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Poaching beef - Page 2

post #31 of 34
Quote:
Originally Posted by chefcook969 View Post

Sous Vide IMHO is not what my customers are looking for especially in a steak or piece of beef outside the of maybe corned beef. Sometimes chefs over think and over complicate things. There is no reason to argue over silliness. If you want to be creative and come up with something new for your customers that is great, but don't get your *************** over some ********. Outside of corned beef poached steak sucks. Stop trying to make something that sucks not suck you will have a lot more success if you start out with a product that is actually creative and new  instead of trying to use a obscure cooking method to make it new. Never try and hide lack of creative talent with technical knowledge it makes us all look bad...


steak-sous-vide.jpg

 

 

Sous vide steak. Looks pretty awesome to me.

 

Being dismissive of relatively new cooking techniques is quite closed minded. If you want to debate the merits of sous-vide or poaching beef kindly do so with a modicum of respect. Throwing out unsubstantiatied attacks without facts is disingenuous.

 

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #32 of 34
Thread Starter 

As far as poaching goes, I have given up the idea and moved on to injections. I injected a sirloin, smoked it, and then poached it in butter ( beurre monte). I'm going to experiment with this instead. I'm not sure why I didn't think of it before since I wanted to change the taste of the actual meat and make it really tender. 

 

post #33 of 34
Quote:
Originally Posted by Cookers View Post

As far as poaching goes, I have given up the idea and moved on to injections. I injected a sirloin, smoked it, and then poached it in butter ( beurre monte). I'm going to experiment with this instead. I'm not sure why I didn't think of it before since I wanted to change the taste of the actual meat and make it really tender. 

 



Wouldn't it be easier to use a marinade if you're looking to add flavors and tenderize a steak? Are you trying to cure it? Why do  you want your steak to not taste like steak?

 

I'm still a bit confused about what your overall goal is for this piece of beef. You seem to be trying to complicate things without a reason and I'd like to understand why. If it's just for the hell of doing it then more power to you.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #34 of 34
Thread Starter 
Quote:
Originally Posted by Apprentichef View Post



Wouldn't it be easier to use a marinade if you're looking to add flavors and tenderize a steak? Are you trying to cure it? Why do  you want your steak to not taste like steak?

 

I'm still a bit confused about what your overall goal is for this piece of beef. You seem to be trying to complicate things without a reason and I'd like to understand why. If it's just for the hell of doing it then more power to you.


It's basically for the hell of doing it. I have free roam. If I find a new improved way of doing something, I'll change my methods. If it fails, I'll remember why it did and use that to help me in the future. My idea in the beginning of this thread was completely different than the end result. It was one of those ideas you get and then realize it's just not meant to be and you don't exactly know where it was going to go lol. However due to the responses and experiments, I have learned more about sous vide. I learned what beurre monte is and now use that method for seafood. In the end my new method is something extremely simple that I just didn't think of. I inject all of my steaks with butter and then seal them back up. You can really notice a difference. Even if you compare it to one with butter just melted over the top. 

 

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