OT: Steak Thread Reopened

[auror]

MMMMmmm, warmish pork juices and water bath. I don't think leaking is optimal in this application.

 

[auror]

Water should not get in the bag. You will get liquid from the meat in the bag as it cooks out. It's pretty easy to not get water in ziplocs using the submersion method. Just put a slightly open bag into the cooking water, being careful to not let water in. Once the meat stops floating and most of the air is out of the bag, seal the remaining opening and ensure it's sealed. I use a large stockpot for my Anova and clip the bags to the edge, making sure water level stays above the meat.

Water displacement method technique video demonstration
How to Seal Food Using the Water Displacement Method (Video)

Also usually helps to add a tsp or so of olive oil to whatever meat you're cooking.

There's a lot of conflicting info out there about adding oil/fat to bag. I think the current general consensus is that adding oil serves little purpose since you're not lubricating metal or serving as a conductor of heat, and it may actually leach out some flavor into the liquid. Serious Eats and Sous Vide Everything did some comparisons and both liked better without oil.

That being said, if you're mimicking a confit or with some stuff that sticks like fish I would definitely use it.

1. Pork Chop was a little Dry. I think that was my fault because like an idiot I listen to the box to cook Pork to 150 which is the CDC guideline but not really needed anymore. Should have gone with my usual 140F.

Definitely 140. As you've hinted at, pasteurization is a function of time + temp. All food temp guidelines are based on essentially seconds kept at that temp, not hours. Just remember when you're timing that the meat has to get to that temp internally before the clock starts and that depends on size and density of cut.

I like chicken breast at high 140s (like 149), lean pork like chops and tenderloin around 140, steaks with a lot of marbling like ribeye at 133, lean tender steaks like filet at 129, Salmon 110, beef short ribs/chuck roast for 36-48h at 136, pork ribs 142 for 36h, brisket 155 for 48h, pulled pork 165 for 24h, leg of lamb 134, burgers 125 (careful about meat selection).

3. I ended up getting the bag filled about 1/3 with liquid and when I lifted it out, there was liquid dripping from one of the corners. Assuming most of the liquid was water from the pot that got in and not the juices from the Pork. Is this a chronic issues with the Ziploc?

Honestly, I bet it was from the pork. That sucker has some juice. Especially with 2 at 150 instead of 140. You'll get less bag juice at the lower temp since the meat will expel less juice. Meats have always given off that much juice, you just don't notice when it's evaporating instantly off normally.

Hard to tell without being there, but the biggest tell for a leak is if the water color in your actual container changes (from colors in the juice given off from the protein).

 

[jibsey]

Costco had prime strip steaks in their case for $10 a pound the other day. I've had their prime ribeye but could not tell much difference with their regular ribeye when sous vided. Will buy the regular from now on.

 

[Hankster]

How is this different than throwing the meat in a crockpot at the same temp?

I use my slow cooker/crock pot often. Of course I Bbq however, slow cooker 7 hours with spices, bbq sauce. I made ribs the other day, called for 12 oz Dr. Pepper along with other tasty ingredients. Juicy fall of the bone.

I tried roasts and a brisket. I am a big fail on those. The meat is always dry. I have been told knock off an hour. I might be overcooking.

 

[UconnU]

If ya'll ever make it down to Charleston go to Hall's Chop House. Best steak you'll ever have.

 

[minidarren]

On the left is exactly how it comes out when you reverse seer.

Here is one I did about 2 weeks ago, reverse seared on the kamado. $29.99 per pound ribeye from a butcher in Roswell, GA. Mitch's Meats - likely a top 3 steak I have ever had.

 

[storrsroars]

Here is one I did about 2 weeks ago, reverse seared on the kamado. $29.99 per pound ribeye from a butcher in Roswell, GA. Mitch's Meats - likely a top 3 steak I have ever had.
View attachment 33630

How much better does $29.99/lb ribeye taste than $13.99/lb ribeye? More than twice as good?

 

[Husky25]

 

[auror]

How much better does $29.99/lb ribeye taste than $13.99/lb ribeye? More than twice as good?

$13,99 ribeye.

Sous vide @133. Seared in cast iron.

 

[storrsroars]

Having owned a third wave coffeehouse early on when such things were still novel, I was often accused of being pretentious. I'm happy the salt dude vids went viral because I now have conclusive evidence of what pretentious actually is.

 

[Huskybass]

I bought a Porterhouse at Highland Park in Glastonbury the other night for $13.99 a pound. I had the strip steak portion and my date had the filet. She litterally cut it with her fork. Hard to beat the meat counter at Highland Park, at least in this area.

 

[Husky25]

Having owned a third wave coffeehouse early on when such things were still novel, I was often accused of being pretentious. I'm happy the salt dude vids went viral because I now have conclusive evidence of what pretentious actually is.

