/ck/ - Food & Cooking

>sous vide
>zip lock bag
Lmao, you idiotic zoomers can't even boil your steaks properly, what a meme sous vide is, why do retards and nu males like it so much?

>>11854874
There's nothing wrong with the upper part of the bag sticking out of the water.

However, your bag is too large for your pot. There should be plenty of room all around the bag for water to circulate around the food. That's the whole fucking point of SV. How did you manage to mess that up? Larger pot and/or smaller bag next time.

>>11854883
Ok thanks but how serious is the botulism risk assuming I put the rest of the bag under and cook for another 8 hours at 133F

>>11854894
So it's ruined, or should I wait and see how it comes out?

>>11854896
Dump your shitty steak boiling unitasker and learn to cook would be my advice

>>11854894
So should the meat not be lying flat on the bottom of the pot, too? Because that would impair the water circulation below the meat, I would think

>>11854874
I boil all my steak, keeps the meat moist.

>>11854883
I like sous vide for certain cuts of meat (generally larger, tougher cuts; when I lived in an apartment and couldn't have a smoker, I would sous vide cuts of meat I would otherwise smoke). But for steaks it's stupid. Just let the steak come to room temperature and then grill it or cook it in a pan with butter. You gain nothing from sous vide.

>>11854894
You don’t need plenty of room anon, just the bare minimum required to circulate the heat evenly. Much more efficient to do it in a smaller pot.

Sous vide is for faggots.

>>11854874
If the meat was not 100% under water, it's not safe. A little bit of the top of the bag out is fine, but not any section containing meat.

>kosher salt
You people deserve everything you get.

>>11854874
it's fine but you still probably fucked up the temp/timing, what was your temp+timing and cut of meat? if it's a strip that was way too god damn long

>>11855608
Only retards don't use kosher salt.

>>11854874

Is that a NY strip steak?

I do those sous vide all the time but they only need an hour.

If you have a tougher cut of meat then yea you need more time? What cut of meat are you using?

I have a really marbled chuck roast @ 128F right now and it has another 24 hours to go.

>>11855232
>just the bare minimum required to circulate the heat evenly.

Agreed completely. But "bare minimum needed to circulate evenly" is basically the same thing as "plenty of room". You can clearly see in the pic that OP's setup fails to have good circulation. The bag is completely blocking the water circulation from about 4 o'clock to about 9 o'clock. It also looks like the steak might be sitting flat on the bottom of the pot. There is no even circulation in OP's pic. Fuck, the bag is wider than the pot's diameter. There's no even circ going on there.

>>11855237

Sorry sir but you are a dumbass.

Reverse seared steaks are always perfectly cooked and tender. Some of the most famous steak houses in the world reverse sear steaks and its commonly done sous vide.

That pot is so smalll wtf

>>11855648

I moved past Kosher salt.

Kosher salt is a stripped and bleached crystal salt.

I prefer mined mineral crystal salts.

Crystal salts are the absolute best salts to cook with. If you cook with table salt its the mark of an Armature.

>>11855666

As long as the water is moving its not a problem. You can sous vide a steak with running hot water in a bowl in the kitchen sink with a sandwich bag.

Do you like Corned Beef boiled dinner? with potato and cabbage?

Try putting corned beef in sous vide for 24 hours at 175F

It comes out very tender and the flavor is super intensified. Because its cooked in the sous vide bag instead of the boiling pot of water the flavor gets concentrated not diluted. Its the best corned beef ever.

>>11855684
No.
the water must be able to move around ALL SIDES OF THE STEAK. The water can't circulate to the bottom side of the pic, or the underside of the steak as described. the whole point of SV is even, controlled heating. You fuck that up if the water can't circulate freely all around the steak. You also shoot yourself in the foot in the consistency department: the larger the volume of water, the larger its thermal mass and the more constant a temperature is maintained.

Educate yourself.

>>11855722

You are way over exaggerating.

Water is an amazing conductor of heat and all you need is a little circulating flow.

>>11855729
>Water is an amazing conductor of heat
Which is totally meaningless when the water can't even circulate to half the damn steak.

The. bag. is. bigger. than. the. pot.

It's a fucking wall blocking off half the steak from the circulating water.

You need good equipment that keep the water at the right temperature. Like Temperature sensors and PID power adjustments that are smart and keep the right temps.

Then its idiot proof. Just weight the bag down if its floating. Even a moron can figure that out.

