MacKenzie Posted May 17, 2015 Report Share 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 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted May 17, 2015 Report Share Posted May 17, 2015 How was it after so long in the freezer? Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 17, 2015 Report Share Posted May 17, 2015 Looks really good to me. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 17, 2015 Author Report Share 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. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 18, 2015 Report Share 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! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 23, 2015 Author Report Share 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 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 23, 2015 Report Share Posted May 23, 2015 WOWZERS MacKenzie! Great money shot. That texture shot looks to be smooth as silk. Very nicely done. Kudos! Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 24, 2015 Report Share Posted May 24, 2015 That is seriously yummy looking. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 24, 2015 Report Share Posted May 24, 2015 Kudos! Nice thing about SV cooking, not fretting overcooking something in the bath! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 24, 2015 Author Report Share 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 Quote Link to comment Share on other sites More sharing options...
