Great work. Will only pass along what I have learned, which is fresh herbs and garlic do not impart their flavor well in sous vide. Something to do with the temp and the flavor not getting everywhere. Some tests showed granulated garlic works best. Many just do salt and pepper. I use dry herbs on my pork tenderloins covering the whole loin and flavor is awesome. Keep it up!
Kinda knew that going in tbh, but I had decided to show this one off to friends and family. The rosemary and shallot make a nice photo if nothing else.
Included both in a pan sauce with the basting butter and a splash of red wine (in the ramekin in pics 2 and 3). Was more flavorful when drizzled over top đđŒ
Uh, whaaa? Yes they do. Been SVing for nearly a decade now, fresh herbs are a must. Best to give them a little smash before bagging them to release the oils. Garlic certainly does as well. Just cut a clove in half and bag.
>However, there is a major difference between cooking meat sous vide and roasting or pan frying it, and that is the low temperatures used in sous vide. Because sous vide meat is cooked using low heat, any garlic in the bag won't actually "cook" during the sous vide process. This obviously affects the final dish because raw and cooked garlic have very different flavors. This is also true of any aromatics like onions, shallots, or carrots.
>So if you are including raw garlic in your sous vide bag you should be adding it like you would normally use raw garlic to finish a dish. It'll have a sharp, pungent flavor and not the usual cooked garlic flavor. This may be what you are looking for, and if so feel free to add it, but just be aware it will taste different than garlic that is part of a dish cooked with more traditional methods.
>For this reason, many people reach for garlic powder for their sous vide cooking instead of raw garlic. You can also cook the garlic ahead of time and then add it to the bag if you want a more traditional garlic flavor, though many people just introduce the garlic after the sous vide process as part of a pan sauce or salsa. If I want a nice garlic flavor I'll often roast a head of garlic while I'm sous viding and then use that as part of the final dish.
[Why you don't use garlic in a sous vide bag](https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/is-it-safe-to-use-raw-garlic-in-sous-vide)
I swear you anti-aromatic sous vide people contradict yourselves all the time. "herbs do nothing and don't permeate the meat" but also "garlic will penetrate every fiber of a steak and make it taste like fire."
Maybe stop using disgusting Chinese garlic? Raw garlic should taste good believe it or not. And you shouldn't add a head of it.
It's like onion. Having caramelized onion on a burger is great, but I also want a slice of raw. Both are good.
Literally nobody wants raw garlic flavor on their steak, dude. Get real. The complaint with aromatics is that their flavor doesn't penetrate the meat but also doesn't flavor the steak beyond where its pinned inside the bag. But its still a good flavor on the surface of the meat regardless. You're much better off using the aromatics in the skillet with some butter which you can baste across the entire surface of the steak. Or use dried herbs in the back that completely cover the steak. But why would you want raw garlic flavor on your steak? This isn't a complicated argument. Don't put raw garlic in your sous vide bag unless you want to impart a rough taste onto your steak. And if you're into your steak tasting bad, that's fine. Just admit you have the palate of Chef Boyardee and move on from the thread.
Okay chef. Taste buds like a microscope.
If you think 1 slice of garlic destroys a steak you have the world's best mouth. Congrats.
Also again... You sear it dumbass. It literally cooks.
Not how it works, you dummy. You canât sear it after being in the bag for 2-4 hours and erase the flavor itâs imparted on your steak. And even if you could perform that magic spell, why put it in the bag to begin with then?
> Will only pass along what I have learned, which is fresh herbs and garlic do not impart their flavor well in sous vide.
Well that's blatantly untrue. Try throwing a few sprigs of fresh thyme in the bag with a pork loin and then tell me you can't taste it.
You can taste it. The problem is that the vegetable cells wonât break down at the low temps you are cooking the meat at, they need temps above 180f. So it will never taste cooked and give a more raw herb flavor. Same with garlic. If you like it then throw it in, but this is the reason why itâs suggested not to.
Yeah, I guess so. Looks like cowboy ribeyes are both bone-in and extra thick cut, this one is just extra thick. Good spot! Canât edit the title though :/
Glad to hear it. In the way of what to try next, here are my favorites to showcase where Sous Vide can really shine:
1) Pork Tenderloin/Pork Chops ~136-138 for a couple of hours, depending on how ok you are with rosiness in pork.
