![]() ![]() For a fair comparison I did not sear the steak after cooking, but tried it straight out of the sous-vide. ![]() The loss of weight after cooking is an indication of how much water/juices are lost by the cooking process, although (especially at 74C/165F) the juices in the bag will also contain some fat that has rendered from the meat. All pieces were seasoned with salt and pepper before vacuum sealing, and weighed accurately. This photo shows all of the combinations I tried: for 15 minutes, 4 hours, 8 hours, and 24 hours, at both 55C/131F and 74C/165F. Since the blade steaks I used were only about 1 cm (1/2 inch) thick, 15 minutes is enough to take the core temperature of the steak within 1 degree of the water. And so I decided to do a series of experiments with some blade steak at different times and temperatures. I knew that a blade steak can be cooked as a juicy steak by cooking it sous-vide for 8 hours at 55C/131F or as a braise (flaky) by cooking it for 24 hours at 74C/165F, but I didn’t completely understand why at the higher temperature more time was needed to end up with a tender result. ![]() The tough fascia in the center then becomes very creamy and flavorful, and that is what the “sukade” in the name refers to.Ī while ago I wrote a series of articles about how cooking affects the juiciness and tenderness of meat. ![]() In the Netherlands, blade steaks are known as sukadelappen and they are braised. Blade steaks from grain-fed cattle are so tender that they can be cooked like a steak blade steaks from grass-fed cattle are a bit less tender so I personally prefer to cook them sous-vide for 8 hours at 55C/131F to tenderize them first. This meat is relatively tender and very flavorful because of the marbling (intramuscular fat). If the same part is sliced the other way and the fascia is removed, it is called a flat iron steak. Blade steaks are a cut of beef from the shoulder area with a fascia (tough connective tissue) in the center. ![]()
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