Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: ronman451 on September 29, 2018, 09:12:34 PM
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Finally took a crack at sous vide steak. Such a simple method for a fantastic result! 16 oz. NY Strip, kosher salt/ground pepper, a sprig of rosemary in the bag, 131 degrees for 90 minutes. A few seconds on the open flame, and dinner is served.
(https://farm2.staticflickr.com/1941/43186097980_508954f99e.jpg)
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Perfecto!!
What was the open flame thingy? I like the results, has me checking more into the soovee thing.
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Perfecto!!
What was the open flame thingy? I like the results, has me checking more into the soovee thing.
Any grill open flame will do, I suspect, but my Memphis Elite pellet grill has an open flame mode that worked wonderfully. Gave it a nice wood-fired char.
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NICE!!!
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Boy that looks perfect
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Perfecto!!
What was the open flame thingy? I like the results, has me checking more into the soovee thing.
bamaman, the open flame thingy is the malliard reaction thingy that carmelizes and crustifies that out side of the steak. AKA Umami. AKA - U ma'm, I can't believe the taste of this steak!. Can I copyright "crustifies"?
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Perfect looking steak!
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Yes Please
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Outstanding results!
Sous vide is a great way to cook a steak to exact temp you want - probably the only way.