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.
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Sous vide steak
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Messing it up isn't a concern. Just curious if anyone has any good recipes or tips.
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I'm not real sure how you could fuck this up with a proper Sous Vide.
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It is pretty much impossible to fuck up, just be sure and sear it really hot.
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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.
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Originally posted by Ruffdaddy View PostHaha...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.
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Originally posted by BradM View PostYou're married to a woman?!
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.
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Originally posted by racrguy View PostSteak of your choice
salt
pepper
butter
fin.
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