Sous Vide vs. Reverse Sear...
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Very interesting thread, Joe Hell and PapaSop : I’m a bit surprised you have not liked the results of SV’ing your chicken steak or pork… You both appear to be quite adept with your SV skills, but I will mention anyway that you can vary the resulting texture of your meat by varying time (since for these products you want to hold temp. at a constant for “doneness”.
I go back and forth between buying (striploins or ribeyes) that are either low end prime / high end choice or others (much cheaper) that are low end choice /high end select)… I then dry age for between 40 45 days, then the higher quality meat I generally SV for about 1 hour per inch of thickness… The lower quality meat SV: about 8-10 hrs per inch thickness… I have been very happy with the texture of the meat coming from the SV…
On the other hand, we have a convection oven (it is not possible to turn off the convection feature) so when doing a reverse sear I have never been thrilled with the results…
raider2119
Looking back at this, the one NY strip I did was excellent after the SV. The rib-eye not so much. Perhaps not actually having a Sous Vide cooker and doing this on the stove was just to worky. The other thing is planning ahead. An 8-10 hr SV cook is something I just can’t wrap my head around. If I end up buying one of those cookers I’ll give it another go. The whole concept makes total sense but kinda like teaching an old dog a new trick. That’s why I like this site. All kinds of new tricks and ideas. -
PapaSop I’ve eaten but never purchased Wagyu prior to day because it is normally prohibitively expensive. They have a couple different grades of Wagyu on the website that range in price from $32-$40/lb… I’m not sure what grade I have but at $11.99/lb. it was too good a deal to pass up.
I picked up an Eye of Round the other day from the new meat shop in town ‘Butcher Butcher Walla Walla’. The meat is from a Corriente Cattle ranch in Enterprise Oregon called ‘6 Ranch’.
Normally I would use Eye for jerky but this cut was far too special for that…although I’m sure it would make superb jerky!
This was prepared with a paste consisting of salt, pepper, garlic, thyme and 4 kinds of fresh rosemary. Vacuum sealed overnight the cooked Sous Vide at 125 for approx 10 hours and finished on the Pit Boss. Perfection!
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I picked up an Eye of Round the other day from the new meat shop in town ‘Butcher Butcher Walla Walla’. The meat is from a Corriente Cattle ranch in Enterprise Oregon called ‘6 Ranch’.
Normally I would use Eye for jerky but this cut was far too special for that…although I’m sure it would make superb jerky!
This was prepared with a paste consisting of salt, pepper, garlic, thyme and 4 kinds of fresh rosemary. Vacuum sealed overnight the cooked Sous Vide at 125 for approx 10 hours and finished on the Pit Boss. Perfection!
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I’ve been using sous vide since 1997. a few tips, never salt meat before cooking, it’s best to cook and chill then retherm at a lower temp then originally cooked at. Always make sure the meat is totally dried. The pan needs to be very hot but don’t smoke the oil. Get a good Maillard crust on it using a cast iron should take 1 min on each side add hard herbs and baste as you finish it. Sous vide beats reverse sear by miles. And last tip learn how to slice meat against the grain. also google sous vide cooking times and temps for the meat for desired doneness. NY Strips can only take 20 mins depending if you plan on Pasteurization of the meat
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I’ve been using sous vide since 1997. a few tips, never salt meat before cooking, it’s best to cook and chill then retherm at a lower temp then originally cooked at. Always make sure the meat is totally dried. The pan needs to be very hot but don’t smoke the oil. Get a good Maillard crust on it using a cast iron should take 1 min on each side add hard herbs and baste as you finish it. Sous vide beats reverse sear by miles. And last tip learn how to slice meat against the grain. also google sous vide cooking times and temps for the meat for desired doneness. NY Strips can only take 20 mins depending if you plan on Pasteurization of the meat
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Learning about using aromatics and refraining from using salt were 2 of the most important lessons I’ve learned about using SV…
I tend to go with significantly longer cooking times, first because I cut my steaks at least an inch thick and it requires at least an hour of soak time… usually a bit more than that… and also because I tend to find deals on tasty but inexpensive meats that tends to require long long hours of soak to make it tender enough to be edible…
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Joe Hell The flavor intensifies significantly and you end up with an “over salted” piece of meat… better to add salt after the SV, when you are getting ready to sear… Also, in an extended SV, the salt tends to draw liquid and moisture out of the meat, LOL… I’ve thought about salting my GF’s steak because she wants them cooked extremely well done… Pittsburgh style… so she apparently likes eating shoe leather
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Learning about using aromatics and refraining from using salt were 2 of the most important lessons I’ve learned about using SV…
I tend to go with significantly longer cooking times, first because I cut my steaks at least an inch thick and it requires at least an hour of soak time… usually a bit more than that… and also because I tend to find deals on tasty but inexpensive meats that tends to require long long hours of soak to make it tender enough to be edible…
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Joe Hell it will act as a cure and change the cooking and texture. Depending on the length of the cooking. It’s like mixing burgers with salt before cooking then cooking a day later, it changes the texture or using an equilibrium brine. it’s like salting beans in the start of cooking it makes them tougher and longer to cook. Salt not only enhances flavor but it’s used to preserve.
