Reheat steaks with a ziploc bag and warm water to avoid overcooking and losing moisture.


so what temp is the water.....wouldnt it melt the case this is the greatness of sous cooking that is vide. The water temperature is whatever you want the temperature that is final of meat become. Therefore for ...



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  • so what temp is the water.....wouldnt it melt the bag
  • That's the greatness of sous vide cooking. The water temperature is whatever you want the final temperature of the meat to be. So for a medium-rare steak, around 135F. You set the water to that temperature, and by the laws of physics, the steak can't get any hotter than that, so you guarantee that it won't overcook. The bag can easily take that kind of heat.
  • Cooking a steak sous vide style to about 10 degrees under your target temp and then searing it on the hottest cooking surface you can find will make an amazing steak.
  • Ditto on the NOPE on this, especially if you prefer your steak at a barely-safe temperature*. Searing should not raise the internal temperature of the steak that much. Cook your steak fully to the desired temperature you want it when. Just let your steak rest a little before searing to cool it. Then sear. EDIT: Seriously, guys, and I'm saying this for your own benefit, 10 degrees Fahrenheit is likely too big of a difference and you might be messing with your desired rarity. And that's only if you're doing a "long sear". If you get different results, let me know, but I get a feeling you're over-searing your steaks. (Which might be delicious for all I know, and I may want to try it 🙂 * - Seems like cooking sous vide is entirely safe! Let me rephrase... you at least don't want to undercook it. If you're confident that you're getting the desired temperature, that's great! Use a meat thermometer, though. Stay safe, and verify your results. (And maybe post them on Reddit?) See: http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html#overcook
  • I don't know why you're getting down-voted this much. The sear shouldn't last more than a minute, so you're better off cooking the steak in full, then just using the sear for that sweet sweet maillard reduction
  • Yup! That's the trick right there. You shouldn't be searing steak that long. Also, don't sear it before cooking if you're doing sous vide. It doesn't help contain the juices. That's a false myth. A sous vide with some salt / seasoning will keep in the most moisture and flavour. See: http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html Not sure if it's that link, but serious eats is a great resource! EDIT: Better link! http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html Yum!
  • You know you can eat steak raw right?
  • Duuude. Totally forgot. Think it's because I got sick at Longhorn Steakhouse once. As much as I love rare steak, not sure I'm going to try it again any time soon 🙁
  • Thats shitty quality thats why. You want to get it from a good supplier or restaurant.
  • Are any chains good? We do have a butcher that my SO has visited once or twice. I need to ask her if we can afford it again, hehe.
  • You will most likely not get good quality meat from chain restaurants. I would just get some from a butcher.
  • Depends on the heat you use to sear. If your pan is too cold when you add the steak, you will cook it a bit trying to get a good sear on each side - - you also have to account for around 5 degrees F of carry over cooking after the sear. I also wouldn't worry too much about cooking something sous vide/by poaching less than 4 hours in the danger zone before searing. You have a 4 hour window before microbial growth is substantive.
  • You don't understand the difference between "your" and "you're," so you're not very bright. Searing is going to raise the internal temp of a steak by a few degrees if you are searing on a cooking surface that is incredibly hot. Incredibly hot cooking surfaces are the best for searing.
  • When I studied theoretical mathematics, it wasn't uncommon to see typos at the beginning of papers. This might astonish students who would be surprised to see an established mathematician make one, especially because such a typo would affect the accuracy of the paper is taken at face value. But it's just that. A typo. Happens all the time, and it shouldn't affect how one interprets the overarching point. I had one in my post due to having edited it several times and missing that part upon submission. So your actually a dick. Never go full retard. And go fack you'rself. Thanks. EDIT: Also, let you're steak rest for a bit before searing so it can cool down. Easy. EDIT 2: Seriously, undercook you're steak at most 5 degrees Fahrenheit, unless your one of those people that performs a really long sear. At that point, however, your going to find it very easy to overcook a steak and might as well discard the idea of getting exact rarity.
  • So your actually a dick. This is too good.
  • Your overarching point was that searing a steak won't raise its internal temperature. That is incredibly stupid. If you sear a steak on a 600+ degree Fahrenheit surface for a minute per side, it's going to get a beautiful crust and will also get warmer in the center. A proper sear will always raise the internal temperature of a steak. Go fack yourself.
  • Hi. No, that wasn't my overarching point. I said it wouldn't raise the internal temperature that much. If I'm wrong about that, so be it. Just let your steak rest a bit before searing. If you're performing a longer sear, then maybe under cook you're steak a little , but 10 degrees Fahrenheit seems like too much. 5 degrees sounds a lot better. Ease up a little, and stop trying to compensate for you're small dick on the internet.
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