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What did you eat last night for dinner? - Page 1547

post #23191 of 25768
You rest meat cooked sous vide? I've never done this.
post #23192 of 25768
Quote:
Originally Posted by mgm9128 View Post

Looks nice, but for sous vide, the beef looks a tad on the dry side. Maybe it needed more rest? I recently ate tough, sous vided lamb at a 2 michelin restaurant, so I guess it happens. Also, perhaps the sauce would be better served spooned over the meat, rather than under? Don't really know, just a thought.

The meat was moist and very tender. As to presentation, well, we all know I suck at that so thanks for the suggestions and am open to any thoughts. I'm just playing around more than anything.
post #23193 of 25768
Quote:
Originally Posted by Piobaire View Post

The meat was moist and very tender. As to presentation, well, we all know I suck at that so thanks for the suggestions and am open to any thoughts. I'm just playing around more than anything.


twss
post #23194 of 25768
Quote:
Originally Posted by shibbel View Post

You rest meat cooked sous vide? I've never done this.

I think it depends on a few things. But after coming out of the water bath, it is usually best to let meat rest in the bag for a few minutes. Also, if you are then finishing it by searing in a pan to color, or bringing it up to the desired temp, it is best to let it rest out of the pan a few minutes, rather than slicing straight away. I am only speaking from personal experience.
post #23195 of 25768
Isn't the purpose of resting to even out the temperature throughout the piece of meat? I guess that's not really necessary with sous vide since it's already even.
post #23196 of 25768
Quote:
Originally Posted by b1os View Post

Isn't the purpose of resting to even out the temperature throughout the piece of meat? I guess that's not really necessary with sous vide since it's already even.

Not only. First of all, it is even if you cook it at the same temp you want it to finish at. In other words, if you cook it at 85 until 55 in the center, then it isn't even when you take it out. Second, the juices inside of meat run significantly less once they are below 52 C or so, so it isn't a bad idea to let the meat rest to be under that then to finish it in a hot pan without raising the middle temp. If you cut into meat at 58 C, sous vide or not, it is going to spill onto your board.
post #23197 of 25768
The problem with that (which I think we've discussed) is by the time the meat rests enough, it is usually lukewarm, or at a less than ideal serving temp, which I think is why it is usually best to let meat rest fully, then reheat quickly at a high heat. For example, I do this with roasted chickens now. I let the bird rest, uncovered, for 30 minutes or longer, then take the breasts off the bone and heat them quickly in a pan with some butter, then into a 500 degree oven for 1-2 minutes. The meat keeps all it's juices, and is at a very nice serving temperature.
post #23198 of 25768
FWIW, I think I let the meat rest too long. Had it at 135, let them sit five or so minutes, and patted them very dry. Used my de Buyer pan (which is getting nicely seasoned) to heat some olive oil and butter up very hot and tossed them in about a minute or so a side while basting. Going to try the same method but just with a thick ribeye this weekend. Those baseball cuts are about 5" thick and I think that's why the middle temp, once it came down, stayed down.

Then again I might have been playing with a funny looking bowl and my iPhone camera too long too.
post #23199 of 25768
Quote:
Originally Posted by mgm9128 View Post

The problem with that (which I think we've discussed) is by the time the meat rests enough, it is usually lukewarm, or at a less than ideal serving temp, which I think is why it is usually best to let meat rest fully, then reheat quickly at a high heat. For example, I do this with roasted chickens now. I let the bird rest, uncovered, for 30 minutes or longer, then take the breasts off the bone and heat them quickly in a pan with some butter, then into a 500 degree oven for 1-2 minutes. The meat keeps all it's juices, and is at a very nice serving temperature.

I think both ways have plusses and minuses. A lot of it depends on what temperature you like you food, I suppose.
post #23200 of 25768
How long did you cook the fillet? At 5" thick they may be cooking for a length of time that can start to make a lean meat like tenderloin slightly stringy. They wouldn't get dry from that, just a little mushy, though the look would be the same in a picture.
post #23201 of 25768
Quote:
Originally Posted by itsstillmatt View Post

I think both ways have plusses and minuses. A lot of it depends on what temperature you like you food, I suppose.

I really don't cook enough meat to have an exact preference, but I know for roasted chicken it works great. Pigeons are smaller birds, so they retain more heat, thus need longer resting and usually stay warm enough to eat once carved.
post #23202 of 25768
I'm about to probably horrify folks but I bought a case of these...frozen. I read one can put frozen items into sous vide so I tried it once before Xmas and did it six hours. It was indeed too mushy. I cut back to 4.5 hours the next time and it was pretty spot on. So this is the third time I tried frozen for 4.5 and it was again very nice texture. Sadly I only have one of these left so I plan to make tartare with it. smile.gif
post #23203 of 25768
To be honest, I think you are better off cooking a piece of meat like that slowly in a pan.
post #23204 of 25768
I would completely mess that up; at least this way I'm going to get a fairly good result.
post #23205 of 25768
Low heat, foaming butter, constantly turn and baste. Maybe finish for a few minutes in a 375 oven. Doesn't require too much. You just can't stick your iPhone into it and go play frisbee while it's cooking.
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