Sous Vide Red Backsteak
Attachment 110995
Printable View
Sous Vide Red Backsteak
Attachment 110995
What are the benefits of this over just pan frying the traditional way ? No hate just curious
Perfect doneness edge to edgeQuote:
Originally Posted by dannyb
The meat is seasoned and seared after it comes out of the Sous Vide setup, temp is set at 52 deg,Or whatever degree of cooking you like. Add fresh Thyme, olive oil, butter, Garlic clove add Backsteak to the zip lock bag Place in Sous Vide for 1 hour, remove from bag pat dry, season with salt and pepper and sear on a very hot BBQ or Pan.
Benefits are controlled degree of cooking right through the meat, Very Tender, and if your not ready for dinner and are keen on a couple more beers it cant overcook in the Sous Vide set up and can wait till your ready.
Tougher cuts or whole sub primals of meat can be left in for longer times and become very tender with this process.
That looks so delishimo.
Nicely done, thanks for sharing:)
There is a dinner thread:thumbsup:
Looks very nice dose it come with the sauce on the side though?
@Sideshow it's alllll there. Fine dining is all about quality not quantity.Quote:
Originally Posted by Sideshow
Oh yes I understand fine dining!
Just not a great fan of sauce.
Sauce fan ask @Dundee:thumbsup:
Think next time Briscoes has a sale I'll buy one of these Sous vide things.
I've seen some ripper meals come out of em!
Oh that's right when do they don't have one haha!
This is the one to get Order Online. The Anova Precision Cooker. Great UnitQuote:
Originally Posted by Rock river arms hunter
Attachment 111046
they are the business for uneven or thick steaks, you basically just burn the outside. the inside is cooked before it reaches the pan
normal thin cut steak theres no point they are cooked as you sear
I like doing chicken breast in it.
Very nice [emoji41]Quote:
Originally Posted by Sako85
Sent from my RNE-L22 using Tapatalk
i have to admit the meat looks pretty good, but vege is the work of satan !
Bro, that looks sensational
