Want to sous vide N.Y. steaks for Steak Diane;best method for sauce?
9 years ago
last modified: 9 years ago
Featured Answer
Sort by:Oldest
Comments (9)
Related Discussions
Sous Vide - First Impressions
Comments (35)I definitely have a Sous Vide Supreme on my want list but since I recently dropped about $700 on a VitaMix set at Costoc it will probably be a while. :D One dish that really fascinates me when prepared Sous Vide is Fried Chicken. Have you tried this before? I love experimenting with new techniques to improve fried chicken and this one is very promising. (My other favorite method is pressure cooker fried chicken but that's pretty dangerous if you don't have the right equipment!) To make Sous Vide Fried Chicken soak your chicken in a strong brine for 30-40 minutes, rinse and soak in seasoned buttermilk for 8-12 hours. Season the meat with your preferred spices, maybe a little hot sauce or fresh buttermilk. Put the chicken in vacuum bags and cook at 160F for an hour. At that point you can dry the meat, coat in seasoned flour and fry it. Alternatively you can chill the meat down in ice water and hold in the fridge for quick frying later. The benefit to that method is that you can do all of the prep work for fried chicken in advance. Also, there are no worries about undercooked centers or dried meat. The chicken stays incredibly moist and the flavors really penetrate the meat. It's great if you want to cook a large amount of fried chicken for a crowd in a short amount of time. It's also good if you want to fry chicken to order. One warning though, you might want to cook the chicken to 165 though since the USDA has recently revised their meat cooking guidelines. Here is a link that might be useful: Hacking Your Slow Cooker: D.I.Y. Sous Vide Setup...See MorePick Steak For Grilling
Comments (36)I know the LC pieces I have warn against heating past medium. I've pushed the envelope a bit occassionally, but I'd be hesitant to heat it "screaming hot." Lodge or other CI is cheap, LC is not. I'd not risk it. I like to sear in a skillet, too, One thing I've found is that this method is not ideal if there's a bone involved because the meat quickly shrinks enough to create a small airspace next to the bone. Wonder if others have had this problem. I also tend to like my strip side slightly more done than the tenderloin side, so that presents issues of its own. So I rarely buy Porterhouse, but I'll be happy to order it at a steak house that knows what they're doing better than I do. :) John - Glad your meal worked out. My guess is your "pretty ok" is "pretty excellent" by most people's standards. Interesting about your eel concoction. MC@H mentions using fish sauce to mimic some of the nuances of aged steak, but I don't recall if they marinate it for a while, or how long. Unfortunately I can't locate that cookbook (or much of anything cooking related) to look it up, as my kitchen is still not back together....See MoreTenderloin steaks
Comments (36)jojoco, that is a very good article to read about the concept of resting meat. Thanks for posting the link to it. One thing I like about this forum is the exchange of ideas, and knowledge. Otherwise, this might as well be another "Recipe Exchange". I will repeat, that I enjoy preparing steak thinner is a personal preference, in no way I am disputing other ways are no good. Furthermore, I am not recommending not to rest the steak if you are to prepare steak the normal way. You should absolutely rest the steak. As the article points out after resting the steak, the temperature will drop from 210 degrees F to only 125 Degrees F. A 125 degree steak is enjoyable, but my personal preference is to have my steak served at close to 210 degrees. My personal preference is to have more crusted steak while still have the center rare or medium rare. I achieve that by having the steak prepared thin. My personal preference is to have more surface area to pick up seasoning, and that is also accomplished by having more surface area. I have business lunches almost everyday, and I think I have been to every single steak house in the entire NYC area more than once; I am in total agreement with LindaC, if a restaurant were to serve steak my way, it would shut its doors in one week. ThatÂs not what most people expect how a steak is to be done. Regarding the article, interesting and thorough it may be, I do have questions regarding a few issues. I am not sure the fact that a steak drips some juice out will change its flavor. As the steak drips, the volume gets smaller, the concentration of flavor remain the same. In any case the relative volume of juice exuded is so small it will make no difference to the taste buds. Not that it matters, juice dripping is a fact, but the presumption as to what cause it had ignore a few possible liquid behaviors. Viscosity changes under different temperature and protein in blood can coagulate after longer cooking resting time. I also find it very curious that the author did not measure the interior temperature rising during the resting period. The so called "carry-over cooking temperature" rise during resting is a basic thermal dynamic behavior. If the outside temperature is at 210 degrees, the higher temperature will migrate inwards (Entropy), that is what I have been taught, and that has been documented by other studies regarding resting. dcarch...See MoreFirst time doing a Sous Vide ....
Comments (30)Made chicken breasts yesterday, after some research. It's the reason I bought the sous vide. I will be raising chickens this year, but I've never ever eaten chicken breast that I truly enjoyed. It's dry and it's stringy, no matter how it is prepared or by whom. 149 F, 2 hours, skin on. Cooked with salt, pepper, fresh thyme. Wrapped one with a slice of bacon, added avocado oil to the other. Sliced and served under a sauce/topping of butter, onion, lime, many mushrooms, spinach, tarragon, melted cheese, wine. I'm a fan!!! I even enjoyed the test slice I topped with nothing....See More
9 years ago
9 years ago- 9 years ago
- 9 years ago
- 9 years ago
- 9 years agolast modified: 9 years ago
- 9 years ago
Related Stories
KITCHEN DESIGN8 Kitchen Design Tips for Foodies
If you own at least one pricey knife and have a slew of kitchen tools, you’ll want to read this
Full Story
party_music50