"Sous vide" at home?
Has any one attempted cooking meat sous vide at home?
I am tempted to try.
I have some vacuum packed NY strip steaks, and a Dutch oven that can most likely maintain a constant water temp of 130 F with regular additions of hot water.
Anyone try this at home?
I've not tried it, but have similarly used an electronic thermometer to monitor & maintain temps in a water bath for other purposes. I'm not sure if strip steaks are the best for a first shot, but let others chime in. As long as you have time & equipment to try it safely though, I'd say sure.
Use a water bath to help moderate the temp of the poaching liquid - a wide shallow pot full of water, inside of which is another pot of water where the cooking will take place. You can easily sou vide if you have one of those handheld vacuum devices and appropriate ziptop bags, or the fancyier Food Saver vacuum machine.
Hubby and I have never had anything cooked by this method before, so didn't know what to expect when we the recipe at http://www.youtube.com/watch?v=TJQQPKLMwAg for "Chef John's" duck. It was easy and delicious with his peach sweet and sour sauce (http://foodwishes.blogspot.com/2011/0...).
I'm not certain how or if the sous vide had anything to do with it, but that was the first time we (hubby and I) were ever able to get the skin so incredibly crispy, even though we've always scored the skin before when frying in a cast iron pan.
I do sous vide at home (though I have equipment for it). I'm not sure steak would be my first choice for an attempt for 2 reasons. To get it right requires longer cooking times than some other things and thus harder to maintain the proper temp over time - and the benefits of sous vide are temp dependent, so if this is a first try it might not come out as expected and just turn you off the whole process.
Maybe try something like shrimp. They cook in about 20 minutes (depending on size), have less mass so will likely drop the temp less once they are put in the water bath, so maybe more likely to have a positive first experience with it.
Though maybe you've done that already and are looking to go beyond that. . . . If you're still going to give it a go, I'd at least be sure the steaks had come to room temp before putting them in the water in an attempt to keep the temp as even as possible.