>>11855665
Both Reverse Sear and Steam Ovens set to 120F are really common these days in restaurants. The steam ovens are how most chain steakhouses are able to provide fast service, they can have tens to hundreds of steaks all at perfectly done rare waiting for a final cook after waiting a few hours to sterilize to FDA requirements.

>>11855741
Yeah, for a cut the size of OP's steak you'll need a stock pot at minimum. Fortunately that's just barely big enough to do two steaks that size.
If OP wishes to salvage their disaster, go out and get another piece of meat and reverse-sear (as long as it's a tender cut). That way it will actually be done today, even if it won't be as heavily tenderized.

>>11855759
That pot would have worked OK if he had put the steak in a close-fitting bag. Without the bag blocking, water could circulate all around it.

I agree that a bigger pot is good.

But I wouldn't just throw it away. The worst thing to happen is it might be overcooked a few degree because the temp was not right.

Open bag.

Dry it off a bit then coat in some oil and lots of salt.

Heat up a Iron pan really hot and sear the hell out of the steak. Make sure you hold it on edge and get the fat side seared and brown also.

Then after its seared melt some butter on top and enjoy.

>>11855638
>>11855657
it's a ranch steak. i'm leaving it in for ~24 hrs

Its winter here so I cant grill outside on my woodfired charcoal grill.

So I have to sear my chuck roast tomorrow in one of my carbon steel pans.

>>11855678
>Armature
the rotating coil or coils of a dynamo or electric motor.
a metal framework on which a sculpture is molded with clay or similar material.
the protective covering of an animal or plant.

>>11856125
Considering he's talking about the manufacturing of salt maybe it's an intentional pun

>>11854874
does that thing have an infinity stone in it?

Verdict: feels like I boiled a steak

>>11855665
No steak house uses sous vide you dumb shit

>>11856967
Lmao

>>11856967
you need to sear that bitch at ultra high heat. use peanut oil or something with a high smoking point.

You need to sear it much more to get Caramelazation.

You need Millard effect.

>>11856967
Wow. You managed to both over cook it and under sear it. Classic image.jpg

>>11856967
That....
Why don't you just toss your steak on a hot-as-fuck cast iron skillet for 5 minutes like a """normal""" person would do?

>>11854908
>unitasker
>Can be used to make pretty much any protein
>Any vegetable
>Sauces
>desserts
And people wonder why nobody takes /ck/'s opinions seriously.

This is a unitasker: A gadget that only does one thing, and doesn't even do it as well as general tools you already own.

>Boiling
>Max temp is around 208/210F and incapable of boiling
>No water contact with the food, which is what boiling would be

>>11856967
You haven't seared it properly. When people tell you to get your pan as hot as possible, you should listen to them.

>>11857760
Biggest cringe of 2019

>>11857771
>Retarded memeposter thinks saying something is cringe means he isn't stupid

Idk how you managed to fuck that up. This is a NY strip I sous vided for an hour or so with garlic cloves and a small amount of butter. Cooked on my Aldi meme iron pan with grill lines for like 3 mins each side. Sous vide used was a $26 Aldi sous vide. Get your pan hotter and for gods sake do a lower temp/less time in your sous vide.

>>11857793
>3 mins each side
that sounds quite long for a sous vide steak

>>11857818
It would be if the pan was making full contact with the steak instead of having grill lines. It was also probably more like 2 mins a side, turning diagonally after 1 minute to get the cross hatching

>>11854883
>>11854908
I understand getting old is hard and that new technology is scary, but calling everything you don't like different buzzwords doesn't help you get you're point across and actually just makes you look like a pathetic loser.

>>11854874
does a $50 immersion sous vide work well or do i need to spend a bit?

>>11857849
Literally pick up the one at Aldi. I spent $26 on mine and it works just as well as the one I use at work which was around $250

>>11857858
i dont know what aldi is but i;; find one with good reviews on ebay.
Thanks bro.

>>11857882
*but i'll

>>11857888
im drunk btw. matters sure if not that

>>11857892
Wow me too

>>11854896

>185°F after five minutes or longer, or at 176°F for 10 minutes or longer
… But the steak's been cooking; even the upper bag's plausibly simply kept from the steak exiting.

Staying on vitamin C is beneficial though, because acids are another method of denaturing; though there are "potential" other contaminants …

Sous vide is largely a meme, IMO. It serves a genuine person when it comes to certain set-and-forget cuts of meat but overall it's counterproductive for anything else.

>>11858146
Based schizo poster

So how should I have cooked this ranch steak? 130F for 24 hours and then an ice bath before sear?

>>11858619
It gets reliable results, and it infuses flavors better than any other method.

