blogpages:sous_vide_experiment

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blogpages:sous_vide_experiment [2025/08/26 01:19] – jcoronablogpages:sous_vide_experiment [2025/08/26 03:15] (current) – jcorona
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 +====== Inside Skirt Steak — Sous Vide (Salt & Pepper Only) ======
  
 +**Cut:** Inside skirt steak (beef)  
 +**Method:** Sous vide → hot sear → slice **against the grain**  
 +**Best doneness:** Medium-rare
 +
 +===== Time & Temperature =====
 +^ Doneness ^ Temp ^ Time ^ Notes ^
 +| Medium-rare | **129°F / 54°C** | **2–3 hrs** | Juicy, tender, steak-like (recommended) |
 +| Medium | 135°F / 57°C | 2–3 hrs | Slightly firmer |
 +| Shred style *(optional)* | 155°F / 68°C | 8–10 hrs | For taco/meat shredding texture |
 +
 +**Tip:** Skirt is thin—avoid going past ~4 hrs at steak temps or it can get too soft.
 +
 +===== Ingredients =====
 +  * 1–2 lb inside skirt steak  
 +  * **Kosher salt** (about **½ tsp per lb**)  
 +  * **Coarse black pepper** (to taste)  
 +  * Neutral high-smoke oil (avocado/peanut) for searing  
 +  * Optional: 1–2 Tbsp butter for finishing
 +
 +===== Equipment =====
 +  * Anova Precision Cooker 3.0 + container & lid  
 +  * Heavy-duty freezer bag(s) or vacuum bag  
 +  * Cast-iron or heavy stainless skillet, tongs, paper towels
 +
 +===== Prep =====
 +  * Trim any silver skin. Pat steak dry thoroughly.  
 +  * Season both sides **generously** with kosher salt and black pepper.  
 +  * Bag the steak (single layer). Use water-displacement if not vacuum-sealing. Remove as much air as possible.
 +
 +===== Cook =====
 +  * Preheat bath to your target temp (***129°F / 54°C** recommended*).  
 +  * Submerge bag; clip so it stays **fully under**.  
 +  * Cook **2–3 hours**. (Skirt cooks through quickly due to thickness.)
 +
 +==== Optional: Chill for Later (Ice Bath) ====
 +  * Keep sealed; chill in **50/50 ice + water** for **20–30 min**.  
 +  * Refrigerate 3–4 days or freeze up to a few months.  
 +  * Reheat sealed in sous vide at cooking temp (~45–60 min from fridge; 1.5–2.5 hrs from frozen), then proceed to finish.
 +
 +===== Finish (Sear) =====
 +  * Remove from bag; **pat very dry** (crust needs dry surface).  
 +  * Preheat skillet until **ripping hot**. Add thin film of oil.  
 +  * Sear **30–45 sec per side** (and quick kisses on edges) to form a deep brown crust.  
 +  * Optional: Add butter at the end; baste 15–20 sec.  
 +  * Rest **5 minutes**.
 +
 +===== Slice & Serve =====
 +  * Identify the long muscle fibers and **slice *across* the grain** into thin strips (bias cut works great).  
 +  * Serve as steak, fajitas, tacos, bowls, or salads. Season to taste with finishing salt.
 +
 +===== Notes & Tips =====
 +  * Skirt varies in thickness—thicker pieces lean toward **3 hrs**, thinner toward **2 hrs**.  
 +  * If the bag floats, add a weight or re-bag; floating = trapped air.  
 +  * Save bag juices; reduce in a pan for a quick sauce if desired.  
 +  * Food safety: Chill hot meat **quickly** (ice bath) before storing; avoid leaving in the 40–130°F / 4–54°C range for long.
 +
 +{{tag>sous_vide beef steak inside_skirt salt_pepper anova}}
  
  
  • blogpages/sous_vide_experiment.txt
  • Last modified: 2025/08/26 03:15
  • by jcorona