Sous Vide and frozen meat
In the Modernist Recipes Forum
I typically buy large vacu-sealed boneless Rib Roasts (Choice) from Costco and cut them into steaks approximately 5/8 of an inch thick. I then vacuum seal them, 2 to a package using a food saver system. When preparing them, I go directly from the freezer to a 135f water bath (using an Anova circulator) for about 2 hours. I then take them out, season them with salt and pepper and finish them on a hot grill for about 1 minute per side.
The result is quite disappointing. The bag after sous vide cooking has more juices than I would have expected. The meat has reasonably good flavor but is dry and not all that tender.
Can anyone give me an idea as to what I am doing wrong - is it the fact that I am using frozen meat? The same meat cooked on my grill without using sous vide is much better.
5 Replies So Far
Hmm, your process sounds like it would work ok. Have you double checked the temperature of the water bath using a different thermometer?
Yes I have. I checked it with a digital thermometer and it was within 1/2 degree F of my setting
I was wondering if I would be better of to defrost the meat the meat first in the fridge, dry and season the meat then give it a quick sear before resealing it in a vacuum bag to finish cooking in the water bath.
I was also wondering if it would be better to use a zip lock bag without vacuum but evacuated of all air vs. a food saver with vacuum. In other words does the vacuum process draw juices out of the meat.
I've had great results with the following:
Season the meat before vac sealing
Sous vide at125f
Cook at least three hours
Sear briefly (45 seconds per side)
Let rest 3-4 minutes thereafter
Interesting, I cook straight from the freezer a lot. I know there was a post on Reddit talking about steak that was too dry / overcooked. Reading through the comments there might give you some options.
http://www.reddit.com/r/sousvide/comments/2w3pxd/everything_sucks_what_gives_upate/
Thank you Jason
I will check out the reddit website
Reply to this Topic
In order to add a reply to this topic please
log in or
create an account, it's free and only takes 30 seconds.
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!
Get Started!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!