Cryo strip

Johan_Edstrom_5586

Sous vide white asparagus, chefsteps béarnaise. And some fries.

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Matthew_Snyder_68770

Looks delicious.

ttpoker

Define "cryo" in the context that you are using it here. Did you cryosear the meat with liquid nitrogen?

Jack_Mayer_85396

All those scared cows and lambs in Colorado! Beautiful Johan!

Johan_Edstrom_5586

No, I did it the "poor mans way" 10 minutes in the freezer. I wish I had nitrogen

Adam_16250

Looks great - is this beef strip? or lamb? And more importantly, what method did you use to sear?

Johan_Edstrom_5586

Ny strip frozen, deep fried, sous vide 54C, 10 minutes in the freezer, deep fried.

lucygp_126463

Did you cryosear the meat with liquid nitrogen?

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lfmichaud

I wish for the nitrogen too. I imagined a more powerful poor man way but don't have the freezer space to test it effectively. Make something that will be liquid in your freezer. A 23% Brine will freeze at -21C. Pure Ethanol at -117C. Water is better because it's specific heat is almost twice ethanol's but the density of the brine may be a problem. You can probably put a bit of sugar to lower the freezing point a bit more. So when you want to cool something fast just dug your sous vide bag in that bath and it will be much faster than the air of the freezer.

Jane_SnP_113293

Looks great. I'm still thinking of the recipe that I can cook for Christmas Eve. That recipe you share looks delicious. Can you share ideas on how to prepare it? Thanks.:)

Johan_Edstrom_5586

Jane, the beef is done in the following way, frozen beef was tossed in a 400F oil, then

put in a bag, cooked sous vide for about 3h, at 54C (I apologize for mixing systems), then

put in the freezer on an open plate for 10 minutes, it freezes and gives you all these nice nooks and crannies for the next sear, after that tossed again in a 400F oil, when it looks good, pull it out, and let it rest a little, season.

https://www.youtube.com/watch?v=30-aLsmKBbM

That is Chris here from chefsteps doing it

For the bearnaise -

http://www.chefsteps.com/activities/hollandaise

And for the fries -

http://www.chefsteps.com/activities/thick-cut-french-fries

Jane_SnP_113293

I saw the video. The process is not the difficult to do. I'll save the video so I can use it as a guide when cooking. Thanks for sharing!