>>11854874

>boiling food in plastic

Enjoy your tits

>>11859350
>How to be wrong about everything and reveal you're a /pol/tard

>>11857827
Sous vide isn't even new you retard, it's just a useless unitasker

>>11859387
>Literal multitasker
>Memelords call it a unitasker

>>11859388
Its a 'multitasker' just like a rice cooker is one. In reality it's a steak boiling unitasker

>>11859390
It's a highly controlled heat source you can use for a wide variety of things. If a sous vide circulator is a "unitasker" then so is your oven.

>>11859526
Dude, don't feed the trolls. Whenever there is a sous vide thread on /ck/ some reddit moron creeps out with the usual "lelelel, unitasker meme boiling stick. enjoy your female hormones"
It seems to be a really easy way to get loads of (You)s and recognition is all the redditors care about. Ignore them and they will go away, you will not convert them with arguments.

>>11859526
A rice cooker is also a heat source you can use for a wide variety of things, but most people will use it to cook rice. Just like sous vide is a steak boiling in a bag unitasker. The autistic sperg below you actually proves how pathetic and insecure sous vide users are.

>>11856967
So this... Is the power of sous vide Woah, chefs will lose their jobs now

>>11859635
>Troll sperging about his stupid bullshit calls others spergs

>>11859649
Like any other technique, if you do it wrong like OP did, you get bad results.

>>11859685
Like I said, steak boiler unitasker

>>11859719
>>he's too dumb to SV his veggies

really bro? escoffier's braised endives have nothing on doing it with SV.

>>11859731
Embarrassing

>>11859719
>>11859746
>Retards come out of the woodwork to attack things that make them feel dumb

>>11859779
It's the name. They think french words are a pretentious conspiracy to make them feel retarded.

What a coincidence.

I am the sous vide white castles guy. I'm finally getting around to making another batch. Will post pictures.

>>11856967
sous vide starts making sense only for very thick steaks. It's nor fucking worth it for a 1-inch steak.
just toss it on a very hot skillet for like 2 or 3 minutes per side and it will come out perfectly.

>>11859719
I have an Anova which I use a lot, but I've never cooked a steak with it
If my steak is not that big I just cook it on a cast iron pan, if it's thicker I cook it in the oven at a low themperature with a probe thermometer and then I sear it on a skillet.

>>11860060

Sous vide white castle ? lol

They are already a steamed burger.

so looking at this thread the anti sous vide people seem really belligerent and kind of dumb maybe

but the pro sous vide people still haven't posted something other than steak that they've made.

>>11857080
shut the fuck you up piece of shit i work at SEVERAL steak houses and they ALL used sous vide. why do you talk about shit you have no idea about you little cretin i will find you and kill your fucking asshole maggot shit

>>11860277

Corned Beef isnt really a steak but yea I only use it for steaks, for the most part.

I used it once for making buttermilk fried chicken. It worked really good because the chicken is cooked and you can deep fat fry it for a crispy coating.

I also made Duck Confit. Have you ever had duck Confit?

I made it with duck legs and duck fat and it gets really fall off the bone tender.

I almost forgot.

I use my Sous Vide machine to make Chashu pork belly. Which I put on my Ramen.

>>11860293
kys weeb

I put the pork belly in a bag with a Chashu marinade:

Ginger, Garlic, Scallion, Soy Sauce, Mirin and Sake rice wine.

Seal up the bag and put it in the water bath @ 155 degree F for 24 hours.

Then let it cool and you can slice it and top your soup with it.

>>11860302

Ramen is the only thing in my life that I "weeb" over. I dont watch anime or care about Asian culture.

But I love me some Tonkotsu ramen. Its a food that changed my life.

Kinda like Texas Beef Brisket. Which you never had either.

>>11860315
thanks

>>11860277
I use it every year to do the Christmas turkey, I use it often when I make Sunday roast and I always use it when I do calamari or octopus.

>>11860277
Chicken, ribs, short ribs, corned beef, I did an amazing long cook of a Chuck roast, Zucchini comes out amazing, mashed potatoes, oil-poached salmon. I've done a ton of different things, and the only time it hasn't come out great was an early attempt where I tried ribs in too small of a pot without an evaporation barrier and came home to it shut off from too low a water level.

>>11860282
kool LARP

>>11860283
>I used it once for making buttermilk fried chicken.
This is a recipe for disaster
>>11860378
>Christmas turkey, Sunday roast
Who are you trying to bullshit here?

>>11861141
I do fish in mine all the time. Never over cooks it and I just finish it with the torch

>>11861152
Enjoy your worms.

