A4 Waygu Tom and Jerry's.
It was delicious… but.
I always seem to detect a particular sous vide flavor that persists after finishing the sear. It's hard to describe in words but it's like a "wet, steamed, stale" kind of thing. Am I missing something?
by Honoluluk3n
6 Comments
How was smoking after sous vide? I have both at my disposal and want the internal texture of sous vide and the flavor of the smoker.
Did the chilling then smoking work well or should it be smoked then sous vide?
Cooking for the neighborhood? Those have be at least 4lbs a piece.
Hey, the Old 96er!
ETA: not sure what that flavor you’re referring to is, unless it’s something in your set-up like off brand bags contributing. Do you taste it in everything or just beef?
Yes yes yes yes yes…oh and yesssss!!
Why two separate “low and slow” cooking methods? I’ve done SV/sear and I’ve done smoke/sear. But it’s not clear what would be gained by SV/smoke/sear.
Do yourself a favor, sous vide the Tom and Jerry steak at 132 for about 14 hours. Two hours is not long enough. Also smoke your meats before you Sous Vide. Cooked meat dont absorb smoke easily.