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Joe Hell it will act as a cure and change the cooking and texture. Depending on the length of the cooking. It’s like mixing burgers with salt before cooking then cooking a day later, it changes the texture or using an equilibrium brine. it’s like salting beans in the start of cooking it makes them tougher and longer to cook. Salt not only enhances flavor but it’s used to preserve.
raypete if you cook and chill (place the cooked product in Ice water for at least 20 mins) a piece of meat and retherm at a lower temperature you only have to reheat to around 129 degrees, that where your taste buds will feel comfortable at. During the chill process the meat will rest and retain the juices. So when you retherm at a lower cooking temp you haven’t introduced recooking to make the juices move. Then when you slice it you won’t have liquid on the plate to ruin a sauce you made.
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raypete if you cook and chill (place the cooked product in Ice water for at least 20 mins) a piece of meat and retherm at a lower temperature you only have to reheat to around 129 degrees, that where your taste buds will feel comfortable at. During the chill process the meat will rest and retain the juices. So when you retherm at a lower cooking temp you haven’t introduced recooking to make the juices move. Then when you slice it you won’t have liquid on the plate to ruin a sauce you made.
raypete if you use time & Temperature and know pasteurization time and temp of the product and hold it there after the internal has reached it then you chill it it will keep under pressure for a few weeks. . https://blog.thermoworks.com/chicken/thermal-tips-simple-roasted-chicken/
:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6325383/ https://www.oreilly.com/library/view/cooking-for-geeks/9781449389543/ch04.html Delta T cooking times work good for cured meats like hams. https://sousvide.fandom.com/wiki/Delta-T_cooking -
raypete if you use time & Temperature and know pasteurization time and temp of the product and hold it there after the internal has reached it then you chill it it will keep under pressure for a few weeks. . https://blog.thermoworks.com/chicken/thermal-tips-simple-roasted-chicken/
:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6325383/ https://www.oreilly.com/library/view/cooking-for-geeks/9781449389543/ch04.html Delta T cooking times work good for cured meats like hams. https://sousvide.fandom.com/wiki/Delta-T_cooking -
raider2119 I am doing to do a side by side taste test on preseasoned steak and unseasoned cooked sous vide. The reason for doing this is to get Walton’s to buy me two steaks!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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raider2119 I am doing to do a side by side taste test on preseasoned steak and unseasoned cooked sous vide. The reason for doing this is to get Walton’s to buy me two steaks!
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raider2119 I am doing to do a side by side taste test on preseasoned steak and unseasoned cooked sous vide. The reason for doing this is to get Walton’s to buy me two steaks!
Jonathon but are they getting the wagu for you?
Ok, preseason your traditionally cooked steak… Then do exactly the same seasoning on the SV steak after the SV, and you when you are prepping to sear it… I’m curious what your side by side results with be! -
raider2119 What I was actually thinking was sous vide them both, preseason one and not the other and then season the one before I sear it. I think that would give a more accurate test of when the best time to season would be?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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raider2119 What I was actually thinking was sous vide them both, preseason one and not the other and then season the one before I sear it. I think that would give a more accurate test of when the best time to season would be?
Jonathon Sounds like a plan… eliminates an unnecessary variable from the experiment…
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Jonathon Sounds like a plan… eliminates an unnecessary variable from the experiment…
raider2119 When you season, do you use something to bind the seasoning to the meat, be it oil, mayonnaise, mustard or the like?
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raider2119 you made that comment to yourself, was that intentional or were you asking me or Joe Hell ? If you’re asking me then I do not use anything to bind the seasoning to the meat. I rarely do, even when making ribs or pulled pork I generally find that the meat has enough moisture to keep it on. If I have a dry piece then I feel like I chose poorly!
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raider2119 you made that comment to yourself, was that intentional or were you asking me or Joe Hell ? If you’re asking me then I do not use anything to bind the seasoning to the meat. I rarely do, even when making ribs or pulled pork I generally find that the meat has enough moisture to keep it on. If I have a dry piece then I feel like I chose poorly!
Jonathon My bad, meant to be asking you… I agree, I find that without surface binder I end up with a better, deeper bark… but have seen so many devotee’s of using the surface binder in various forums, I actually questioned if possibly I was doing something wrong since I was not getting a superior result when I did it…
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