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How is my sous vide a5 wagyu fämälämäzoids?
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>>14503629
looks good
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>>14503662
speaking of the taste, it might not look good now but
>synth guitar kicks in
what!
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>>14503629
Pic from before you boiled it?
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>>14503629
Looks like a cheap hooker that you'd pick outside of a bus station.
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>>14503662
so lets dew ettttt
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>>14503821
braaapppp!
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>>14503809
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>>14503848
imagine sous videing a steak for 72 hours
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>>14503629
Sous vide is the devil
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>>14503848
Might as well have a lemon party.
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>>14503848
personally I don't think A5 should be sous vide'd

I personally prefer searing the outside and having a nearly raw interior. Tastes fantastic.
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>>14503916
Agreed, sous vide is to soften connective tissue and render fat. That fat in A5 is already buttery soft, rendering it will spoil the texture.
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>>14503939
Yup pretty much
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>>14503916
I have steak once a week. Sous vide is the best. With tasty churned butter crust.
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>>14503957
For a standard steak, i can see that.

But with A5? You're just ruining the texture.
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>>14503629
This looks fucking disgusting op. What the hell is wrong with this piece of meat
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>>14503968
Not going to like, ive bought plenty of wagyu and experimented, mostly australian and still so expensive that meat-cutter and the cashier take a second look.

One time ive failed with a reverse sear, it was all burned shit butter and I hated myself. Ive also grilled meat.

Its a preference from multiple successes and failures and I will keep cooking
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>>14503981
>>14503990
lol whatever you say retard, you're just over rendering the fats and losing most of what makes A5 great.
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>>14503981

The fat is perfectly melted and the cut is just not along with the grain so it isnt neat
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>>14503939
This 100%, OP is an idiot. A5 loses it's mouthfeel when overcooked.
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>>14503992

This is chewy garbage made by bugmen
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>>14504006
it's not chewy at all and you've clearly not had A5 if you think it's fucking chewy.
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>>14504002
Sous vide does not overcook
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>>14504011
This is two slugs mating
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>>14504006
>he doesn't eat A5 sashimi
>>14504016
When it comes to A5 it does
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So much steak bullying

Gonna open this today and get sous vide bullied
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>>14503939
meme chef says it's fine
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>>14504082
Sous vide makes it perfect from the inside. That will never happen with a pan
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>>14504092
...did you read the picture anon?

It's literally sous vide instructions.
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>>14503760
>synth guitar kicks in
>synth

Dude what the fuck did you smoke
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>>14503629
the fuck's wrong with your knife mate?
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>>14504082
>chill in the fridge

Just throw it in an ice bath so it doesn’t take hours and harm the food in the fridge...It’s dangerous to leave the food for hours in the danger zone in an anaerobic environment, you need to quickly chill it and then store in the fridge for some day or freeze it for up to 4 weeks.
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>>14504313
it should be chilled in 20-30 minutes.
It doesn't say to leave it in there for hours.

Stop being retarded

>put into the fridge UNTIL chilled

Not leave it there for hours.
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I might sous vide at 54c for one hour

How about some hot butter for 40 seconds per side
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I own a sous vide but feel too self conscious to ever use it

I need help
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>>14504389
Sous vide bullying is common. Its the best way to cook A5, most americans cant afford it or dont have access
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Couldn't you afford Wendy's or a mcchicken?
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>>14504411
>Its the best way to cook A5
It's A possible way to cook A5, it isn't THE BEST.
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>>14504324
You stupid motherfucker have absolutely no idea of what you’re talking about.

These are the time charts to chill the cooked meat to 5C in an ICE WATER that is sensibly faster and cooler than your fridge who relies on air rather than an ice bath.

A 3 cm steak takes 1 hour and 15 minutes in an ice bath to get chilled from its cooking temperature to 5C, if you throw it in the fridge who’s running at 7-8C or more it take hours to chill the steak and as I said is dangerous.
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>>14504915
lmao why the fuck do you think it needs to be COLD?

You just need it cool enough not to overcook when you sear it.

No one is waiting HOURS between sous vide and searing.
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>>14504411
You think it's the best way because you don't have the self-confidence to reverse sear it.
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>>14504935
I never ever rested my sous vide steaks and I get a nice crust without overcooking it.

Reverse searing needs to rest because the temperature isn’t stable throughout all the piece but travels from the exterior to the core while sous vide steak is perfectly stable at the temperature you want from side to side, so by the time you leave it on the counter and pat it dry while the pan is heating you can sear both sides for 30 seconds to 1 minute each and it will be perfect.

If you use a torch it’s even better because the intense heat stays only on the exterior layer.
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>>14503629
Looks nice but I still hope you get raped.
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>>14504790
Sous vide it’s the best way to cook a steak, what you’re talking about is the best way to FINISH it.
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>>14504915

Youre categorically wrong. Ice bath after sous vide for meats is the last thing you want to do. Do you also take your braised meats out of the braising liquid immediately instead of letting the slowly cool and re absorb some of the liquid?

Its the same concept. Its not dangerous at all. Ive done thousands of pieces of protein sous vide at various restaurants, your opinion is trash and you are trash. Fuck you.
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>>14505294
>IMMA COOK TRUST ME!!!!

Ok anon we believe you
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>>14503629

>still pink/red

Enjoy your mad cow disease faggot
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>>14505310

If you want to produce an inferior product because youre a massive pussy who parrots things they misunderstand despite having zero experience with them, go ahead. Not my problem.

The sketchiest thing ive ever witnessed with sous vide was short rib at 24 hours at 135. I wouldnt do that, it was pretty funky. I wouldnt do anything under 145-150 for longer than an hour or two
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>>14505332

ALSO If youre seasoning the product properly, it kinda brines itself. Idk if you knew this ir not, but microbes dont do well with salt
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>>14505342
I cook all my steaks unseasoned and do it before serving
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>>14503629
Way undercooked. OP is going to get sick.
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>>14505389

Why in earth would you do this?
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>>14505419
Because they always taste salty if I presalt them so I skipped doing it and sprinkle salt and pepper on the steak surface before eating.



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