Page 58 - Sous Vide Que

sous vide or grilling it to 130°F. Not to worry. Beef is about 70% water and, as Meathead explains in his article questioning the need to rest meat after cooking, juiciness depends on much more than water.
There were noticeable differences in the mouth. The sous vide steak was more tender and slightly more juicy. But the reverse sear steak was definitely more flavorful. Although it was firmer and slightly less juicy, it was by no means tough or dry. Which was better? He preferred the reverse sear. But you might prefer the sous vide. As the French say “chacun à son goût,” each one to his taste.
Let’s Bust Some Myths
There is a lot of mythology surrounding sous vide.
• No matter what you’ve heard, you cannot leave meat in the bath as long as you want. It can dry out. Yes, food swimming in purge in a bag can get dry because proteins shrink and they squeeze out moisture. They can also break down and degrade.
• No matter what you’ve heard, there is no single perfect temperature for cooking things.
• No matter what you’ve heard, searing first does not make a big difference.
• No matter what you’ve heard, oil in the bag does not make a big difference.
• No matter what you’ve heard, spices and herbs in the bag do not make a big difference.
• No matter what you’ve heard, cooking in a bag does not prevent loss of liquid or flavor.
• No matter what you’ve heard, you do not need a vacuum sealer.
• We’ve heard manufacturers say “Having company over? You don’t have to be slaving in the kitchen while they are enjoying cocktails. Join them yet still have confidence that all the components of the meal will come out perfect.” That may be true if you have four sous vide machines chugging away on the
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