Anyone have a sous vide cooker?

• Belly35

  

  Sous vibe cooker does this count
  
  
• justincredible

  

  salto;1866825 wrote:Cooking a steak in water seems very Antifa.

  Those communist twits couldn't afford to drop the coin on a cooking luxury like this. They're likely cooking their meals on a hobo stove under a bridge somewhere.
• TBone14

  

  justincredible;1866908 wrote:Those communist twits couldn't afford to drop the coin on a cooking luxury like this. They're likely cooking their meals on a hobo stove under a bridge somewhere.

  Ok. So you seared the steak afterwards. I get that. Reverse sear is becoming more and more popular...even roasting steaks in the oven first.
  
  How did you get texture to your chicken wings? Throw them under the broiler after they cooked? Or do they somehow crisp up cooking underwater?
• iclfan2

  

  Yea, chicken wings could be difficult. I'll do them on the smoker and it is still hard to get the skin to really crisp up, same with chicken thighs. I like the reverse sear on my smoker (I don't use wood for this) too, it gets the inside to a perfect temperature before getting it up to 600 and searing the outside.
• justincredible

  

  I've not done wings yet, I've only done the one steak. I am planning on doing wings this weekend, so I'll let you know how that goes. My plan was to vacuum seal the wings with some sort of marinade to throw in the water bath. Once they are at temp I was going to throw them on the grill to crisp them up. They definitely do not crisp up in the water. The steak looked really sad when I took it out of the bag before searing it. My wife's reaction was something to the effect of "that steak looks weird."
  
  See the image below for an idea of what they looked like:
  
  
  
• ernest_t_bass

  

  That steak looks sad.
• justincredible

  

  Really sad.
• Automatik

  

  Sous vide steak, when done properly with a good cut, is really fucking good.
  
  That's being said, I still prefer cast iron sear and finishing in the oven. I even prefer this method over a grill.
• ernest_t_bass

  

  justincredible;1866955 wrote:Really sad.

  What was the texture like? Was it more of a slow cooked texture (pot roast) or a typical grilled steak texture?
• justincredible

  

  ernest_t_bass;1866991 wrote:What was the texture like? Was it more of a slow cooked texture (pot roast) or a typical grilled steak texture?

  The final texture of the steak was like you'd get with a medium rare steak at a nice steak house.
• ernest_t_bass

  

  justincredible;1866992 wrote:The final texture of the steak was like you'd get with a medium rare steak at a nice steak house.

  Gotcha. Have you ever eaten before the sear?
• justincredible

  

  ernest_t_bass;1866995 wrote:Gotcha. Have you ever eaten before the sear?

  No, and I don't plan on trying it.
• ernest_t_bass

  

  justincredible;1867003 wrote:No, and I don't plan on trying it.

  Is the consistency (before sear) more of that of a roast? Why so adamant about not trying it? Bland?
• justincredible

  

  ernest_t_bass;1867024 wrote:Is the consistency (before sear) more of that of a roast? Why so adamant about not trying it? Bland?

  I'm not going to waste a bite of expensive steak to try something that I know isn't going to be on par with the final product. Seems foolish.
• ernest_t_bass

  

  justincredible;1867029 wrote:I'm not going to waste a bite of expensive steak to try something that I know isn't going to be on par with the final product. Seems foolish.

  I was just curious if you'd tried it. I apologize for asking. I hope I didn't upset you too much. Please forgive me.
• Automatik

  

  You have been a horrific poster lately. Please improve.
• ernest_t_bass

  

  JFC... WTF?
• justincredible

  

  ernest_t_bass;1867031 wrote:I was just curious if you'd tried it. I apologize for asking. I hope I didn't upset you too much. Please forgive me.

  Lol, not sure why you think I'm upset.
• justincredible

  

  Now, automatik...he mad.
• ernest_t_bass

  

  justincredible;1867039 wrote:Lol, not sure why you think I'm upset.

  In jest. Was just curious about it. The process is intriguing to me.
• TBone14

  

  Is the finished product that much better that the extra time/effort is worth it? I understand most of it is inactive but I can bring a steak to room temp, rubwith oil, season with salt and pepper and either grill or cast iron sear/finish in oven pretty damn quickly and it's consistent and delicious.
• justincredible

  

  TBone14;1867228 wrote:Is the finished product that much better that the extra time/effort is worth it? I understand most of it is inactive but I can bring a steak to room temp, rubwith oil, season with salt and pepper and either grill or cast iron sear/finish in oven pretty damn quickly and it's consistent and delicious.

  I think so, yes. The overall texture was much better for me.
  
  A cross-section comparison: