Is it possible to sous vide steak, then store it in the fridge for a few days, THEN take it out to sear and serve?

Is it possible to sous vide steak, then store it in the fridge for a few days, THEN take it out to sear and serve? Will it still taste fresh?

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  1. 2 weeks ago
    Anonymous

    What the frick went wrong with you?

    • 2 weeks ago
      Anonymous

      Wouldn’t it be nice to have a sous vide tender steak without the wait? Two minutes to sear…

  2. 2 weeks ago
    Anonymous

    here's a better idea: don't cook your food in plastic bags

    • 2 weeks ago
      Anonymous

      It's amazing what ((they)) can get away with by taking the most horrendous cooking method imaginable and calling it by a "fancy" French name.
      >b-but it's so tender and jui-
      FRICK OFF PLASTICBOY

  3. 2 weeks ago
    Anonymous

    Yeah but it's pointless and sous vide is wasted on steak, it's for tough cuts of meat or batch preparations

    • 2 weeks ago
      Anonymous

      sous vide is for eggs

      • 2 weeks ago
        Anonymous

        Frick that shit again
        Egg WHITES cook at HIGHER temperature than yolks
        So if you sous vide an egg, the yolk get overcooked if the whites are properly cooked
        or
        The yolks are properly cooked and the whites are undercooked
        You only want to cook an egg with high heat to the whites with carry-over heat cooking the yolks
        Sous vide is literally the worst way to prepare eggs

        • 2 weeks ago
          Anonymous

          Egglet. You have no clue what you're talking about.

          • 2 weeks ago
            Anonymous

            That is a whole lot of words & effort just to be fricking wrong, you donkey.

            FFS egg whites combine multiple proteins and don't all coagulate until they hit 165F by that point the yolks are over-cooked at 165F, yolks thicken at 158
            The egg white protein that coagulates at 145 is only half of the white, which means the other half of the white are completely raw, and some of it isn't set until 180F
            https://www.scienceofcooking.com/important_cooking_temperatures.htm

            Dude, the whites and yolks should be evenly mixed, and you cook the combined slurry. Don’t tell me you’re *drinking* your egg yolks, only nasty weirdos do that.

            i cant even

            I just boil mine for 7-8 minutes and then toss them in an icebath. Perfect whites and jelly/runny yolks. Chop it up with salt, pepper, paprika, celery and onion, put it on a slice of bread.

            This is correct. I am a huge sous vide guy so when people say eggs/steaks/scallops I know instantly that they fell for a meme and are Memian Memologists

            • 2 weeks ago
              Anonymous

              >I am a huge sous vide guy
              Thoughts on using regular ziploc bags instead of special vacuum sealed sous vide bags?

              • 2 weeks ago
                Anonymous

                So much easier and much more robust
                Don't worry about stuff getting into the bags, DO worry about cross-contamination no matter what
                Wash your hands, don't ever use fresh herbs, garlic, or onions
                Garlic and onions are botulism sources, herbs don't do jack shit until you hit 170-180
                Dried herbs, crystallized garlic/garlic salt, and onion powder are cool
                If anything ziplock bags are less temperature-sensitive than vacuum bags, and you can outgas them if you have a strong lactobacillus reaction

              • 2 weeks ago
                Anonymous

                Thanks for the tips anon, I don't do this shit because of the reasons you stated, but it sounds like there are some hacks you mentioned that could be useful for other stuff. Anything you recommend that can't be done easily in an oven? The only protien other than eggs that I've boiled were pork ribs and that was just to soften them up before they were bbq'd (don't knock it till you try it, a few minutes in boiling beer and hot sauce can do some things).
                Just never liked the idea of all of that heat and plastic.

              • 2 weeks ago
                Anonymous

                >Anything you recommend that can't be done easily in an oven?
                Yeah, anything that you would do on a smoker or low bubble is better sous vide
                Brisket, carnitas, cured meats, that sort of stuff
                Steak is better reverse-seared 10x (even if sous vide is considered a reverse sear, it's better in a dry environment)
                Ham sous-vide is also glorious, just finish it with a blaze in the oven at max heat
                Anything with lots of collagen is what sous vide is for, shoot for 128F for long cooks, 170F for short (more conventional textures) depending on how you want your meat
                Also you can bulk make pate sous vide, that's like, a money hack

              • 2 weeks ago
                Anonymous

                So ziploc bags are fine?

              • 2 weeks ago
                Anonymous

                They have a bit of a taste, but they hold up much better than the vacuum bags
                If you're practicing, then I recommend zipper bags, but if you're cooking regularly, use the vacuum bags
                Ironically they suck as freezer bags, use real freezer bags for freezing

              • 2 weeks ago
                Anonymous

                >Also you can bulk make pate sous vide, that's like, a money hack
                get out of my head. Other than the tougher cuts of hooved animals, I was thinking of stuff like this.

                So ziploc bags are fine?

                I still think they're not a great choice. People will say that it 'locks in the flavor', but just flavor the fluid you're 'cooking' it in. Then cook it on the grill. Works the same.

              • 2 weeks ago
                Anonymous

                Anything you make in a bain marie you can make sous vide
                Won't be pretty, tho

              • 2 weeks ago
                Anonymous

                >Anything you make in a bain marie you can make sous vide
                We're talking much different temps anon if you didn't notice.

              • 2 weeks ago
                Anonymous

                You haven't followed this thread

              • 2 weeks ago
                Anonymous

                >space doesn't exist
                temp and context are a thing

              • 2 weeks ago
                Anonymous

                Then inform me

              • 2 weeks ago
                Anonymous

                Don't know what rabbit hole I'm folling on this thread. I think all cooking tech has benefits, but some are just dumb shit. Blasting https://www.youtube.com/watch?v=tKi9Z-f6qX4 and getting the cops called on me again this week (amazing compozition, song is pink floyd and clapton level.) Frick the cops again, althouh I love my castle doctrine. Frick literal Black folk.

        • 2 weeks ago
          Anonymous

          Dude, the whites and yolks should be evenly mixed, and you cook the combined slurry. Don’t tell me you’re *drinking* your egg yolks, only nasty weirdos do that.

        • 2 weeks ago
          Anonymous

          That is a whole lot of words & effort just to be fricking wrong, you donkey.

        • 2 weeks ago
          Anonymous

          I just boil mine for 7-8 minutes and then toss them in an icebath. Perfect whites and jelly/runny yolks. Chop it up with salt, pepper, paprika, celery and onion, put it on a slice of bread.

  4. 2 weeks ago
    Anonymous

    I stopped doing sous vide steak after I figured out how to reverse sear.

  5. 2 weeks ago
    Anonymous

    Yes but it won't be very good. Restaurants do that all the time.

  6. 2 weeks ago
    Anonymous

    I'm getting mixed signals on ziplocs vs vacuum sealed sous vide bags on here and other forums. I don't think ziplocs are made for boiling food in.

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