Do not add any fats into the bag as it dilutes the flavors! Also, cooking it the night before and just searing it when your guests arrive is not a good idea.. You end up with a good crust but a cold interior.
@wormald111
2 жыл бұрын
can the meat not be warmed up ? I am thinking of this in a restaurant situation where the filet is precooked and then pulled out the fridge when customers order.
@Stamnessj
2 жыл бұрын
@@wormald111 it sure can, but warming it up in the sous vide would be advisable. And then you can argue, why sous vide it the night before in the first place? Reaching target temp in the middle takes as long for a pre cooked piece of meat as an uncooked one.
@Hunterrtomi
2 жыл бұрын
Damn O'Driscolls
@tvkimboom5470
Жыл бұрын
58 is medium rare... and when you seal them on the pan.. it can be bit more cooked
@tonyg6395
3 жыл бұрын
Mmmm beef
@ishmaelnewham5183
3 жыл бұрын
That should of rested for at least 10mins before slicing, also, more butter when basting and you didn’t even sear both ends. Some bad techniques here
@JoeCummings
3 жыл бұрын
10 mins would make it no longer hot when you eat it though wouldn't it? Seems like 5 mins might be better. I agree there needs to be more butter and more sear.
@Stamnessj
3 жыл бұрын
No need to rest it as it only has an interior temp of 58°C. Sure, you'll lose some moisture, but if you rest it for any considerable amount of time it will get too cold🤷♂️
@vernonaspinall1629
2 жыл бұрын
Resting meat after the sous vide cooking method is not necessary at all, since the muscle fibers stay relaxed with the gradual heat application.
@jeremyroenick2202
2 жыл бұрын
@@JoeCummings even resting it for 20 minutes will make it only drop a degree or two which really doesn't make a difference.
@JoeCummings
2 жыл бұрын
@@jeremyroenick2202 every degree matters when it's a game of taste buds!
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