home Culinary recipes Meat dishes Steak Beef steak with sous vide technology at Caso SousVide Center SV 1000

Beef steak with sous vide technology at Caso SousVide Center SV 1000

Beef steak with sous vide technology at Caso SousVide Center SV 1000

Category: Meat dishes
Sous vide beef steak at Caso SousVide Center SV 1000

Ingredients

Beef steak 4 things.
Salt "Tasty" (sea salt, pepper, dried herbs) taste
Powdered dried garlic taste
Fresh thyme

Cooking method

  • Sprinkle the steaks with spices and put them in vacuum bags along with thyme sprigs, vacuum
  • Sous vide beef steak at Caso SousVide Center SV 1000
  • and sew at 56.8aboutC for 3.5 hours.
  • Sous vide beef steak at Caso SousVide Center SV 1000
  • The degree of doneness of such a steak is a cross between medium and medium rare, the meat is pink, unusually tender and juicy, there is no blood. If you do not intend to store ready-made steaks in the refrigerator, then they do not need sharp cooling, and after giving the crust a crispness with the help of a caramelizer or simply in a hot frying pan, you can serve them to the table. Bon Appetit!


Olechka.s
Larissa! What delicious meat! Thanks for the recipe! I also want to try the sous-vide, but I'm still afraid of something that the meat will be raw. I don't have a suvidnitsa, I will try in the staff.
dopleta
Olya, if you adhere to the required temperature and time, the meat will not be raw. I just love that. But you can increase the temperature to be safe. And thanks for stopping by!
gala10
Oooh, how beautiful ...
Larochka, thanks for the recipe! I haven't seen anything for a long time ... Probably, it's time!
dopleta
So I missed something by "feeling", Checkmark. I especially wanted it after a couple of times in restaurants they tried to feed me with hard-dry soles under the guise of steaks. Thank you !
domovoyx
Larissa, you, as always, poison your soul ..., but I am still without a device 😂
dopleta
I hope not for long, Alexey! You must be in luck!
domovoyx
dopleta, I hope so too
mirtatvik
Larissa, I thought and thought about sous-vid, but I, apparently, am not morally ready yet))) We need to study everything on the forum properly. Your recipe, as always, is perfection itself)))
dopleta
If only morally, Tanya, then this is fixable! The meaning is there, that's for sure! I think that soon we, as abroad, will have a large selection of submersibles. I saw a lot of models there, I liked it, it's convenient. And thanks for the kind words!
mirtatvik
If I do decide on a feat, would you agree to be my guide? I am familiar with this technology only theoretically (I understand that from the point of view of healthy nutrition it is healthy). There are a lot of "Suvidnits" on sale, I sometimes look at them, but I am not guided by this issue at all.
dopleta
What is the guide? In choosing the best - it's unlikely here, since my experience is limited only to using my own Caso-center. And the rest - with joy, than I can - I will help.
mirtatvik
Thank you, Larisa, for your willingness to help! For the best, my hand will not rise, I saw the prices))) Be guided by the functionality and technological principles of cooking, according to recipes. Tell about the features of the models of your "sou-vidnitsa".
dopleta
Of course, of course, Tanya.
Samopal
LarissaThank you for the recipe, beautiful design. I will definitely repeat.
domovoyx, Steba will soon have a new multi-souvid (for different sizes of pots).

mirtatvik, Sous-vid can be cooked in different containers: Shteba's multicooker-pressure cooker, nr. Once spent, but you use both the cartoon and the slow cooker. In extreme cases, an oven with low temperatures, or just a saucepan with an additionally purchased thermometer. Vacuum bags and a vacuum sealer are desirable. But, in the end, you can do without it. Group members use oven bags. There would be a desire. The topic is a lot painted.
domovoyx
Maybe someone knows when they plan to sell this device at retail? And what is this model? I understand that it is with bluetoot (blue backlight), and maybe with wi-fi. Of course this is just a guess.
lettohka ttt
Larochka recipe, and the photo is amazing, mmmm I take on arms thanks!
Kapet
Quote: domovoyx
Maybe someone knows when they plan to sell this device at retail? And what is this model? I understand that it is with bluetoot (blue backlight), and maybe with wi-fi. Of course this is just a guess.
If you have a Panasonic thermopot, with a lower temperature of 60 Celsius, then sous vide is perfectly prepared in it. We have been "thermopotizing" both meat and liver for a long time. But unfortunately, they have not yet grown to the vacuumizer ...
domovoyx
Kapet, I have 80.90, 98 ° C in a thermo-pot
Kapet
domovoyx,
80 - for pork, lamb, goat, elk will do. We will "taste" the lamb at 80C, - we throw a little bag with a good back part (without bone) in the thermopot for the night in the evening, - in the morning the lamb is soft already, in its own juice and marinade, - it remains only to put the "color" outside in the oven. ..
domovoyx
Kapet, and what time is it for pork? And how many liters of thermopots do you have?
Kapet
Quote: domovoyx

Kapet, and what time is it for pork?
As always, it depends on the weight of the product. Leave it overnight - you can't go wrong. But the pig, as for me, is already tasty, without suvid. Unless something to stir up a roll, out of substandard ...

Shl. Thermopot 3 l.
Mirabel
Larissa, and to get beef well done? how much sous-see meat?
dopleta
Vika, and what's the point of doing well done in suvid? After all, it should be well-done meat, and the temperature inside it should be above 67-70about... And after 60about even very good beef in a sousvid becomes dryish. I would not do well done in suvid, I would fry in a pan.
Mirabel
Larissa, Yes ... it will turn out too dry, that's for sure!
But the sight of raw meat somehow annoys me.
MouseYulka
dopleta, Larissa, please remind us, do we put the steaks in hot or cold water? And 3.5 hours is a clean time (excluding heating? I am planning to do
dopleta
Yes, Julia, the water is already heated - therefore, accordingly, only the cooking time is taken into account.
MouseYulka
Thank you. If you do not use it right away, and then what to do with the workpiece before frying?
dopleta
If long-term storage in a refrigerator is supposed, then, as is usual in such cases, "shock" cooling is necessary - that is, immediately it is necessary to forcibly cool the meat in cold water.
MouseYulka
I learned this moment :-). I am interested in later. Got it out of the fridge and what? Fry immediately?
dopleta
Julia, frankly, I have never frozen the steak - I love it "hot, hot", fresh, but if I had to, I would defrost, dry and fry in hot oil for 2 minutes on both sides. Moreover, it is in the pan, and not with a caramelizer, as is the case with a fresh steak.
MouseYulka
Thank you. Since there were two of them, we ate one at once, and the second hid. The option to run the cartoon twice did not inspire. No, I will not freeze. Leaves a little in the fridge and eat it.At the same time, I will figure out for myself which version is tastier (although the answer is obvious)
MouseYulka
I finished my stay yesterday, it's time to report
The steak was bought by a specialist for an alternative recipe.
Sous vide beef steak at Caso SousVide Center SV 1000
Sous vide beef steak at Caso SousVide Center SV 1000
I want to say that I haven't eaten such a delicious steak for a long time. And he was worth the money sane (something in the region of 750r). In general, sous vide (even in Stebin's performance) works wonders. An extra hour did not spoil it catastrophically (I confess, force majeure happened)
dopleta
Quote: Mouse
I haven't eaten such a delicious steak for a long time
Hurray hurray hurray! Thank you, Julia, for not forgetting to report! Pleased with my few lines! And an extra hour - absolutely nothing bad he can add and cannot, because the temperature does not rise at the same time.

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