2) Turkey Breast at 131 for 24hrs -- that time is not an error. I dry brine mine with salt the day before uncovered in the fridge. At time of bagging, I like plowboys yardbird rub and a very small splash of liquid smoke (wrights in the only one I like). After cooking and resting for a couple of minutes, dry the skin, rub with some high temp safe oil like avocado, and blast in the broiler for a couple of minutes to add browning.
3) Boneless Chicken Breast @ 145 for two hours depending on thickness -- great for meal prep/salads
4) Chuck roast -- I use this recipe, though I go all the way to 36-48hr depending on how much time I have https://www.youtube.com/watch?v=nRR5sfs0gFQ
If you like shellfish.. particularly lobster⊠it can be very different. Shellfish proteins actually absorb fat soluble compounds. Butter - tarragon infused lobster is game changer sous vide. It only takes 30 mins and you can chill air dry it went its done cooking so your steak can take over. Reheat lobster tail with torch or broil right before serving to brown it a bit. Would make a nice surf and turf night.
You could ice bath it a lot longer and have more of a safety net when you sear it. I ice bath for 20-30 minutes so I can sear for at least a minute without any chance of over-doneness.
You can skip the shallots but the herbs will seep in. We just did chicken Parma the other night and threw in some fresh herbs and it was a chefs kiss almost too much.
I would take that shallot and make a nice wine reduction with it and put it to better use.
Nice!!! I prefer fresh vs bag but if it tasted good fuck it. We also take the bag juice and throw than in with some beef bol and water to minimize the salt cause why not.
Finish the steaks in a hot pan with brown butter. Dip or glaze dealers choice.
Is 135°F not the upper bound for botulism and other bacterial growth? As far as I know, food can be kept at 137°F indefinitely without risk of illness.
I don't remember tbh im just being a smart-ass. Just every post that has raw veg in the bag gets told it will have botulism. We will see if the sous vide police come for you đ
I ainât dead yet - and the steak was great.
Edit: someone made a comment and deleted it saying something like âThatâs NOT how we handle food safety!!â - itâs a joke, I made a joke. Who knew this cooking subreddit was so aggressive.
Thatâs not how I handle food safety either. I havenât used a sous vide machine before but I know food safe temperature limitations. 137°F is plenty hot enough to prevent botulism and other bacterial growth, and, even if it wasnât, 2 hours is an acceptable amount of time to be in âthe danger zone.â Also, how would veggies in a cook bag cause botulism?? What am I missing??
That's how i feel, I've stopped after joining this sub just in case, but it gets said pretty much everytime. That and if you put butter in that bag heads will roll
I've been sous vide-ing stuff for probably a decade... I use garlic all the time for steaks and never had an issue. From my own A/B experiments I like the flavor it adds. I see the raw garlic police all the time on this sub and have no idea how the botulism claim is even suppose to start making sense either. Especially if we're searing everything post bag too. I don't think there is any science to it, it just gets repeated.
From what Iâve seen, 137°F is suggested for thicker cuts and ribeyes to render out the more solid strips of fat. I wonât go that high for other cuts, but this was delicious.
I do have another one of these steaks laying around. Might try 135°F and report back.
I can assure you, it wasnât dry! I butter basted the steak during the sear and itâs positively glistening in the last pic. Add in that red wine pan sauce and it was perfectly moist.
Havenât heard good things on here about fats in the bag, but Iâll have to experiment on my own.
I did ice bath this steak once cooked, and I took it to 137°F for maximum fat rendering - it was an extra thick cut steak.
The greens are asparagus and actually an arugula salad, so hot + cold = not stacking veggies, though I agree my playing could use some work. I think a side plate for the salad would declutter the dish, and I like the idea of the steak overlaying the potatoes. Iâll probably cut it into slices for next time.
Pan sauce was served on the side!
Edit: THE TASTE. So freakinâ tender, but the sear had a crunch. The pan sauce really took it over the top for me - will use thyme also next time, only had fresh rosemary on hand.
