Looks just like rare done meat to me, or am I missing something?
[quote=http://en.rocketnews24.com/2015/02/09/l ... m-cooking/]Our Japanese sister site Pouch would like to let our English-speaking readers in on a simple, time and effort-conserving way to cook a flavorful roast beef. This method also allows the meat to retain all of its natural juices, so you can impress your friends with an incredibly tender home-cooked meal.
But get ready for the best part of all–you get to let your rice cooker do all the hard work![/quote]
Sous Vide in a Rice Cooker
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MachineGhost
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Sous Vide in a Rice Cooker
Last edited by MachineGhost on Sat Feb 14, 2015 10:56 am, edited 1 time in total.
"All generous minds have a horror of what are commonly called 'Facts'. They are the brute beasts of the intellectual domain." -- Thomas Hobbes
Disclaimer: I am not a broker, dealer, investment advisor, physician, theologian or prophet. I should not be considered as legally permitted to render such advice!
Disclaimer: I am not a broker, dealer, investment advisor, physician, theologian or prophet. I should not be considered as legally permitted to render such advice!
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dualstow
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Re: Sous Vide in a Rice Cooker
I remember Mark Leavy posting about sous vide cooking in your all-in-one-cooker thread. I'm intrigued.
My ex used to cook everything in a rice cooker, though not in vacuum sealed bags. Everything came out amazingly delicious. I am unable to replicate what she did.
My ex used to cook everything in a rice cooker, though not in vacuum sealed bags. Everything came out amazingly delicious. I am unable to replicate what she did.
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MachineGhost
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Re: Sous Vide in a Rice Cooker
I would guess the key is not to boil it.dualstow wrote: My ex used to cook everything in a rice cooker, though not in vacuum sealed bags. Everything came out amazingly delicious. I am unable to replicate what she did.
"All generous minds have a horror of what are commonly called 'Facts'. They are the brute beasts of the intellectual domain." -- Thomas Hobbes
Disclaimer: I am not a broker, dealer, investment advisor, physician, theologian or prophet. I should not be considered as legally permitted to render such advice!
Disclaimer: I am not a broker, dealer, investment advisor, physician, theologian or prophet. I should not be considered as legally permitted to render such advice!
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MachineGhost
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Re: Sous Vide in a Rice Cooker
I tried this in the Instant Pot today with the blackened/charred Saute setting to heat the water. Since the vacuum sealed steak was frozen, I doubled the soaking time. Bad idea. It came out well done and not particularly good.
"All generous minds have a horror of what are commonly called 'Facts'. They are the brute beasts of the intellectual domain." -- Thomas Hobbes
Disclaimer: I am not a broker, dealer, investment advisor, physician, theologian or prophet. I should not be considered as legally permitted to render such advice!
Disclaimer: I am not a broker, dealer, investment advisor, physician, theologian or prophet. I should not be considered as legally permitted to render such advice!
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Mark Leavy
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Re: Sous Vide in a Rice Cooker
The key thing that makes a sous vide work great for meat is the conversion of the collagen to gelatin.
Cheap cuts of meat like brisket and shank and beef cheeks are full of gristly tendons and things. With a sous vide, you can cook them at a nice medium rare temperature for hours and hours - never getting over 132 degrees. This is usually too low of a temperature to break down the collagen if you are cooking on the stove, but over time it works - and instead of a chewy piece of meat, you get a delicious silky piece of medium rare beef with all of the tough bits turned into a delicious gelatin. Basically the same effect as a proper slow smoked brisket (but not quite as tasty, and easier for non pros to accomplish).
Make sure to hit it with your kitchen torch after you take it out of the bag and dry it off. A little crust and the Maillard reaction makes it smell, look and taste delightful.
If you already have a great cut of meat like a nice rib-eye, don't bother with the sous-vide. Just let it sit on the counter until it comes to room temp and then quickly sear both sides in a super hot frying pan.
Cheap cuts of meat like brisket and shank and beef cheeks are full of gristly tendons and things. With a sous vide, you can cook them at a nice medium rare temperature for hours and hours - never getting over 132 degrees. This is usually too low of a temperature to break down the collagen if you are cooking on the stove, but over time it works - and instead of a chewy piece of meat, you get a delicious silky piece of medium rare beef with all of the tough bits turned into a delicious gelatin. Basically the same effect as a proper slow smoked brisket (but not quite as tasty, and easier for non pros to accomplish).
Make sure to hit it with your kitchen torch after you take it out of the bag and dry it off. A little crust and the Maillard reaction makes it smell, look and taste delightful.
If you already have a great cut of meat like a nice rib-eye, don't bother with the sous-vide. Just let it sit on the counter until it comes to room temp and then quickly sear both sides in a super hot frying pan.