/ck/ - Food & Cooking

[Anonymous No.14503629]

How is my sous vide a5 wagyu fämälämäzoids?

[Anonymous No.14503662]

>>14503629
looks good

[Anonymous No.14503760]

>>14503662
speaking of the taste, it might not look good now but
>synth guitar kicks in
what!

[Anonymous No.14503809]

>>14503629
Pic from before you boiled it?

[Anonymous No.14503819]

>>14503629
Looks like a cheap hooker that you'd pick outside of a bus station.

[Anonymous No.14503821]

>>14503662
so lets dew ettttt

[Anonymous No.14503826]

>>14503821
braaapppp!

[Anonymous No.14503848]

>>14503809

[Anonymous No.14503891]

>>14503848
imagine sous videing a steak for 72 hours

[Anonymous No.14503895]

>>14503629
Sous vide is the devil

[Anonymous No.14503896]

>>14503848
Might as well have a lemon party.

[Anonymous No.14503916]

>>14503848
personally I don't think A5 should be sous vide'd

I personally prefer searing the outside and having a nearly raw interior. Tastes fantastic.

[Anonymous No.14503939]

>>14503916
Agreed, sous vide is to soften connective tissue and render fat. That fat in A5 is already buttery soft, rendering it will spoil the texture.

[Anonymous No.14503952]

>>14503939
Yup pretty much

[Anonymous No.14503957]

>>14503916
I have steak once a week. Sous vide is the best. With tasty churned butter crust.

[Anonymous No.14503968]

>>14503957
For a standard steak, i can see that.

But with A5? You're just ruining the texture.

[Anonymous No.14503981]

>>14503629
This looks fucking disgusting op. What the hell is wrong with this piece of meat

[Anonymous No.14503990]

>>14503968
Not going to like, ive bought plenty of wagyu and experimented, mostly australian and still so expensive that meat-cutter and the cashier take a second look.

One time ive failed with a reverse sear, it was all burned shit butter and I hated myself. Ive also grilled meat.

Its a preference from multiple successes and failures and I will keep cooking

[Anonymous No.14503992]

>>14503981
>>14503990
lol whatever you say retard, you're just over rendering the fats and losing most of what makes A5 great.

[Anonymous No.14503993]

>>14503981

The fat is perfectly melted and the cut is just not along with the grain so it isnt neat

[Anonymous No.14504002]

>>14503939
This 100%, OP is an idiot. A5 loses it's mouthfeel when overcooked.

[Anonymous No.14504006]

>>14503992

This is chewy garbage made by bugmen

[Anonymous No.14504011]

>>14504006
it's not chewy at all and you've clearly not had A5 if you think it's fucking chewy.

[Anonymous No.14504016]

>>14504002
Sous vide does not overcook

[Anonymous No.14504024]

>>14504011
This is two slugs mating

[Anonymous No.14504026]

>>14504006
>he doesn't eat A5 sashimi
>>14504016
When it comes to A5 it does

[Anonymous No.14504069]

So much steak bullying

Gonna open this today and get sous vide bullied

[Anonymous No.14504082]

>>14503939
meme chef says it's fine

[Anonymous No.14504092]

>>14504082
Sous vide makes it perfect from the inside. That will never happen with a pan

[Anonymous No.14504095]

>>14504092
...did you read the picture anon?

It's literally sous vide instructions.

[Anonymous No.14504241]

>>14503760
>synth guitar kicks in
>synth

Dude what the fuck did you smoke

[Anonymous No.14504300]

>>14503629
the fuck's wrong with your knife mate?

[Anonymous No.14504313]

>>14504082
>chill in the fridge

Just throw it in an ice bath so it doesn’t take hours and harm the food in the fridge...It’s dangerous to leave the food for hours in the danger zone in an anaerobic environment, you need to quickly chill it and then store in the fridge for some day or freeze it for up to 4 weeks.

