Who here has used a sous vide machine (2 Viewers)

[St. Widge]

Yeah, I understand the process. And it's more of an equilization with the brine to some degree, rather than straight absorption (that's a technicality, I know). I think what I was remembering that most seasonings (garlic, etc) don't have much of an effect in a brine because the size of the compounds that have flavor are too big to penetrate the cell membranes of the meat. Of course, I could be wrong about that too.

Sodium ions are certain small enough to do so. And I fully acknowledge that salting a steak beforehand is beneficial to the end result, but I also salt afterwards, so I'm not sure the extra salt flavor is my first priority.

No need to be so salty about it.

 

[buzd]

No need to be so salty about it.

It just gets under my skin.

 

[B4YOU]

The salt does penetrate. At first fluid is drawn to the surface and then reabsorbed and the salt enters with it during reabsorption
Takes a day. Some people let it sit for as much 3 days

This is correct for the salt process. You just need one hour for the process. America’s Test Kitchen and Cooks Illustrated are great for the science of cooking.

When to Salt Steaks | Cook's Illustrated

<p>You should salt steaks well in advance or right before cooking. Why? This time-lapse video shows exactly how salting works.</p>

www.cooksillustrated.com

Pat drying a steak works ok for searing. Salt and air drying is so much better because you are actually breaking down the muscle which tenderizes the meat while pulling existing surface moisture into the meat. Letting it come to room temperature for 1 hr gives the salt time to work. You don’t get much of a temperature change on the interior. However, it can speed cooking times. Banquet service uses this to their advantage. They will sear and rest for 2 hrs which will get internal to near 70s.

The 8-24hrs salt dry age under refrigeration will just give you more of the same. Once you get beyond 24hrs, you will really start changing flavor and texture. You start getting into curing which can ruin a good steak.

 

[dtc]

It just gets under my skin.

But it only gets under by getting through!

 

[Boy_of_wonder75]

I find the reverse searing method to be better than the sous vide for steaks.

 

[Dago]

I find the reverse searing method to be better than the sous vide for steaks.

I am willing to bet a lot of people don't dry brine their steak before doing the sous vide

 

[Boy_of_wonder75]

I am willing to bet a lot of people don't dry brine their steak before doing the sous vide

I have and I still prefer the reverse searing method to the sous vide.

 

[BigOdin504]

Thanks for this thread!
My birthday is coming up and I’m planning to do rib eyes in place of my usual birthday meal (grilled shrimp tacos). I am def going to salt the meat now!
Question though:
Does anyone know where I can get a nice cut of meat around Mid-City? Piece if meat is closed right now
Thanks!

 

[buzd]

Thanks for this thread!
My birthday is coming up and I’m planning to do rib eyes in place of my usual birthday meal (grilled shrimp tacos). I am def going to salt the meat now!
Question though:
Does anyone know where I can get a nice cut of meat around Mid-City? Piece if meat is closed right now
Thanks!

The dry aged ribeyes at Rouse's are very nice and they will cut them to order.

 

[BigOdin504]

The dry aged ribeyes at Rouse's are very nice and they will cut them to order.

Thanks!
That’s easy

 

[buzd]

Thanks!
That’s easy

Also - they clean up the saw around 4 or so, so go early. Make sure you tell them whether you want it trimmed - they will usually do it if you don’t tell them not to (I like mine untrimmed)

 

[BigOdin504]

Also - they clean up the saw around 4 or so, so go early. Make sure you tell them whether you want it trimmed - they will usually do it if you don’t tell them not to (I like mine untrimmed)

Thanks for the advice!
Will do
I like the fat cap on the ribeye as well

 

[Dago]

Also - they clean up the saw around 4 or so, so go early. Make sure you tell them whether you want it trimmed - they will usually do it if you don’t tell them not to (I like mine untrimmed)

Have u tried the dry aged steak bags?
Also saw a video on making one from a mini fridge

 

[buzd]

Have u tried the dry aged steak bags?
Also saw a video on making one from a mini fridge

No, but from what I've read, their main purpose is to keep your wife from griping at you for leaving a giant hunk of raw meat sitting in the fridge. I'm still going to try that one of these days. We should be shipping off the last vegetarian at the end of the month, so that might be a good time.

 

[Dago]

No, but from what I've read, their main purpose is to keep your wife from griping at you for leaving a giant hunk of raw meat sitting in the fridge. I'm still going to try that one of these days. We should be shipping off the last vegetarian at the end of the month, so that might be a good time.