Can anyone give me some advice on Sous Vide in the home. I bought it a few months ago and have probably prepared 10-12 dishes in it. Certain aspects I enjoy greatly about it. The ability to do other things while it cooks, producing meat that is very tender, and most of the fish dishes I've had came out very well.
The biggest issue I have currently is the lack of flavor. Perhaps I should say flavor added to the meat.
For example I wanted to try steak burritos with a cheaper piece of meat. I knew the Sous Vide would make the meat very tender. I took the steak (bottom round I believe) and covered it in a homemade taco dry seasoning. Normally I add a couple teaspoons to ground beef when I cook the ground beef, this time I applied directly on top of the steak. Both sides. Placed it in the oven for 24 hours.
Upon removing I removed the liquid from the bag, patted dry, and seared the steaks. The steaks themselves were cooked very well. Very tender... but they had no taste. Not only was the steak lacking the beef flavor (poor cut of meat, I expected that), it also had absolutely no "mexican" seasoning taste on it.
What went wrong here? Are the spices being poured away upon the removal of the liquid in the bag? I've also performed something similar with salmon except with a jerk seasoning and had similar results. More flavor than the beef, but certainly not a strong flavor. Luckily the salmon was good for just being the taste of salmon.
Perhaps a marinade would be better? Better ways to get the meat to accept a dry seasoning? My next attempt will be performed on flank steak if that helps any.
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