We been bout dis life for 8 months now. As someone that cooks a lot at home, especially proteins I had always heard of it but never picked one up. Got as Xmas gift and havent looked back. I've been doing smaller briskets marinating them for 2 days and then soothing them for about 36 hours and then smoking for another 5 or 6. Amazing. I dont do steak any other way now, And really have not overcooked a steak since. I just know that the application of this is so wide, I am curious to see what other people have done recipe wise? Did some really large scallops recently and it also went well.
I was big on this for a while then got concerned about cooking (heating, specifically) with plastic. It's not good. Maybe at the lower sous vide temps it's not so bad, I don't know. But I went back to just grilling the normal way and it was fine.
My guy @Jontro is all about that vida sucio It's all about tenderizing and properly marinating the meat first
I think there was another thread about this a couple of years ago, if you want ideas. Or maybe it was in a thread about something else. I haven't done sous vide in a while, but used to do sous vide steaks often. I think that's all I really did, but I did it often. lol. Nowadays I do the unthinkable and do "bbq ribs" in a pressure cooker. I was thinking about buying an air fryer and getting into that, but now you've given me the itch to go buy some ribeyes or something and bust out the Joule and get to sous vide'ing again.
Yeah, I have to admit I started wondering about this myself after a while, but from what I recall reading, the polyethylene/polypropylene bags used for sous vide are safe in the relatively low temperatures used for sous vide. I recall someone saying you could eat polyethylene and it wouldn't kill you. And I read it on the Internet, so I know it's true.
https://bbs.clutchfans.net/threads/sous-vide.297273/ https://bbs.clutchfans.net/threads/sous-vide-question-ribeye.303180/
If youre up to date on kitchen equipment, you should update your hot pocket. I see them oscillating, spinning fleshlights all the time now on ads on various pronz sites. Got dudes bustin in like 1.3 seconds.
Do you finish on grill or in pan? I only like to finish filet in pan. After 30 or 40 times I has figured out the following.... I do not put butter in with the steak while I sous vide it. Only a little bit of seasoning. I do 124 degrees for 1 hr. Then remove, pat dry, re-season. Used to use butter but have switched to mayo. Sear over lump charcoal for 1 min each side.
You can actually use the sous vide water bath to heat up the fleshlight. Sometimes I throw it in with a tri-tip
I prefer the grill, but I don't always go through the effort to get it all prepared outside so I usually sear it on an incredibly hot cast iron skillet. Using mayo sounds weird, but it's legit. I usually just use butter though, but mayo is definitely better.
Mayo is better for the sear. Butter for the flavor. Bout to finush a a 24 oz ribeye on grill in 5 min.
