StillSmart

One of the beer forums I'm on as a post about using the Braumeister to cook by the sous vide method.

I gave it a go last weekend, all I can say is WOW . We bought some steak's from our local butcher,



Into a vacuum bag, then into the water.....60c for 2.5 hours....



The wife & I can only say that they were the best cooked steaks we have ever had.

Strange I tried pork chops BBQ stylie. Think that was my fault. Only left them in for 24 hours. Not impressed - mind you I intended doing it as a tester so I cold precook a load for a party BBQ.

So will have to try the steak - what cut did you use?

Icefever wrote:One of the beer forums I'm on as a post about using the Braumeister to cook by the sous vide method.

I gave it a go last weekend, all I can say is WOW . We bought some steak's from our local butcher,



Into a vacuum bag, then into the water.....60c for 2.5 hours....



The wife & I can only say that they were the best cooked steaks we have ever had.

2.5 hours is a long time since the last moo or bellow, this sounds interesting, but I like to see and taste the blood coming out of my beef.
Did you get that?
My first Mother in law used to cook steaks in the oven for hours, tender enough, but not remarkable otherwise.

Robert.

tender enough but not remarkable otherwise

Is that what motley in laws are for

@Mash....don't quote me, I think it was rump...I'm going to get another 2 today so this time I'll ask.


@Robert...This is our first try....I would say our's was "medium". As it's vacuumed no juice can escape so you have that, in fact from reading on a Sous vide site I poured that into a pan with a dash of white wine, reduced it down for a jus.

Like any cooking method a shorter time will give you a different finish to the food. There are loads of sites from top chefs, I found this one interesting

I think you missed my point, you got a slowly cooked liquid, not red blood.
I won't deny you the taste of yours, but it is not what I want from a steak. I am animal.
I may leave this topic alone from here Ice, it seems a little too refined for my taste!
Wishing you well the experimentation.

Robert.

What I have seen done is to either sear it at a very high temperature after the sous vide or hit it with a very hot torch so you get a nice sear and crust on the outside and tender, evenly cooked meat on the inside. I wonder if they sous vide in Argentina?

Saw a thing on TV about a unique huge wood burning bbq type thing they use in Argentina.

Looked fantastic.

My friends wife is from Argentina, he lived there a while. His stories make me drool. A beef lover's paradise. I am not sure, but I think they might eat vegans too.

Chill, why would you want to eat a vegan? Concentrated vegetables? Really?? I know sprouts have their place (once a year ) but come on..!

You are what you eat!

A whole vegan??? what at one sitting?? not possible.

And it would probably taste like sprouts with broccoli sauce. No, give me a nice aged beef steak any day.

I'm guessing a Grainfather might manage this too. Always seeing things cooked sous vide on MKR.

The weak link would be me though. I'm clueless.

It sure would. And some stuff can be really good, but you might find its a pain in the ar.mpit to set up.