Church of Jeff
#InTheKitchen #SousVide #BeefItsWhatsForDinner
Making Top Sirloin Fillet Organic Grass-fed Black Angus Steaks in the sous vide for Valentine's Day.
Because I always experiment in the kitchen, I'm also attempting sous vide green beans, at 150F for a longer run, so that I can run the steaks in parallel.
Any guesses on when the green beans will be done?
I'm thinking 2.5 hours.
Church of Jeff
@Scoffee — “never be done” is an absolutely false statement.
While 185F for 30-45 minutes is what is recommended, a lower temp will require longer times and create a less crisp green bean.
Low and slow is a real thing.
Scoffee
@jeffowski they will never be done as ideally green beans are cooked to 186 or more
Church of Jeff
@Scoffee —
You realize that the “denaturing” you’re talking about would be for lectins and they need to get to boiling point (212F) to do that completely. Even with the standard sous vide method at 185F isn’t enough to do what you mentioned above.
Scoffee
@jeffowski look, they will be safe to eat but the denaturing of the proteins in green beans require a higher temp. I’m not going to argue with you just saying
Church of Jeff
@Scoffee — that’s what I’m trying to understand from your statement about breaking down “proteins” in vegetables.
You made a claim that you can’t break down (denature) the lectins if you don’t run the sous vide at 185F.
But lectins in vegetables don’t fully break down until 212F.
I’m seeing a lot of contradictory information based on your claim that it is going to denature at 185F.
Scoffee
@jeffowski I do know what I’m talking about. I’m a for@er chemist who currently works at a high end restaurant. We use sous vide techniques often. To each their own, of course, but we would never consider your method and your statements aren’t quite right. But again, sorry, I enjoy your posts. I’m just an expert on cooking I guess and thought I’d help.
Church of Jeff
So running at 150F for 3 hours made the Green Beans PERFECT.
You would need to drop the green beans well before the steaks, but it is totally possible.
1 lb of green beans
1 stick (1/2 cup) of butter
4 cloves of garlic, minced
2 tsp salt
Clean and prepare green beans taking off the ends/stems.
Melt 1 stick of butter and put minced garlic and salt in butter and mix well.
Place green beans in vacuum back, pour in the melted butter into the bag.
Seal and vacuum.
GNU social JP is a social network, courtesy of GNU social JP管理人. It runs on GNU social, version 2.0.2-dev, available under the GNU Affero General Public License.
All GNU social JP content and data are available under the Creative Commons Attribution 3.0 license.