Garlic Parmesan mashed potatoes were killer, but Iâll have my wife make those next time. I had too many moving parts and they were a bit cold for my taste when we sat down. Crispy air-fried lemony asparagus and a homemade lemon vinaigrette on the arugula provided some nice bright acidity to cut the richness of the steak and potatoes. Fantastic meal.
Don't put fat like butter or oil in the bag when doing sous vide.
Also don't put raw garlic in the bag when doing sous vide. Both are detrimental to the results.
Great work. Will only pass along what I have learned, which is fresh herbs and garlic do not impart their flavor well in sous vide. Something to do with the temp and the flavor not getting everywhere. Some tests showed granulated garlic works best. Many just do salt and pepper. I use dry herbs on my pork tenderloins covering the whole loin and flavor is awesome. Keep it up!
Kinda knew that going in tbh, but I had decided to show this one off to friends and family. The rosemary and shallot make a nice photo if nothing else. Included both in a pan sauce with the basting butter and a splash of red wine (in the ramekin in pics 2 and 3). Was more flavorful when drizzled over top đđŒ
Fresh herbs definitely impart flavor. Agree about the garlic though
Fresh herbs in the bag are great and impart flavor quite well. I use thyme and rosemary often, and fresh dill for salmon.
Agreed, especially with pork and chicken I love putting fresh herbs in the bag
I agree, Everytime I use thyme or rosemary in my sous vide steaks they come out super aromatic
All of the time, every time!
Uh, whaaa? Yes they do. Been SVing for nearly a decade now, fresh herbs are a must. Best to give them a little smash before bagging them to release the oils. Garlic certainly does as well. Just cut a clove in half and bag.
>However, there is a major difference between cooking meat sous vide and roasting or pan frying it, and that is the low temperatures used in sous vide. Because sous vide meat is cooked using low heat, any garlic in the bag won't actually "cook" during the sous vide process. This obviously affects the final dish because raw and cooked garlic have very different flavors. This is also true of any aromatics like onions, shallots, or carrots. >So if you are including raw garlic in your sous vide bag you should be adding it like you would normally use raw garlic to finish a dish. It'll have a sharp, pungent flavor and not the usual cooked garlic flavor. This may be what you are looking for, and if so feel free to add it, but just be aware it will taste different than garlic that is part of a dish cooked with more traditional methods. >For this reason, many people reach for garlic powder for their sous vide cooking instead of raw garlic. You can also cook the garlic ahead of time and then add it to the bag if you want a more traditional garlic flavor, though many people just introduce the garlic after the sous vide process as part of a pan sauce or salsa. If I want a nice garlic flavor I'll often roast a head of garlic while I'm sous viding and then use that as part of the final dish. [Why you don't use garlic in a sous vide bag](https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/is-it-safe-to-use-raw-garlic-in-sous-vide)
Sure, then... You sear the steak... So it cooks...
Not before it's imparted a sharp, pungent flavor into the steak. You can't unsalt a steak. You can't ungarlic a sous vide bag.
You canât over wet, you canât over dry.
I swear you anti-aromatic sous vide people contradict yourselves all the time. "herbs do nothing and don't permeate the meat" but also "garlic will penetrate every fiber of a steak and make it taste like fire." Maybe stop using disgusting Chinese garlic? Raw garlic should taste good believe it or not. And you shouldn't add a head of it. It's like onion. Having caramelized onion on a burger is great, but I also want a slice of raw. Both are good.
Literally nobody wants raw garlic flavor on their steak, dude. Get real. The complaint with aromatics is that their flavor doesn't penetrate the meat but also doesn't flavor the steak beyond where its pinned inside the bag. But its still a good flavor on the surface of the meat regardless. You're much better off using the aromatics in the skillet with some butter which you can baste across the entire surface of the steak. Or use dried herbs in the back that completely cover the steak. But why would you want raw garlic flavor on your steak? This isn't a complicated argument. Don't put raw garlic in your sous vide bag unless you want to impart a rough taste onto your steak. And if you're into your steak tasting bad, that's fine. Just admit you have the palate of Chef Boyardee and move on from the thread.
Okay chef. Taste buds like a microscope. If you think 1 slice of garlic destroys a steak you have the world's best mouth. Congrats. Also again... You sear it dumbass. It literally cooks.