>>11861159
>Fish cooked to fda temperatures will give you worms

>>11855678
Each salt as its preferred use you memeriding caveman.

>>11861141
>Who are you trying to bullshit here?
No one. It’s really good for a roast. I don’t do the whole turkey in it though, I make a roulade out of the legs.

>>11861141
>>11861159

>>11861208
>roast
>sous vide
Pick one

>>11861213
Sous vide fags are nearly as delusional as the vegans.

>>11861180
>warming fish in a plastic bag then using a torch
>FDA temps.

>>11861219
>>11861225
>>11861229

>>11860315
weird flex but ok

>>11861219
you finish it in the oven or in a pan, obviously.

This thread is why I dont use sous vide, what a bunch of cringe faggots

>>11861692
That makes no sense.

>>11861755
sous vide cooks it, oven or pan browns it, they're two different processes and you can separate them out to get the best result.

Sous vide makes meal prepping lean protein bearable. Make everything a week in advance and then just sear to 'reheat' and then plop it on a plate with rice and vegetables

>>11861779
If you're searing long enough to reheat it you're defeating the point of cooking it sous vide.

You can cook something, ice bath it, then do a short reheat in the hot water bath.

>>11861788
>If you're searing long enough to reheat it you're defeating the point of cooking it sous vide.
i see what you're saying but this is not exactly true

>>11861779
Maybe eat something other than lean protein, rice, and frozen vegetables every day and you'll learn that life can be more than just bearable.
>all that time at the gym and still a kissless virgin

>>11861802
That's just what I eat when I'm losing weight. Pork belly and bacon is my gaining meat

>>11854896
>but how serious is the botulism risk
And you retards are STILL posting after this obvious shitposting giveaway. You're all fucking stupid.

>>11861213
Your the ignorant one
enjoy your worms

>>11861853

>>11861773
It's not a roast then.

>>11860254
The store bought frozen ones.

That's going to be mushy as fuck, unless it's a cheap cut.

>>11856967
Christ that looks like a Golden Corral steak did you even bother?

I wish there was a proper place to discuss sous vide cooking and its different applications. /ck/ has evolved into this cesspit full of edgy memelords who just want to spout the same bullshit in basically every thread. The communitites of Anova and Chefsteps are full of normies, so useless as well. I even looked around at reddit bt they all are only posting pictures of beef steaks and that's it.

>>11862269
Do you really think it matters in any way at all

>>11862925
Go to redd it you soft faggot.

>but I want to circlejerk about my shitty steak boiler without mean guys :( mods do something!!!

>>11863293
>Proving anon's point about edgy memelords

>>11857717
meme magic

>>11863314
Wut?

>>11862942
Yes, different cooking methods yield different results. You don't grill something and call it a roast. Same thing applies to boil-in-a-bag meals.

>>11863605
>Roast cut
>Sous vide to perfect temp
>Roast in oven at 500 to sear surface
>Hurr Duurr nut a rust bull in bugg durr

>>11863715
>Sous vide to perfect temp
Not a roast.
>Roast in oven at 500 to sear surface
Not roasting.
It's a piece of meat slow cooked in a plastic bag.

>>11856967
bad sear and you left it in the sous vide too long. a steak should only be put in 1-2 hours. anymore and it gets mealy and dry.

>>11857717
all that well done meat. disgusting.

>>11863770
To a degree of perfection it takes a lot more effort to replicate in older methods, yes.

>>11863770
>In every meaningful way it's a roast except that a pedantic twat who hates a "newfangled" cooking method doesn't want to call it that

>>11856967
It's almost like you cooked a thin, already tender cut in water at a low temp for an extended period of time and only had a limited exposure to high heat. Sous vide is a meme, traditional methods are far superior if you master them. Cooking a steak isn't just about the color, which is what sous vide hunts for. About the only special thing it does is tenderize thick, non-steak cuts.

Perfect sear by drying after sous vide

>>11863918
Tips: Sous vide up to two hours.

Let steak rest in bag for 10 minutes after the bath. Afterwards take it out and dry with paper towels.

Get pan with high smoke point oil, get it HOT, add a pad of butter, put steak in and sear. If you have a blowtorch use it on the side facing down once you flip (so its the seared side) the extra blowtorching helps get that hard sear.

Wa LA fucking faggots

>>11863913
>t. boomer

Sous vide also thoroughly infuses flavors into the meat. It get a far more reliable end output if you do it right.

The only "meme" here is the ignorant detractors who feel too stuck-up to put in the effort to get good results from it.

