So boiling your steak is a thing now?
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How far in time does it go back? How did they do it before plastic bags ?It's not a fad. It's an old and cherished way to cook every molecule of any food to a perfectly precise temperature.
I've never committed to it because I love my steaks grilled or pan fried. For folks who have never gotten the hang of cooking a steak to the right level of doneness, though, sous vide is a foolproof way to cook a steak perfectly. I can certainly understand why some cooks use the method so extensively.
And, yeah, I heard that whoosh going over my head, too.
While the technique of using a water bath to keep a material at specific temp is older, as a cooking method sous vide has only been around since the 1960s, enabled by the availability of food-grade plastics.
So it's about as old as me and in my book that makes it old.
Remember Boil-N-Bag frozen foods? I think they still exist but I'm not sure under what brand names. That was sous vide, more or less, and it was ubiquitous by the 1960s.
Sous vide, like any other tool, great at some things, but not the best for everything.
While I don't use it as much lately, before dietary changes a few years back, if I had to use sous vide for only two things - one would be cooking the dog's beef; and above all, the following:
Sous Vide Mashed Potatoes
3 Peeled russet potatoes, sliced
1/2 stick of butter
1/2 Philadelphia cream cheese bar
2 tsp salt & 2 tsp garlic powder
1/2 cup whole milk
Add all ingredients into vacumn bag (no need to mix the ingredients before cooking)
Sous vide @ 195F for 02:00 hours
Finish: Thoroughly mash/knead, while in bag and with cooking gloves on, or to your favorite desired texture ... IOW, leave lumpy, or smooth.
Serve hot and with your favorite condiments ... guaranteed to please your palate.
ETA: anyone interested in trying sous vide at some point, here are some of my notes on various items and their cooking times and temps, with the results in a PDF. YMMV
While I don't use it as much lately, before dietary changes a few years back, if I had to use sous vide for only two things - one would be cooking the dog's beef; and above all, the following:
Sous Vide Mashed Potatoes
3 Peeled russet potatoes, sliced
1/2 stick of butter
1/2 Philadelphia cream cheese bar
2 tsp salt & 2 tsp garlic powder
1/2 cup whole milk
Add all ingredients into vacumn bag (no need to mix the ingredients before cooking)
Sous vide @ 195F for 02:00 hours
Finish: Thoroughly mash/knead, while in bag and with cooking gloves on, or to your favorite desired texture ... IOW, leave lumpy, or smooth.
Serve hot and with your favorite condiments ... guaranteed to please your palate.
ETA: anyone interested in trying sous vide at some point, here are some of my notes on various items and their cooking times and temps, with the results in a PDF. YMMV
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WTF
ETA I'm sure the science of temp and texture is there but that's only half the reason to enjoy a good medium premium filet. The taste and char from the wood or grill is the rest, as is the smell and enjoyment of cooking it.
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Agree, but some folks will still try to use a screwdriver to drive a nail ...
If you haven't tried a good sous vide steak - you should. Reverse searing is a requirement - but you will not get a more perfect cook to whatever desired doneness is. You want rare? You'll get rare from crust to crust - without the 1/8th inch thick well done portion if you do it right. If you want medium - you get a perfect medium from crust to crust. If you want well done? Well **** it, just throw it direct on the coals, have a drink, flip it, have another drink, then break out the A1 sauce because that's the only way you're getting any moisture 
Sous Vide is especially good for cooking pork or poultry though - since pork and especially poultry requires more attention to cooking to temp. Dial the water temp needed and let it go.
The other benefit of sous vide - you damn near can NOT overcook your meat with it - unless you go crazy with your reverse sear. The meat doesn't cook beyond the temp of the water, and once it reaches temp, it stays there.
Sous Vide is especially good for cooking pork or poultry though - since pork and especially poultry requires more attention to cooking to temp. Dial the water temp needed and let it go.
The other benefit of sous vide - you damn near can NOT overcook your meat with it - unless you go crazy with your reverse sear. The meat doesn't cook beyond the temp of the water, and once it reaches temp, it stays there.
Texasgordo
TGT Addict
What round for boiled steak?
105 howitzer, 4 bag charge ...
Sous Vide is AWESOME.
I have cooked nearly every cut of steak imaginable using all of the prevalent methods.
Sous Vide hands down gives you the most perfectly cooked piece of meat.
Like others have said, you have to sear it at super high heat at the end to put a crust on it.
I have cooked nearly every cut of steak imaginable using all of the prevalent methods.
Sous Vide hands down gives you the most perfectly cooked piece of meat.
Like others have said, you have to sear it at super high heat at the end to put a crust on it.
Here's an example of a NY Strip that I Sous Vide'd @ 127.5 degrees for about 2.5 hours. To finish I seared it in a 600 degree skillet with some avocado oil. I usually cook ribeyes, so I didn't think to sear the fat cap a little longer.
Sous Videing (is that a word?) allows for you to get almost no gradient between the outside that is seared and the inside that is perfectly medium rare.
Sous Videing (is that a word?) allows for you to get almost no gradient between the outside that is seared and the inside that is perfectly medium rare.
I'll order sous vide pork chop or steak at a restaurant. It's unlikely they will f-it up. There's a place here that does a sous vide pork chop that is always most and tender. You can practically cut it with a fork. It's almost like slow cooking a brisket. The fats and stuff break down and it all stays in the meat because it is sealed.
On the grill, you only have the internal temp in the 120 degree range for a few minutes.
In the sous vide, you're in the 120s for 2+ hours, which allows some of the intermuscular fibers to break down. This yields a much more tender end product.
I still cook steaks over a fire, on a pellet smoker, or just plain old in a really hot cast iron inside, but this way just yields an incredibly perfect and consistently consistent end product.
It's somewhat similar to how you'd reverse sear a tri-tip or a thicker cut of meat on a smoker.
