I never had that problem but today my steak tastet wet and too juicy. Sear and color was exactly how I wanted it but the wetness destroyed it for me.
Recipe: 56°C (132.8°F) for 90 Minutes
Roastbeef
Had it in the freezer, put it out 24h ago in the refrigerator and 2h before Sous Vide out there as well. (I know I don't have to do that but normally I drive well with it)
Nothing excapt for meat in the bag. After Sous Vide I had it in a quick Ice Bath, then patted dry and seared it with a flame thrower. Seasoned it after and cut it as shown in the picture.
Anyone have an idea why it was so wet?
by SusVide69
4 Comments
I could taste that it layed in water. The meat felt like when you’re in water for too long and your skin gets soaked
How odd. The cook looks perfect, tho. I’m a texture person, too, so I get where you’re coming from. 🤷🏻♀️
Did you eat it right after searing or did you let it sit a bit?
Also sometimes previously frozen meat can give off more water since the freezing process can rupture some of the cells and tissue allowing more moisture escape.
Are those sloppy steaks?