For me I think scallops show what a circulator can do the best. I sprinkle a 5/2 salt/sugar mix on them for around ten minutes and then rinse them off and dry. Put olive oil and bay leaves in the bag with them and cook at 122 degrees for 10 min then ice bath. Whole or sliced cold or seared after that, don’t think you can get that texture any other way. Would go great with a grilled steak!
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I slow grill on the top rack for 45 minutes. No tough or stringy sections.
Basically, indirect heat.
boneless/skinless?
Yes, thin steaks I just cook in a pan, flipping multiple times.
-Al
Cool idea Rob, I’ll have to give it a shot. I’ve had great luck with sous vide fish (salmon, sea bass), and shrimp, but haven’t done scallops yet!
Yes sir. Low and slow
Interesting, I’d think those a bit dry with that much low and slow in open (hot) air - might try it sometime
I would add around 8 bay leaves to the bag for a pound of scallops. Let me know what you think if you try it.
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After doing cheaper cuts/roasts for 72 hours I am re-thinking what the minimum safe temp for sous viding might be. I normally sous vide tough roasts at 135-137F, but I might bump it up to 141-143.
Never had an issue in a dozen 3 day cooks, but the one time you do… you don’t want to smell that meat. I’ve look up and down pasteurizing times/temperature graphs and not all of them agree. Some people say to sear the meat first… I’ve been able to sous vide brisket flats, pop it in the fridge, and then a few days later smoke them on a Weber Kettle for 2 hours and it gets a smoke ring.
Sous vide then smoke…
Interesting, super low smoker temperature? Cold smoke.
Not crazy low… it’s been a while and I can’t quite remember what temps but probably starts at 225 then you bump it up. Wouldn’t go above 275. I have a pellet smoker/grill now so I don’t use the Weber much anymore.
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Deleted.
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I’ve had good luck with the reverse - cold smoke (or just smoke) the meat for a bit and then sous vide. The smoke really mellows and blends into the meat (assuming a couple hours or more of cooking time).
One thing I love about sous vide steaks is that you can SV them directly from the freezer. I have a decent collection of various cuts already vacuum sealed in the freezer. When I want a steak, just dunk one in and 2 hours later they are ready for a sear.
For flavor, basting them while searing is essential. A garlic, thyme and rosemary butter does wonders, as they can be somewhat in the bland side otherwise.
I’m assuming you don’t mean the vacuum pack from when the steak was packed for shipment, right?
I always toss those and use my vacuum sealer.
I was thinking salt, but 72 hours might make it tasted more cured then seasoned.
Bags safe for freezing are supposed to be safe for sous vide. I like using my APO for ‘sous vide” steaks, no bag though.
Yeah I bet they would be fine, just a habit I have.
If by “overcooking” you just mean firmer, I agree. Low and slow produces a very tender breast that can be off-putting to individuals trained to eat overcooked rubberized chicken. You have to work them down to proper texture. Start at 155 or 160 for an hour and it will be similar to what people expect, but better. Eventually you can work down to 145 or 140 for 90-120 minutes depending on preference.
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