Chef, these look fantastic! One question, though: Why do you rest the meat after cooking it sous vide? Are you just trying to let it cool so it’s easier to slice? Either way, it made me think about resting meat after sous vide, so I just posted about it. Anyway, I love your blog. Thanks.
Why do you rest the sous vide meat? Good question David, technically its not necessary. Practically it is in my experience, with sous vide beef and pork you lose juices once you slice the unrested meat and will dry out faster. Is it fully necessary? No, if you can hold it at a lower temperature or let rest slightly before slicing you will have a juicer end product. If you don’t have time and need to go right on the plate that is fine too, it will still be very delicious. Resting is just an extra step I believe make a difference. Thanks for the support and for introducing me to your blog.
I guess it makes sense that warmer juices will be less viscous, and so they’ll run out at a slower rate (even if it intuitively seems that the effect would be slight). Plus, if you’re keeping it bagged the meat will reabsorb some of the juices it has expelled. Just like traditional cooling in the braising liquid.
How much do you think the internal temperature drops in 20 minutes? Ever tried resting the meat sous vide (i.e. removing from water bath and plunging it straight into a lower temp water bath)? That way you could control the exact amount of cooling you’re looking for, and it would have the same reabsorption effect.
I’ll have to do a side by side comparison some time.
If I am holding a sous vide item without a bag, it will be held in fat (butter, lard, duck fat etc.), court bouillon, braising liquid etc. It depends on the application and the end product, the temperature of the liquid is constantly held around 55 celcius.
Fuck yes Ryan.
Where do you get/how do you make “fermented vadouvan curry”?
Actually a good friend of mine Eddie, the genius behind Get Food Porn made it and gave me some. I am sure you can find a recipe online. If not you can buy fermented or non fermented from the guys with all the cool toys over at Le Sanctuaire. I definitely suggest making or sourcing some vadouvan, it is a awesome flavor and is very versatile.
what kind of knife is that, and from where did you procure it? i have been searching for a good knife. love the site, you are doing humanity a favor!
It is a hand made knife from a traveling salesman that comes around SF once or twice a year from Kyoto. When I buy knives online I always use Japanese Chef Knife.com, they have the best knives and they are strait from Japan. The company is so friendly, shipping is cheap and you don’t have to wait nearly as long if you bought from Korin. As for type of knife I love Mosamoto knives, they are so nice and if you happen to be at the Tskiji fish market in Tokyo you can go personally buy your knife from them. I also love the Gekko Damaskus series. If you are in the Bay and don’t want to buy online then go to Japanese Wood Worker in Alamedia, they are great and can anwser all questions, they also have all the tools you need too to maintain your blade. Great queston and hope this helped out, take care.
I wanted to follow up on that earlier discussion about resting meat after sous vide. I stumbled across an assertion in a Herve This book that the ideal serving temperature for meat is 120-130F. I looked it up in Harold McGee and he said the meat should ideally be rested until it reaches 120F. Neither author specifically provided a reference for these assertions, but McGee said it in the context of a discussion of muscle fibers contracting as they cool and retaining more of their juices. So I’m gonna go ahead and say I was wrong here. Though the juices don’t need to redistribute, as when cooking a roast, resting will still help cool the meat to an appropriate temperature for retaining juices.