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Sous vide to deep fry

Lou_34544

all,

I'm wondering what the best pickup method might be for a sous vide steak.

I've seen sous vide, cryofreeze, then deep fry. I've also seen the chefsfeps method of sous vide, straight from the bag to deep fry.

I'm wondering if I can sous vide, chill for service, then deep fry as needed. Or even sous vide, freeze normally, than deep fry. Has anyone had success with either method? Any pros or cons?

This is ignoring the idea of pre-frying, sous vide, then deep frying. I think the DOH might have a problem with that...

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Comments

FrankM_3301

Deep frying produces the best crust, in my opinion. Your challenge, going from refrigerated or frozen, will be heating the center.

Brandon_Byrd_40557

I combine SV and deep frying with some frequency. It's not fundamentally different from any other searing method. You can't do it from frozen (or from the fridge) for service. It's fine to do that for the pre-sear, if you do one. But if your meat isn't already warm in the middle, deep frying isn't going to change that much unless you really murder it in the fryer. Sometimes it doesn't matter if you murder it; I like to deep fry SV pork belly for WAY longer than needed to just get the crust formed, for example. But if you're doing something like steak, you'll overcook the crust before the inside warms up. Best practice for a steak (without LN) is something like:

deep-fry pre-sear -> chill -> bag -> cook SV -> unbag, blot dry, and move to freezer on a cooling rack for 5-10 minutes -> deep fry post-sear.

I don't think frying produces the "best" crust, if there is such a thing. The main benefits, as I see it, are in speed and consistency. Frying lets you sear every surface of a piece of meat at the same time and basically at the same temperature... and you're done in 45 seconds.

tshewman

See @Brandon_Byrd_40557 s comments. He covers it quite nicely! The cryo freeze method works REALLY well for pretty much any beef, pork, or foul. I've subjectively found the pre-sear cryo treatment to be the most successful. For whole birds it is more challenging but can be done using a ladel as it would take ALLOT of LN2. :-)

Lou_34544

Exactly. That's my main concern. I know places like Robertas (back in the day) would sous vide a pork chop and finish it in the wood oven. Or a lamb breast sous vide before chilling and searing at order fire.