Text 32273, 95 rader
Skriven 2009-12-15 22:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: BBQ
===========
-=> Quoting Carol Shenkenberger to Jim Weller <=-

    
 CS> It's hovering about 35F here and we are all hunkered indoors.

 CS> Even Cash looks sorrowful at me when he has to go out and pee.  We got
 CS> him a coat.  When it's 30F an lower, he nuzzles it down and just sits
 CS> there looking at it before he will go out as if to say 'Mom, my whizzle
 CS> will freeze off'.

Tell the little wuzz about the huskies up here who happily sleep in
snowdrifts at -40!
 
 CS> And you wanna BBQ at -25C?

 CS> Ah well, you probably think we are crazy to enjoy a BBQ at 110F.

I think you're crazy to live on a part of the planet that can get to
110!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: In Search Of The Cheapest Sous-Vide Steak
Categories: Beef, steak, Ribs, Info
  Servings: 1

           round steak
           chuck steak
           short ribs

Beef chuck roast cooked in a 131 F - 140 F (55 C - 60 C) water bath
for 24 - 48 hours, then seared in a skillet to give it that beautiful
crust has the texture of filet mignon. I know this sounds an awful
lot like alchemy. 

Any connective tissue should dissolve after so long in the machine.
That should me leave with tender, if a tad dry, meat.

I also chopped top round into four 1 1/2 inch thick steaks, sealed
them up in plastic, and placed them in the SousVide Supreme at 133
degrees and walked away. After 8 hours, I pulled out the first
sample. I seared the steak on a skillet with a lot of butter to give
it a good crust, and then seasoned it with salt and pepper. It came
out looking rather nice, actually. I was astonished about how easy
it was to cut, but the flavor and texture were not there. It was
still chewy and still tasted more like a good roast beef than a fine
filet. I realized it needed a lot more time.

I waited 24 hours before checking again, and my wait was rewarded.
It was as tender as any steak I'd had eaten before. It was so tender
I could actually pull the meat apart with my fingers. Obviously any
connective tissue had been dispensed with. But it was still missing
something. The meat wasn't succulent, or at least most of it wasn't.
That's when I realized that the piece of meat probably would never
get where I wanted because it didn't have enough fat. 

After 48 hours the steak started to pull like stewed meat, even
though it was still completely medium rare. It was tender, but had
lost all of its steak-like qualities.

The author actually does call for chuck steak, which is much fattier
than round. 

You know what does make a great cheap meat? Short ribs. With
sous-vide you can cook short ribs at temperatures well below the
point at which red meat becomes gray if you cook it long enough for
the collagen to melt (133 degrees F/56 C for 72 hours for example).
The result: rare short ribs that are meltingly tender. And that's,
indeed, what I found. Incredibly tender short ribs that were rare
and succulent. Other cuts only wish they had this much fat. They
were easily some of the best short ribs I'd ever eaten, which is
saying a lot. Short ribs always tend to be delicious, but never
before have I had them like this. They were still rare inside, but
could easily be cut with a knife. Not exactly round into filet
mignon, but stunningly delicious nonetheless.

by Nick Kindelsperger


  From: The Paupered Chef               
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Hell: it's like going to the tropics, but hotter!

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