Sous Vide Tri-tip

Рет қаралды 4,563

Күн бұрын

Пікірлер: 11

@zacharyhagan818 4 ай бұрын

When I saw this I knee-jerked thinking there's a bunch of collagen in that cut. After literally 1 minute of research, I found out I was wrong. Good job, should be delicious and tender! I personally would have removed the thin layers of silver skin, not that they would have done much, but the fact I know they're there bothers me lol.

@manthatscooking 4 ай бұрын

It was very tender! For me, if the silver skin feels thick or tight, then it gets removed.

@TEScharf 4 ай бұрын

That ice bath and refrigerate with a delayed sear is interesting, but what is the actual temperature of the meat after searing? I like cold left over tri-tip, but I want that hot meal first. Might be a good way to do steaks too. BTW, I sear my sous vide beef with a culinary torch which takes a lot less time than setting up a charcoal grill. If I don't want to do it in the house I just put it in a cast iron pan (of the correct size) and take it out to the patio. The pan will get toasty, so put it on a surface that can take the heat.

@manthatscooking 4 ай бұрын

Hello, for this cook I unfortunately failed to write down the temperature after the sear, but I would say it was a pleasantly reheated temp. This ice bath method has yielded better results for me on steaks, pork tenderloin and picanha allowing for longer sear time. Maybe with a torch that won't matter as much due to the rapid high heat? That's on my wishlist to try out :)

@JacenChristopher 4 ай бұрын

I prefer at least 8hrs in the water bath -- in my experience, the tri-tip comes out more tender. I also use a Santa Maria seasoning.. Lastly, serve with a chimichurri sauce. It's elite level good.

@manthatscooking 4 ай бұрын

Will give 8 hours a try next time, thanks!

@Mike_Baldwin 4 ай бұрын

Sir, please cross over to "natural lump charcoal" - I don't want to see more people cooking on cancer cubes - aka basically any kind of briquettes. (Yes, there are a few out there that use natural stuff but the "binder" is the problem) - Am I being nit picky as hell? Yes. Am I right? Yes. 40+ years on the pit.... I promise. Love that PK grill . Looks great!!!

@FunnyDougy 4 ай бұрын

Your salting technique seems way too light in step 1. When you sous vide a roast you should consider that it's pressurized, even with the cheap suction(there is no vacuum) sealers. So for the purposes of marination with something with the potential of penetrating like salts and acids that pressure is a multiplier. Think of it like wet pressure brining. The correct amount of salt will cause more retention too so the end product will be juicer. So weigh your salt 3-5 grams per pound of meat before you put it in and make sure it all makes it into the bag. edit: over doing the salt will have the opposite effect and you'll end up with a bag full of salinized water. The leaner the cut the more salt it will absorb. So 3 grams max for ribeyes/chuck and 5 max for top rounds or fillets. After that it's taste. edit: There's a difference between grill marks and burning the hell out of an entire side of a piece of meat. What I just watched was the ladder.