Ultimate Sous Vide Control

I remember Nobu once telling me to use 57°C and I thought to myself it was too high, but he was right more or less. The temperatures used to cook beef isn’t arbitrary at all, it is more about the type of beef. If the beef is very fatty it takes more temperature to render the fat, or it is inedible. So when cooking Wagyu (Japanese meat) 57°C, for 45 minutes (depending on the thickness) and then comes the second half. seared it in a pan and seasoned it. The idea of cooking accuracy shouldn’t be criticized, it should be embraced by anyone who is interested in a perfectly cooked steak.

Sous Vide is no doubt the first step in controlling cooking accuracy, something important for most cooks. And sous vide is the first step in cooking fish, meat or vegetables, and no doubt for those of you who know the Pittsburg steak, you would easily sous vide the meat and then BBQ to get the right effects: https://mesubim.com/2013/12/15/bbq-not-pittsburgh-rare/

In using sous vide you achieve an evenly cooked piece of meat and the centre isn’t raw unless you like it that way. The BBQ is a second step tp add flavor, and is excellent if you have the right combination of charcoal and technique. In Japan, Sumi charcoal is used to BBQ, and the main difference is Japanese charcoal’s burn rate, it burns slowly and consistently for a long time. This kind of charcoal delivers a consistent intensity of heat, something important in BBQ cooking.

Sous vide has the ultimate control, and you simply take the meat, place it into a food safety bag, add olive oil, or seasoning and walk away as it cooks to perfection. There is no doubt you control what is going on inside your meat or fish, and that is key to any successful steak.

Sous Vides goes hand in hand with BBQ’ing, and if you cannot BBQ, try to de-glaze the beef to get the same intensity of flavors.