Well, it's not grilled but... - JeepForum.com

 
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post #1 of 6 Old 06-27-2011, 12:49 AM Thread Starter
Kyoseki
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Well, it's not grilled but...

... it came out pretty nice;

Skirt steak, cooked sous vide for 12 hours at 134 degrees, then pan seared for 20-30 seconds a side in a smoking hot pan (I think I'm going to need welding equipment to clean it properly).

I love the flavor of skirt steak, but it's ALWAYS too damned tough for my liking, slow cooking it all day like this really does break down the tissue and leave it incredibly tender, without losing any of the taste.


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post #2 of 6 Old 06-27-2011, 05:41 AM
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I feel so stupid. I was trying to figure out what misspelled but could not so I decided to google sous vide only to find it is a real term that is spelled correctly.

http://en.m.wikipedia.org/wiki/Sous-vide

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post #3 of 6 Old 06-28-2011, 08:45 PM
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Looks very tender, did you use any sauce for the final dish or just serve as is?

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post #4 of 6 Old 06-28-2011, 08:57 PM Thread Starter
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Quote:
Originally Posted by wardo View Post
Looks very tender, did you use any sauce for the final dish or just serve as is?
Didn't use any sauce, no, didn't really need anything except a side salad.

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post #5 of 6 Old 06-29-2011, 08:44 AM
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Did you use a fancy pants sous vide machine or some other method? I suppose a vacuum sealed bag in water would work if you could keep the temp regulated.

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post #6 of 6 Old 06-29-2011, 10:54 AM Thread Starter
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Quote:
Originally Posted by jbolty View Post
Did you use a fancy pants sous vide machine or some other method? I suppose a vacuum sealed bag in water would work if you could keep the temp regulated.
I bought a sous vide supreme with a **** ton of amex points - they retail for $400, but there's also a $300 model.

As for the vacuum bags, I just use a foodsaver which works fine.

... and yeah, you do literally just need a temperature controlled water bath, the problem is circulating the water to ensure an even cooking temperature, a pot on a stove is going to have a high temperature gradient between the water at the bottom and the water at the top unless you can figure out a way to stir it constantly.

If you don't want to spring for a sous vide machine, there's a DIY immersion circulator here;
http://seattlefoodgeek.com/2010/02/d...-for-about-75/

It has the advantage of running a water pump so you can stick it on any water container and it'll keep the temperature pretty consistent.

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