Davey Boy 2.0 Posted March 21, 2012 Report Share Posted March 21, 2012 strokes chin thoughtfully Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted March 21, 2012 Author Report Share Posted March 21, 2012 Why would anyone want to cook a steak sous-vide, you might ask?It's simple enough that it can be accomplished with about 5 minutes of active work, and under an hour from start to finish. Why would anyone want to cook a steak sous-vide, you might ask? The short answer is flawless execution. When a steak is cooked via standard methods, even with a precise thermometer, you run a certain risk of over or under-cooking it.This risk can be minimized, but it takes practice and skill—even the seasoned line cooks at Luger's, who've been turning-and-burning steaks before vegans existed, will produce the occasional slightly-too-well-done porterhouse.By cooking your steak in a vacuum-sealed pouch at the precise temperature you want to serve it at, sous-vide cooking makes that risk a thing of the past. But there are still a number of variables involved that can give you better or worse results.http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html Link to comment Share on other sites More sharing options...
jaybone Posted March 23, 2012 Report Share Posted March 23, 2012 I like a nice sear on my steaks. A nice crust from hot heat is such a good contrast to the soft flesh of a rare steak. I don't think the sear that the article suggest giving it at the end would be as good or you would end up cooking the steak past temp.That being said I had some caribou cooked sous-vide that was one of the nicest cuts of meat that I have ever had. Link to comment Share on other sites More sharing options...
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