WTF Sous vide

Discussion in 'The Howard Stern Show' started by Beth143nacho, Jan 31, 2016.

  1. Beth143nacho

    Beth143nacho Well-Known Member VIP

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    I made a sous vide fillet today.

    This was from scratch. I had a whole tenderloin that I hand trimmed (holy fuck there's a lot of fat on that thing). Sliced off a chateaubriand (about 4" long, just inside of the fillet cuts).

    I placed it in a standard food saver bag after seasoning with salt and pepper, added in about 4 tbsp of Amish butter and a sprig of rosemary, some garlic cloves and a bay leaf. Also added some freeze dried thyme (all I had) before vacuum sealing.

    Placed it in 140 degree water and let it sit there for a couple hours.

    When I had all the sides done (confit Yukon gold footballs and steamed broccoli), I took the steak out and placed it into a screaming hot cast iron pan. While it seared, I torched it with one hand and spooned over melted butter in the other (basically dumped out the contents of the bag into the pan and used it to baste). Did that on all 6 sides.

    Holy.....


    Fucking.....


    Shit....


    That steak was the single best thing I've ever eaten.... And I've eaten at some world class places (noma, French laundry, frantzen)....

    I'm an instant convert. This was amazing as fuck.
     
  2. Jayla

    Jayla Ou ai-je l'esprit? Gold

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    Overrated, dumb cooking technique. :)
     
  3. Jayla

    Jayla Ou ai-je l'esprit? Gold

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    (But I'm glad you had a meal you enjoyed).
     
  4. goldtopper

    goldtopper Well Known Heterosexual Gold

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    Nice job, sounds amazing!
     
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  5. keywordpk

    keywordpk Perpetual Geek Gold

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    Pics? :munch:
     
  6. cwok

    cwok Well-Known Member VIP Gold

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    Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
     
  7. Beth143nacho

    Beth143nacho Well-Known Member VIP

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    over rated.... Hrmm.... Tough one here. Yeah, people make too much noise about it, but it's insanely better than any other technique I've tried. It's REALLY good. Second best for me was grilling a porterhouse directly on natural lump charcoal.
     
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  8. FamilyJ

    FamilyJ Well-Known Member

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    Did the same thing with some venison today. Gonna sear it tomorrow for dinner.
     
  9. SlipperyVic

    SlipperyVic In Gord We Trust Gold

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    I like kraft dinner.
     
  10. Ashbeard

    Ashbeard Well-Known Member

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    I really need to branch out from cooking steak on the BBQ. Perhaps ill give this a try. Just buying a good meat thermometer brought cooking meat to a whole new level.

    This does look amazing.
    [​IMG]
     
  11. Ashbeard

    Ashbeard Well-Known Member

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    With ketchup?
     
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  12. SlipperyVic

    SlipperyVic In Gord We Trust Gold

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    Never!.. Heathen!
     
  13. pickles3000

    pickles3000 Well-Known Member Banned User

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  14. Ashbeard

    Ashbeard Well-Known Member

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    I would never. Do you eat with a side of bread heels in bacon grease?

     
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  15. Bristol Chicken

    Bristol Chicken Free Range and Loving It Gold

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    A bit to fancy and to much work for me.
    I'll stick to the basics.


    [​IMG]
     
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  16. YodaQuiversStern

    YodaQuiversStern Turn and face the strange

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    It's all the range right now in the cooking world. Thought about getting one a few years back, but didn't feel I would use it enough to justify the clutter it would create (small kitchen).