MacKenzie Posted May 17, 2015 Report Posted May 17, 2015 I cleaned out the meat freezer not to long ago and discovered some sirloin tip steak that needs to be cooked and eaten. It was from Oct. 2012, eek. Cooked at 132 F for 5 hours. The steak was very moist and tender and it couldn't have tasted any fresher. Seared on the de Buyer pan. One thing I've noticed about SV steak is that the colour develops several minutes of resting. 1
MacKenzie Posted May 17, 2015 Author Report Posted May 17, 2015 Thanks, guys. tinyfish, it was just as good as if I had just come home from the store with it. That vacuuming sealing really works, without that there would have been freezer burn and any fat would have turned.
tony b Posted May 18, 2015 Report Posted May 18, 2015 on that steak MacKenzie! Second the vacuum sealer comment. I routinely run across something in the freezer that's over a year old, with no bad effects at all. Can't say that I've got stuff in there from 2012, but I haven't dug down to the bottom in a while!
MacKenzie Posted May 23, 2015 Author Report Posted May 23, 2015 There was one more piece of sirloin steak in my freezer from Oct.2012 so sous vide that today and here's dinner- It was in the bath at 132F, 8 hours, eek, a whole lot longer than I planned. It was still wonderful, take a look at this close-up view of the texture - 1
CeramicChef Posted May 23, 2015 Report Posted May 23, 2015 WOWZERS MacKenzie! Great money shot. That texture shot looks to be smooth as silk. Very nicely done. Kudos!
tony b Posted May 24, 2015 Report Posted May 24, 2015 Kudos! Nice thing about SV cooking, not fretting overcooking something in the bath!
MacKenzie Posted May 24, 2015 Author Report Posted May 24, 2015 Thanks, guys. Yes, that is another thing about SV, if you are running late not to worry it will still work just fine 1