You ever watch the Maron Show on IFC (Marc Maron)? There is an episode (Sponsor) where he goes into his coffee shop and orders an iced triple espresso (Danny Trejo and Ken Jeong guest star). The server (I refuse to use the B term) tells him he can't give him his order because the ice compromises the integrity of the bean. Maron calls the artsy counter guy a drug dealer. It's a humorous bit. Look it up. It's on Netflix.

Were you that kind of pretentious? If not, I think you're okay.

 

[minidarren]

How much better does $29.99/lb ribeye taste than $13.99/lb ribeye? More than twice as good?

Yes.

 

[August_West]

Having owned a third wave coffeehouse early on when such things were still novel, I was often accused of being pretentious. I'm happy the salt dude vids went viral because I now have conclusive evidence of what pretentious actually is.

I’m going to Nusr-Et at beginning of September. Salt bae going to cut my meat for me.

 

[Chin Diesel]

I bought a Porterhouse at Highland Park in Glastonbury the other night for $13.99 a pound. I had the strip steak portion and my date had the filet. She litterally cut it with her fork. Hard to beat the meat counter at Highland Park, at least in this area.

Did you go slowly to make it easier for him to count?

 

[minidarren]

How much better does $29.99/lb ribeye taste than $13.99/lb ribeye? More than twice as good?

Look at the difference in the grain of the $13 steak and the $30 steak. I also frequently buy the crap from Publix, but really like a nice steak every now and again.

 

[MadDogRevival]

Look at the difference in the grain of the $13 steak and the $30 steak.

I raise all of my own beef. It's all about the genetic starting point and then the marbling. Flavor and tenderness come from fat content. That's why grass fed beef is typically not very good. Best animals we've done have the most marbling in the meat. Genetics are important. We've had animals we put the grain to for 60 days before slaughter and they had lots of body cavity fat and the meat was just so-so marbled. Other animals, same thing, but killer marbling.
No aging, seasoning, or cooking technique can turn so-so beef into great beef.

I heard once that only a few animals in a 100 will qualify for "Prime" grading.

So that's the long answer.

Short? High quality beef will taste and feel much better than what you get at Walmart.

 

[minidarren]

I raise all of my own beef. It's all about the genetic starting point and then the marbling. Flavor and tenderness come from fat content. That's why grass fed beef is typically not very good. Best animals we've done have the most marbling in the meat. Genetics are important. We've had animals we put the grain to for 60 days before slaughter and they had lots of body cavity fat and the meat was just so-so marbled. Other animals, same thing, but killer marbling.
No aging, seasoning, or cooking technique can turn so-so beef into great beef.

I heard once that only a few animals in a 100 will qualify for "Prime" grading.

So that's the long answer.

Short? High quality beef will taste and feel much better than what you get at Walmart.

What this guy said. I don't raise cows, I eat them.

 

[storrsroars]

You ever watch the Maron Show on IFC (Marc Maron)? There is an episode (Sponsor) where he goes into his coffee shop and orders an iced triple espresso (Danny Trejo and Ken Jeong guest star). The server (I refuse to use the B term) tells him he can't give him his order because the ice compromises the integrity of the bean. Maron calls the artsy counter guy a drug dealer. It's a humorous bit. Look it up. It's on Netflix.

Were you that kind of pretentious? If not, I think you're okay.

There's a way to do an iced triple espresso that doesn't completely ruin it. But you can't add ice after the fact. You need a crapton of ice in a cocktail mixing glass (helps if it's metal) or something large so that there's a lot of ice mass. Hold the ice-filled glass under the portafilter and let the espresso drain directly into it. This will shock the coffee so it retains much of its acidity. Then you simply strain before the ice melts and it gets too diluted.

That said, the idea of an "iced espresso" is dumb, falling squarely in the category of "just because you can doesn't mean you should." If you really want an iced espresso, opt for a shakerato, even a flavored one. I used to do ones with simple syrup and anise and simple syrup with rosemary that were really good. Serve in a small martini glass.

 

[storrsroars]

I’m going to Nusr-Et at beginning of September. Salt bae going to cut my meat for me.

I hope you're wearing jorts for that meal.

 

[storrsroars]

I raise all of my own beef. It's all about the genetic starting point and then the marbling. Flavor and tenderness come from fat content. That's why grass fed beef is typically not very good. Best animals we've done have the most marbling in the meat. Genetics are important. We've had animals we put the grain to for 60 days before slaughter and they had lots of body cavity fat and the meat was just so-so marbled. Other animals, same thing, but killer marbling.
No aging, seasoning, or cooking technique can turn so-so beef into great beef.

I heard once that only a few animals in a 100 will qualify for "Prime" grading.

So that's the long answer.

Short? High quality beef will taste and feel much better than what you get at Walmart.

That's a fine answer so thank you.

Reason I asked was that I'd toy with auction coffees now and then. The stuff I usually bought and served, which was excellent, was normally $4-$7/lb green, all in, delivered. But I'd bought some auction beans for much more than that, and tasted beans that sold for >$50/lb green, and the taste difference to me wasn't worth it. It was all pretty much a status thing.

I enjoy grilling steaks every couple of weeks as it's an easy meal, but honestly I don't seek out steaks when dining out as I usually like a multitude of flavors and not a whole lot of just one flavor so steakhouses are rare for me these days. I recognize that I'm out of step with all the machismo here. But I do buy thicker and better steaks and chops to grill since purchasing an Anova.

 

[CTMike]

15 hours @ 170 made some AWESOME corned beef. Great taste/texture/tenderness. Unfortunately I left all the seasonings on (peppercorns and whatnot) and they sort of embedded in the outer layer as it cooked. Had to pick em out... mental note for next year. Going to make some great Reubens tomorrow!

Duly noted. Good thinking, 2018 me.

 

[jibsey]

My nephew is a lawyer. Long story short he handled a bankruptcy for a butcher shop in Albany NY. The butcher showed his appreciation by letting him buy WAGU(?) beef the Japanese style for $22 a pound which is a good deal I guess. He cooks it in an 800 degree German pizza oven and says his life is changed. He just got engaged to a beautiful girl and he used WAGU steak dinners to help land her. He says he’ll make me some but I almost don’t want it because it will ruin me from store steaks. It would be like a drug habit.

 

[minidarren]

My nephew is a lawyer. Long story short he handled a bankruptcy for a butcher shop in Albany NY. The butcher showed his appreciation by letting him buy WAGU(?) beef the Japanese style for $22 a pound which is a good deal I guess. He cooks it in an 800 degree German pizza oven and says his life is changed. He just got engaged to a beautiful girl and he used WAGU steak dinners to help land her. He says he’ll make me some but I almost don’t want it because it will ruin me from store steaks. It would be like a drug habit.

About once a month I buy wagyu rib eyes from the butcher. He gets $45.99 a pound. Sounds like your nephew did alright.

Had a steak the other night from Cabernet's in Alpharetta GA. Dry aged then marinated in rock salt, oyster juice and pineapple juice for 3 days. Phenomenal.

 

[Fishy]

My nephew is a lawyer. Long story short he handled a bankruptcy for a butcher shop in Albany NY. The butcher showed his appreciation by letting him buy WAGU(?) beef the Japanese style for $22 a pound which is a good deal I guess. He cooks it in an 800 degree German pizza oven and says his life is changed. He just got engaged to a beautiful girl and he used WAGU steak dinners to help land her. He says he’ll make me some but I almost don’t want it because it will ruin me from store steaks. It would be like a drug habit.

There’s so much going on here.

There’s a 50% chance that story is true and there is a 50% chance that your nephew is trading handjobs for expensive meats.

 

[jibsey]

There’s so much going on here.

There’s a 50% chance that story is true and there is a 50% chance that your nephew is trading handjobs for expensive meats.

I’m sort of joking about landing the girl (they are now engaged) though since he got this pizza oven he’s been making her meals on weekends with it. He uses some kind of special flour from Italy for dough and the pizza is like 2 minutes and done but also he claims the best ever. Think about it, good food plus what you describe, win win.

 

[August_West]

I’m sort of joking about landing the girl (they are now engaged) though since he got this pizza oven he’s been making her meals on weekends with it. He uses some kind of special flour from Italy for dough and the pizza is like 2 minutes and done but also he claims the best ever. Think about it, good food plus what you describe, win win.

00 flour . He’s making Neapolitan.

That’s for aristocrats like @8893

 

[jibsey]

00 flour . He’s making Neapolitan.

That’s for aristocrats like @8893

Never had it. How good?

 

[August_West]

Never had it. How good?

Neapolitan pizza not my favorite pizza style.

It’s good though. And I’m sure it’s delicious.

00 flour is just very very fine flour, like baby powder fine.

I have a propane fired pizza oven that gets up to 850-900 degrees and can do it, but when I do go to the trouble I’d rather do a style I love.

 

[8893]

Neapolitan pizza not my favorite pizza style.

What?!? What's your favorite style, Greek? Deep dish?

We brought some of that ultra fine flour back from Italy because we had used it to make chicken cutlets there and it was the first time one of our daughters had eaten any protein in what seemed like years, so Mrs. 8893 wanted to keep it going at home, which it did for a while. We also had veal cutlets with it there that were excellent, but they refuse to eat veal here because they insist there is some distinction in the age and treatment of the animals here that turns them off to it. Admittedly, I try to remain consciously ignorant of such things...