Want to sous vide N.Y. steaks for Steak Diane;best method for sauce?
9 years ago
last modified: 9 years ago
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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 MoreDoes marinating really make a tougher steak cut more tender?
Comments (9)Marinating does not really tenderize meat; simply because the Marinade cannot get into the meat deep enough, unless you soak the meat for many days as in corned beef. By that time the outside of the meat will turn into mush. Chemical meat tenderizers or enzymes also give meat mushy texture and funny taste. How else do you tenderize meat? First, what do you mean by tender? You can pound the heck on the meat using a mallet, stab it with a jaccard cutter, or grind it up into burger, but you are not making the meat tender, you are in fact making the meat more chewable. If you cook the meat long enough, like braising and stewing, you can turn the meat quite soft, however, all meat shrinks and becomes dry if you cook meat at near boiling temperature to beyond well done. Therefore for these kinds of recipes you need to provide a lot of sauce and liquid to make the soft dry meat "juicy" and delicious. The key to tenderize meat without drying is fairly simple in concept. Cook the meat at very low temperature for a very long time. You can get a tough brisket cut into juicy medium rare that is almost tenderloin tender. At this point, the two appliances which can most reliably produce this end result is a sous vide cooker and a high-tech smoker, both offer precision digital temperature control for the entire cooking process. dcarch...See MoreHanger Steak
Comments (9)It was just wonderful. So tender and juicy. Managed a nice quick sear in a cast iron wok. I did lightly salt and dry them in the fridge on a grid rack but just for the 6 hours i had. Then into a 220 oven for 1hour 15min. I did all three. One for the meal that night i left open, the other two i folded like a book and tied. The surface was nice and dry and did not steam at all when it hit the hot pan. The other two i seared later, rare. One for sandwiches and one for the next night fajitas. (the open one not booked was about 45 min in the oven) Impressive cut. More flavor than our usual flank. But flank i often wet marinade. This i wanted to dry a bit without even a dry rub. Did not need it. Not a cooking method usually recommended for hangar steak, but i felt it worked well by paying close attention. dcarch-we have similar shopping options and i also prefer to shop conveniently. I can't even look at my local stop-n-shop meat/seafood area. All store are very different. Possibly management etc. The fairway is brand new. I pass the Harlem store a few hundred times a year via the WestSideHway but rarely have stopped. 3-4 times a year but now have one as my local, daily if needed. I'm not that interested in the tenderloin. Gearing up for a big grind tomorrow and merguez sausage making. So i need to pick up a leg of lamb and such. We'll see tomorrow. Maybe i'll take the tenderloin challenge.... Had i know i would have suggest you pick up a cod fillet. They look really good right now... I do believe Fairway has better quality and when they have a special it is not the big red grocery sticker saying 'reduced for clearance'....See MoreHot Air Sous Vide?
Comments (24)Erm, no. Sous vide means vacuum packed. You're talking about a method of cooking that has evolved into something other than sous vide cooking. I understand what you're doing, but you need a better name for it.LOL THE HISTORY OF SOUS VIDE This method of cooking was developed in the mid–1970s by chef Georges Pralus (at the internationally renowned Michelin Three-Star Restaurant, Troisgros, in Roanne, France) initially as a means of minimizing costly shrinkage of and optimally cooking delicate foie gras. Chef Bruno Goussault subsequently adopted and expanded the technique to consistently provide gourmet-quality meals to first class travelers on Air France. In the last two decades, sous vide cooking has sparked a wave of culinary innovation and creativity, and has become the secret of top chefs at major restaurants around the world. With appliances such as the SousVide Supreme, this cooking technique is now affordable and accessible to home cooks. HOW TO SOUS VIDE: THE SIMPLE STEPS OF SOUS VIDE COOKING The simple steps of sous vide cooking -- Season/Seal, Simmer, and Serve—require little hands-on time to dial in perfect results every time. Season & Seal– Because the sous vide technique locks in the flavor, the food cooks in its own juices, intensifying its natural flavors. This means that you can season with a lighter hand or in many cases, after the fact. Vacuum/seal the food in air tight cooking pouches. Simmer – Drop the pouches into the precisely controlled water bath. Serve – Many foods, such as vegetables, fruits, and one-dish meals are delicious straight from the pouch. Proteins (meat, poultry, fish) are delicious out of the pouch as well, but may benefit from a quick sear in a hot skillet, under the broiler, on the grill, or with a kitchen torch to impart the beautiful golden color and savory caramelized flavor to these foods....See More
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