So boiling your steak is a thing now?

[seeker_two]

How does SV work on shrimp and other seafood?

 

[karlac]

How does SV work on shrimp and other seafood?

Cooked salmon sous vide a few times, it was good, but prefer using a cast iron skillet, and it’s faster.

 

[TheDan]

350F

you need 138psi to boil water at 350°F. That'd be one hell of a pressure cooker.

There's a place here that does a sous vide pork chop that is always most and tender.

Perry's?

 

[vmax]

Looks good but hell with 2 hours. Short time over a grill at 350. Rub and olive oil. I can still hear the moo.

The time it takes doesn't sound worth it to me.

You have to pay for electricity or gas to heat water for hours..and then still have a different heat source for searing.
Whereas..about 20 minutes on a wood or gas grill and you're done.

I bet it does taste good, but I'll let everyone do whats best for them

Live and let boil I guess

 

[Glenn B]

I have been eating boiled beef for decades, since my mom first made boiled beef ribs. They are delicious. Never had a boiled steak in plain or salted water but I eat boiled beef regularly in stews and also the boiled beef ribs (boiled in just salted water) at least a few times per year. For steaks, I like them cooked on a grill, in the broiler, in a pan or on a griddle. Cooking em in a pan saves much of the fatty liquid that otherwise would have burned off on a grill - yummy when sopped up with the right bread and I don't mean Wonder Bread (it is a wonder though - that anyone eats it).

 

[innominate]

you need 138psi to boil water at 350°F. That'd be one hell of a pressure cooker.

Perry's?

Foreign and Domestic

 

[benenglish]

Cooking em in a pan saves much of the fatty liquid that otherwise would have burned off on a grill

Lordy, yes. Good point. That stuff is gold.

Sometimes I'll throw in a half-stick of butter and watch it carefully. It only takes a couple of seconds to melt and before it burns, in goes a few stalks of asparagus. The asparagus lowers the heat and prevents the butter from burning for just long enough to toss the vegetables, fully coat them, and fully cook them.

Personally, I hate asparagus. However, I've been told that this method is a great way to cook them.

 

[toddnjoyce]

105 howitzer, 4 bag charge ...

Salvo

 

[TheDan]

Foreign and Domestic

Haven't been there. Will have to check it out. Thanks!

BTW for the people still curious about meat being "boiled"
Check out https://www.youtube.com/@SousVideEverything/

 

[TheDan]

Have any of you sous viders tried searing first to retain more of the internal juice?

That would be counter productive. The juices can't go anywhere in the first place since you vacuum seal the meat. The water never touches it to leach away any of juices. You'd still want to sear at the end to get a nice crust.

 

[karlac]

Not Sous Vide ...

 

[msharley]

What? Boiling steak? Hot dogs?

Putting catsup on steaks?

This is America...

Folk can ruin food any way they want...

Me?

Fire+Meat=GREAT! (and DARK MUSTARD goes on GRILLED hot dogs)

Boiling? Is for noodles....

 

[innominate]

Haven't been there. Will have to check it out. Thanks!

BTW for the people still curious about meat being "boiled"
Check out https://www.youtube.com/@SousVideEverything/

I would recommend making a reservation. We like to sit at the counter seats that give you a view of the prep line and kitchen. Tue-sat they have happy hour till 6:30. Onion rings are only at HH. If you like raw oysters Tuesdays are $1 oyster nights.