Sous Vide and "Dead" beef

Hi everyone!

I grabbed a Sansaire back at the end of last year. I've been finding it really interesting to use and have been happy with most of what Ive done so far. But I seem to be the only one....

I've done steaks and roasts, several different cuts (sirloin strip, bottom round, etc.) and no matter how long or short I cook the meat, my wife is just not happy with the texture. It's tender and juicy (at least most of the time!) but she describes the texture as "Dead".

Interestingly, we went to a local restaurant and tried their pulled pork. She took one bite and said "I bet this was made w/Sous Vide, it has that same texture."

Does anyone else have that same feeling? It breaks my heart that Ill be limited to do veggies/eggs/etc with it.

Thanks,

Bob

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Johan_Edstrom_5586

What does she like? I'd personally use dead as much closer to normal cooking methods... Or overcooked

Do you pre-sear and post-sear? In that case I kinda sorta don't see the difference from say reverse sears (sear hard and finish in oven) that have been used for a long, long time.

tshewman

I tend to agree with Johan. Find out "what she likes"........and what she is used to. I don't see poultry on the list (and not sure if you've tried it). We're all glad to help as much as we can, but need your help with what she likes (and what her traditions are/were). :-)

Brendan_Lee_56950

The pulled pork comment makes me think she's used to the firmer texture that comes with higher heat/overcooked meats which is really the antithesis of sous vide.

Bob_Dronski_130319

Thanks for your comments everyone.

It's definitely not that she doesn't know meat. An Argentine steak medium rare is heaven for both of us.

She's also a huge barbecue fan. She never has a problem with my true smoked pulled pork (on a kamado). And she always says she's just a meat and potato girl. I could throw meat on one of the grills every day and she wouldn't complain.

Yes, I both pre sear and post sear (thanks Chef Steps for kicking me to do the pre-sear). What's interesting is that a strip steak at 133 for one hour is enough to give her that feeling.

I'm intentionally avoiding poultry in this conversation mainly because it's been a while since I did some and frankly, I don't remember her reaction then.

We've been married for almost 30 years, so it's not like I don't know her and what she likes. But this one has me stumped. Maybe I'll try to get her to post herself to clarify things a bit...

e_lancaster2002

I think I know what your wife means... We've cooked beef SV a few times, both pre-searing and post-searing, and to both my husband and me it tastes like the beef you get at a "function". The texture is a little mushy; and the flavor lacks depth, like when you quickly brown meat before braising or stewing.

Bob_Dronski_130319

Elisabeth,

At the very least, you now know that you are not alone in your feelings....anyone have any ideas for both of us?

Johan_Edstrom_5586

The only thing I can think of is pre sear, cook, chill, post sear, chill here to give you say more grill or maillard building time, I guess that combined with faux aging, like blue cheese and crimini shroom rubs. That of course quickly leads to why bother? It might also be a cultural thing, I grew up in eu, I associate great steak with pan, oven and Demi, not fond of aromatics overuse at all and I've barely touched a grill in 2 years, like to use the smoker.

Bob_Dronski_130319

Elisabeth, you nailed it. I read your response to my wife and she said "exactly". Mushy and no depth.

I will continue to experiment. If I find a solution I will post.