I found this interesting!!
http://steakappreciationsociety.com/2009/06/25/heston-blumenthals-24-hour-steak-recipe/" onclick="window.open(this.href);return false;
Paul
I like the Mushroom idea… and the Blue cheese aroma infused Butter
looks interesting.
Can you run your oven at 50 degrees C= 122degrees F? mine won’t go that low.
Just checked mine…135 and yours? Which for my group would work!!
Me C
Not sure I get the point of this.
Slow ccok for 24 hours at 122F - Thought it had to be more heat to break down the collogen. Not to mention the possibility of bacteria growth at this temp
Then cut off the sear and re-sear in a pan.
Why not let it sit in the sun for a couple of hours then sear it of on a BGE.
Some on please clue me in.
I’m not sure collagen breakdown… can happen at said temp… as this happens at to high a temp!! Robert will chime in for sure were!! I speck we are looking at a dry heat sous vide!!
Calling Bacteria Boy!
I am sure it is good, but why cook it 24 hours when you can do one much. I am in the same boat with sous vide. Maybe i am just not educated in this style of cooking. Is it for the infusion of flavor or tenderization, or what?
Just curious.
Victor…
I speck that is why he flamed and cut the sh*t off the ends!!
I think its about consistence of cook ( as in Sous Vide )… as he said… its the same color from front to center!! I dont know …Im just offering this up… as I haven’t tried it
my on switch is at 150F- (wolf range)
This actually makes a tremendous amount of sense, food science wise. I have thought about trying this method for steaks and roasts for years, but, like others, I cannot find an oven that allows such a precise low temperature setting.
This is essentially the same method I use for cooking brisket at 200 deg F for an extended time that some of you are familiar with. The higher temperature compared to the method in the video is needed for the collagen to gelatin breakdown. A cut of steak such as the one used in this video does not need the additional heat since there is essentially no collagen to convert to gelatin compared to a brisket.
Now I need to find an oven that will cook accurately at 125 deg F that does not cost an arm and a leg.
I was taught that the danger zone where bacteria multiply is between 40 and 140 degrees fahrenheit, and that more than a few hours at these temps is dangerous. Now obviously in a sealed environment with sous vide perhaps there is some leeway, but otherwise this sounds pretty nutso. But I guess his thought is that torching will help to deal with that. Why not just sous-vide and then sear?
The torching will help with killing the bacteria. As to why not sous-vide? Well everyone has an oven but few folks have sous-vide capabilities.
An unseen fissure, puncture, or blood/lymphatic vessel in the meat exterior could turn problematic, acting as the bacteria freeway into an interior breeding zone. If bacteria seeps into the meat before searing, they could escape lethal heat…making lethal meat. I could characterize this as an ideal, and perhaps unexpected, Last Meal for any true steaklover. ![[snort.gif]](/uploads/db3686/original/2X/b/bdc3944606213c4dca6c1169cf0a166c8bc4f8c9.gif "snort.gif"){kind=small}
Eric,
To sous-vide or oven cook at 122!! The slow roast method, via oven, would likely concentrate the beef flavor… like a dry aging process, but sped up by the increase in temp. While sous vide, would more just get you a ideal temperature.
BTW… I think Keller does his short ribs recipe for 48 hrs @ 135 (? ) if you’d like to die happy!!
Paul
The light bulb just went on. If anyone wants to try this method and you have a warming drawer, I suspect that the long, low temperature can be obtained fairly easily. I have one, so I will give it a try and report back.
I think the bacterial problems would be minimal once the outside of the steaks are seared on high heat for a couple of minutes. Anyone who uses sponges in the kitchen and does not wash them in the dishwasher after each use probably runs a higher risk of food poisoning than using this method. As Victor stated, some sort of egress for bacteria has to be available into the interior of the steak for bacteria to take hold inside the meat. Other than sticking a skewer into the steak, I cannot imagine how this would be possible.
Edit: One other possibility for obtaining the desired low temperature that I just tried. On our oven, the temperature gauge does not have any markings until 175 deg F (it is a Viking bought before I knew better). However, when I turned the oven on and then turned the temperature gauge, the red light came on about halfway to the 175 deg F mark. I suspect that I could easily obtain 125 deg F by monitoring the oven temperature with an oven thermometer.
Tom,
Thanks for stopping By!! Appreciate your in-puts!!
Paul
Paul, you are welcome and a report back. The warming drawer maintained a nice 125 deg F at medium low. I suspect that this would work equally well for sous vide in a pouch for seafood or chicken (temperature adjusted upwards for the chicken) without the need to buy a dedicated machine. Then again, maybe not.
I was also able to obtain 125 deg F in my oven, but it took a little fiddling around with the temperature dial in the blank area before I consistenly obtained this temperature. I will probably scratch a mark in the dial for 125 deg F.
I am anxious to try this method for steaks. More rare/medium rare meat for a given steak is a no brainer. Plus, there is a lot of science behind the low temperature method for steaks, first and foremost less loss of intramuscular fat.
To be fair, this is Heston Blumenthal - anyone who has eaten at his Fat Duck restaurant in Bray can attest to the fact that he generally knows what he’s doing. He also has a slow roast chicken recipe that is pretty amazing.
Yes, and Blumenthal’s kitchen looks lab clean. I am sure he also knows the exact life history of each animal that ends up in his kitchen, is very familiar with the farms etc.
I would be quite hesitant however to try and replicate his techniques on industrially farmed beef bought from Costco though.