So got hired on a new yacht and apparently the owners big on Sous Vide. I've been cooking along time but have never used one before. I completely understand the science and technique behind it. I have a vacmaster vp215 vaccum sealer. Seems quality so thats good.
So basically I know there are a lot of really talent chefs here that sous vide on a daily basis. Instead of spending hours on the internet not knowing if what I'm reading is true, here I am. I have 2 weeks before they show up. I'm in Panama so hopefully can get some quality meat here??????? Some basic questions, feel free to add any tips.
1. What's the exact temperature for a filet RARE, MED RARE, and MEDIUM. MW and WD I can figure out. What's the optimal amount of time in the water?
2. For strips, ribeyes, porterhouses do they have to be really thick to sous vide proper??? My owners are older and can't imagine them with a 16 oz ribeye or strip on the plate. Also does the fat render on a ribeye. Is is possible to render the fat nicely with a quick sear? Optimal time for these steaks.
3. What about seafood. Fish, Lobster, conch? Is it worth it. I cook fish everyday. Never has a problem being tender!!!!
4. What about shanks, pork butt, pork chops, lamb, short ribs ect? Is it worth it?? What temp and how long? Once again, never have a problem getting these tender the old fashioned way. Always figured braising it in the liquid made it tender and gives the sauce flavor.
5. The searing process? I figure the pan has to be smoking hot. The big problem for me is venatilation. My hood system is small and barely works. This is a yacht so I can't just sear 10 steaks and fill the entire boat with meat smoke. How long and how hot do you have to sear 1 filet to get a decent crust? Can you render the fat on a ribeye searing for 1 minute on each side. Torching??, flames on the inside of a 10 million dollar yacht are frowned upon!!!! I can do some creme brules quick but don't think the captain would be 2 happy with me torching 10 steaks for a minute each??? I'm worried if I can't have a smoking hot pan I will only get a decent sear by spending like 3-4 minutes which will raise the temp of the meat?
6. Seasoning? Before or after, right before searing?? Herbs or no herbs. Can you taste a big difference
7. Last but not least!!! Any mistakes you have learned the hard way along the way?? Any tricks you have learned along the way?
Thanks in advance!!!!!
So basically I know there are a lot of really talent chefs here that sous vide on a daily basis. Instead of spending hours on the internet not knowing if what I'm reading is true, here I am. I have 2 weeks before they show up. I'm in Panama so hopefully can get some quality meat here??????? Some basic questions, feel free to add any tips.
1. What's the exact temperature for a filet RARE, MED RARE, and MEDIUM. MW and WD I can figure out. What's the optimal amount of time in the water?
2. For strips, ribeyes, porterhouses do they have to be really thick to sous vide proper??? My owners are older and can't imagine them with a 16 oz ribeye or strip on the plate. Also does the fat render on a ribeye. Is is possible to render the fat nicely with a quick sear? Optimal time for these steaks.
3. What about seafood. Fish, Lobster, conch? Is it worth it. I cook fish everyday. Never has a problem being tender!!!!
4. What about shanks, pork butt, pork chops, lamb, short ribs ect? Is it worth it?? What temp and how long? Once again, never have a problem getting these tender the old fashioned way. Always figured braising it in the liquid made it tender and gives the sauce flavor.
5. The searing process? I figure the pan has to be smoking hot. The big problem for me is venatilation. My hood system is small and barely works. This is a yacht so I can't just sear 10 steaks and fill the entire boat with meat smoke. How long and how hot do you have to sear 1 filet to get a decent crust? Can you render the fat on a ribeye searing for 1 minute on each side. Torching??, flames on the inside of a 10 million dollar yacht are frowned upon!!!! I can do some creme brules quick but don't think the captain would be 2 happy with me torching 10 steaks for a minute each??? I'm worried if I can't have a smoking hot pan I will only get a decent sear by spending like 3-4 minutes which will raise the temp of the meat?
6. Seasoning? Before or after, right before searing?? Herbs or no herbs. Can you taste a big difference
7. Last but not least!!! Any mistakes you have learned the hard way along the way?? Any tricks you have learned along the way?
Thanks in advance!!!!!