first time doing sous vide and posting here ! I did a 56 c° with 3 herb, butter with no salt, salt and pepper and garlic
I was happy with the result but wondering what other think I should do to up my game
by DitsoT
22 Comments
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MrLahey7857
Rondoman78
No butter.
waterboy8817
Professional level trolling in this sub I love it. Looks fucking amazing then you hit us with pic 3
idiologistic
If you didn’t make this exactly the way Reddit says you should, you should feel bad about yourself and forget that it probably tasted good.
Fongernator
Not a tomahawk
[deleted]
[deleted]
shodan5000
🤦🏼♂️
DitsoT
I just read online that they didn’t recommenced the butter in the bag because it plays with the flavor so I take not thank guys!
But , when you searing it, you put butter in the pan or not
MadMex2U
I did a tomahawk with the bone sticking out of the Ziploc gallon freezer bag. Came out fine.
tomsmac
Butter and no salt? Shame on you.
Dr_ManTits_Toboggan
I know you think you had a great steak but everyone on the internet knows that it was inedible and ruined
MadMex2U
I like olive oil and soy sauce, and then sip the juice like a fine Cognac from France.
johnatsea12
Fuck that is pretty
DitsoT
I wanted to try next week to flame it with whisky at the end, anyone tried that?
SolarSavesMoney
U/ditsoT welcome to the wonderful world of sous vide! Looks like a tasty steak. What some people are saying about the butter is instead of adding it to the bag, you could try basting it at the end of your sear, or just top with butter at the end.
The idea is with butter in the bag during the cook, you could end up with beef flavored butter instead of the butter flavor going into the beef.
Some of the sou vide devices have apps with recipes, there are lots of resources online, as well. I like a lot of the advice offered by Serious Eats.
Have fun and enjoy!
CantaloupeAsleep502
Next time could try 58.3°C for temp. The fat might be meltier. Otherwise looks pretty baller.
DitsoT
Thank you for the suggestions I will surely try it. Might try it next week with the whisky flambay
icanhazkarma17
Could use a little bearnaise ; )
Coal909
I think the butter in the bag is basically cooking the steak confit
Pernicious_Possum
Idgaf about the butter. What’s up with that serving vessel? Are you a chilis?
22 Comments
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No butter.
Professional level trolling in this sub I love it. Looks fucking amazing then you hit us with pic 3
If you didn’t make this exactly the way Reddit says you should, you should feel bad about yourself and forget that it probably tasted good.
Not a tomahawk
[deleted]
🤦🏼♂️
I just read online that they didn’t recommenced the butter in the bag because it plays with the flavor so I take not thank guys!
But , when you searing it, you put butter in the pan or not
I did a tomahawk with the bone sticking out of the Ziploc gallon freezer bag. Came out fine.
Butter and no salt? Shame on you.
I know you think you had a great steak but everyone on the internet knows that it was inedible and ruined
I like olive oil and soy sauce, and then sip the juice like a fine Cognac from France.
Fuck that is pretty
I wanted to try next week to flame it with whisky at the end, anyone tried that?
U/ditsoT welcome to the wonderful world of sous vide! Looks like a tasty steak. What some people are saying about the butter is instead of adding it to the bag, you could try basting it at the end of your sear, or just top with butter at the end.
The idea is with butter in the bag during the cook, you could end up with beef flavored butter instead of the butter flavor going into the beef.
Some of the sou vide devices have apps with recipes, there are lots of resources online, as well. I like a lot of the advice offered by Serious Eats.
Have fun and enjoy!
Next time could try 58.3°C for temp. The fat might be meltier. Otherwise looks pretty baller.
Thank you for the suggestions I will surely try it. Might try it next week with the whisky flambay
Could use a little bearnaise ; )
I think the butter in the bag is basically cooking the steak confit
Idgaf about the butter. What’s up with that serving vessel? Are you a chilis?
As is tradition
Looks tasty though! Im always down for steak