New cooking methods ... sous vide

[Just Passin' By]

How's the juice content?

[Fire Me Boy!]

Originally Posted by Just Passin' By

How's the juice content?

It's very juicy. Very, very juicy. Gonna try chicken soon. I've also read that salmon is unique in sous vide, in that the final texture is very similar to sushi.

Originally Posted by cdcox

Did you put liquid smoke in the baggie?

Oh, you know it.

Originally Posted by Dave Lane

So this takes 2-3 hours plus finish time? I think it would be easier to throw it on the grill for 8 minutes and be done.

Just me though

It actually only takes about 1.5 hours for these steaks (cut 1.5 inch thick), but because you're cooking at exactly the temperature you at which you want to serve, you can actually hold the steaks in the sous vide for a long time. According to research, that's not indefinitely, but enzymes in the steak don't start breaking down the protein for 8-10 hours. So I just left these in the bath until Mrs. FMB! got home.

The taste and flavor is different than you'd get from "throwing it on the grill for 8 minutes."

And you can do a lot more in sous vide than steak, that's just what I wanted to do first.