Saturday, May 7, 2011

STEAK EXPERIMENTS

Every season is the season of grilling meat here at Chez STORMBRINGER but springtime is ESPECIALLY the season for cooking meat on fire . . .


. . . which of course is the ONLY way for the Viking Warrior to cook his meat.



Tom of the Viking Brethren has sent us this unique technique for the preparation of le bœuf - enjoy!

- S.L.




This is NOT boiled beef.


It's a scientifically cooked rare steak that hit 134F all the way through, not one bit more, and then was given a quick maillard reaction. Note the even color of the perfect rare steak?

Naysayers say it's poaching or boiling but it is not one bit of that.


Sealed up and ready to go in the 132-133°F water bath . . .


. . . that is a water bath where the water never directly touches the meat, therefore, naysayers that call it boiling meat might look into the fact that you can't get water to boil at 132-133°F at normal atmospheric pressures and it isn't being boiled, oh and it isn't in contact with the water: zippable plastic bag.


Seared and near sporking.


Seared and happy after being slightly cooled from holding at 132-133°F and then subjected to hot mesquite coals for a a couple minutes each side, i.e. PERFECT for steaks the way the Thomas likes.

Stop looking at my SPORK like that! YES, it is titanium, isn't yours?


Yummers.


Trust me: YUMMERS. Note the even color all the way through because NONE of it got overcooked? Yes, I could use a better camera, but it's low on toy and tool prioritization.


Proof of the Pudding.


You don't need a full vacuum to do a really good home variant of Sous Vide cooking for perfect and interesting steaks as long as you have good temperature control. I did the marinade because I had a bottle of FFC merlot where the cork exploded and it would have been a huge hassle to filter but was too good to waste, not because a marinade is a prerequisite for a good Sous Vide steak.

Maybe some of the gear I used was designed for chemistry and metallurgy work, but you ever try to get a culinary oven or stove to hold an exact temperature? ;-)

I can grill, I can broil, I can barbecue, and now I have another tool in the toolbox of culinary techniques.


Excelsior,
tom





And here's a nice drop to wash it down . . .



. . . I fully approve the Viking motif on the label . . .



. . . and the wine ain't half bad either . . .





. . . STORMBRINGER SENDS







Saturday's Bird HERE



.

3 comments:

  1. Just a couple of questions. How did you control the water temperature? Manually or did you have some kind of automatic thermometer? Also did you use any kind of amped up strength zip lock or will the regular strength ones work? I'd hate to waste a steak by sealing it in melted plastic.

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  2. This is really disturbing...what kind of self-respecting Viking puts his meat in a plastic bag and boils it before throwing it on a grill? Using a grill is already a compromise (meat is impaled on stake and held over fire). This is just gay. No wonder muslims are raping Viking women! To Tom: just allow the meat to reach room temperature before you throw it on the grill and you can forego all this business of plastic bags.

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  3. Mammal flesh is charred over the flame pit- anything else is- TREASON!!!

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