Your beef looks lovely - it's a shame to chuck out the cooking juices, though. The reason they don't taste great is if you put raw onion or garlic in the bag with the meat. The temperature is high enough to cook the meat, but not high enough to cook the onions properly so you basically just infuse the beef juices with super strong, bitter raw onion for 10 hours. I did that myself until someone told me to cook the onions/garlic and herbs first so they were squidgy and a little sweetly caramelised before putting them in the bag with the meat. That way the juices you get at the end of cooking taste pretty good and you can chuck them in the pan after searing your meat, reduce them down to a glaze then add some stock or wine and reduce down again to required thickness. All the flavour of the beef is conserved and it's super delicious for dunking your yorkies in. You're totally right about sous vide - it's the only way to cook beef, and it's particularly fantastic for salmon! 2 fillets in a zip lock bag with butter and lemon - 35 minutes at 49-50 degrees: total moist gorgeous perfection!

I love sous cooking as well. The result is always awesome 😋😍👍👍👍👍

@pauliesKitchen

4 жыл бұрын

Your right the results are always awesome!😀

If you add the flour to cold water and stir the mix into the hot liquid you won't have any lumps to strain out.

Hm... some observations: a) Never add butter (or any fat) for meat (beef pork chicken etc.) or even stock etc. when sous viding below 65ºC it will ultimately dilute the flavor and doesn’t add anything to the meat. b) The “bag juices” have uncoagulated protein - but has also amazing flavor (when developed). Never through it. Always use it (you can heat it first to strain off the protein, if you don’t like it. c) I would rather blend the gravy (immersion blender), needs less flour (healthier) and is less messy (hate those dirty sieves).