[Anonymous No.14504324]

>>14504313
it should be chilled in 20-30 minutes.
It doesn't say to leave it in there for hours.

Stop being retarded

>put into the fridge UNTIL chilled

Not leave it there for hours.

[Anonymous No.14504342]

I might sous vide at 54c for one hour

How about some hot butter for 40 seconds per side

[Anonymous No.14504389]

I own a sous vide but feel too self conscious to ever use it

I need help

[Anonymous No.14504411]

>>14504389
Sous vide bullying is common. Its the best way to cook A5, most americans cant afford it or dont have access

[Anonymous No.14504412]

Couldn't you afford Wendy's or a mcchicken?

[Anonymous No.14504790]

>>14504411
>Its the best way to cook A5
It's A possible way to cook A5, it isn't THE BEST.

[Anonymous No.14504915]

>>14504324
You stupid motherfucker have absolutely no idea of what you’re talking about.

These are the time charts to chill the cooked meat to 5C in an ICE WATER that is sensibly faster and cooler than your fridge who relies on air rather than an ice bath.

A 3 cm steak takes 1 hour and 15 minutes in an ice bath to get chilled from its cooking temperature to 5C, if you throw it in the fridge who’s running at 7-8C or more it take hours to chill the steak and as I said is dangerous.

[Anonymous No.14504935]

>>14504915
lmao why the fuck do you think it needs to be COLD?

You just need it cool enough not to overcook when you sear it.

No one is waiting HOURS between sous vide and searing.

[Anonymous No.14505038]

>>14504411
You think it's the best way because you don't have the self-confidence to reverse sear it.

[Anonymous No.14505061]

>>14504935
I never ever rested my sous vide steaks and I get a nice crust without overcooking it.

Reverse searing needs to rest because the temperature isn’t stable throughout all the piece but travels from the exterior to the core while sous vide steak is perfectly stable at the temperature you want from side to side, so by the time you leave it on the counter and pat it dry while the pan is heating you can sear both sides for 30 seconds to 1 minute each and it will be perfect.

If you use a torch it’s even better because the intense heat stays only on the exterior layer.

[Anonymous No.14505067]

>>14503629
Looks nice but I still hope you get raped.

[Anonymous No.14505225]

>>14504790
Sous vide it’s the best way to cook a steak, what you’re talking about is the best way to FINISH it.

[Anonymous No.14505294]

>>14504915

Youre categorically wrong. Ice bath after sous vide for meats is the last thing you want to do. Do you also take your braised meats out of the braising liquid immediately instead of letting the slowly cool and re absorb some of the liquid?

Its the same concept. Its not dangerous at all. Ive done thousands of pieces of protein sous vide at various restaurants, your opinion is trash and you are trash. Fuck you.

[Anonymous No.14505310]

>>14505294
>IMMA COOK TRUST ME!!!!

Ok anon we believe you

[Anonymous No.14505311]

>>14503629

>still pink/red

Enjoy your mad cow disease faggot

[Anonymous No.14505332]

>>14505310

If you want to produce an inferior product because youre a massive pussy who parrots things they misunderstand despite having zero experience with them, go ahead. Not my problem.

The sketchiest thing ive ever witnessed with sous vide was short rib at 24 hours at 135. I wouldnt do that, it was pretty funky. I wouldnt do anything under 145-150 for longer than an hour or two

[Anonymous No.14505342]

>>14505332

ALSO If youre seasoning the product properly, it kinda brines itself. Idk if you knew this ir not, but microbes dont do well with salt

[Anonymous No.14505389]

>>14505342
I cook all my steaks unseasoned and do it before serving

[Anonymous No.14505418]

>>14503629
Way undercooked. OP is going to get sick.

[Anonymous No.14505419]

>>14505389

Why in earth would you do this?

[Anonymous No.14505437]

>>14505419
Because they always taste salty if I presalt them so I skipped doing it and sprinkle salt and pepper on the steak surface before eating.