Hmm. Cook a steak sous vide and finish it off with a a torch?

[toploader55]

MattL...
I am glad you tried this method and yes, one can get bored and needs to try new things. But being concerned with food safety the idea of simmering something or "immersing" food in a liquid for 72 hours and getting it to 122 degrees just plain scares the shit out of me.
Yes, I am aware of eating a rare staek at 115-120 degrees is sort of the same thing, but I would rather play Russian Roulette with a rare steak that will be ready in a few minutes and the high temp of the grill will kill anything living on the outside. As opposed to cooking something in a plastic bag for 72 hours.

I have read about it and it's just my thoughts that this method is not for me and is just out right scary theoretically.

I have my own thoughts these days on food in general anyway.

I have a real hard time eating raw shellfish as I find myself doubting the cleanliness of the waters.

GMO vegetables... Not so much. For me personally I find it very disturbing that Monsanto is getting away with what they are and hardly anyone seems to care and thinks its perfectly fine to ingest pesticides. After all... it's just a small amount right ?

Beef, Pork and Poultry
Allowing animals to have centimeters between them for hardly any movement and to wallow in their feces is just wrong. But that can be fixed by just feeding or injecting them with antibiotics. And all the government agents are just accepting this and looking the other way as long as they get their Life time Health insurance and retirement.
I just cannot look the other way anymore.

Other Countries are refusing shipments of grains, oils, and other Frankenscience products we produce here but that's OK. Most of Europe has forbidden a lot of these products to enter their country.

I did not mean to go WAY off topic and my intentions were not to Hi Jack this thread, but it all sort of falls under the umbrella of my opinion of this method and food safety.

My apologies if my opinions have offended anyone. But I just get very passionate about what is going on with food and I'm just looking at things from years of experience and common sense.

 

[mattl]

Personally I enjoy it when a thread goes off in directions no one would anticipate.  You never know where it will lead and what may be gleaned from it.

 

[rp2813]

Eddie, there's only one GMO food that I'd be first in line to buy if they can successfully do it:  A bunch of bananas that ripen in sequence. 

 

[toploader55]

Ralph...

If you are using the Bananas in a smoothie, what I do is when they are getting ripe, peel and slice them. Then portion them into Snack Pack bags and freeze them. Take one out in the morning before you start the coffee. After you have your first cup, let the Genie out of the bottle, they should be ready for a smoothie or Oatmeal.

Geez, I keep looking at the pic of that Sous Vide cooked steak and it just about wants to make me hurl. The one in the middle before the torch.

The Torch for color... That just ain't right.

 

[toploader55]

Now I was at a Fabulous Butcher/Restaurant in Naples, Florida named JimmyPs.

Kobe Beef.

Now this is a Steak...

http://www.jimmypscharred.com/

Check out the Butcher Shop too.

https://www.jimmypsbutchershop.com/

 

[perc-o-prince]

Sous vide? Must be French for "ruin steak."

I take a frozen ribeye, put it on the grill over high burners, and sprinkle it with Worcestershire, granulated garlic, and cracked pepper. Flip it when the underside has a pleasant char to it and cook to medium rare, taking a 6-7 minute rest into consideration. Tender and juicy with a nicely charred outside flavor!

I was at a customer's house for a repair call the other day and she was talking about her oven- doesn't preheat well and can be a little off-temp from one side to another. She only uses bake! I told her she should have bought a GE if all she was gonna use was bake! She said she was now going to try using "intensive" for preheating and convection for baking since I told her how easy it was. I'm looking forward to the next time I speak with her!

Chuck

 

[toploader55]

Sous Vide means under vacuum.

I was just thinking... Could you imagine cooking chicken in a pouch for 72 hours ?

Good Lord I'm scared just thinking about that no matter what the scientific odds are. And the plastic toxins permeating the food ??? No so much for me.

 

[mattl]

72 hours is just for a very large thick cut of meat.  As I mentioned steak , salmon and such takes much less depending on the thickness 1-2 hours.

 

[toploader55]

OK...

Still "Shudder".

Just couldn't do it.

 

[kenwashesmonday]

The longer any meat is above 42f and below a real cooking temp, the more bacteria will grow on it. Cooking a whole chicken with this method is almost a sure-fire way to sit on the toilet for about a week.

 

[toploader55]

OMG Ken...

Bed Time Tea through the nose !!!

