Cooking: All About Beef

[Angcheek]

unfortunately I dont take beef keke 

[chryst]

a lot of sous vide people use those coleman coolers, u can use them if u can't find a big enough stockpot.

 

Like this right? I was considering whether wanna use this for christmas or not.

unfortunately I dont take beef keke 

 

*gasp* 

[Lala81]

can your annova clam to the side?

cos i know these people mod it by creating their own hole in the cover of the coleman's

 

Like this right? I was considering whether wanna use this for christmas or not.

 

 

[chryst]

can your annova clam to the side?

cos i know these people mod it by creating their own hole in the cover of the coleman's

 

might have to be creative a bit and see if can use those $2 mattress pegs from daiso. i saw the mod videos, like too much work for me already hahaha.

[chryst]

While experimenting a little with cooking beef sous vide, I've discovered 2 things:

 

1) Sous vide with butter in the bag actually isn't good. It actually weakens the beef flavour. Butter should only be added at the searing stage.

 

2) Salting before sous vide vs after sous vide.

While salting before allows the salt to penetrate through the meat, it adds a hint of bitter favor to the end product. The meat is slightly drier and the slightest bit tougher. Salting after sous vide just before searing gives it a much cleaner taste. It's juicier and more tender. The con is a lack of a savoury taste throughout. This is easily counted with having some salt as a dip on the side.

 

So my conclusion is, when cooking steak sous vide. Only add aromatics before. Pepper, salt, butter, leave it for the searing stage. Took bits and pieces of everybody's advice in here (as well as @Terrylmt's recipe hack) and made another meal.

 

 

Wagyu MB7 medium done and foie gras on Japanese rice

[Lala81]

u seem quite interested in cooking. Just read seriouseats more and u would have understood the reasons why it happens with regarding to the salting.

 

Butter is mostly fat, why would u want to sous vide the fat lol...

 

Looks great instagram worthy food.

 

 

While experimenting a little with cooking beef sous vide, I've discovered 2 things:

 

1) Sous vide with butter in the bag actually isn't good. It actually weakens the beef flavour. Butter should only be added at the searing stage.

 

2) Salting before sous vide vs after sous vide.

While salting before allows the salt to penetrate through the meat, it adds a hint of bitter favor to the end product. The meat is slightly drier and the slightest bit tougher. Salting after sous vide just before searing gives it a much cleaner taste. It's juicier and more tender. The con is a lack of a savoury taste throughout. This is easily counted with having some salt as a dip on the side.

 

So my conclusion is, when cooking steak sous vide. Only add aromatics before. Pepper, salt, butter, leave it for the searing stage. Took bits and pieces of everybody's advice in here (as well as @Terrylmt's recipe hack) and made another meal.

 

 

Wagyu MB7 medium done and foie gras on Japanese rice

07122017.jpg

 

 

[chryst]

u seem quite interested in cooking. Just read seriouseats more and u would have understood the reasons why it happens with regarding to the salting.

 

Butter is mostly fat, why would u want to sous vide the fat lol...

 

Looks great instagram worthy food.

I have an interest in eating

[Lala81]

I have an interest in eating

[nazerath]

I always worried using those canister butane blowtorch would deposit combusted residues onto the meat but reading on the net like it’s ok to.

[chryst]

thats quite a nice sear. u got use blowtorch or just really smoking hot skillet

 

just a really smoking hot skillet. flash seared foie gras before that, could be liver-ish residue adding to the charred beauty.

[chryst]

Back with more beefy stories! DIY "dry aged" some meat and left it in the fridge for almost 6 weekd. Did this for fun, and only to see if its possible to make a difference to the meat. It was a long project though.

 

First, a brief rundown on why you might want to age meat. Conventional wisdom cites three specific goals of dry-aging meat, all of which contribute toward improving its flavor or texture.

 

• Moisture loss might be a major one. A dry-aged piece of beef can lose up to around 30% of its initial volume due to water loss, which concentrates its flavor. At least, that's the theory. But is it true? (Cue dramatic foreshadowing music.)
• Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well-aged steak should be noticeably more tender than a fresh steak. But is it?
• Flavor change is caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas.

 

22nd October 2017 - Bought my baby from Foodie Market and sayang him a bit, then left him in the fridge.

 

2nd November 2017 - Baby grew a nice crust! But still some way to go.

 

12th November 2017 - Took baby out for inspection. Scared got mold but don't have so back to hibernation.

 

Part 2 coming soon.

 

[Ysc3]

maybe you can try mutton next ?

[Ysc3]

Where to buy good mutton or lamb ?

i don't know what's good or no so good ... coz all my meats i buy from ntuc or giant ... and i usually buy frozen coz not sure when i will cooking the stuffs ... there was once i had a packet of steak from ntuc in my freezer for almost 6 months !!

[chryst]

Where to buy good mutton or lamb ?

Other than Foodie Market, I frequent this place. They do mutton too.

 

http://mmmm.com.sg/stores#

[Ash2017]

so I would assume that TS had water-cooked the steak then seared it for the burnt color look ?

 

for me I buy the frozen 500gm steaks from NTUC (about 4 slices). After its thawed, I will just heat up a huge stone wok on the stove and throw a slice into the wok and let it sit for 1 min then flip and sit for another min and then flip one more time for one more min.

 

I call mine the 3 min steak !! and top if off with black pepper sauce. its more on the med-done side. just good enough for breakfast !

you sure the steak is cooked properly

 

otherwise instead of a 3 minute steak, it will be called lau sai steak

[Voodooman]

 

Bought the Anova precision cooker during Black Friday for lazy woman steaks. Was only USD$99 + $20+ shipping, arrived over the weekend. Ordered from their American site but it was shipped from Hong Kong though. It has a Singapore compatible plug. Faster ran to Foodie Market at Katong to buy me some meat!

 

1.5inch ribeye (sorry didn't notice pic blur when I took it)

15380711_10155042634417448_6870831649787026906_n.jpg

 

3/4 inch A4 wagyu

15380399_10155042634432448_5996338940875876055_n.jpg

 

 

Started with the ribeye first. A sea salt and fresh ground pepper rub.

 

 

Let it sit for awhile and added rosemary and thyme.

 

 

Into the bag (provided with the machine) with a clove of garlic.

 

 

Throw into the pot and just wait!

 

 

Bonus pic: "Mama, you cooking? Will I get some? I am a good boy!"

 

 

2 hours later.... success!

No smoke and oily kishen to deal with, I presume.

 

Thanks for sharing.

[Ysc3]

you sure the steak is cooked properly

 

otherwise instead of a 3 minute steak, it will be called lau sai steak

 

after my 3 mins ... there's no more red colour ... so i would think so.

[Sabian]

This one change boss liao. Not so good anymore. I will try Foodie some time soon.

really ah?

 

no wonder now the website so limited items...