I did this piece of meat today and the meat was superb but the fat was weird, when sous viding meat should I remove the fat before eating or there is a way to improve the texture of the fat part?
by CAEzaum
11 Comments
Fangs_0ut
Who made the knife?
jekksy
Do not sear the whole thing… sear the piece/slice you’re about to eat. Teppanyaki style.
kerdux
Seems kinda obvious but… higher temp? I’d do 57-58c for a cut like this. Also no offence but sear is looking hella weak, higher temp on the pan aswell!
katsock
You can do an ice bath to drop the temp or throw it in the fridge/freezer on a pan to cool and dry out a bit for a better sear.
Also curious about the knife. Looks quite rustic and carbon
M3talergic
137F for two hours is the answer you seek.
Simple-Purpose-899
Fat softens at just above room temp, so cook it how done you want. I do one hour per inch, and then sear hard on the infrared burner. You don’t have to cook it medium to soften the fat.
Seeking_Wisdomm
that looks dank af
clush005
Temperature and time is the only way to render fat. Increase the temp. 137F for any cut with significant amount of fat.
Username_de_random
If it’s a big ribeye I trim a lot of that off. The bag will keep its shape as it cooks if your worried about separating the cap
11 Comments
Who made the knife?
Do not sear the whole thing… sear the piece/slice you’re about to eat. Teppanyaki style.
Seems kinda obvious but… higher temp? I’d do 57-58c for a cut like this.
Also no offence but sear is looking hella weak, higher temp on the pan aswell!
You can do an ice bath to drop the temp or throw it in the fridge/freezer on a pan to cool and dry out a bit for a better sear.
Also curious about the knife. Looks quite rustic and carbon
137F for two hours is the answer you seek.
Fat softens at just above room temp, so cook it how done you want. I do one hour per inch, and then sear hard on the infrared burner. You don’t have to cook it medium to soften the fat.
that looks dank af
Temperature and time is the only way to render fat. Increase the temp. 137F for any cut with significant amount of fat.
If it’s a big ribeye I trim a lot of that off. The bag will keep its shape as it cooks if your worried about separating the cap
Torch
Sous vide