Gravy's Cooking Thread

make sure it's fully thawed, and keep it moist. Like have a spraybottle handy to spritz a mist as needed

I would say make sure it's reasonably fresh too. My limited experience was that while it CAN keep forever in the freezer, that's just more time to dry out.

Not only thawed and moist, work in one sheet at a time. Don't try to do a bunch at once.

Looks like you may have overstuffed those as well.

looks like you used a knife to trim? I'd suggest shears.

Tuco said:

What tempts did they use? I don't sous vide my tenderloin that long, but a 2hr sous vide shouldn't be turning steak into anything like pudding.

I also sear before and after.

Sous Vide: Beef Tenderloin with Lemon-Parsley Butter Recipe

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Whatever your taste is. Classical French Chefs are taught using escouffiers methods. Searing before and after completely ruins the surface area. It’s like the myth of using olive oil. Olive oil immediately turns more bitter when adding heat. It’s never ever supposed to go above 60 degrees. But very few notice. That’s why if you’re going to order caviar always have it opened at the table. Otherwise some cook is going to pocket hundreds of dollars by filling your opened tin with cheap eggs. I use that as an example because frankly 99% of us including me can’t tell the difference without extensive tasting.

Mods. Tuco is making me do steak derails.

But seriously whatever you like. Immersion circulation is stupid however. As for the temp it was likely 117. I didn’t run that station and I wasn’t a sous chef yet. All I know is that shit tasted like pudding with skin.

PS Don’t ever eat at a David Chang restaurant. He also thinks he invented cereal milk.

Tuco said:

How does searing before and after sous vide ruin surface area?

I do it before and after because if I only do it before, the texture comes out gross, and if I only do it after I can't get a good hard sear on a steak after the sous vide without starting to over-heat the meat just under the surface.

I don't cook tenderloin a lot though, I prefer rib-eye and usually do a pre-bake in my toaster oven to get the temp around 90F and then sear it.

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When you apply a sear the protein immediately tightens up and begins to char. Those burnt proteins then cook in the bag imparting their flavor while re-tenderizing the surface. When removed the surface is now slick with all the grease and broken tissue which is researed on top. It’s like throwing a steak on a black top. You don’t want to use multiple methods period but if you do, never twice with the same piece of protein. Like flipping burgers or pancakes more than once. But honestly it’s about what you like. Not what some dead French dude said. I use olive oil to cook with all the time.

Jait said:

You don’t want to use multiple methods period but if you do, never twice with the same piece of protein. Like flipping burgers or pancakes more than once.

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To be clear, that "dont flip burgers more than once" thing has been conclusively disproved. Frequent repeated flipping won decisively.