Comments on: Perfect steak with DIY “sous vide” cooking http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/ - dedicated to molecular gastronomy Sun, 07 Mar 2010 20:45:11 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Joe Fineman http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/comment-page-2/#comment-180506 Joe Fineman Tue, 12 Jan 2010 00:57:08 +0000 http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/#comment-180506 Paula Wolfert published a recipe in Nov 2009 Food and Wine on Cassoulet. She instructs making the duck confit sous vide style. Well, it came out perfect. I deep frind the the legs for about three minutes. Perfect texture and crispy skin. Also, William Sonoma nows sells a $500 sous vide circulator. I am told it will come down to as low as $200 within two years as more fabricators get into the business Paula Wolfert published a recipe in Nov 2009 Food and Wine on Cassoulet. She instructs making the duck confit sous vide style. Well, it came out perfect. I deep frind the the legs for about three minutes. Perfect texture and crispy skin.

Also, William Sonoma nows sells a $500 sous vide circulator. I am told it will come down to as low as $200 within two years as more fabricators get into the business

]]> By: casquette http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/comment-page-2/#comment-179650 casquette Wed, 06 Jan 2010 12:56:58 +0000 http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/#comment-179650 Can some of you post a link where I can buy special bags for cooking sous vide? I have some for my vacuum packer, but I don't know if I can cook with them. Cheers C. Can some of you post a link where I can buy special bags for cooking sous vide?
I have some for my vacuum packer, but I don’t know if I can cook with them.
Cheers

C.

]]> By: speedwell http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/comment-page-2/#comment-172631 speedwell Tue, 24 Nov 2009 02:16:40 +0000 http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/#comment-172631 You're going to laugh. I did everything wrong. I went out and bought a little piece of tenderloin, about 3/8 of a pound and something like 1-1/4 inch thick. I brought it home and started to let it sit out to get to room temperature, then thought about my baby crock pot (1-1/2 quart oval). Put the little steak, still half cold, in a generic Ziploc bag without any seasonings and sucked out the air, probably not doing a terrific job. Filled my crock pot with a quart of the hottest I could get my tap water, then floated (yes!) the little package in it, cover on, on Keep Warm for 20 minutes. Then I went and felt the water and it was not even as warm as when I started. Turned it up to High and let it sit for 40 more minutes. When I came back, i was afraid I had overcooked it because it was kind of medium brown all over, but it "felt" medium-rare and had exuded just a spoonful of juice. I took a cheap Teflon pan (no, I let my ex-boyfriend steal my cast iron skillet) and heated it up on almost-high with a spoonful of olive oil. Salted and peppered the steak, seared it good on both sides, and thought to myself, "Is that really all there is to this?" Plate, veggie, garnish, stare at it for two or three minutes wondering if I **ed it up. Put a dribble of black cherry balsamic vinegar on top, and sliced into it, and.... um, WOW. Just WOW. Thanks so much for this technique. I'm going to practice once more on a different meat, to get a feel for it, and then I'll probably use this for a fancy boss-dinner party in early December. Lifesaving. You’re going to laugh. I did everything wrong. I went out and bought a little piece of tenderloin, about 3/8 of a pound and something like 1-1/4 inch thick. I brought it home and started to let it sit out to get to room temperature, then thought about my baby crock pot (1-1/2 quart oval). Put the little steak, still half cold, in a generic Ziploc bag without any seasonings and sucked out the air, probably not doing a terrific job. Filled my crock pot with a quart of the hottest I could get my tap water, then floated (yes!) the little package in it, cover on, on Keep Warm for 20 minutes. Then I went and felt the water and it was not even as warm as when I started. Turned it up to High and let it sit for 40 more minutes. When I came back, i was afraid I had overcooked it because it was kind of medium brown all over, but it “felt” medium-rare and had exuded just a spoonful of juice. I took a cheap Teflon pan (no, I let my ex-boyfriend steal my cast iron skillet) and heated it up on almost-high with a spoonful of olive oil. Salted and peppered the steak, seared it good on both sides, and thought to myself, “Is that really all there is to this?” Plate, veggie, garnish, stare at it for two or three minutes wondering if I **ed it up. Put a dribble of black cherry balsamic vinegar on top, and sliced into it, and…. um, WOW. Just WOW.

Thanks so much for this technique. I’m going to practice once more on a different meat, to get a feel for it, and then I’ll probably use this for a fancy boss-dinner party in early December. Lifesaving.