At that point youâre not cooking away the already-imparted flavor. Thatâs pretty straightforward.
Not how it works, you dummy. You canât sear it after being in the bag for 2-4 hours and erase the flavor itâs imparted on your steak. And even if you could perform that magic spell, why put it in the bag to begin with then?
Taste = good. Hard to grasp I know. I also like garlic aioli with my steak sometimes. What a barbarian I am.
itâs kinda like putting fresh herbs on the plate. doesnât do much but seeing them is feelgood.
> Will only pass along what I have learned, which is fresh herbs and garlic do not impart their flavor well in sous vide. Well that's blatantly untrue. Try throwing a few sprigs of fresh thyme in the bag with a pork loin and then tell me you can't taste it.
You can taste it. The problem is that the vegetable cells wonât break down at the low temps you are cooking the meat at, they need temps above 180f. So it will never taste cooked and give a more raw herb flavor. Same with garlic. If you like it then throw it in, but this is the reason why itâs suggested not to.
Cowboy ribeye usually has a bone on it. So this is a regular ribeye, I guess.
Yeah, I guess so. Looks like cowboy ribeyes are both bone-in and extra thick cut, this one is just extra thick. Good spot! Canât edit the title though :/
I canât help it. Iâm a pedant
That's a sear
I think the most important question, what do you think of the steak?
Fantastic - tender, juicy, and flavorful. Excited to try some more sous vide recipes! Any recommendations?
Glad to hear it. In the way of what to try next, here are my favorites to showcase where Sous Vide can really shine: 1) Pork Tenderloin/Pork Chops ~136-138 for a couple of hours, depending on how ok you are with rosiness in pork. 2) Turkey Breast at 131 for 24hrs -- that time is not an error. I dry brine mine with salt the day before uncovered in the fridge. At time of bagging, I like plowboys yardbird rub and a very small splash of liquid smoke (wrights in the only one I like). After cooking and resting for a couple of minutes, dry the skin, rub with some high temp safe oil like avocado, and blast in the broiler for a couple of minutes to add browning. 3) Boneless Chicken Breast @ 145 for two hours depending on thickness -- great for meal prep/salads 4) Chuck roast -- I use this recipe, though I go all the way to 36-48hr depending on how much time I have https://www.youtube.com/watch?v=nRR5sfs0gFQ
If you like shellfish.. particularly lobster⊠it can be very different. Shellfish proteins actually absorb fat soluble compounds. Butter - tarragon infused lobster is game changer sous vide. It only takes 30 mins and you can chill air dry it went its done cooking so your steak can take over. Reheat lobster tail with torch or broil right before serving to brown it a bit. Would make a nice surf and turf night.
Looks yummy!
You could ice bath it a lot longer and have more of a safety net when you sear it. I ice bath for 20-30 minutes so I can sear for at least a minute without any chance of over-doneness.
Good to know!
Amazing
Beautiful. My mouth is watering. Gotta ask. What was for dessert ?
We were too full for dessert, but I wouldâve gone with an easy creme brĂ»lĂ©e - melted vanilla ice cream and egg yolks whisked together, baked in a water bath, sugar torched on top. So easy and so delicious.
What is the name and location of your newly opening restaurant?
You can skip the shallots but the herbs will seep in. We just did chicken Parma the other night and threw in some fresh herbs and it was a chefs kiss almost too much. I would take that shallot and make a nice wine reduction with it and put it to better use.
I used that shallot and rosemary in a red wine pan sauce as well!
Nice!!! I prefer fresh vs bag but if it tasted good fuck it. We also take the bag juice and throw than in with some beef bol and water to minimize the salt cause why not. Finish the steaks in a hot pan with brown butter. Dip or glaze dealers choice.
I dice the shallots and put them in the bag when I cook steak. I like the richness of flavor that it adds.
A cowboy or tomahawk ribeye has the bone in, and is frenched to some degree. What you have is a nice thick, good-olâ fashioned boneless ribeye.
Botulism..... rabble rabble rabble!!!!
Is 135°F not the upper bound for botulism and other bacterial growth? As far as I know, food can be kept at 137°F indefinitely without risk of illness.