>>11863605
If you can’t meaningfully explain what the different results are why should anyone care about your distinction? When you do a large piece of meat sous vide and finish it in the oven you get a roast with a gentler temperature gradient. That’s the only appreciable difference and it’s a positive one.

>>11863949
Boomers don't have palates.

>Can I speak to your supervisor
>I can make this better at home
>Ends up making https://www.youtube.com/watch?v=1-I2LEB_AxY

>Da best

>>11863949
>infuses flavors into the meat.
I want to eat a steak, a good cut has plenty of flavor already. I can do a light smoke, marinade, or just baste if I want to add other notes. What flavors are you even "infusing"?
>a far more reliable end output
Yeah, it's a tool to hunt for a specific doneness, it's basically a crutch for people who can't cook steaks consistently.

>>11863972
>Just use basting ingredients in a dry "brine"

>Put thyme, rosemary, sage in bag with seasoned steak (salt and pepper)
>Take out and baste in butter.

Wa la.

>Consistently

Try doing 15 steaks in a row at perfect medium rare everytime, boomer.

>>11863972
>le crutch argument
There’s no value in using older methods just because they appear to require more skill anon.

I am gay

>>11863993
It's a boomer
>back in my day everything was better, hurrrr

>>11863990
>>Just use basting ingredients in a dry "brine"
Marinade, retard.
>thyme, rosemary, sage
>all he does is throw some herbs in
Try searing it lightly first, then sous viding. The flavor will penetrate deeper. You can sear after for a crust.
>Try doing 15 steaks in a row at perfect medium rare everytime
Okay, you pay for the steaks and I'll cook them since you're in such disbelief that people might know how to cook.
>boomer
Sous vide is literally boomer technology
>>11863993
There's value in that traditional methods produce superior results, are quicker, and demonstrates skill. Your steak loses any toothsomeness and doesn't develop any depth being cooked in a sealed bag at low temps. It makes it mushy, essentially ruining the nice texture a steak inherently has. The sear is so quick that it's quite literally surface level only.

>>11864022
>pre-sear meme

Minimal effect imo, highly disputed though.

>traditional method
That's why you go under temp for the sous vide, so if you want mid rare, sous vide for rare and cook up to mid rare.

Would I sous-vide fish, no. I prefer more flakey fish rather than the more solid result you get with SV, but SV has its uses such as veggies and such.

>>11864022
>Your steak loses any toothsomeness
You made this up
>doesn’t develop any flavour
No one is saying you shouldn’t brown the meat at least afterwards, it’s mandatory in pretty much every sous vide recipe.

Things like tenderloin or poultry breast can go mushy if you cook them too long sous vide, but too long is the operative part of that sentence.

>>11864022
>He believes the myth that marinades penetrate
Marinades do some surface flavoring, the brining effect you get from sous vide gets a thorough flavoring all through the meat.

>Try searing it lightly first, then sous viding. The flavor will penetrate deeper. You can sear after for a crust.
Never do this with a fast-cook meat like a steak. If it's something like short ribs, sure, go ahead.

>Hurr durr sous vide makes mushy
No, if you do it right it gets perfectly cooked to the exact temp you want. A steak only gets mushy if you leave it more than 4 hours. And your bullshit about the sear misses that your "old school" method creates a nasty overcooked gradient into the steak.

>>11864052
What it does with a steak is overcook it, since you're triple heating it.

I've had fantastic results with salmon.

>>11864062
Ya for breast or tenderloin, I prefer the standard 1.5 hrs for breast.

>>11864067
Always preferred salmon skin on on a hot pan with a quick baste. I've SV salmon before, just never was a fan of the texture (plus fried salmon skin is god-tier).

The thing about sous vide steak is I completely get it for a small kitchen cooking a large quantity of steaks to order, but the actual result of the cooking isn’t really any better than one cooked by a decent chef in a pan or over a grill.

Eating a low temp cooked cheek or rib served *like* a steak, however, now that is the shit and those sorts of things are why I bought a circ

>>11864074
It's really easy to peel off the skin and fry it if you want once cooked. It's really great as an oil-poch technique.

>>11864088
I love it for meal prep too, I'm a physician and am too busy to cook all the time, so having a pre-cooked steak resting in fridge at mid rare ready for just a quick sear is easy for me.

