Sous video sirloin

[delcecchi]

Cleaning out freezer.  Put a couple chunks of Costco sirloin in sous vide.

More pics in hour or two

[leechlake]

Nice!  I want to see these.  Especially with the cold weather I like this.  I've been making steaks in low heat oven using a method I found where you sear afterward.  

[delcecchi]

Sounds like the cooks illustrated trick.  Not sure if they invented it or not. 

Anyway, they were pretty much frozen when I put them in the 130 degree water.  They are fairly thick so will give them as close to two hours as I can handle without getting too hungry. 

[bobberineyes]

I gotta see this as well,  have never seen the end results with this. Can one take a frozen steak and sear it, then run it through that contraption? 

Edited January 18, 2016 by bobberineyes

[leechlake]

I don't think that would work very well.  Sous it and you can let it sit until you're ready and then about 90 seconds a side in a cast iron and you're good to go.   Only problem I've run into searing steaks is big ones take up a lot of room even in a huge skillet so with 4 people you sear and then put under foil to rest and sear the others.

Only steak I rest before cutting is Tri Tip Sirloin.

[delcecchi]

27 minutes ago, bobberineyes said:

I gotta see this as well,  have never seen the end results with this. Can one take a frozen steak and sear it, then run it through that contraption? 

I plan on doing it in the other order.  sous vide for a while, then sear and eat.  

watch for the picture after sous vide and before sear.  Then after sear and before eating. 

26 minutes ago, leechlake said:

I don't think that would work very well.  Sous it and you can let it sit until you're ready and then about 90 seconds a side in a cast iron and you're good to go.   Only problem I've run into searing steaks is big ones take up a lot of room even in a huge skillet so with 4 people you sear and then put under foil to rest and sear the others.

Only steak I rest before cutting is Tri Tip Sirloin.

 

At my age, big steaks are not an issue.  I can't eat more than about 10 oz. 

Edited January 19, 2016 by delcecchi

[delcecchi]

Ok, ready to sear

 

Seared, then

Dinner

 

[bobberineyes]

Looks like it works pretty darn good del!!

[delcecchi]

4 minutes ago, bobberineyes said:

Looks like it works pretty darn good del!!

I was happy with how it turned out.     Perfect medium/medium rare at 130 degrees. 

[leechlake]

that's a great Winter tool for sure.  I'd guess it would nail corn on the cub in the Summer and you'd avoid it being mushy.  Thanks for posting.

Edited January 19, 2016 by leechlake

[delcecchi]

Yes, I have seen a recipe for sous vide corn.  Unfortunately the corn supply around here is pretty much nil, although by early spring Walmart will have some stuff that isn't half bad.  

[Boar]

nice Job! fun tool i bet. 

[delcecchi]

Yes, fun. 

Turns out vegetables have to be cooked at 183, due to the pectin in the cell walls. 

Not a problem with meat.  MMMmmmmm meat....

[Boar]

so what LL is saying is he cant make corn on the cob, WELCOME TO THE CLUB !!  I cant make spagetti. I bet that thing can..maybe I'll have to get one what do they cost.

[smurfy]

you clowns and your cooking contraptions!!!!!!!!

[RebelSS]

Pectin?! Cell walls?! Is this a cooking thread, or Mr. Wizard's show?! 

[smurfy]

god.......that looks good....little blood running.................nummy!!!!!!!! good job!!!!!!!!!

[delcecchi]

5 minutes ago, RebelSS said:

Pectin?! Cell walls?! Is this a cooking thread, or Mr. Wizard's show?! 

Why, yes it is. 

2 minutes ago, smurfy said:

god.......that looks good....little blood running.................nummy!!!!!!!! good job!!!!!!!!!

Yep, cooked that thick piece perfectly all the way through...  Worked great.  And it is basically set and forget.  Perfect every time. 

[smurfy]

now add I little onion and garlic salt. dip in a little A-1.Mmmmmmmmmmmmm slobber slobber!

[delcecchi]

Sealing some onion and a clove of garlic in the bag with the meat might be good.  I just used salt and pepper. 

[RebelSS]

No cracked black pepper on top? Looks awful good, though.

[delcecchi]

Used my pepper mill with penzy's fancy peppercorns.  That count? 

[RebelSS]

The special extra bold? That should just sneak in under the wire.

Edited January 19, 2016 by RebelSS

[MossyMO64]

Why wouldn't you just skip the water bath and put the sirloins in a skillet on your stove top?

[delcecchi]

I do, after the water bath. Or maybe sear them on the grill. But sous vide does a better job, as you know.  Right? 

I'm sort of into the right tool for the job, most of the time.