01-13-2024, 05:19 AM
It's been awhile since I did any Sous Vide but the wife wanted something different, and frankly I did too. So burgers were the victims.
They were approx' 1" thick and frozen so the charts told me approx' 5 hours at 131 degrees. I wanted rare at 129 degrees so I just added another hour as the minimum time. With SV it's OK to go over, it won't overcook. When they came out of the bath I saved the bag juices for the dog and torched the burgers (4 burgers, 2 for leftovers) and after both sides had been torched I put cheese on them and broiled them to melt the cheese.
OK, so rare ground meat, dangerous right? Not with sous vide. The burgers would thaw and come up to temp in approx' an hour. The rest of the time was for sanitizing the meat and killing anything living. What high temp' cooking does in minutes (and must overcook) SV does in hours at a lower temp'. It's perfectly safe if SV is done correctly. I've seen cooking shows where it isn't done safely and times are short. That's very dangerous and I wind up hollering at the TV "chef".
The result, and this is NOT the first time I've done this, nor will it be the last time, was absolutely delicious. It results in a burger that is rare from edge to edge with nothing overcooked, just as tender as can be, and since it's torched the flavor is grilled. I added some liquid smoke to mine.
They were approx' 1" thick and frozen so the charts told me approx' 5 hours at 131 degrees. I wanted rare at 129 degrees so I just added another hour as the minimum time. With SV it's OK to go over, it won't overcook. When they came out of the bath I saved the bag juices for the dog and torched the burgers (4 burgers, 2 for leftovers) and after both sides had been torched I put cheese on them and broiled them to melt the cheese.
OK, so rare ground meat, dangerous right? Not with sous vide. The burgers would thaw and come up to temp in approx' an hour. The rest of the time was for sanitizing the meat and killing anything living. What high temp' cooking does in minutes (and must overcook) SV does in hours at a lower temp'. It's perfectly safe if SV is done correctly. I've seen cooking shows where it isn't done safely and times are short. That's very dangerous and I wind up hollering at the TV "chef".
The result, and this is NOT the first time I've done this, nor will it be the last time, was absolutely delicious. It results in a burger that is rare from edge to edge with nothing overcooked, just as tender as can be, and since it's torched the flavor is grilled. I added some liquid smoke to mine.
