Sous vide rare "roast" beef sandwiches

Fed up with just drinking your homebrew? Post here if you want to talk about using beer in food recipes! Or if you just want to share something about food.
User avatar
Pinto
Falling off the Barstool
Posts: 3443
Joined: Sat Mar 17, 2012 4:09 pm
Location: Rye, East Sussex

Re: Sous vide rare "roast" beef sandwiches

Post by Pinto » Sat Feb 20, 2016 10:25 pm

pan needs to be hotter than hades if you want a crisp char without contributing to the cooking m8. Not a major issue for me as I prefer a medium ( I did improve from "well done" a few years back :lol: )
Primary 1: Nonthing
Primary 2 : Nothing
Primary 3 : None
Secondary 1 : Empty
Secondary 1 : None
DJ(1) : Nowt
DJ(2) : N'otin....
In the Keg : Nada
Conditioning : Nowt
In the bottle : Cinnamonator TC, Apple Boost Cider, Apple & Strawberry Cider
Planning : AG #5 - Galaxy Pale (re-brew) / #6 - Alco-Brau (Special Brew Clone) / #7 Something belgian...
Projects : Mini-brew (12l brew length kit) nearly ready :D

Join the BrewChat - open minds and adults only ;) - Click here

f00b4r
Site Admin
Posts: 1528
Joined: Fri Jul 11, 2014 10:54 pm
Location: Berlin

Re: Sous vide rare "roast" beef sandwiches

Post by f00b4r » Sat Feb 20, 2016 10:51 pm

Nice effort :)
One thing I have found is that i get much better results by buying one really thick (1.5"+) steak rather than two thinner ones, it allows you to develop a much better crust when finishing without undoing what you achieve in the water bath (it also works well if conventionally cooking them in a pan).

Post Reply