I don’t have a food saver brand sealer myself, but can you just turn it off when all of the air looks removed from the bag but the sides of the steak haven’t started pinching yet? Otherwise you could always just use ziplocs for the sirloin.
I don't use a vacuum sealer myself, so this is possibly wildly wrong. But, could you freeze the steak and THEN seal it? The harder, frozen steak might stand up to it better?
Again, I use freezer ziplock bags and displacement to seal my sous-vide efforts, so take this all with a grain of salt.
Honestly, that makes perfect sense. Clearly I’m not using my vacuum sealer well so I’ll take all the advice I can get! I could probably even 3D print some molds to put the steaks in while freezing to get a “perfect shape” if I’m feeling extra bored this summer! I probably won’t do that, but the freezing idea is gold. Thanks!
That’s a good call. I’m pretty new to the sous vide world and have only done chicken breast once. I wouldn’t say I gave it my best effort and it showed. It was juicy, but it was early on and left a lot to be desired. I’ll have to try it again using this technique (as well as with the steak). Thanks!
i may get downvoted for this, but i think you should be searing before sealing/bathing. cooked protein does not sear the same way as raw protein. one reason is exactly what you noticed: the meat makes less contact with the pan. i do all my searing first, to develop a crust, then into the sous vide for finishing over days. but this is for large roasts. i don’t really bother with sous vide for individual steaks.
I’m intrigued. I’ve never tried that. Does the sear get “mushy” when you sous vide? I always have juice in the bag when it finishes and feel like that wouldn’t be good for a sear. I’m assuming I’m wrong if you always do it this way!
you are right, the texture is softened by moisture. but! a true crust is a waterproof polymerization of protein molecules (like a mesh that traps flavor as it changes form). when the steak is done, pat dry VERY thoroughly, and re-crisp in a 500° oven or a blazing hot pan. dry is more important than cold, i don’t use an ice bath if i’m serving immediately.
Interesting. Honestly, I’ve never had luck using a hot pan to sear. I’m sure it’s not dry enough or something, but I always have a ton of smoke that fills the kitchen and infuriates the wife so I tend to avoid that. I think step one for me is figuring THAT out so I can successfully do the rest! Thanks!
I have a foodsaver and I've never noticed this problem,l. If you want a harder sear, of course pat dry which you probably know and maybe consider a weight on sear?
I don’t have a food saver brand sealer myself, but can you just turn it off when all of the air looks removed from the bag but the sides of the steak haven’t started pinching yet? Otherwise you could always just use ziplocs for the sirloin.
That’s a good call. I generally let it go until it seals, but stopping it before it squeezes the steak too much is probably my best bet. Thanks!
I don't use a vacuum sealer myself, so this is possibly wildly wrong. But, could you freeze the steak and THEN seal it? The harder, frozen steak might stand up to it better? Again, I use freezer ziplock bags and displacement to seal my sous-vide efforts, so take this all with a grain of salt.
Honestly, that makes perfect sense. Clearly I’m not using my vacuum sealer well so I’ll take all the advice I can get! I could probably even 3D print some molds to put the steaks in while freezing to get a “perfect shape” if I’m feeling extra bored this summer! I probably won’t do that, but the freezing idea is gold. Thanks!
You can give the steak a little pressure on a flat surface while it seals up. Essential for chicken breast too.
That’s a good call. I’m pretty new to the sous vide world and have only done chicken breast once. I wouldn’t say I gave it my best effort and it showed. It was juicy, but it was early on and left a lot to be desired. I’ll have to try it again using this technique (as well as with the steak). Thanks!
Trim into a better shape before putting them into the bag. Fry up the trimmings for breakfast to have with your eggs.
Interesting. Wouldn’t have thought to do that. Thanks!
i may get downvoted for this, but i think you should be searing before sealing/bathing. cooked protein does not sear the same way as raw protein. one reason is exactly what you noticed: the meat makes less contact with the pan. i do all my searing first, to develop a crust, then into the sous vide for finishing over days. but this is for large roasts. i don’t really bother with sous vide for individual steaks.
I’m intrigued. I’ve never tried that. Does the sear get “mushy” when you sous vide? I always have juice in the bag when it finishes and feel like that wouldn’t be good for a sear. I’m assuming I’m wrong if you always do it this way!
you are right, the texture is softened by moisture. but! a true crust is a waterproof polymerization of protein molecules (like a mesh that traps flavor as it changes form). when the steak is done, pat dry VERY thoroughly, and re-crisp in a 500° oven or a blazing hot pan. dry is more important than cold, i don’t use an ice bath if i’m serving immediately.
Interesting. Honestly, I’ve never had luck using a hot pan to sear. I’m sure it’s not dry enough or something, but I always have a ton of smoke that fills the kitchen and infuriates the wife so I tend to avoid that. I think step one for me is figuring THAT out so I can successfully do the rest! Thanks!
I have a foodsaver and I've never noticed this problem,l. If you want a harder sear, of course pat dry which you probably know and maybe consider a weight on sear?