Next thing you know, you might need to put ketchup on the table... You and I both know the President ain't going to dinner at that dude's house
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Aug 14, 2017 16:21
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Flash Gordon Ramsay posted:You and I both know the President ain't going to dinner at that dude's house Dunno. I suppose if they served the steak done poorly enough, it just might happen.
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Aug 14, 2017 16:24
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Norns posted:I'd just suggest removing the guests that want overcooked steak. You don't need to associate with that riff raff. Take Hank Hill's advice: https://www.youtube.com/watch?v=amKyA2PrSu4
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Aug 14, 2017 16:39
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Flash Gordon Ramsay posted:You and I both know the President ain't going to dinner at that dude's house Does he really eat his steaks with ketchup? I knew there was a more underlying reason I didn't like him besides his policies and lovely personality. Edit: It's even worse - https://www.eater.com/2017/2/28/14753248/trump-steak-well-done-ketchup-personality "eater.com" posted:".. dinner at 21 Club in New York, where he ordered a steak, cooked well-done. " sterster fucked around with this message at 18:50 on Aug 14, 2017 |
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Aug 14, 2017 18:42
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It was the best ketchup. You've never tasted ketchup so good. Tremendous.
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Aug 14, 2017 20:19
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rockcity posted:It was the best ketchup. You've never tasted ketchup so good. Tremendous. Dijon ketchup -- mmmmm
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Aug 14, 2017 23:37
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ChefSteps is currently having a sale on the Joule for anyone interested, $30 off. Coupon code is SUMMERJOULE30, good today only!
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Aug 17, 2017 20:33
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I just finished this chunk of Fajita Steak for dinner tonight! Beef Chuck, (over)seasoned with standard fajita fare and cooked for 24 hours, then pan-seared in avocado oil. It was delightful.
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Aug 20, 2017 02:53
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I just received a Gourmia from my inlaws as a birthday gift. Having never had sous vide before I was pretty excited to try some steak. I made some strips yesterday and couldn't believe how good they were. I knew they'd probably be tender, but I was really blown away at the magic that 4+ hours managed to work on them. Anyway, I've got some pork chops up next, but I just picked up some chuck roasts that were on sale cheap this week. I've heard several people mention the long cook that basically makes chuck taste like prime rib. Does anyone have a suggested recipe for that, ideally something that's fairly simple on additional ingredients. Also, should I be able to find butcher's twine at a grocery store?
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Aug 22, 2017 05:09
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This worked out pretty well for me https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast I make the assumption that everyone has an herb garden. Someone once told me they never more than 4 ingredients when they cook. How can you live like that? Edit: you also need to know how to trim meat somewhat
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Aug 22, 2017 05:14
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Most groceries will have twine
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Aug 22, 2017 08:20
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DangerZoneDelux posted:This worked out pretty well for me drat that looks good. I'm planning to cook a dinner for about 10 people coming up and this looks awesome. How well do you think you could cook this ahead of time, chill it down in an ice bath to refrigerate it and re-heat it in the puddle? The reason I ask is I'm flying to where I'll be cooking and I won't have 18 hours to do the puddling there, but I could easily do it ahead of time and pack it with ice packs in my checked luggage.
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Aug 22, 2017 14:28
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You won't get beef through customs.
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Aug 22, 2017 14:33
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uPen posted:You won't get beef through customs. I'm not going through customs, it's a domestic flight. My dad has flown whole coolers of venison on planes before. Edit: Apparently gel ice packs are ok in carry on luggage too (as long as they are frozen solid when you go through TSA) so I could possibly just carry on a small cooler with the roast and ice packs. That would prevent it from getting smacked around at least. The question still remains how well I could reheat it after chilling. rockcity fucked around with this message at 15:03 on Aug 22, 2017 |
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Aug 22, 2017 14:42
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rockcity posted:The question still remains how well I could reheat it after chilling.
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Aug 22, 2017 17:36
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Elizabethan Error posted:very easily? assuming it's already >12h in on cooktime, an half hour or so extra isn't going to matter for a chuck cut Cool. I think that's the plan then. I'll cook it on the short end of the cook time, chill it down then toss it back in after travel while I prep the rest of the food.
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Aug 22, 2017 17:55
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Speaking of chuck roast, my grocery had this cheap "cross rib roast" steak, so I figured I'd not turn down a $5 chunk of beef meat. Trouble is, I can't find much on how to treat it besides "it's kind of like chuck roast". I was thinking to puddle it like a roast (18-24 hours at 135F/56C) and sear it like a steak. Any better ideas?
