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 ...
I want to cook a sirloin steak cut (2cm thick?) sous vide. Based on my preference for medium-rare and some prior experiences with beef at 60 C, I will put it at 55 C. How long would it need to break ...
Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply? ...
Yesterday I purchased some dry aged prime strip steaks from my beloved Wegmans. This will be the first time I will have the opportunity to eat (as far as I know) and cook prime beef. With that in ...
So I made a 1lb hanger steak via sous-vide the other day and cooked it for 45 minutes at 130F. After I seared in a cast iron pan, I took the meat off of the pan and let it sit for a few minutes and ...
I tried something on the weekend, and it seemed to work well, so I thought I'd ask for comments. We'd planned to make steak for dinner, and it happened to come in a vacuum-packet plastic. So before ...
I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believe that at high temperatures, chemicals ...