How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55 to 60 degrees and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too dry to enjoy.
My mother eats steak well done conventionally and it is much more moist than this sous vide medium rare. The meat is still very red, so it's not over cooked.
I am using sirloin, about 20mm thick. It's 28 day aged, according to the packet. When cooked in a pan it is very nice, as it should be at £22/kg. I have tried presearing plus postsearing and postsearing only. Sealed in Sous Vide Supreme vacuum pouches. They then go into a 30l water bath heated by a vac-star sousvidechef 2. The temperature is totally accurate according to my certified thermapen and does not vary at all.
I also tried cooking chicken breast with garlic butter potatoes and carrots, as per Douglas Baldwin's book. Carrots were delicious. Potatoes were hard and bland. Chicken was downright weird. Very unpleasant texture and very dry. I invited a couple of friends who are keen to try sous vide over during the whole process. All 4 of us agreed. The machine is going back.