Cooking steak differently - Page 2

RandallZ · #11 03-19-2015, 10:39 AM

For the past coupla years, I've been cooking most meat, fowl, and fish sous vide. Just like the best-of-the-best restaurants. Perfectly done every time, and can make really tough cuts as buttery as tenderloin.

milkmanjoe · #12 03-19-2015, 10:50 AM

Quote:

Originally Posted by RandallZ

For the past coupla years, I've been cooking most meat, fowl, and fish sous vide. Just like the best-of-the-best restaurants. Perfectly done every time, and can make really tough cuts as buttery as tenderloin.

Just read up on that, very interesting. Thanks for that tip.

edgehill · #13 03-19-2015, 08:40 PM

Quote:

Originally Posted by RandallZ

For the past coupla years, I've been cooking most meat, fowl, and fish sous vide. Just like the best-of-the-best restaurants. Perfectly done every time, and can make really tough cuts as buttery as tenderloin.

I've thought of going that route. Do you have a home made setup or did you buy a machine?

DrHenley · #14 03-20-2015, 08:22 AM

Quote:

Originally Posted by jmlutz

I dunno, looks like they just knocked the horns off that cow and wiped its' a$$

That's way too rare for me...

Like my next door neighbor used to say: "Poke it and if it says 'MOO' it's not done yet."

That steak is not even close to rare. What we would call medium (pink, not red) (medium rare is a warm RED middle, rare is a cold red middle)

How anyone can actually enjoy eating overcooked steak is beyond me...

pony up · #15 03-20-2015, 11:28 AM

I am still hearing the siren song from looking at the video yesterday. I am out for a steak today! Interesting, I know where the refer is and how to get it open but that is the extent of my kitchen skills. I do like the idea of cook and then sear. I love the crust. dennis

skosh69 · #16 03-20-2015, 10:04 PM

[QUOTE=DrHenley;105079

How anyone can actually enjoy eating overcooked steak is beyond me...

[/QUOTE]

Ask my wife, if her steak doesn't resemble a charcoal briquette, she won't eat it.

I have to hide my steak as we're eating because the sight of all the red grosses her out.

pitor · #17 03-21-2015, 09:39 AM

Quote:

Originally Posted by jmlutz

I dunno, looks like they just knocked the horns off that cow and wiped its' a$$

That's way too rare for me...

same here. i like my meat medium well.

RandallZ · #18 03-22-2015, 09:35 AM

Quote:

Originally Posted by edgehill

I've thought of going that route. Do you have a home made setup or did you buy a machine?

I started with a home made setup, but recently upgraded to a Vacmaster circulating heater and Vacmaster chamber vacuum sealer. I found both at super discount in different stores, and I'm really happy with both.