]]> By: Las Vegas: Episode 4 Elimination, Trout with Deconstructed Bearnaise – The Winning Dish http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/comment-page-2/#comment-162684 Las Vegas: Episode 4 Elimination, Trout with Deconstructed Bearnaise – The Winning Dish Mon, 14 Sep 2009 00:55:02 +0000 http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/#comment-162684 [...] oil for the fish.  Now, I don’t have a immersion circulator or a vacuum sealer but after reading this post I decided I was going to try to cook my fish sous vide (wrapped in plastic in hot water) as [...] [...] oil for the fish.  Now, I don’t have a immersion circulator or a vacuum sealer but after reading this post I decided I was going to try to cook my fish sous vide (wrapped in plastic in hot water) as [...]

]]> By: Bill http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/comment-page-2/#comment-151756 Bill Sat, 04 Jul 2009 11:55:08 +0000 http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/#comment-151756 The warm setting on my el cheapo crockpot is 141 F as measured by an electronic thermometer. Ribs: Boiled a couple of minutes Dropped in crockpot on warm for 24 hours with bbq sauce They are drop-dead good! Falling apart and wonderful. (Note - the bbq sauce I use to cook them in was a home-made one and the finishing/serving sauce was a famous commercial one.) Yum - I am going to do this again!!! The warm setting on my el cheapo crockpot is 141 F as measured by an electronic thermometer.

Ribs:

Boiled a couple of minutes
Dropped in crockpot on warm for 24 hours with bbq sauce
They are drop-dead good! Falling apart and wonderful.

(Note – the bbq sauce I use to cook them in was a home-made one and the finishing/serving sauce was a famous commercial one.)

Yum – I am going to do this again!!!

]]> By: Sous Vide: Komplett kokekontroll http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/comment-page-2/#comment-149438 Sous Vide: Komplett kokekontroll Wed, 24 Jun 2009 17:07:07 +0000 http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/#comment-149438 [...] garantert feil). Så sant ovnen ikke varierer for mye får en da perfekt temperatur og resultat.  En komplett beskrivelse av dette har jeg i ettertid funnet hos Khymos, men du kan også velge å se filmen under: Please enable Javascript and Flash to view this Blip.tv [...] [...] garantert feil). Så sant ovnen ikke varierer for mye får en da perfekt temperatur og resultat.  En komplett beskrivelse av dette har jeg i ettertid funnet hos Khymos, men du kan også velge å se filmen under: Please enable Javascript and Flash to view this Blip.tv [...]

]]> By: Dixon Wagyu Gourmet Beef http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/comment-page-2/#comment-148202 Dixon Wagyu Gourmet Beef Wed, 17 Jun 2009 04:05:08 +0000 http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/#comment-148202 This is so that the Maillard reaction is created as quickly as possible without cooking the interior of the meat. At home I would probably use a smoking-hot grill pan with no fat. As you say Erik a burner would do as well, :) This is so that the Maillard reaction is created as quickly as possible without cooking the interior of the meat. At home I would probably use a smoking-hot grill pan with no fat. As you say Erik a burner would do as well,
:)

]]> By: Sous Vide or Not Sous Vide? http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/comment-page-2/#comment-118881 Sous Vide or Not Sous Vide? Tue, 03 Mar 2009 16:59:42 +0000 http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/#comment-118881 [...] But browsing around the webs, I found there are more than a few botulism-flirts who have developed at-home ways to sous-vide your own food. My favorite is Grub Hacker, who made his own sous vide machine using a [...] [...] But browsing around the webs, I found there are more than a few botulism-flirts who have developed at-home ways to sous-vide your own food. My favorite is Grub Hacker, who made his own sous vide machine using a [...]

]]> By: SousVideSimple http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/comment-page-2/#comment-111818 SousVideSimple Tue, 20 Jan 2009 05:25:00 +0000 http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/#comment-111818 You know, in addition to browning the steaks by pan frying, you can also brown them with a blowtorch. Lots of fun and much easier to control the level of browning. There's a bunch of sous vide cooking tips and recipes available on our sous vide cooking site: www.sousvidesimple.com. Check it out. You know, in addition to browning the steaks by pan frying, you can also brown them with a blowtorch. Lots of fun and much easier to control the level of browning.

There’s a bunch of sous vide cooking tips and recipes available on our sous vide cooking site: http://www.sousvidesimple.com. Check it out.

]]> By: simonthibaudeau.org » Blog Archive » “Sous-Vide” Turkey http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/comment-page-2/#comment-111182 simonthibaudeau.org » Blog Archive » “Sous-Vide” Turkey Sun, 30 Nov 2008 02:57:38 +0000 http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/#comment-111182 [...] nor do I own an immersion circulator. But I have been reading Khymos’ blog for a while and he explained his way to do it (with a steak in that case) and it seemed easy enough. To re-enforce my feeling that it was [...] [...] nor do I own an immersion circulator. But I have been reading Khymos’ blog for a while and he explained his way to do it (with a steak in that case) and it seemed easy enough. To re-enforce my feeling that it was [...]

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