First time sous vide vs high heat braai sirlion steaks
First time sous vide vs high heat braai sirlion steaks
by ekke85
6 Comments
ekke85
So this is the first time I’ve used my new sous vide cooker and really wantefd to compare sous vide vs high heat cooking. For the sous vide I added no butter or herbs and spices, just the steak in a vacuum bag. I wanted the steak to be 54c so I sous vided it for 2 hours at 54c. I then seared it on the braai and added salt and pepper durring the sear. The other steak went straight on high heat, also salt and pepper just as the sous vide steak. Once the steak reached about 48-49c, I removed it to rest….The result was very interesting, both steaks was so close to one another, it was near impossible to tell which is which. Really enjoyed this experiment, next I’ll be adding herbs and butters and all the other fun.
Edit: Ah you can also see how i can’t spell sirloin 🙂
ConsiderationSad6521
So my take for beef, is that for the shorter times, (less than 4 hours), the main advantage of sous vide is the consistency and “fool proof”, compared to someone with the skills and knowledge to cook with only high heat (if you know how to temper the steaks, pre heat the pan to the correct temp, baiste, rest; I actually think that method is better). What I do gain is that I don’t have to be as precise with my technique and timing with sous vide. Guests are behind schedule, no big deal.
It’s not until it gets to longer cooks that you get substantial changes in the character of the meat.
For lean porks and chicken, the preciseness of the sous vide stands out more because there is even less fat in the meat.
Pengy403
I wanna play around with sous vide, but my wife said she would divorce me if I cook meat in a plastic bag because she wants a man that uses fire and cast iron. I told her it’s masculine if I get in touch with me feminine side and I bought one yesterday!!! BOOM
OneManGangTootToot
Cuts of good steak don’t need sous vide if you have the skills to cook it properly. Sous vide is really meant for tougher cuts of meat.
6 Comments
So this is the first time I’ve used my new sous vide cooker and really wantefd to compare sous vide vs high heat cooking. For the sous vide I added no butter or herbs and spices, just the steak in a vacuum bag. I wanted the steak to be 54c so I sous vided it for 2 hours at 54c. I then seared it on the braai and added salt and pepper durring the sear. The other steak went straight on high heat, also salt and pepper just as the sous vide steak. Once the steak reached about 48-49c, I removed it to rest….The result was very interesting, both steaks was so close to one another, it was near impossible to tell which is which. Really enjoyed this experiment, next I’ll be adding herbs and butters and all the other fun.
Edit: Ah you can also see how i can’t spell sirloin 🙂
So my take for beef, is that for the shorter times, (less than 4 hours), the main advantage of sous vide is the consistency and “fool proof”, compared to someone with the skills and knowledge to cook with only high heat (if you know how to temper the steaks, pre heat the pan to the correct temp, baiste, rest; I actually think that method is better). What I do gain is that I don’t have to be as precise with my technique and timing with sous vide. Guests are behind schedule, no big deal.
It’s not until it gets to longer cooks that you get substantial changes in the character of the meat.
For lean porks and chicken, the preciseness of the sous vide stands out more because there is even less fat in the meat.
I wanna play around with sous vide, but my wife said she would divorce me if I cook meat in a plastic bag because she wants a man that uses fire and cast iron. I told her it’s masculine if I get in touch with me feminine side and I bought one yesterday!!! BOOM
Cuts of good steak don’t need sous vide if you have the skills to cook it properly. Sous vide is really meant for tougher cuts of meat.
Found the Saffa, aweh 🙂
Sexy. And love how that knife melts through it!