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Aug 22, 2017 19:15
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I made duck breast last night with a red wine, soy sauce, maple syrup, fish sauce, glaze and it was my best SV experience so far. Finished the duck off with a butane torch.
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Aug 22, 2017 19:17
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Butane? And it didn't make your food taste like poo poo? Is there a trick to that? Cuz the couple of times I've had food seared with butane it ends up tasting an awful lot like butane. Edit: After a few seconds research I think I just had some bad luck and made some assumptions based on it. Didn't realize butane was so widely used for searing. Thinking back there was just one really bad time at a sushi place where I got some seared tuna that tasted like lighter fluid and that's probably biased me against the stuff ever since. Inspector 34 fucked around with this message at 20:12 on Aug 22, 2017 |
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Aug 22, 2017 20:01
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Jan posted:Speaking of chuck roast, my grocery had this cheap "cross rib roast" steak, so I figured I'd not turn down a $5 chunk of beef meat. i made some into a massaman curry in the pressure cooker, it was very tender after 30 minutes. it's lean and very beefy so probably either cook it rare and slice thin across the grain or just use it for a stew or curry and cook the poo poo out of it at high heat. large hands fucked around with this message at 21:14 on Aug 22, 2017 |
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Aug 22, 2017 20:51
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Inspector 34 posted:Butane? And it didn't make your food taste like poo poo? Is there a trick to that? Cuz the couple of times I've had food seared with butane it ends up tasting an awful lot like butane.
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Aug 22, 2017 21:06
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Jan posted:Speaking of chuck roast, my grocery had this cheap "cross rib roast" steak, so I figured I'd not turn down a $5 chunk of beef meat.
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Aug 22, 2017 22:30
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Elizabethan Error posted:cheap butane brands tend to have impurities which can effect uses that aren't refilling your lighter. hit up your local headshop and get some that's filtered? Headshops are a great place to go. Tell them what you want to do and then ask for the stuff people use to hash oil and tell them you are totally not going to make it, its just for our weird cooking methods.
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Aug 22, 2017 22:33
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namaste faggots posted:I made duck breast last night with a red wine, soy sauce, maple syrup, fish sauce, glaze and it was my best SV experience so far. Finished the duck off with a butane torch. Duck is a great application of SV, yeah.
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Aug 22, 2017 22:34
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namaste faggots posted:I made duck breast last night with a red wine, soy sauce, maple syrup, fish sauce, glaze and it was my best SV experience so far. Finished the duck off with a butane torch. Tell me more about your glaze.
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Aug 22, 2017 22:37
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Subjunctive posted:Duck is a great application of SV, yeah. Interesting, how do you render the fat properly? Seems odd to still spend a lot of time on the stove top with an extended sous vide period on top of that.
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Aug 22, 2017 22:38
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baquerd posted:Interesting, how do you render the fat properly? Seems odd to still spend a lot of time on the stove top with an extended sous vide period on top of that. Searzall works fine if you're patient, IME.
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Aug 22, 2017 22:42
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Phanatic posted:Tell me more about your glaze. OK so take all the ingredients I just listed and boil until it's all reduced to a thick ish sauce. Unfortunately I didn't measure anything but you'll want maybe 1 cup of red wine, 1 tbsp of soy sauce, 1 tbsp of maple syrup, maybe half a teaspoon of fish sauce. You won't need salt because this concoction will be plenty salty.
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Aug 22, 2017 22:46
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Lately I've been marinating beef with whatever rub/ sauce and a teaspoon or so of fish sauce. It's become my favourite cooking ingredient.
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Aug 22, 2017 22:48
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Three crabs fish sauce is the loving best
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Aug 22, 2017 22:50
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Elizabethan Error posted:cheap butane brands tend to have impurities which can effect uses that aren't refilling your lighter. hit up your local headshop and get some that's filtered? Yeah I thought the lovely flavor was just a product of burning butane, but it looks like it combusts into the same H2O/CO2 as propane does. So either the butane I was subjected to was some lovely off brand or I guess maybe it just didn't burn completely. Anyway, I've got a propane torch for now that I've been using and it's fine. I'll try to not look down on butane from now on though.
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Aug 23, 2017 00:05
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