If I want to get laid, ya I'll probably cook with skillet for them brownie pts along with dat pan sauce. Bitches love pan sauce

>>11864052
I got much tastier results with pre-sear. Without it, the steak was pretty flat.
>under temp
Never tried that
>>11864063
>Marinades do some surface flavoring
It does a lot. It doesnt penetrate fully, which isnt a secret, but it can absolutely add a prevalent, strong flavor. Not penetrating fully is literally depth of flavor.
>fast-cook meat like a steak.
Dont even bother sous viding a fast cooking cut, it doesn't do anything special for it.
>exact temp
Texture is more than internal temp.
>your "old school" method creates a nasty overcooked gradient into the steak.
You literally do not know how to cook a proper steak.
>>11864062
>You made this up
No.
>you shouldn’t brown the meat at least afterwards,
You're doing a really weak browning at that point. It's only to get color and a bit of texture but it isnt going to develop flavor in the same way. It simply doesn't have enough time in the pan.

>>11864119
The under temp actually for me works especially with ribeye caps.

SV at 122F for Rare (or just use Joule app)

Rest, Fridge if needed. Dry steak, hard sear cook to 125-127F. Little to no gradient with the hard sear from hot butter + blowtorch

>>11864119
>Texture is more than internal temp.
Texture is entirely the result of temperature control, you idiot. What do you think the point of reverse sear, resting, and other methods are?

The rest of your post is just nonsense.

>>11859354
Stop screaming "/pol/" at anything you don't like, you raging newfaggot. BPA is a xenoestrogen that mimics hormones. It's not some conspiracy theory.

>>11864139
You're cooking muscle tissue that reacts to heat. People already mentioned the tenderizing effect which iirc is caused by it being cooked below boiling temp. Reverse sear cooks at a higher temp than sous vide and isnt sealed in a vacuum bag, it's a bit different.
>>11864129
Might be worth a try. I imagine just having more time in the pan will be a marked improvement, but I still can't imagine it beating normal methods. Worth experimenting with though.

>>11864151
And freezer-rated ziplocs and vacuum-seal bags don't have BPA, you fucking dipshit.

>>11864162
Sous vide cooks it to an exact temp. The tenderizing effect is from time, not the exact heat, so a steak cooked in the 1-2 hour range does not turn to "mush." It takes more than four hours at ~130 for that to occur.

>>11864139
You can start to develop texture differences depending on how long you leave it in the bath, but as long as you aren't an absolute retard like op and leave it in for 8 hours you won't have any problems

>>11864163
Not him but regardless of BPA content, I would still put my money in the possibility that those plastics have many unhealthy chemicals. Would rather cook steak in a pan than do all the work to have slightly better steak that is cooked in a potentially unhealthy medium.

>>11864163
And all plastic leech chemicals with estrogenic activity, even BPA free.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3222987/
Crack a book, you monumental tard.

>>11864162
Experimentation is the best.

Another technique I learned: fish sauce aging.

It fucking works.

https://www.youtube.com/watch?v=aJHX6wy6zqE

Using koji sucks, makes it taste slightly sweet.

Tips:

3% fish sauce to weight of steak. Vac seal in bag, 3 days. Take out of aging bag and pepper steak and add herbs if you want. SV per instructions and hard sear with dry aged trimmings (ask butchers, sometime they give it out for free).

Great way of really maximizing steak flavor.

>>11864180
I mean, no studies have actually found that, but keep fearmongering I guess.

>>11864183
>Herp derp low-level amounts with no measured negative effects are bad durr

>>11864187
See
>>11864183

>>11864187
>I mean, no studies have actually found that
No studies at all? Zero? What a very easy argument to defeat if you ask me.

Regardless, we'll see more studies soon enough. Things are considered "safe" today, but it could be found to be cancerous and deadly a few decades later. Pic related.

Will stay with my tried and true methos of grilling and pan-frying steaks.

>>11864192
That damage control.
The main alternatives to BPA, like BPS and BHPF, have already been shown to interfere with hormones in deleterious ways.

>>11864227
All those "Now BPA Free!!" labels on food-grade plastics piss me off because they just use slightly different alternatives.

Just like how all those ramen packages have large "No MSG" labels on them but when I read the ingredients they just used a close chemical relative to MSG. All bullshit.

>>11864192
>HERP DERP GYNO IS OKAY IN MODERATION XD
https://www.ncbi.nlm.nih.gov/pubmed/19502515/

>>11864194
>>11864204
>>11864227
>>11864250
>>11864262
>Fear-mongerers massively overinflating actual risks
Your link doesn't say what you think it does.

