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/ck/ - Food & Cooking

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8360942 No.8360942 [Reply] [Original]

What is your favourite way to cook steak and why is it sous vide?

>> No.8360950

deep fry

>> No.8360960

not so deeply fried

>> No.8360964

>>8360942
So you get a bag of grey meat?

>> No.8360969

Sous vide is good for sirloin, filet and ny strip, but ribeye and medium thick porterhouse I like doing straight heat (thick porterhouse I like sv)

>> No.8360972
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8360972

>>8360964
>what is a chefs blowtorch

t. clueless amerifat

>> No.8362420

>>8360972
>not doing it with a can of computer duster and a lighter
what are you some pretentious cunt or something

>> No.8362985

Best steak I ever cooked was straight from frozen to the skillet to sear then a while in the oven.

>> No.8364236 [DELETED] 
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8364236

My sous-vide arrived the day I went on holiday so I can't wait to try it. I've never had any issues with pan searing since moving to cast iron, but I felt that my quest for the perfect steak meant trying every option. I've gotten pretty close in terms of a really even cook, but I want to see what difference sous-vide makes.

>> No.8364245
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8364245

>>8360942
My sous-vide arrived the day I went on holiday so I can't wait to try it. I've never had any issues with pan searing since moving to cast iron, but I felt that my quest for the perfect steak meant trying every option. I've gotten pretty close in terms of a really even cook, but I want to see what difference sous-vide makes.

>> No.8364433

Chicken fried

>> No.8364502

>>8364433
Southern white trash detected.

>> No.8364545

>>8360942
microwave

>> No.8364565

>>8364245
>but I want to see what difference sous-vide makes.
Not much. The steak feels softer but it's really just the result of the meat pruning from it's own juices while in the bag. Overall the texture is a downgrade from traditional methods. The consistency in temperature is nice, but that's not something you can't get with other simpler methods.

You're a fucking idiot for buying any sous vide gadget btw. You can get the exact same effect with shit you have and a thermometer. https://www.chefsteps.com/activities/cook-sous-vide-tonight-stovetop-method