Can we talk about the guy who sous vides his steak for 48 hours and calls it 'better'?

I worked a Friday night dinner service last week at a place in Portland. This new guy brings in a steak he cooked at home for two days straight. It came out gray and mushy like wet roast beef. Everyone at the pass had to nod and say it was 'interesting.' The texture was all wrong, no crust, no char. Has anyone else had to fake liking a long bath steak just to keep the peace?

2 comments

2 Comments

grace_gonzalez4620d ago

Whoa hold up, I gotta call out something that nobody seems to be talking about here. For real though, 48 hours in a sous vide bath is basically turning a steak into a science experiment instead of food. The texture you described, that gray mushy thing, happens because the enzymes in the meat break down too much connective tissue, but they also turn the muscle fibers into a soft, pasty mess. It's like the steak loses its soul and just becomes a sad, wet blob. Honestly sounds like that guy watched one YouTube video and decided he was a modernist chef without understanding what actually makes a steak good. Doesn't anyone else think we need to bring back some respect for just a simple, hot pan and a timer?

jessica_robinson2319d ago

I don't know @grace_gonzalez46, it feels like a lot of drama over a steak. Some people just like to try new things in the kitchen, and 48 hours in a sous vide is just one way to cook. As long as it's not burnt or raw, who really cares if it's a little softer than usual?