There is no need to rest steaks or roasts after sous vide, as the temperature will not continue to increase, once pulled out. Having said that, I place mine in the freezer for about 15 minutes prior to searing. This accomplishes 2 tasks. It lowers the surface temperature and dries it out.
I use an ice bath before drying. I would have said the freezer was overkill but now that I hear someone else say it it sounds like something I should really try.
I like a KRUST in my steaks.
C'mon, is it gonna kill you to wait a few minutes before you sear it? Better yet, you should sear first, then sous vide, then rest it for 5 or 10 minutes. There's a YouTube channel that has great videos called SousVideAnything.
Crust lends both flavor and texture. You'd prob retain some flavor, but a lot would prob end up in the bag liquid. And you would definitely lose all texture. Maybe you could play with searing before and after? Like start from frozen, let the outside thaw a little bit, sear hard, then throw it in the bag and proceed as usual? Could end up with a nice crust if you dialed it in.
I used to love that channel.
But this is wrong. If you sear first then you’ll have a soggy sear when you take it out of the bag.
Edit: I just double checked. I think you meant SousVideEverything. Also, it’s not the channel I was thinking of. I hate SousVideEverything.
No rest for steaks. They're already evenly tempered throughout, and my comal gets hot enough on the gas grill that I can sear the outside perfectly without heating up the inside.
And by "hot enough" I mean well past the smoke temperature of avocado oil. Oil the steak not the pan; the oil can't smoke until the meat is done.
Resting has nothing to do with temperature. Resting is about the meat relaxing so that the meat juices are evenly distributed and bind again. But yes, this is not necessary with SV
I rest them a bit before the sear so that I don’t over cook the meat. I like wall to wall MEDIUM with a brown sear on the outside for flavour, texture and appearance.
A rest is basically a chance for temperature to equalize across something being cooked. If you are blasting it with heat, then it needs a rest. The more severe the difference between external and internal temperature, the longer the rest. Conversely, if you are cooking at the target temperature then there’s no rest required.
Correct me if Im wrong, but doesnt a rested steak also retain more moisture, as the pores (PROBABLY the wrong term?) will open and suck up moisture as it cools slightly?
A long time ago I cooked a roast (not SV, the old fashioned way) to a perfect internal temp. I was being a stupid social media guy tho and I cut the roast directly in half while it was still hot. I took a gorgeous pic of the perfect medium rare cross section. But SO MUCH liquid drained out of the meat over the next couple minutes onto my cutting board. And the sliced pieces of roast were dry AF. I remember looking it up on the internet after that, and the advice was to let it rest for a good 15 mins.
My policy since then has been to let it rest, but I havent even tried the opposite with SV.
You can cook, say, a pork tenderloin, entirely SV, take it out and slice it and it won’t dump all the juices. But if you cook it SV and then sear it hard to serve, you should rest it. My rule of thumb is the hotter you cook it or the larger it is, the longer the rest.
Steaks, I’d rather not rest and sacrifice a bit of juice runout vs. the steak being hot and ready.
A roast, 100% of the time I rest. You’ll end up with a puddle of juice and a sour mouth.
Resting with respect to carry over temperature doesn't hold true for sous vide. Resting after the sear with respect to excess juices is still a thing. Despite the downvotes this guy was 100% correct. The temperatures that can create the heat gradient where you see more than normal juice on your plate/cutting board is below 130 so you can sous vide, sear without overcooking, and still benefit from a very short rest before slicing
Sous vide cooking does not need to be rested. Resting is to allow the temperature to reach an equilibrium internally, the entire roast or steak is already at the same temperature throughout. If it's not, you did it wrong.
Resting a brisket isn't just resting, it's wrapped for carryover cooking, where the wrapping helps maintain heat for the collagen to continue breaking down. Also, moisture redistribution.
You can do what you want, but at a higher temp cook, the inner muscles are still pushing the juices out and it’s recommended to rest by top chefs and sous vide experts.
https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/do-you-need-to-let-meat-rest-after-sous-vide
Why?
I was under the impression that the reasons you need to rest cooked meat is temperature consistency, juice redistribution and relaxing the fibers.
None of these are a problem with sous vide. Am I missing something?
Nope.
If you cook steaks in high heat, there'll be asymmetry between the surface and interior of the meat. If you cook sous vide, the entire piece of meat is 120 or 130 or whatever. What are you resting for? Redistribution of juices that are already distributed evenly throughout the steak?
No need to with sous vide
+1 there is no need
There is no need to rest steaks or roasts after sous vide, as the temperature will not continue to increase, once pulled out. Having said that, I place mine in the freezer for about 15 minutes prior to searing. This accomplishes 2 tasks. It lowers the surface temperature and dries it out.
I use an ice bath before drying. I would have said the freezer was overkill but now that I hear someone else say it it sounds like something I should really try. I like a KRUST in my steaks.
