Sous vide cooking?

[mrodgers]

How do you make sure not to overcook the protein when searing after it's cooked?

Sous Vide or reverse sear on a grill, I don't understand either how the meat doesn't cook when you sear it. I don't live where thick cut steaks are affordable though so I can never try it. In my BBQ groups, everyone talks about reverse searing (same principle of cooking to doneness slowly as Sous vide) and they sear for the same time I sear a steak and eat it without a slow cook.

Scallops need a sear. I don't know why anybody would bother to sous vide them; might as well just zap them in the microwave.

Kind of what they said in the quote you highlighted.

 

[Carol_]

Sounds like the steak wars have begun!
Sear then broil? Broil then sear?
I’ve tried it all.
Most recently soud-vide then sear. Pretty good.
Still, no matter how I cook them, I can’t hold a candle to my beloved’s cooking skills. He says the secret is “cook everything twice.”
If those words meant anything other than “overcook it” to me, I’d be fine but I just leave it to him… or I have a cup of ramen.

Sous-vide tip: I found recipes that cook in an hour and recipes that take 24 hours for the same cut of meat. The hour long one came out fine. Don’t hurt yourself trying to wait out a 2-3 day recipe when 1 hour will do.

 

[Skippy918]

Sous Vide or reverse sear on a grill, I don't understand either how the meat doesn't cook when you sear it. I don't live where thick cut steaks are affordable though so I can never try it. In my BBQ groups, everyone talks about reverse searing (same principle of cooking to doneness slowly as Sous vide) and they sear for the same time I sear a steak and eat it without a slow cook.


Kind of what they said in the quote you highlighted.

Where we live, we can buy 1” thick cuts of steak. So when searing, the inside doesn’t cook much at all. You are only searing for 30s on each side.

 

[trivan]

Sounds like the steak wars have begun!
Sear then broil? Broil then sear?
I’ve tried it all.
Most recently soud-vide then sear. Pretty good.
Still, no matter how I cook them, I can’t hold a candle to my beloved’s cooking skills. He says the secret is “cook everything twice.”
If those words meant anything other than “overcook it” to me, I’d be fine but I just leave it to him… or I have a cup of ramen.

Sous-vide tip: I found recipes that cook in an hour and recipes that take 24 hours for the same cut of meat. The hour long one came out fine. Don’t hurt yourself trying to wait out a 2-3 day recipe when 1 hour will do.

Yes, steak wars!!

On the duration, some times the duration is to get a certain tenderness others is to ensure bacteria is killed. Bacteria is killed either with high temp at a short duration or low temp for long duration (pasteurization). Thats the fun of cooking, experimenting to find what you like

Sous Vide or reverse sear on a grill, I don't understand either how the meat doesn't cook when you sear it. I don't live where thick cut steaks are affordable though so I can never try it. In my BBQ groups, everyone talks about reverse searing (same principle of cooking to doneness slowly as Sous vide) and they sear for the same time I sear a steak and eat it without a slow cook.

Kind of what they said in the quote you highlighted.

Agreed that low and slow works great, but to achieve the same effect of Sous Vide where the cooking temp is exactly the ready temp and not over cook your BBQ would need to hold the temp exactly at 130 for med rare. Not saying impossible but very difficult.
When you sear as the finish, to minimize the "cooking" you need to get it really hot. When I do steaks, I fire up my Green Egg to 750 deg and a few secs each side. This provides the smoke, as referenced by another poster and the sear is so fast that the meat doesn't have time to cook through. One plus I will give to reverse sear is the crust is better then sous vide.

 

[JoeA]

I love to SV, but it's A way to cook, not THE way. Simply another tool in the arsenal. I have a pellet grill, a gas grill, a charcoal grill and hopefully soon - a flat top. The SV fits in nicely.

Some uses for SV for steaks for example: cook to desired temperature and then do a quick sear on 500 degree grill (or cast iron on the stove) and they come out perfectly cooked and moist; cook a few steaks, seal them and then take them camping (again, reheating on a grill), get a great deal on a COSTCO 100 pack of rib eyes and don't know what to do with them...cook, freeze and then thaw/heat...using SV of course!

I LOVE to make pulled pork on the pellet grill but it's typically just my me and my wife so no way we'll eat an entire pork shoulder I vacuum seal in one pound increments and then freeze. We'll reheat using the SV and it's as moist as the day it came of the grill. It's MUCH better than reheating on a stove top or microwave.

 

[JimMIA]

Well, I took the leap, bought the stuff, and cooked my first experiment today. It wasn't all bad -- NY Strip, cooked medium/medium rare.

It was actually delicious.