Anyone have experience/insights with this? We are trying it out today with some steaks and chicken. Our oven has an "air sous vide" setting and we're going 3 hours on the steaks at 140 degrees. A little trial and error here I guess but we’ve read very positive things about meat taste and tenderness using this method.
Set temps roughly 5 to 10 degrees below your target. When you remove the steaks from the oven, then quickly sear them on a very hot griddle or grill to get that outer crust you are used to .
The sear should raise the inner temperature for steaks cut to a typical grocery store thickness. IF you are cooking a particularly thick cut steak, then ignore this advice. I made the mistake myself once with a fat tomahawk ribeye. Let's just say it's a good thing I am just as pleased with rare as I am with medium rare.
Ours came out really nicely last night. A little crusty sear on the outside and consistent pink throughout inside, medium rare to medium(ish). I think it was maybe slightly more tender than other cooking methods but not by much.
Well.......Aren't we fancy? Seriously how does this work? When I cook steak or chicken, it's on the grill. Would love to find a new way to impress guests, and particularly the wife. (Wink, wink) After 43 years she loves me anyway.
Original Sous Vide methods were to vacuum seal food in a bag and place it into a water bath which is held to a very precise temperature. This would allow the food to reach exactly the temperature the chef desired, from the outside through the middle. With roasts or thick cut steaks this method allows for the entire center of the meat to be the perfect level of doneness that you seek. You like medium? Why settle for one tiny stripe in the middle of your steak that reached medium, while the outside was significantly closer to well done? What is Sous Vide? | Everything You Need To Know – Anova Culinary Apparently, Dion has an oven that claims to do the same thing in air rather than a water bath. My oven doesn't have that kind of setting but cooking thick (2"-3") steaks low and slow at maybe 170 degrees with an accurate meat thermometer inserted can approximate the technique. Then when the meat reaches the correct internal temperature, you quickly sear the outside on a hot griddle to lock in the juices and provide the char we all know and love.
Good explanation by @Sangre Naranjada Since we were experimenting we bought a kit from Amazon that has the bags and a little hand pump for removing the air. I think we will get one of the automated vacuum sealer devices now that we plan to continue with this. The chicken we did came out very tender as well. I was impressed with the consistent color of the ribeye when I cut into it, it was very evenly done throughout.
AKA, reverse sear. I will not cook steaks or my thick cut chops any other way. Steaks (I eat rare) I take off at 123-125 then sear at 500+ degrees for 60 to 75 seconds per side trying to hit about 130 internal. Thick cut chops I take off at about 135ish and do the same. I know cooking guidelines say cook pork to 145 degrees but I prefer them more like 140-142. I don't know why I've never cooked chicken this way but I bet it would be awesome too.
Absolutely. The difference between Sous Vide and reverse sear seems to be whether the initial cooking is done in a water bath or in air.
I've never seen a thick enough hunk of chicken to warrant it. I bet Sous Vide would work well on a fat turkey breast though.
I have sous vide bone in chicken and then fried it quickly to put a batter on it, works well and tastes great.
"air sous vide" is very interesting. An oven that can hold a very low temp FOR AN OVEN is very interesting. I sous vide 3-5 times per month. It's my favorite way to do a prime rib now. Once you can do precision cooking and then finish as desired, it is almost foolproof.