 

[sudsmaster]

Here's an actually helpful video of how to cook a steak:

 



 

 

[toploader55]

Interesting.

I would think that wrapping it in foil and then a towel would steam it and cook it almost well done.

I'm thinking that would work for Medium Rare if you pulled it off Rare then wrapped it.

I've never done that or seen that done in my 40+ years.

But the Grill Pan I have and Love. My next favorite for cooking steak is a Iron Skillet.

Pre Heat the oven to 425-450. Heat the pan Hot...Yes, Steak at room temp season with Oil then S+P, Sear 1.5-2 minutes each side then throw the skillet in the oven for 4-5 minutes. (With the steak in it) LOL

Take the steak out and let rest on a cool plate to stop the cooking for about 5-7 minutes.

That's for like a 3/4 in steak. Should be a Nice Medium Rare

 

[mattl]

Can't say I've ever wrapped a steak afterward, might try it.  However I do oil and season the steak as they did beforehand.

 

[sudsmaster]

I'm thinking a small container that is approximately the size of the steak and can be kept covered and insulated would perform a similar function to the foil/towel method. I'm reluctant to go wrapping things up in foil only to throw it out after.

 

Even two pre-warmed plates could serve as an adequate container, if wrapped in a towel...

 

Normally I don't oil/salt steaks before grilling. Pepper, yes. I'll have to try it. Usually oil chicken pieces before grilling, though.

 

My current technique is to get the covered gas grill to at least 450 with all three burners on high, with a cast iron Lodge grilling skillet. This tends to sear the upper side of the steak as well as the side against the skillet. The steak goes on an sizzles, for a couple of minutes, reduce heat to just one burner, then I flip and grill the other side. Then back over again to add a cross hatch pattern and finish.

 

I will have to try letting the steak warming to room temp before grilling.

 

 

 

[toploader55]

Letting the Meat get to room temp is huge. Pork Chops, Lamb Chops etc.

Makes a Big Difference. I've been thinking about getting a Butane Burner for outside and use the Iron Skillet.

For One person, Heating a grill is just a waste. And I wold rather cook Meat outside so the odor will not linger in the house.

 

[mrb627]

To Me.

The benefits of sous-vide are 1) season the meat and vacuum seal (marinade) and 2) Once the meat reaches the temperature of the bath, cooking stops. It can be left there all day till needed.

Not much need to worry about bacteria, it is under a vacuum.

Malcolm

 

[kenwashesmonday]

Steak, chops, catfish filets, even chicken cutlets for blackening are fine if brought to room temp then cooked immediately, but there's no way I'm going to cook a whole chicken, or any chicken pieces with bones, at such a low temperature. That's just asking for trouble. Under vacuum or not, the bateria is allready on the chicken when you buy it.

 

[mikael3]

Mr. Toploader: We’ve been using a propane ‘patio stove’ for years.  There is no substitute in the summer when heating the kitchen is out of the question.  And it is the only place to fry things like fish!!  I also use it for canning, since it keeps the boiling water outside.  There are inferno models that really crank out the heat from a large central burner; those are great for heating great big pots of stuff, like a lowcountry boil or a fried turkey.  But for what I cook, I prefer a large-diameter model that creates a wider heated surface, even if it’s not as hot.  These are great for paella, but I use mine mostly to fry large batches that need plenty of contact with the pan, like all the ingredients for ratatouille. 

 

I must confess, though, that my Frigidaire RT-38 is the perfect appliance for pan-frying; I set the 8″ on med-low, heat up the pan with oil or butter, and away I go.  The heat is incredibly even and it turns out to be perfect for most pan-frying tasks.  You wouldn’t think medium-low would be enough heat, but it is.  Even in the summer, I prefer the Frigidaire for things like hash-browns and crab cakes and similar items that burn or overcook easily.

 

If I could have my dream patio, it would include a Frigidaire or Thermador cooktop with TK units, alongside the propane and charcoal options.

 

[sudsmaster]

bacteria and vacuums...

Um, bacteria can thrive in a vacuum. Just ask the bacteria that causes Botulism in canned goods. They are one of many anaerobic bacteria.

 

The only thing keeping the meat from becoming a lethal cauldron of deadly toxins is the temperature. Evidently 120F for hours is hot enough to prevent noxious bacteria from growing. But probably not hot enough to kill them.