Thread: Sous vide
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Old 12-05-2015, 07:30 PM   #35
AdamJoshua
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Default Re: Sous vide

I was reading up on the add fats to the bag and found this

Quote:
I've seen recipes that recommend adding fat to the bag, though none that offer plausible reasons for doing so. I decided to test whether or not it adds anything to the process by cooking three steaks side by side: one with nothing added to the bag, one with olive oil, and one with butter. I also repeated the test with some thyme sprigs and garlic added to each bag.

Intuitively you may think that adding a flavorful fat like butter or olive oil will in turn help create a more flavorful steak, but in fact it turns out that you achieves the opposite goal: it dilutes flavor. Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later.
Interestingly I have also read that you might not get the sear you want from just a cast iron and a popular finish after the cast iron is to touch it up with a torch.
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