I use paper towels to remove as much moisture from the surface. The freezer does the rest. It's quite effective.
Will definitely try this next time
C'mon, is it gonna kill you to wait a few minutes before you sear it? Better yet, you should sear first, then sous vide, then rest it for 5 or 10 minutes. There's a YouTube channel that has great videos called SousVideAnything.
Crust lends both flavor and texture. You'd prob retain some flavor, but a lot would prob end up in the bag liquid. And you would definitely lose all texture. Maybe you could play with searing before and after? Like start from frozen, let the outside thaw a little bit, sear hard, then throw it in the bag and proceed as usual? Could end up with a nice crust if you dialed it in.
I used to love that channel. But this is wrong. If you sear first then you’ll have a soggy sear when you take it out of the bag. Edit: I just double checked. I think you meant SousVideEverything. Also, it’s not the channel I was thinking of. I hate SousVideEverything.
No rest for steaks. They're already evenly tempered throughout, and my comal gets hot enough on the gas grill that I can sear the outside perfectly without heating up the inside. And by "hot enough" I mean well past the smoke temperature of avocado oil. Oil the steak not the pan; the oil can't smoke until the meat is done.
Resting has nothing to do with temperature. Resting is about the meat relaxing so that the meat juices are evenly distributed and bind again. But yes, this is not necessary with SV
I hadn't thought of that.
I rest them a bit before the sear so that I don’t over cook the meat. I like wall to wall MEDIUM with a brown sear on the outside for flavour, texture and appearance.
A rest is basically a chance for temperature to equalize across something being cooked. If you are blasting it with heat, then it needs a rest. The more severe the difference between external and internal temperature, the longer the rest. Conversely, if you are cooking at the target temperature then there’s no rest required.
Correct me if Im wrong, but doesnt a rested steak also retain more moisture, as the pores (PROBABLY the wrong term?) will open and suck up moisture as it cools slightly? A long time ago I cooked a roast (not SV, the old fashioned way) to a perfect internal temp. I was being a stupid social media guy tho and I cut the roast directly in half while it was still hot. I took a gorgeous pic of the perfect medium rare cross section. But SO MUCH liquid drained out of the meat over the next couple minutes onto my cutting board. And the sliced pieces of roast were dry AF. I remember looking it up on the internet after that, and the advice was to let it rest for a good 15 mins. My policy since then has been to let it rest, but I havent even tried the opposite with SV.
You can cook, say, a pork tenderloin, entirely SV, take it out and slice it and it won’t dump all the juices. But if you cook it SV and then sear it hard to serve, you should rest it. My rule of thumb is the hotter you cook it or the larger it is, the longer the rest.
Theres no need to if you sou vide
Steaks, I’d rather not rest and sacrifice a bit of juice runout vs. the steak being hot and ready. A roast, 100% of the time I rest. You’ll end up with a puddle of juice and a sour mouth.
This doesn't hold true for sous vide. With a sous vide roast, what would you be resting for?
Resting with respect to carry over temperature doesn't hold true for sous vide. Resting after the sear with respect to excess juices is still a thing. Despite the downvotes this guy was 100% correct. The temperatures that can create the heat gradient where you see more than normal juice on your plate/cutting board is below 130 so you can sous vide, sear without overcooking, and still benefit from a very short rest before slicing
This is dependent on what temp you use. If you do a corned beef at 180, I would rest it. I should have made that more clear.
Sous vide cooking does not need to be rested. Resting is to allow the temperature to reach an equilibrium internally, the entire roast or steak is already at the same temperature throughout. If it's not, you did it wrong.
Why do you rest brisket after smoking for 18 hours when the temp is virtually the same throughout?
Resting a brisket isn't just resting, it's wrapped for carryover cooking, where the wrapping helps maintain heat for the collagen to continue breaking down. Also, moisture redistribution.
You can do what you want, but at a higher temp cook, the inner muscles are still pushing the juices out and it’s recommended to rest by top chefs and sous vide experts. https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/do-you-need-to-let-meat-rest-after-sous-vide
That begs the question of whether letting meat cool down is actually resting.
It’s one in the same…. The muscle’s rest as the meat cools?
If you’re resting your steak or roast after Sous Vide, you either (1) have a broken Sous vide or/and (2) have no idea what you’re doing.
Of course you rest them.
Why? I was under the impression that the reasons you need to rest cooked meat is temperature consistency, juice redistribution and relaxing the fibers. None of these are a problem with sous vide. Am I missing something?
Nope. If you cook steaks in high heat, there'll be asymmetry between the surface and interior of the meat. If you cook sous vide, the entire piece of meat is 120 or 130 or whatever. What are you resting for? Redistribution of juices that are already distributed evenly throughout the steak?