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As promised, I have acquired a 12-quart container for a water bath, and a Tayama immersion heater - circulator to try my foot at sous vide cooking. The first subject of my experiment is . . . flank steak!
Muahahhahahaha!
First, you need ingredients. Ah, I used to dream of food what had ingredients in it . . .
1 flank steak (I got the smallest they had at the store, 1.65 pounds, because it's just me)
1 tsp kosher salt
1 tsp Mrs. Dash blend, tomato/basil/oregano
1/2 tsp black pepper
1/2 tsp garlic-sriracha seasoning blend
Let's get to steppin'!
1. Cut the steak in half for ease of handling (optional).
2. Tenderize it a bit (one method's to score the meat in a diamond pattern; I used a Jaccard meat tenderizer.
3. Mix the seasonings together and rub into the meat.
4. Put the meat into plastic bags and squeeze as much air out as possible (alternatively, vacuum-seal the steaks).
5. Set the immersion heater to 135 degrees Fahrenheit.
6. When it hits 135, put the meat in, using the displacement technique to get the last bit of air out.
7. Let cook for two hours.
8. After 2 hours, take the bags out and turn the heater off. Take the meat out of the bags.
9. Sear the meat in a frying pan or on the grill, 1-2 minutes each side.
10. EAT!
This is my first try at this type of cooking technique, so I'll let you know how it turns out.
Muahahhahahaha!
First, you need ingredients. Ah, I used to dream of food what had ingredients in it . . .
1 flank steak (I got the smallest they had at the store, 1.65 pounds, because it's just me)
1 tsp kosher salt
1 tsp Mrs. Dash blend, tomato/basil/oregano
1/2 tsp black pepper
1/2 tsp garlic-sriracha seasoning blend
Let's get to steppin'!
1. Cut the steak in half for ease of handling (optional).
2. Tenderize it a bit (one method's to score the meat in a diamond pattern; I used a Jaccard meat tenderizer.
3. Mix the seasonings together and rub into the meat.
4. Put the meat into plastic bags and squeeze as much air out as possible (alternatively, vacuum-seal the steaks).
5. Set the immersion heater to 135 degrees Fahrenheit.
6. When it hits 135, put the meat in, using the displacement technique to get the last bit of air out.
7. Let cook for two hours.
8. After 2 hours, take the bags out and turn the heater off. Take the meat out of the bags.
9. Sear the meat in a frying pan or on the grill, 1-2 minutes each side.
10. EAT!
This is my first try at this type of cooking technique, so I'll let you know how it turns out.
Category Photography / Still Life
Species Unspecified / Any
Size 1080 x 608px
File Size 83.8 kB
Listed in Folders
WOOT! Looks like a great setup!
Sure hope you enjoyed the results.
Sounds like you have the technique down pat. Can't wait to hear what you thought about the texture and flavors.
Note - flank steak has loads of flavor, but can be a bit of a tougher cut of meat. If you have the patience, you can "tenderize" it in sous vide by cooking it for extended periods. The meat begins to break down with prolonged cooking, but it doesn't 'over cook' because of the regulated water temperature. This is a technique for "day before" prep though, because the cooking times wuff is speaking off start around 8-12 hours and extend from there. For a big chuck steak/roast, you can even run that out to 48+ hours.
Don't try it with a more tender cut of steak though, like a ribeye or fillet, because if you run those for too long, the already-tender meat will be too soft, and start to taste more like pot roast than a good steak. You kinda want to limit those to no more than 4-6 hours max, while 2-3 (depending on thickness) is more common. This holds true for tender proteins like seafood and such too as they can turn "mealy" and mushy with too much time.
A great resource for real-world cooks using sous vide is "Sous Vide Everything" on Youtube. Quite a fun crew, but some really good tips there too! ( https://www.youtube.com/channel/UCp.....PKLolFR3gWhrMw )
They've also done some great experiments and blind taste tests with things like, "Should you add fat or butter?", "Dried or fresh seasoning?", "Does time make a difference?", "Can you taste the difference between flame sear, grill, pan, etc?", etc.
Sure hope you enjoyed the results.
Sounds like you have the technique down pat. Can't wait to hear what you thought about the texture and flavors.
Note - flank steak has loads of flavor, but can be a bit of a tougher cut of meat. If you have the patience, you can "tenderize" it in sous vide by cooking it for extended periods. The meat begins to break down with prolonged cooking, but it doesn't 'over cook' because of the regulated water temperature. This is a technique for "day before" prep though, because the cooking times wuff is speaking off start around 8-12 hours and extend from there. For a big chuck steak/roast, you can even run that out to 48+ hours.
Don't try it with a more tender cut of steak though, like a ribeye or fillet, because if you run those for too long, the already-tender meat will be too soft, and start to taste more like pot roast than a good steak. You kinda want to limit those to no more than 4-6 hours max, while 2-3 (depending on thickness) is more common. This holds true for tender proteins like seafood and such too as they can turn "mealy" and mushy with too much time.
A great resource for real-world cooks using sous vide is "Sous Vide Everything" on Youtube. Quite a fun crew, but some really good tips there too! ( https://www.youtube.com/channel/UCp.....PKLolFR3gWhrMw )
They've also done some great experiments and blind taste tests with things like, "Should you add fat or butter?", "Dried or fresh seasoning?", "Does time make a difference?", "Can you taste the difference between flame sear, grill, pan, etc?", etc.
*nods* Wuffy owns one of those Jaccard tenderizers too! LOVELY little kitchen tool, and does a very nice job tenderizing things.
Vrghr likes to season his steaks first, then run the Jaccard over them. The little blades carry the seasonings into the middle of the meat for even more flavor in every bite.
Only thing to be cautious of (and Sous Vide fixes the issue), is the little blades also carry any organisms on the surface into the meat too. So the normal "Searing will kill it" doesn't apply. And you don't want to get the middle up to 160 or so, as recommended by the "food police", to kill the pathogens, or you no longer have a nice medium-rare steak.
But as wuffy mentioned at his panel, you can bring the temp up and hold it with sous vide long enough to do those little beggars in, and still keep the steak at the preferred 'doneness'. So it's a win-win!
Vrghr likes to season his steaks first, then run the Jaccard over them. The little blades carry the seasonings into the middle of the meat for even more flavor in every bite.
Only thing to be cautious of (and Sous Vide fixes the issue), is the little blades also carry any organisms on the surface into the meat too. So the normal "Searing will kill it" doesn't apply. And you don't want to get the middle up to 160 or so, as recommended by the "food police", to kill the pathogens, or you no longer have a nice medium-rare steak.
But as wuffy mentioned at his panel, you can bring the temp up and hold it with sous vide long enough to do those little beggars in, and still keep the steak at the preferred 'doneness'. So it's a win-win!
I used a Jaccard meat tenderizer.Not to be confused with a Jacquard loom. it would look great, but might be a little tough an the fangs. Oops, MMM beat me to it again.
The first thing I ate that was prepare Sous Vide was spaghetti sauce (!), prepared by a former girlfriend about 20 years ago. It was really, really good! Too bad she was such a nutcase...
The first thing I ate that was prepare Sous Vide was spaghetti sauce (!), prepared by a former girlfriend about 20 years ago. It was really, really good! Too bad she was such a nutcase...
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