Sous Vide long cook meat prep?
Do I need to do anything special to prep a flat iron steak for an overnight SV bath?
I have seen some references to dunking in boiling water for anti microbial effect, but am not sure what the best practice is?
I am getting my meat from a cert reputable local butcher, if that matters?
Thanks!
Best Answer
Nope. Haha :)
Brining will give you a softer texture. I have brined duck for varying times (depending on how much of a rush I was in) and brining really does help with the texture.
You can sear it beforehand, some Maillard reaction will help in flavour development, but when I cook sous vide for more than 8 hours, I don't bother: the meat will go green/grey, which means I need to sear afterwards anyway. So I usually just sear at the end.
If your meat doesn't have that much fat, or anything to keep it moist, it can go dry. Adding some butter, or maybe rendered Wagyu fat in the case of your steak, might help.
As for bacteria, the longer you cook sous vide, the more you kill off the nasties.
It so happens that Douglas Baldwin has a short bit about flat iron steak: http://www.douglasbaldwin.com/sous-vide.html#Beef
Hope that helps :)
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Quick Answer about "Sous Vide long cook meat prep?"
How long can you leave meat in sous vide?
If you've opened the sous vide bags, the meat will have the same shelf life as conventionally cooked meat. Keeping the meat safe for up to 10 days is one of the most significant advantages of sous vide cooking.Can you pre cook with sous vide?
Using the cook, chill, reheat method of sous vide, you can portion them ahead of time and then fully cook and tenderize them. They can be chilled and stored in the fridge, and then brought back to temperature on the day you want to eat in under an hour.Can I sous vide steak for 8 hours?
You can cook it by thickness, using a sous vide thickness ruler, just long enough to bring it up to temperature. You can also cook it for up to 8 hours because of the amount of fat in the steak. One of my favorite ways is to sous vide it for several hours then chill it in a 1/2 ice - 1/2 water bath.How long is too long to sous vide steak?
After 3 to 4 hours, the texture of your steak will change. It will become more mushy. That is why it is recommended that you only cook until done (1 to 2 hours). So, overdoing it, as you describe it, would be cooking it too long so that the texture becomes undesirable.I COOKED a Brisket for a MONTH and this happened!
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Answer 2
Many prefer a pre-sear, low temp cook, post sear...and some pre-sear from frozen. A few folks (Dave Arnold in particular) have done taste tests and prefer the flavor from the pre.. then post sear. I find that the pre-sear (or a dunk in boiling water) is necessary with something like oxtail and short rib for the purpose of disposing of surface bacteria that will multiply and off-gas in the bag when using low temperatures. This fill the bag with air and cause it to float, impacting the effect of the low temp water bath. It also produces a nasty smell when you open the bag. A good, deep sear takes care of this and begins flavor development.
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