- Aug 15, 2008
- Reaction score
I'd take some
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While on the subject, would anyone here like some free salsify? I have a box sitting in my fridge that I simply won't be eating. They are from Belgium and they are a delicious vegetable to cook sous vide. I can USPS to all 48 contiguous states.
Just my opinion here but I think sous vide excels are two main types of proteins. First, it excels at very lean cuts. A 6" think baseball cut fillet mignon comes to mind. You're just never going to get a 6" thick cut of extra lean meat that perfect pink all the way through like sous side will. The other type is a cut full of connective tissue that is also a cut that it's standard to use heavy flavouring on. Braised shortribs come to mind, in particular the David Chang 48 hour short ribs.
Just an off the cuff ramble here so don't take it too seriously.
I found the same thing. I started using a better quality french grey salt and more of it. When finishing on an incredibly hot pan I'll add the sauce back over the steak at the end and it almost forms a glaze. Adds back all the flavor and more.I have now done some experiments with meat and I am not as impressed as I had hoped to be.
Sous vide certainly allows for an impressive consistency I can only approximate with conventional cooking and a digital thermometer. And you can certainly do a lot of tenderizing with cheaper cuts of meat that is pretty tough to do otherwise. I think this is where I've been most impressed.
Sous vide certainly doesn't dry meat out and it retains almost all its moisture. But I think this may be a problem.
Most of the sous vide roasts and steaks just haven't been as flavorful as they would have been with conventional cooking. This isn't very noticeable with a sauce but I found it very noticeable with a simple preparation. For example, a tri-tip prepared sous vide and then finished for a few minutes on a grill comes out very different, both in flavor and in texture. While it is anything but dry, the flavor is "washed out". The problem with the texture is a bit harder to explain. A properly-grilled tri-tip will be tender yet "toothy" -- Jesus, this is harder than describing wine -- anyway, it has a different feel in the mouth. Whereas a tri-tip prepared sous vide is almost "buttery". That's nice too but somehow not quite as satisfying. It's almost like you don't have to chew it at all.
I've noticed similar issues with other cuts as well. I am thinking that this may be exactly because sous vide does not dry out the meat. Perhaps all that extra water means less-concentrated flavor. I'm not saying this is bad, exactly. In some cases it could be a huge advantage, but it's definitely different.
I am wondering if you could avoid these problems by using dry-aged beef. Has anyone tried this?
I've always been wary of cooking something like fillet sous vide, and especially that thick. I think it tends to mush up a bit if left in a long time, and a 6" steak has to be in a long time. Never done it, though, but just my worry.