Cooking in SOUS VIDE answers to frequently asked questions

What are the disadvantages of sous vide compared to traditional methods of cooking?

They're gone. Okay, of course it's a joke. We must understand that the sous vide is just another technique in our Arsenal. And like any other, it has its drawbacks.

First, the vacuum requires more time. Usually cooking meat takes about 15-20 minutes (a little more if you need to preheat the oven). It will take an hour or more to use the suvid. Another thing is that at this time you can do other things.

Secondly, you will never get the same crust as with traditional cooking. True sous vide fans may argue here that this is not the case, but the tests suggest otherwise. Some people prefer that the meat was gradually changing from a fully cooked edges to the center, someone- uniform roasting throughout the rest of the piece (which the sous vide and allows you to achieve). The choice is up to you.

Third, the use of suvida will require additional equipment. These include a vacuum cleaner with plastic bags, as well as the water heater itself. Another thing is that once you read this article, you either have them or you are going to buy them.

And remember the main thing: suvid is not a universal technique that allows you to solve all the problems associated with cooking. And just a method that extends your capabilities.

Is it possible, using the technique of sous vide, to get a crispy crust?
Naturally. Look at the way we fried that steak. A hot frying pan and a propane burner are the perfect combination.

When should I season my steak?
The taste of the steak, which has been vacuum-sealed and left for storage, becomes soft and gets a taste of ham (someone finds it unacceptable). To avoid this, you should season the steak immediately before cooking or after suvida before roasting.

What happens if you leave the steak in the suvide for longer than the recipe suggests? Is it dangerous?
When cooking at the permitted temperatures there is nothing wrong. However, you will notice a difference in texture. In General, we do not recommend cooking steaks longer than the maximum set temperatures.

Do I need to add butter or olive oil to the vacuum bag?
In recipes you often need to add oil, but personally we see no reason why it would be worth it. We decided to check how the butter behaves and prepared three identical steaks: without adding oil, with olive and with cream. We repeated the test with thyme and garlic.
You might think (and it seems logical) that adding butter would make the steak juicier and more flavorful, but it actually plays the opposite role. Aromatic molecules are dissolved in fat and subsequently remain in the package. Therefore, for best results, refrain from adding fat.

Can I add aromatic herbs?
Yes, you can. We usually add thyme or rosemary and shallots and garlic. Roasting them in a pan with a steak will only enhance the flavor.

Should I roast the steak before cooking?
After several studies and blind tastings, we did not find any differences in taste and texture. In most cases, the difference is minimal. There is nothing wrong with pre-frying a steak, but personally we prefer to just throw the steak in a vacuum bag and fry it after cooking.

Can I deep-fry a steak?
Actually, Yes. With it you can quickly get a great crust, but this method has several disadvantages. First, it will require a large container filled with oil. There's no such thing in our kitchen.
But in addition, the oil in the deep fryer can be heated to a maximum of 232 C (to the point of Smoking), while the pan or grill can reach much higher temperatures.

Is it possible to fry a steak with only one burner?
We strongly recommend that you do not use this method. Firing with a blowtorch, which includes uniform movements on the surface — is a long procedure that requires increased concentration. In addition, the use of a single blowtorch leads to the fact that the meat appears gasoline flavor. To avoid this allows the combined method of roasting in a pan, and the crust in this case is much better. As an option-buy a special nozzle on the burner-Searzall unit.

Is it possible to cool and then heat the steak if the package has not been opened?
Sufficiently high temperature and prolonged heating leads to the fact that the contents of the package can be called sterile. Therefore, chilled (for example, using ice) steak can be heated. However, if possible, try to avoid this-reheating does not benefit the taste and aroma of your steak.
By the way, never cool or reheat foods that have been cooked lower than 54 C. It is not enough to kill dangerous bacteria.

Is it possible to cook meat if it has just been taken out of the freezer?
Yeah, just add an extra hour to the cooking time.

Whether you want the steaks cooked in sous vide, "relax"?
Since the meat is heated from one end to the other to one temperature, there is no need for the meat to rest. Steaks will have enough time while you carry them from kitchen to table.

The article is prepared on materials http://www.seriouseats.com