>>11863924
>cook steak in plastic bag, remove
>dry bag steak with paper towels
>place in dish rack to rest
>heat pan of high-temp oil to inferno temp
>throw butter in pan, instantly burning it
>remove bag steak from drying rack
>place bag steak on burnt butter oil mix
>cook until charcoal colored, flip
>blowtorch the charcoaled side to lock in that sous vide flavor (hard sear)
>photograph and post
>wala wala bing bong

>>11863952
>spoon feed my the basics of cooking
>finishing it in the oven counts as doing it correctly

Literally the fedora of cooking

>>11864298
>How to do things wrong

>>11864281
>even infinitesimally low levels of exposure - indeed, any level of exposure at all - may cause endocrine or reproductive abnormalities
Yeah you didn’t read shit you fucking faggot. Go swan dive off the grand canyon

>>11863990
>Try doing 15 steaks in a row at perfect medium rare everytime
Work char-broiler at a decent restaurant, do 75+ perfect every time every day.

>>11864052
>That's why you go under temp for the sous vide
Give that bacteria some time to multiply

>>11864104
>I'm a physician
Anon . . .

>>11864313
>Still baseless fearmongering
There's no actual studies of how much. And "any amount is dangerous" is a pure bullshit claim on the same tier as homeopathy. And sous vide temps are usually too low to cause leeching anyways.

>>11864323
https://en.wikipedia.org/wiki/Pasteurization

>>11864352
Hey retard, sous viding steaks under temp is not pasteurizing.

The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 5 to 60 °C (41 to 140 °F)

>>11864376
The FDA's estimates are conservative for traditional cooking methods intended for commercial kitchens and do not account for the environment in a sous vide bag, which is, again, a vacuum-sealed total immersion that maintains temps high enough that, at the times normally used, does in fact pasteurize.

So it's always funny having someone call me a retard than follow it up with a blatantly ignorant statement.

>>11864185
This

>>11863890
By this logic I can cook a roast in the microwave and finish it in the oven for 5 min.

>>11864423
>I'll just add sixteen caveats about general food prep safety and post a table of numbers, that'll prove I'm right
Retard logic

>>11864459
I mean, sure you could, but you know very well that it's not the same thing at all, you're just being facetious for the sake of it because you refuse to admit you might be wrong.

>>11855678
imagine being autistic about salt when real chefs use kosher no problem

>>11864472
>Retard who doesn't actually understand the science calls those who do retard
The 140 range is a hold temp for stuff like soup, sauces, and so on that you are going to use throughout service. You don't even get the internal temp of a proper medium rare steak up to that, the range is 130-135.

You can pasteurize at low temps below 140, it just takes a lot longer.

Again, the FDA recommendations are built around the "no chances" scenario for the food service industry for rapid food production and ingredient storage. You aren't going to "grow bacteria" in a 125f 2-hour cook, you're going to kill it all.

I, for one, enjoy the retardation in these threads. At some point you don't even notice who is trolling who anymore.

>>11863913
Ranch steak wouldn't have been tender

>>11864119
>You're doing a really weak browning at that point. It's only to get color and a bit of texture but it isnt going to develop flavor in the same way.
You made that up too. The exact same process which causes colour and texture is what develops flavour.

>>11864572
The bigger issue is that if you're doing a short cook, the pre-sear doesn't really do anything except set you up to overcook it.

Maybe with something like duck breast where you want to render off some of the fat cap first, but not with a steak.

>hey bro, did you know plastic leeches chemicals like BPA into everything it touches, and is a petroleum by-product?
>like, bro, hey, you should boil all your food in it
>it has a french name so it must be fancy
When can we gas boomers?

>>11864742
Browning on meat from the maillard reaction also increases cancer risk might as well not eat ever

>>11864630
Pre-sear results in much shorter post-sear times. It might not seem intuitive that you could not only pick up where you leave off but even accelerate searing by doing it in two steps, but it’s true.

Cooking a thin steak sous vide in general is more hassle than it’s worth, but for a thick steak or roast I would definitely recommend a presear.

>>11864281
you're probably the first guy that would die in every horror movie

>>11864942
>Derpposting a pepe

>>11864776
>pre-sear
>post-sear
>boil-in-bag
At some point it you should try grilling steak. Humans have been doing it since caveman days.

>>11865265
yeah but you get that gross band of well done meat when you do it that way. get's worse the thicker the cut is.

>>11865265
>Not using charcoal to finish a sous vide steak
It's like you have no idea what you're talking about.

>>11865276
Though you can rig a reverse sear up with something like this: https://abcbarbecue.com/product/slow-n-sear-2-0/

But that will obviously be more fiddly and time sensitive than just doing the sear on the grill.

