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Paul Kierstead
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Post subject: Tonights experiment  Posted: Tue Mar 15, 2011 6:36 pm |
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
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Well, it ended tonight.
40g water
2g salt
4g liquid smoke
400g skirt steak
Combined ingredients, put in bag (used zip-lock method as my foodsaver doesn't handle liquid well), cooked @ 56C for about 22 hours.
Really really really tasty. Still pretty chewy, but not tough. Might try a little longer next time, and maybe 3g smoke just to make it a little less obvious.
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Amy
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Post subject: Re: Tonights experiment Posted: Tue Mar 15, 2011 7:15 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Paul,
I might go higher and longer. We did a brisket at work at 140F for 48, and was unbelievably good.
I'm totally stoked about my promotion at the restaurant...I now get to play with SV all the time!
Amy
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Paul Kierstead
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Post subject: Re: Tonights experiment Posted: Tue Mar 15, 2011 7:17 pm |
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
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Congratulations!!! Very nice. Definitely longer. It is so thin, though, that I get concerned about the sear if I go too high. Hmm, could use a torch only...
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Gerard
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Post subject: Re: Tonights experiment Posted: Tue Mar 15, 2011 8:51 pm |
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Joined: Tue Oct 27, 2009 1:30 am
Posts: 170
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Hey Paul,
Your skirt steak sounds great - I never thought of adding smoke to the pouch.
As promised, I compared two skirt steaks (one choice, one which is supposed to be "almost prime"). The "choice" one was definitely tastier and more tender. Cooked at 130 degrees for about 46 hours.
Amy - your brisket sounds awesome. I started one yesterday (135 degrees; about 5 lbs, seasoned with dry spices) and hope to serve it Thursday.
Congratulations on your promotion. Please keep us posted on your SV experiments.
BTW, thanks to both of you for your input on the tuna SV thread.
Gerard
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