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Do you Sous-Vide?
- Thread starter Bruce B
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The friendliest place on the web for anyone who enjoys boating.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Ok, Bruce, now you've really confused them after what I just posted..
Oui mon ami, je suis perdue maintenant !
But ... :
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Rustybarge
Guru
Certainly here in Australia and over in NZ, all the expert chefs always advise this approach, and NEVER TO KEEP TURNING GRILLED STEAKS OVER FROM SIDE TO SIDE, as that is a recipe for a tough steak. Just the ONE turn..!
As to the highlighted comment re reabsorbing. I think you meant reabsorbing the juices which have come out on the surface during cooking. If they had evaporated, that's it - gone...
Aha, that makes sense.
Commercial kitchens seem to let the meat sit for 10 minutes under infrared lamps to re-absorb the juice, so maybe holding them in the oven at low heat would replicate the process.
One thing I've figured out over the years is that there are many ways to achieve very similar results and ultimately when it comes to steak the thing that really differentiates is the quality of the meat you start with.
Capt.Bill11
Guru
However, lots of different ways to cook properly.
Capt.Bill11
Guru
True that.
If you have a spare hour and an open mind, Meathead's The Science of Great Barbecue and Grilling" | Talks at Google ...myth busting might be of interest
I just cant bring myself to use Briquettes we in Australia have a fantastic choice of. " pure lump charcoal."" I can guarantee there wouldn't be a quality restaurant in Australia that would ever uses Briquettes
Have you ever smelt the stench in a Big Green Egg with Briquettes ?????
Lump Charcoal
Charcoal is made by burning wood in the absence of oxygen, and lump charcoal is the product of that. Since lump is charcoal in its most natural form, it's no wonder purists will almost always prefer it. Beyond that, lump charcoal has a lot of attractive qualities; it lights faster, burns hotter, and leaves very little ash compared to briquettes. Lump charcoal is also more responsive to oxygen, making it easier to control the fire's temperature if your grill has adjustable air vents.
Pros: Lights quickly, burns hotter, little ash production, easier temperature adjustment, all natural
Cons: Burns faster, more expensive, less consistent (bags can contain unusably small pieces of charcoal)
Briquettes
Briquettes are kind of like the fast food of charcoal; they're cheap, reliable, can be found on almost every corner, but you really don't want to know what's in them. Unlike the pure lump charcoal, briquettes are manufactured wood by-products compressed with additives that help them light and burn consistently. These additives do give off a chemical smell when lit, but allowing them to burn until covered with white ash before starting to cook should avoid any off-putting smells transferring to your food. Although they may not sound attractive, there are some good advantages to briquettes. They provide a more stable burn, maintaining a steady temperature for a longer period of time with less hand holding then lump charcoal.
Pros: Burns longer, easier to maintain consistent temperature, cheaper
Cons: Longer to light, chemical smell, large ash production
Have you ever smelt the stench in a Big Green Egg with Briquettes ?????
Lump Charcoal
Charcoal is made by burning wood in the absence of oxygen, and lump charcoal is the product of that. Since lump is charcoal in its most natural form, it's no wonder purists will almost always prefer it. Beyond that, lump charcoal has a lot of attractive qualities; it lights faster, burns hotter, and leaves very little ash compared to briquettes. Lump charcoal is also more responsive to oxygen, making it easier to control the fire's temperature if your grill has adjustable air vents.
Pros: Lights quickly, burns hotter, little ash production, easier temperature adjustment, all natural
Cons: Burns faster, more expensive, less consistent (bags can contain unusably small pieces of charcoal)
Briquettes
Briquettes are kind of like the fast food of charcoal; they're cheap, reliable, can be found on almost every corner, but you really don't want to know what's in them. Unlike the pure lump charcoal, briquettes are manufactured wood by-products compressed with additives that help them light and burn consistently. These additives do give off a chemical smell when lit, but allowing them to burn until covered with white ash before starting to cook should avoid any off-putting smells transferring to your food. Although they may not sound attractive, there are some good advantages to briquettes. They provide a more stable burn, maintaining a steady temperature for a longer period of time with less hand holding then lump charcoal.
Pros: Burns longer, easier to maintain consistent temperature, cheaper
Cons: Longer to light, chemical smell, large ash production
Last edited:
BruceK
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Once the juices within the meat are out, they are gone, not to be reabsorbed. As I understand it, resting is to allow the meat fibres to "relax". Resting time should = cooking time. Even with roasting pieces there should be 10-15 minutes of "resting" before cutting/slicing.
Sounds a bit "cheffy",but it is just experience,and listening to "experts"
Same as my rule that if "juices" appear on the surface of a steak, that`s it ,no more. But that`s just my "rare to medium" preference with steak.And I think the cooking process continues a little into the resting period, so I need to allow for that happening. Leaving meat under a heat lamp during "resting" sounds like more cooking to me.
Andy G
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Who would have believed it 311, sorry make that 312 posts on cooking tips, Pizza shapes and the right fuel to fire it all up, arguments, amazement & enlightenment.
We may all be getting on a bit(well most of us) but we are SNAGS to a man(& woman). great stuff............however the best way , bar none, to cook aged Emu is to boil it in a pot with a gumboot for seven hours, throw away the Emu & eat the gumboot.If you really want to be fancy add a carrot to the water & call it court bouillon.
.
We may all be getting on a bit(well most of us) but we are SNAGS to a man(& woman). great stuff............however the best way , bar none, to cook aged Emu is to boil it in a pot with a gumboot for seven hours, throw away the Emu & eat the gumboot.If you really want to be fancy add a carrot to the water & call it court bouillon.
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Northern Spy
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Egads!
I just caught myself browsing through emu recipes on my ride back to camp at work...
MYTraveler
Guru
That would not give a rotisserie affect. With every flip, lots of surface juice will be lost. By contrast, when rotissing, most of the juices continually roll down the side of the meat.
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Emu??? Yukkkk! Makes my gumboot taste like ostrich!
CPseudonym
Moderator Emeritus
I developed a taste for emu as my dad raised them for a time. Not enough market so he stopped after a few years. The egg shells where fun to carve with a dremmel tool for artistic fun.
Gotta admit they where more fun to watch strut around the pasture than to grill.
Gotta admit they where more fun to watch strut around the pasture than to grill.
CPseudonym
Moderator Emeritus
The younger ones(normal for market) no. The older(breeding stock) yes. Where I into saus vide at the time I could have made some tasty treats. Emu tacos where my overall favorite.
Nice job, Art, on the oven for your friend.
I love the individuality of hand built ovens, truly a labor of love and a work of art.
Thanks... Keeps me young!!
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