Sonny,
Yeah losing them is tough...
You have to pat the meat dry or it won’t sear well. The butter or any other sauce/liquid you put in the bag will infuse into the meat to a certain extent. So it’s worth putting in.
After 4 hours on a steak the meat will start to turn mushy. It’s different on larger pieces of meat. I left a venison steak in for over 5 hours last year because i got busy and it was really getting mushy. Bad texture. I read up on it and found that 4 hours is the point on steaks where you should stop or you’ll start to notice texture change for the worse.
Scott
Yep. An old softy like me cry's like a baby over losing one of my Best Friends. But I remember every dog I ever loved, and every one who shared their lives with mine. No Greater Friend can be found!
Thanks. I'm not much for steaks anymore with the ticker issues. I've done two pieces of my Smoked Salmon, which is cured and smoked so not judge worthy, really. Basically reheated I guess.
But the second one I bathed for 12 hours at 145 degrees F. Then ate with some scrambled eggs. It was good in spite of my clownin around. Only thing I could say was the thinner end was a bit harder. But I think that was done before the Sous Vide.
Yesterday I did a piece of Pork Loin. 3 hours at 160 degrees. But my vacuum sealer heater strip took a dump, so I Sous
Bagged my Pork Loin. Just SPOG and some butter.
Forgive me, but I didn't want to wipe off my SPOG and Butter drying it. So I seared it with my soldering torch till it looked good. I called it a Flame Painted a California spray on tan if you will...
And put some brown gravy on the slices. I really enjoyed it. So did my little buddy. He kept coming back for more of what Dad was having.
The wife ate an Atkins earlier, and isn't a big fan of Pork. But she said it smelled really good.
So between her and the dog, I'd say I won.
No Bourbon or Cigar, but I polished off several 12 ounce kegs of Beer afterwards...
I still want to do a steak Sous Vide, just nobody tell my Doctor I did it.
