Sous vide

[Anonymous No.14387258]

Bought an immersion circulator the other week. Although I am a very capable home cook who knows how to cook meat, these steaks have been the best I've ever eaten period.

The only downside I've found is it's hard to get a true crust on your steaks as you would with an oven reverse sear or pan fry. The trade off is some absolutely incredible flavor and an unparalleled juiciness.

So far I've tried to avoid meat and put it through it's paces. Those have been

Bread (activating the yeast, proofing the dough before baking)

Poached eggs in the shell, honestly it's worth the $150 on this alone.

And obviously some big fat steaks.

[Anonymous No.14387265]

The benefit of submerging the bottom of the proofing bowl in 25c water and draping a cloth over the whole set up to trap the warm air allows for a faster process that results in a nice fluffy loaf that can be knocked out in 2 hours.

[Anonymous No.14387270]

It makes brunches like these really quick. Poach the eggs in the shell at 75c for 12 minutes which is a quick and clean way to do it. Set and forget allowing you to make everything else.

(This is a pesto and prosciutto toast bread from above, with rocket and poached eggs)

[Anonymous No.14387329]

>>14387258
Nice work, anon. Other uses I found for my immersion circulator has been to pasteurize fruit for my beer.
Pic related (it was warming up)

[Anonymous No.14387457]

Dry your meat before searing or get a better pan. Or even better sear with a chimney.

[Anonymous No.14387465]

>>14387457
I do. Vigorously. But it's impossible to get it better. Possibly because of all the juice it had retained during the cooking process it tends to lack that crisp finish.

Time to buy a blowtorch I think

[Anonymous No.14387481]

>>14387465
Actually that chimney one was just cooked like that no sous vide. This one was seared in a stainless steel pan.
You're just not using enough oil. I'm tilting the pan and almost shallow frying it. I have used a blowtorch and I'm not a huge fan. It is seared well but you dont get a thick crust.

[Anonymous No.14387718]

>>14387329
Does your Anova make a whining noise too? It’s annoying as fuck, but at least it works wonderfully

[Anonymous No.14387729]

Pic related have been done sous vide and browned with a torch.

[Anonymous No.14387743]

>>14387481
that shit is grey. fuck that looks nasty. im sure it looks decent inside but that outside presentation is god awful

[Anonymous No.14387745]

>>14387729
This one always sous vide and seared in a cast iron pan.

I always pat the meat dry but I was thinking that it could be a possible solution and it consists of placing the steak on a rack in the ventilated oven set at the minimum temp it can hold or directly at zero temp so the vent inside would just dry the surface. When you’re done transfer immediately to the pan or else.

Ideally if your oven can safely hold the minimum temp (mine reaches 50C min which is 7C lower than my steak doneness) so it both dries the surfaces and keep the steak warm and the latter means a better and quicker Maillard reaction in the pan.

Otherwise choosing not to heat the oven means that the steak will cool inside allowing you to keep it more in the pan without cooking beyond the doneness you achieved SV.

Another hack would be using an hair dryer to dry the meat.

Let your autism shine, it’s up to you.

[Anonymous No.14387753]

>>14387743
I think it’s the flash who fucks up every picture. I have no other images.

This one has been torched too but it was reverse seared.

[Anonymous No.14387762]

>>14387718
It does. I have to close my kitchen's door to sleep if I'm using it...

[Anonymous No.14387783]

>>14387762
It is 5 decibel louder than my old one and when it’s heating the noise is even higher (48 db) but overall it’s not really noisy, it’s the goddamn high pitch.

Putting it in a sous vide tank with the lid somehow help dissipating the noise a bit, however after having changed 3 chink shit ones I’ve decided to eat shit and keep this one that works, yeah, but for 219€ it has stupid flaws like the noise and the fucking cord that is barely long enough to go from the table to the power outlets under...

[Anonymous No.14387787]

>>14387743
lean meat = brown crust
fatty meat = red crust
It woupld have looked the same on the chimney apart from the lightning.