Help Us Describe Sous Vide Meat Textures!

Forum friends: Happy Friday. ChefSteps is working on a big new content project, and we need your input! We want to create a complete list of texture descriptions for sous vide food. “Tender” is obviously the first thing that comes to mind. You can cook tough cuts to create a “braisey” texture, and if you leave meat too long it can become “pappy.” But there are so many more! Can you share your favorite descriptions for textures of sous vide meats? No wrong answers here—we really want you to get creative so let’s keep it positive and fun. Thanks so much! And if you want to respond to me privately, email jess@chefsteps.com.

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Johan_Edstrom_5586

Tender, Juicy/Dry, Mealy, braised, "springy", good chew (thinking shell fish), woody -

I think you need to do it by protein type too;

What's great on an oxtail might be also pretty nice on a chunk of pork (carnitas), not so great at all on Lobster or Chickun.

I think I'm rambling but it is a very interesting question.

hairyotter_273859

You said get creative, ok...

Yummy, delish, like meat you'd get out of a can, mushy, firm, perfect, unusual, al dente...

I'd better stop.

wolfiegirl

Pappy? That made me LOL. Never heard that one before.

I like succulent....it says what 'moist and tender' describe in a single word. Fork-tender is another good descriptor.

I just thought of another one....and remember! You said 'be creative' Jess! Ready?

Cowlicious! OR how about...Divine bovine!!

I've got a few more if you can take it....

Jess_Voelker_90708

Cute cow! And thanks for the great suggestions.

Brandon_Byrd_40557

Wubba wubba.

fisher23

The ones on the negative side: gummy, mushy, grainy or just overcooked.

Jess_Voelker_90708

Ha! Meathead would be proud.

wolfiegirl

For chicken....and this is living on the edge....'so tender it's clucking unbelievable!'

I can't help it. My brain latches on to something and refuses to let go.....it's a sickness, I'm sure....

mattpope

Then there is "spam-like", but it's likely TM'd

fisher23

Sumptuous it what I think of with tenderloin or prime beef.

hairyotter_273859

Flaky, brittle, leathery, silky, did someone already list "moist"? ;-)

Brandon_Byrd_40557

There's one SV texture I've gotten multiple times that I find totally unappetizing. I think the best word for it is "sticky." It's only really happened to me when I cooked beef cheeks, brisket points, or short ribs with nitrites (for corned beef or pastrami) and did a 72hr cook at 130F. And it grosses me out. It's like the collagen converts to gelatin, but instead of melting out it stays in the meat and sits there stickying everything up. And not in a good way, like you get from a conventional braise or from a pressure cooker.

Jess_Voelker_90708

Interesting! It also makes me think of "tacky."

Emily_189724

Ambrosial - fit for the gods, delectable, mouthwatering, heavenly, savory, delicious, tasty, toothsome, divine.

wolfiegirl

@Jess_Voelker_90708 Except sometime sticky is what the goal is....not cloying icky sticky but collagen enriched, oozey-good bits of pork/beef that are finger-licking good eats.

hairyotter_273859

There's a diner down the street called Pappy's

This is what they call a short stack, and that mound of starch at the top is called biscuits and gravy.

wolfiegirl

Well, maybe someday they'll get the hang of it....holy cow! Now THAT'S a pancake! I wonder if the Pappy's Cafe is the same here as where you are...hmmmm...

And now I want some biscuits and gravy. dang

Ron_Crossno_449822

Meatheads big beef rub salt ground pepper finished with a light layer of mustard. Sous vide 135 degrees Fahrenheit for 40 hours 3 minutes per side in the broiler. My wife and my next door neighbor described it with the usual words but finished with a big thank you.

sara.brennanpersonal

'Melting' obviously this is when you get it right, like a hot knife goes through butter......mmmmm

Brandon_Byrd_40557

But the goal is never the type of sticky that I'm referring to. I'd suggest that this texture is "sticky icky," if that term didn't have positive connotations in other contexts.

Brandon_Byrd_40557

"Tacky" isn't far off. "Sticky" isn't quite right either. But they're in the ballpark.

wolfiegirl

I hear ya. It's just that it would be difficult to distinguish 'good' sticky from 'bad icky' sticky.

There ya go.....how about 'bad icky'.....

Stephen_Vincent_484291

For sous vide shrimp, snappy comes to mind.