Sous vide steak

[bcoop]

Haha...got a giggle out of me. You only wish I was a lesbian.

I typically do the salt pepper and garlic, but wasn't sure if there were better options since it'll be vacuum sealed. I also had this truffle butter on top of a steak my aunt cooked the other day and it was amazing.

Do it.

[Ruffdaddy]

Do it.

Any advice?

[BMCSean]

It's not rocket surgery, just don't fuck it up.

[Ruffdaddy]

Easier said then done

[71chevellejohn]

It's pretty easy, season your food how you normally would. Drop it in the sous vide for the set amount of time. Pull it out and sear/grill as needed.

[GrayStangGT]

It is pretty much impossible to fuck up, just be sure and sear it really hot.

[mustang1200]

I'm not real sure how you could fuck this up with a proper Sous Vide.

[BMCSean]

He's an engineer, he'll figure out a way.

[Ruffdaddy]

Messing it up isn't a concern. Just curious if anyone has any good recipes or tips.

[BP]

Awww yeah wife got me one for the bday.

Share some recipes if you got any good ones please.

So did mine, just opened it last night. My wife rocks.

[stangin4lyfe]

One of the things that I did not think about is that it's very hard to get a proper vacuum and seal when working with marinades(due to the liquids being sucked through, thus causing the packaging not to seal properly).
You can re-seal to finalize the seal, but then you lose a lot of suction.
It seems like the suction is what would help the marinade penetrate the protein better.

I have read about freezing the marinade inside the bag first and then sealing, but seems like a lot of trouble vs. overnight marinating.

[Ruffdaddy]

I used a sous vide ziplock bag because my vacuum sealer was packed up. It worked good for a basic steak without a marinade. I also like that it doesn't require stopping the vacuum to heat seal. It's also pretty cheap.

[mustang1200]

The vacuum sealer I use has no problem sealing with marinades and seals tight with no leaks and no air left. There is a "Wet" setting on the sealer which doesn't pull as tight of a vacuum as the "Dry" setting.

[stangin4lyfe]

The vacuum sealer I use has no problem sealing with marinades and seals tight with no leaks and no air left. There is a "Wet" setting on the sealer which doesn't pull as tight of a vacuum as the "Dry" setting.

Mine does the same, but I want the tight vacuum to force the marinade into the meat meanwhile cutting down the time required for the liquid to penetrate.

Here is the one that I have...
[ame]http://www.amazon.com/FoodSaver-GameSaver-Deluxe-Vacuum-Sealing/dp/B0018ESBVM[/ame]


I did purchase one of these and so far it seems to work very well whenever preparing meat, just cant use it for Sous Vide cooking.

http://www.meatprocessingproducts.com/jar-t02-0050-05p-mpp2.html?gclid=Cj0KEQiAzb-kBRDe49qh9s75m-wBEiQATOxgwXvKOQah9-GbZ6GeXovHnmPL82UyAKT0PaXYAK5BoQ0aAiO18P8HAQ

[Rick Modena]

you're married to a woman?!

Ha!