Posted: 10/15/2015 3:19:15 PM EDT
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I did my first Sous Vide yesterday and it just tasted like boiled meat.
Everyone that tried it said it was bad. I did a Flat Iron steak at 138 for about 4 hours. Cut it in half and one has some rosemary and salt and pepper and the other has some other spices in separate vacuum sealed bags. I seared them on the BGE for about 60 second a side and they were still bad. My wife was pissed as that cut of meat usually turns out great when its just on the Egg. I'm hesitant to do anything else because I don't want to ruin anything else. Any ideas? |
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Quoted: I did my first Sous Vide yesterday and it just tasted like boiled meat. Everyone that tried it said it was bad. I did a Flat Iron steak at 138 for about 4 hours. Cut it in half and one has some rosemary and salt and pepper and the other has some other spices in separate vacuum sealed bags. I seared them on the BGE for about 60 second a side and they were still bad. My wife was pissed as that cut of meat usually turns out great when its just on the Egg. I'm hesitant to do anything else because I don't want to ruin anything else. Any ideas? |
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Quoted:
cook it to 115 deg before you sear it on the egg. it was probably medium well at least and no one likes that Quoted:
Quoted:
I did my first Sous Vide yesterday and it just tasted like boiled meat. Everyone that tried it said it was bad. I did a Flat Iron steak at 138 for about 4 hours. Cut it in half and one has some rosemary and salt and pepper and the other has some other spices in separate vacuum sealed bags. I seared them on the BGE for about 60 second a side and they were still bad. My wife was pissed as that cut of meat usually turns out great when its just on the Egg. I'm hesitant to do anything else because I don't want to ruin anything else. Any ideas? Agreed. Medium well is terrible. I guess everything I read said to take it to 135 for medium rare. |
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