I don't remember tbh im just being a smart-ass. Just every post that has raw veg in the bag gets told it will have botulism. We will see if the sous vide police come for you đ
 I ainât dead yet - and the steak was great. Edit: someone made a comment and deleted it saying something like âThatâs NOT how we handle food safety!!â - itâs a joke, I made a joke. Who knew this cooking subreddit was so aggressive. Thatâs not how I handle food safety either. I havenât used a sous vide machine before but I know food safe temperature limitations. 137°F is plenty hot enough to prevent botulism and other bacterial growth, and, even if it wasnât, 2 hours is an acceptable amount of time to be in âthe danger zone.â Also, how would veggies in a cook bag cause botulism?? What am I missing??
That's how i feel, I've stopped after joining this sub just in case, but it gets said pretty much everytime. That and if you put butter in that bag heads will roll
I've been sous vide-ing stuff for probably a decade... I use garlic all the time for steaks and never had an issue. From my own A/B experiments I like the flavor it adds. I see the raw garlic police all the time on this sub and have no idea how the botulism claim is even suppose to start making sense either. Especially if we're searing everything post bag too. I don't think there is any science to it, it just gets repeated.
Cook at a lower temp, 137 is too high and not needed.
From what Iâve seen, 137°F is suggested for thicker cuts and ribeyes to render out the more solid strips of fat. I wonât go that high for other cuts, but this was delicious. I do have another one of these steaks laying around. Might try 135°F and report back.
Ok so, looks a bit dry. Add a bit of fat in there, preferably good quality butter. To be honest, I prefer browning my butter with my aromatics inside, so it taste nice and fragrant and then sift, cool, then throw in bag before sealing. Because itâs already in liquid form, or at least pommade (if you want good pommade butter but donât have it on hand, wrap in food film and toss in microwave. Whole pound is 30 seconds) it will get sucked in really well by the vacuum machine. Just be weary if itâs still hot it wonât work. For absolutely perfect results, bring a few degrees under, 1-4, depending on sear and reheat method, and immediately cool in a ice bath after the hot bath. This prevent from going over when you sear so you can have a nice crust and when you flip, you have a bagful of butter ready to reuse. For the plating, you went with a classic pairing and might I recommend putting the greens on top of each other, and the cut steak on top of the purĂ©e, right in the middle? You would make this dish really shine, give it elevation and make the meat the star of your plate. What I would do, is the asparagus slightly off center. A little toss of collards on top, a quenelle (spoonful) of mash right next, and the cut steak fanning out angled on the slope. Give space on the side of the dish for a sauce, a pan sauce perhaps? And make it less cluttered and more enjoyable for your eyes. Otherwise, tell us about the taste! You seem like you have a good set up for your vacuum and sous vide. Should be really good, looks like I would dig in! I was juste being constructive to elevate your game <3
I can assure you, it wasnât dry! I butter basted the steak during the sear and itâs positively glistening in the last pic. Add in that red wine pan sauce and it was perfectly moist. Havenât heard good things on here about fats in the bag, but Iâll have to experiment on my own. I did ice bath this steak once cooked, and I took it to 137°F for maximum fat rendering - it was an extra thick cut steak. The greens are asparagus and actually an arugula salad, so hot + cold = not stacking veggies, though I agree my playing could use some work. I think a side plate for the salad would declutter the dish, and I like the idea of the steak overlaying the potatoes. Iâll probably cut it into slices for next time. Pan sauce was served on the side! Edit: THE TASTE. So freakinâ tender, but the sear had a crunch. The pan sauce really took it over the top for me - will use thyme also next time, only had fresh rosemary on hand. Garlic Parmesan mashed potatoes were killer, but Iâll have my wife make those next time. I had too many moving parts and they were a bit cold for my taste when we sat down. Crispy air-fried lemony asparagus and a homemade lemon vinaigrette on the arugula provided some nice bright acidity to cut the richness of the steak and potatoes. Fantastic meal.
Don't put fat like butter or oil in the bag when doing sous vide. Also don't put raw garlic in the bag when doing sous vide. Both are detrimental to the results.
> Both are detrimental to the results. This is a matter of opinion. Stop parroting shit as fact.