Mmmm plastic marinated meat

My favorite

>>11865276
>>11865297
Perhaps you scrolled past
>>11864298

>>11859685
You forgot to sear the outside

>>11860308
Why not just confit it?

>>11865318
Because you can't use your sous meme machine then let everyone on the Interwebz know about it, duh.

>>11865310
>>11865311
Perhaps you should just go fuck yourself, troll.

>>11864104
My dad works at nintendo

And ur a kike

>>11865308
>>11865333

>>11865338
It is barely browned you retard lol

>>11865355
You mean it doesn't have a thick grey band of overcooked meat.

What is it about SV that gets the luddite trolls so triggered?

>>11865365
No, you literal sperg, it is possible to properly sear the outside of a sous vide steak without cooking the inside to any meaningful degree.

>>11865350
Lol nigga enjoy the gyno and prostate cancer

>>11865350
>me smart
>use over complicated way of cooking meat
>fools

>>11865370
>>11865372
>>11865401
>Brainless trolls proving my point

>>11865402
>point
>trolls
>proving

>>11865427
>What is it about SV that gets the luddite trolls so triggered?
You losers come out of the woodwork to blast half-formed opinions and memes based on complete bullshit because something something french name for technique? It makes you feel inadequate? Fuck if I know.

>>11864746
Humans have been browning meat since the dawn of fire. Plastics have existed since WW II and were invented by companies like Dow Chemical.

>>11865457
And yet life expectancy is continuously up even with that, it's almost like your claim is FUD.

>>11865471
wtf I love eating petrochemicals now

>>11865442
>I know
>Fuck
>to blast
>bullshit
>technique

>>11865471
How does this prove that sous plastique is not bad for you?

>>11854883
it cooks the meat perfectly every time

also if you're afraid to eat sous vided meats then definitely never go out to a restaurant because most of them do it now

>>11865494
>most of them do it now
oh fucking please.

>>11865494

>>11865499
if you work for a nice place that isn't a greasy spoon shithole, yes

>>11857760
It can also temper chocolate. and btw, as someone who tempered chocolate without one before, its a fucking bitch to do correctly.

>>11865547
But you said most restaurants do this. Not nice places. Also sous plastique is still a niche thing up there too

>>11865557
What else can it do anon?
Can I have one for only 3 easy payments of $19.99?

>>11865573
okay, I meant nice places

if you work at Shirley's Homestyle Cookin' then maybe it will never see you

>>11865557
>as someone who tempered chocolate without one before, its a fucking bitch to do correctly
Have you never heard of a microwave?

>>11865659
thats melting chocolate, not tempering it. Tempered chocolate has different properties from just straight up melted chocolate.

>>11865809
You can temper chocolate using a microwave. In my plated dessert course in culinary school we exclusively used a microwave.

>>11865485
>Has nothing to argue with
>Randomly quotes words
>Adds image that sends no message

>>11865486
It's a direct contradiction to your "old thing good, new thing bad" statement.

Finna boil a steak and trigger some people

>>11866432
>120C
Mad lad

>>11866432
Salt, pepper, smashed garlic, couple sprigs of thyme, 2 tbsp butter

>>11866446
And it's in I'll be back in an hour

>>11866446
Mistake with the butter, it just dilutes the beef flavor.

>>11866484
I avoid using any liquid in my bags unless I plan to use the liquids for something

>>11866484
I've done it both ways, I like it with better

>>11866464
End product after a quick sear in the cast iron

>>11866689
That doesn't look good.

>>11866689
looks tasty with some creme horseradish
>>11866795
shut

>>11866689
looks good. show the inside

>>11866689
>no moneyshot
overcooked to shit i bet

>>11866943
>>11867022

>>11867970
Nice.

>>11866795
C O P E

O

P

E

>>11864483
>real chefs use kosher
I agree with Abe here.

>>11864483
I prefer maldon

>>11869516
I've got the regular and smoked for finishing with.

>>11859350
I know I will

>>11855741
The heat will still pass through the pot into the water you autistic dipshit. It would just take longer.

>>11866689
I think you didn't sear it at a high enough temperature

>>11863993
there's value in cooking a steak in less than 10 hours and having a better end result, boomer

>>11870122
>Drop in 1-2 hours before you eat
>Sear in a couple minutes
>Get better results than luddite trolls get by overcooking their steaks

>>11870122
>moved on to a different argument
point proven innit

>>11854874
holy fuck, why is it so bloody? How do people it raw meat?

>>11871243
You’re just seeing the juice that usually sizzles off in the pan when you cook it normally. Every steak is full of the stuff