bryan Posted July 7, 2015 Report Share Posted July 7, 2015 These are some times I collected 7-8 yers ago when sv was starting in the home. Sous Vide ========== Steak (sv131=48h) Flank w/Tian Provençal * Steak (sv131=48h) Flank Wagyu Teriyaki Steak (sv132.8=1-48h) Flank Taco w/Red Onion Compote * Steak (sv132=48h) Flank Wagyu UK * Steak (sv133=42h) Flank * Steak (sv140=8-24h) Flank * Steak (sv140=8-48h) Flank * Last month I played with flank steak #1 (sv150=8h (to much) (#2 sv140=8h (to little). This week I'm trying sv145=8h. (hope to find baby bear you know "just right" My point is are the sv meat recipe times we all use of 2 plus days correct? What say you? Quote Link to comment Share on other sites More sharing options...
bryan Posted July 9, 2015 Author Report Share Posted July 9, 2015 Nice to know things: 1- In sv cooking if there are two time numbers the first number is the ready to eat time. The second number is how long product can be held at temp without a mush problem. 2- In BBQ when product is foil wrapped the stall will be skipped causing a definite shortening of cooking times. Sometimes hours. . Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 9, 2015 Report Share Posted July 9, 2015 I understand that there are plenty of opportunities for 48h sous vide. Usually cuts that we'd cook overnight in a KK, or braise all day in a clay pot. For steak, I choose somewhere between minimum time till temperature stabilizes (usually an hour) and some additional time to tenderize more challenging but flavorful cuts (usually several hours). While I don't sweat it if dinner turns out an hour late, I've never applied 48h sous vide to steak. Except for brisket and pork butts, which welcome several days of advance planning, I rarely have any idea what I want to eat two days from now! My advice for anyone starting out, with a steak they would have simply grilled in an earlier era, is to sous vide 1 to 2 hours. The interesting question is the target temperature, a matter of family personal preference. My family prefers 134 F or 136 F, which I've learned to enjoy, migrating from my very rare "just pull the shards of windshield out!" inclinations. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 10, 2015 Report Share Posted July 10, 2015 ... which I've learned to enjoy, migrating from my very rare "just pull the shards of windshield out!" inclinations. Syz, that's just too damned funny! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 12, 2015 Report Share Posted July 12, 2015 I just put 2.2 lbs.of flank steak on at 132F for 24 hours. Thought I'd see what this was all about There is a lot of info on this site about times and temp as well as the all important safety issues. http://www.modernistcookingmadeeasy.com/info/sous-vide-guides/more/sous-vide-steak-guide Quote Link to comment Share on other sites More sharing options...
bryan Posted July 12, 2015 Author Report Share Posted July 12, 2015 Looking foreward to your results. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 13, 2015 Report Share Posted July 13, 2015 I have their book - Beginning Sous Vide. It's great! I highly recommend it. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 13, 2015 Report Share Posted July 13, 2015 tony, I should consider buying it, thanks:) Quote Link to comment Share on other sites More sharing options...
tony b Posted July 14, 2015 Report Share Posted July 14, 2015 You won't regret it. It's become one of my "bibles" in my cookbook rack! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 14, 2015 Report Share Posted July 14, 2015 Here is my flank steak, 132 F for 47 hours. The texture was very nice, tender but not falling apart. I took it off an hour early because I wanted to eat Lunch:) Quote Link to comment Share on other sites More sharing options...
tony b Posted July 15, 2015 Report Share Posted July 15, 2015 Gorgeous hunk of meat, MacKenzie! And, I won't make any comments about the broccoli in the mac & cheese! I know what that got me the last time on the nachos!! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 15, 2015 Report Share Posted July 15, 2015 Pretty Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 15, 2015 Report Share Posted July 15, 2015 Just had to check out that flank steak again after cutting it up and bagging it for the freezer. I really like how moist it still is, thinking I won't change a thing about the cook other than I might try 131F instead of 132F just to see the difference. This time of the year it is hard to keep up with the fresh veggies. I did use some up, julienned some zucchini squash, carrots, a white radish and added some dice garlic and onion chives for a nice mix. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 15, 2015 Report Share Posted July 15, 2015 Well, Tony, I have the latest version of Beginning Sous Vide on order and I'm looking forward to perusing it. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 16, 2015 Report Share Posted July 16, 2015 Excellent! Let us know what you think of the book. Quote Link to comment Share on other sites More sharing options...
