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| Tonights experiment http://www.cookaholics.org/viewtopic.php?f=32&t=1278 |
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| Author: | Paul Kierstead [ Tue Mar 15, 2011 6:36 pm ] |
| Post subject: | Tonights experiment |
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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| Author: | Amy [ Tue Mar 15, 2011 7:15 pm ] |
| Post subject: | Re: Tonights experiment |
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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| Author: | Paul Kierstead [ Tue Mar 15, 2011 7:17 pm ] |
| Post subject: | Re: Tonights experiment |
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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| Author: | Gerard [ Tue Mar 15, 2011 8:51 pm ] |
| Post subject: | Re: Tonights experiment |
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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