Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
My first sous vide
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="TAFKAP" data-source="post: 5293123" data-attributes="member: 7776"><p>Sous vide cooking doesn't impart additional flavor. Your initial post was about ribeye, so it doesn't quite translate to filet....which is much leaner and needs a different approach.</p><p></p><p>First rule for any meat cooking is to season at least an hour before you start cooking. In your case, I would've thrown in butter and/or olive oil into the vacuum bag for a filet. It needs the fat & flavor. A filet is the mildest tasting cut of meat, so adding fat will help. </p><p></p><p>2.5 hours is appropriate. 140° is higher than I'd recommend for filet. Try 130° next time. But don't forget that the vacuum sealed pouch will carry all your flavor. Try butter, try rosemary, use a lot of pepper, and throw some garlic in there. But using the right amount of salt at least an hour before cooking will really change your life. Weigh the salt. Use up to 2% of the meat's weight as salt ( a 6 oz. filet will need 3g to 3.5g of salt)</p><p></p><p>But it sounds like you did just right out of the bag.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5293123, member: 7776"] Sous vide cooking doesn't impart additional flavor. Your initial post was about ribeye, so it doesn't quite translate to filet....which is much leaner and needs a different approach. First rule for any meat cooking is to season at least an hour before you start cooking. In your case, I would've thrown in butter and/or olive oil into the vacuum bag for a filet. It needs the fat & flavor. A filet is the mildest tasting cut of meat, so adding fat will help. 2.5 hours is appropriate. 140° is higher than I'd recommend for filet. Try 130° next time. But don't forget that the vacuum sealed pouch will carry all your flavor. Try butter, try rosemary, use a lot of pepper, and throw some garlic in there. But using the right amount of salt at least an hour before cooking will really change your life. Weigh the salt. Use up to 2% of the meat's weight as salt ( a 6 oz. filet will need 3g to 3.5g of salt) But it sounds like you did just right out of the bag. [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
My first sous vide
Top