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I've been playing around with my new sous vide circulator.

Here we have a nice half-pound filet:



Served on top of a broccoli puree and radicchio and blue cheese salad:



Perfect edge-to-edge medium rare inside:

 
Posts: 2267 | Location: San Francisco, CA | Registered: February 16, 2003Reply With QuoteReport This Post
I Am The Walrus
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Nice!

I couldn't help but read your post in a Gordon Ramsay voice. Big Grin


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Posts: 13047 | Registered: March 12, 2005Reply With QuoteReport This Post
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What a great way to cook meat. My favorite is thick New York steaks. We buy a half dozen when they are on sale. We season them and seal them with our Seal-a-Meal and freeze. When we’re ready, we drop the frozen bags in the water, cook to 140° and sear.



I'm sorry if I hurt you feelings when I called you stupid - I thought you already knew - Unknown
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Posts: 4214 | Location: Saddlebrooke, Arizona | Registered: December 24, 2013Reply With QuoteReport This Post
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Where’s the bacon?

I don’t think my French inlaws will ever forget when they asked me if I knew what “mignon” meant, and my reply was “wrapped in bacon.”

That looks really, really decent, bacon or no.




Luckily, I have enough willpower to control the driving ambition that rages within me.

When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson

"Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown
 
Posts: 48369 | Location: Texas hill country | Registered: July 04, 2005Reply With QuoteReport This Post
Republican in training
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Where is this restaurant!?


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Posts: 2263 | Location: SC | Registered: March 16, 2011Reply With QuoteReport This Post
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quote:
Originally posted by mcrimm:
When we’re ready, we drop the frozen bags in the water, cook to 140° and sear.


For this steak, I set the circulator to 129° F.
 
Posts: 2267 | Location: San Francisco, CA | Registered: February 16, 2003Reply With QuoteReport This Post
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quote:
Originally posted by JALLEN:
Where’s the bacon?

I don’t think my French inlaws will ever forget when they asked me if I knew what “mignon” meant, and my reply was “wrapped in bacon.”

That looks really, really decent, bacon or no.


You learn something new every day...

Yes, this steak was plenty juicy and tasty without the bacon wrap.
 
Posts: 2267 | Location: San Francisco, CA | Registered: February 16, 2003Reply With QuoteReport This Post
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I'd eat it. Nice job!
 
Posts: 3437 | Location: God Awful New York | Registered: July 01, 2006Reply With QuoteReport This Post
I believe in the
principle of
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Picture of JALLEN
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quote:
Originally posted by EZ_B:
quote:
Originally posted by JALLEN:
Where’s the bacon?

I don’t think my French inlaws will ever forget when they asked me if I knew what “mignon” meant, and my reply was “wrapped in bacon.”

That looks really, really decent, bacon or no.


You learn something new every day...

Yes, this steak was plenty juicy and tasty without the bacon wrap.


Don’t learn that! “Mignon” means “cute.”

My reply was memorable to them because it was unexpected, hilarious and typically American. I doubt my mother in law ever laughed so long or hard before or since.




Luckily, I have enough willpower to control the driving ambition that rages within me.

When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson

"Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown
 
Posts: 48369 | Location: Texas hill country | Registered: July 04, 2005Reply With QuoteReport This Post
Ammoholic
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You inspired me. Just picked up butt end of tenderloin for $9.99 per pound on sale. Will be sous vided and roasted veggies on the side.



Jesse

Sic Semper Tyrannis
 
Posts: 20756 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
Get Off My Lawn
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That 3rd pic is trick photography Razz

Perfectly cooked, great job as usual.



"I’m not going to read Time Magazine, I’m not going to read Newsweek, I’m not going to read any of these magazines; I mean, because they have too much to lose by printing the truth"- Bob Dylan, 1965
 
Posts: 16612 | Location: Texas | Registered: May 13, 2003Reply With QuoteReport This Post
Tinker Sailor Soldier Pie
Picture of Balzé Halzé
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quote:
Originally posted by mcrimm:
What a great way to cook meat. My favorite is thick New York steaks. We buy a half dozen when they are on sale. We season them and seal them with our Seal-a-Meal and freeze. When we’re ready, we drop the frozen bags in the water, cook to 140° and sear.


140°?



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Posts: 30297 | Location: Elv. 7,000 feet, Utah | Registered: October 29, 2012Reply With QuoteReport This Post
Bone 4 Tuna
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that looks delightful


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Posts: 11143 | Location: Mid-Michigan | Registered: October 02, 2007Reply With QuoteReport This Post
Drug Dealer
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I'd eat the hell outta that. Smile



When a thing is funny, search it carefully for a hidden truth. - George Bernard Shaw
 
Posts: 15471 | Location: Virginia | Registered: July 03, 2007Reply With QuoteReport This Post
Partial dichotomy
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Wow, does that look good!




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Posts: 38599 | Location: SC Lowcountry/Cape Cod | Registered: November 22, 2002Reply With QuoteReport This Post
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That looks great! Low carb too, meat, veggies, my kind of "health" food. Wink




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Posts: 5043 | Location: Oregon | Registered: October 02, 2005Reply With QuoteReport This Post
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There needs to be SF restaurant.
 
Posts: 1176 | Location: Upstate  | Registered: January 11, 2013Reply With QuoteReport This Post
Shorted to Atmosphere
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EZ_B, you sir, are an artist. That looks damned delicious.
 
Posts: 5197 | Location: Manteca, CA | Registered: May 30, 2006Reply With QuoteReport This Post
Shorted to Atmosphere
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quote:
Originally posted by EZ_B:
quote:
Originally posted by mcrimm:
When we’re ready, we drop the frozen bags in the water, cook to 140° and sear.


For this steak, I set the circulator to 129° F.



How long did you cook it in the water?
 
Posts: 5197 | Location: Manteca, CA | Registered: May 30, 2006Reply With QuoteReport This Post
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That looks awesome but I'm not into the Sous Vide thing. I read on the foodie forums I visit of guys who take making a steak a two day process out of it. On those forums there are some pretty heated battles between the SV and non SV guys.

One comment that always pops up is if you boil ribs and put them in a crock pot your a terrorist but you put them in a baggie and stick them in bath water for 24 hours your a progressive cook!

There are obviously excellent results to this method but I just don't like the idea of all the added extra time. Besides I'm always cooking way to much at a time to make it even practical.


"Fixed fortifications are monuments to mans stupidity" - George S. Patton
 
Posts: 8504 | Location: Minnesota | Registered: June 17, 2007Reply With QuoteReport This Post
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