Week 13: Sous Vide and Beef
- ejs0086
- Nov 10, 2023
- 12 min read
Updated: Nov 30, 2023
Research
Introductions
List the method of cookery and dishes to be covered in class
This week we will again be utilizing a combination of dry and moist-heat cooking when preparing beef with a sous vide method. Beef filet medallions will be seasoned with butter, shallot, and thyme and then sealed in a vacuum pouch. After cooking in a hot water bath until the temperature reaches 135 degrees, we will sear the steaks on all sides and baste with butter, garlic, and thyme. To accompany this, we will create a brown espagnole sauce with mirepoix, butter, tomato puree, and seasonings. We will also make a chasseur sauce by creating a demi-glace sauce of brown sauce and brown stock that will be added to sauteed mushrooms and shallots, wine, and tomato concasse. We will deep fry onion rings that are coated in a batter of two types of flour, baking powder, egg, beer, and soda water. We will also be deep-frying triple-cooked chips (aka fries) made of thinly sliced russet potatoes. Lastly, we will stir fry asparagus and shitake mushrooms in vegetable and sesame oil in a wok.
List your learning objectives for the class
This week, I will have a lot on my plate, both metaphorically and literally. As the sous chef, my goal is to monitor my own time management and help others work efficiently as well. Cooking the steak to the desired doneness, frying three types of food, and preparing two sauces will be hard work, so I hope to cook everything correctly.
Discuss your prior knowledge of the content.
I have grilled and sauteed asparagus before, but I have never stir-fried. A few weeks ago, I learned how to tell where to cut the ends of the asparagus off. This task actually does not involve cutting with a knife. You slowly bend the asparagus to find the middle of the soft and tough parts, and then you snap off the tough part.
Background Information
Research and discussion of method of cooking/ techniques
Sous vide is a unique method of cooking food in a vacuum-sealed bag that is placed in a hot water bath until it reaches the desired temperature and is more suitable for beef, fish, and poultry than vegetables. We will be cooking thick beef filets sous vide, then searing and basting. An article by Serious Eats suggests that “Lean tenderloin is easily overcooked and, lacking intramuscular fat, will become dry. I cook my tenderloin steaks at several degrees Fahrenheit lower than fattier cuts, like ribeye or strip, for optimal tenderness and moistness.” Creating an espagnole sauce employs a variety of methods. We will saute mirepoix in butter, boil then simmer a roux, and lastly, strain the sauce. Chasseur sauce begins by making a demi-glace by simmering brown sauce and stock until reduced by half. We will saute button mushrooms and shallots, add wine, and reduce. Then we will add the demi-glace and tomatoes to simmer to nappe consistency. For onion rings, we will use a moist cooking method of deep frying sliced yellow onion rings covered in a whisked batter. Triple-cooked chips are simmered and fried twice. After peeling and slicing russet potatoes and washing off the starch, we will simmer for 20-30 minutes until the chips are very soft. They will be refrigerated for an hour to remove moisture. Then we will deep fry the chips in small batches until a light crust forms and once again cool or refrigerate for an hour or more. Lastly, they are deep-fried again until golden and then salted. For asparagus, we will be using a dry heat method of cooking called stir-frying, which is similar to sauteing. The asparagus and mushrooms will be washed and trimmed while the oils heat to a high temperature. After adding garlic, the vegetables will be added and stirred for a short minute or two.
Research and discussion of primary ingredient
The main ingredient for beef sous vide is beef filet medallions that come from the tenderloin. Aspen Ridge Beef explains that tenderloin is “an incredibly lean part of the animal, which means you’ll enjoy a fork-tender steak without much fat or connective tissue. These qualities have made filet one of the most prized cuts of beef” (Aspen Ridge, 2022). An article by Serious Eats recommends: “Try to get steaks that are at least an inch and a half thick, if not a full two inches. Without an adequately thick steak, it's very difficult to get that perfect contrast between exterior and interior. With sous vide in particular, using a thicker steak will help you maintain more of that perfectly cooked interior during the searing process” (Lopez-Alt, 2023). Espagnole is a mother sauce made of brown stock, mirepoix, tomatoes, and spices and thickened with a roux. The main ingredient is 2.5 quarts of brown stock. Chasseur sauce is a classic French mushroom sauce whose main ingredient is equal parts brown sauce and brown stock. However, mushrooms, shallots, tomato concasse, and wine are essential ingredients to make a delicious sauce. The primary ingredient for onion rings is onions! Specifically, we will use yellow onions, although Better Homes and Gardens states, “You can use white or yellow onions to make onion rings. Keep in mind that white onions are generally more pungent than yellow onions. If you are a fan of sweet onions, consider Maui, Vidalia, or Walla Walla onions” (Beck, 2022). The main ingredient for our stir fry is asparagus. Some fun facts about asparagus from the Wisconsin Department of Public Instruction are: “Asparagus is related to onions, leeks, and garlic. Asparagus roots can grow 20 feet deep. Asparagus contains a compound called “'Asparagusic Acid' which can make your urine smell!” (Underly, 2014). Triple-cooked chips have one main ingredient: potatoes. Specifically, we are using russet potatoes, which are high in starch and low in moisture. The Spruce Eats explains, “The russet, or Idaho, has a high starch content, making it ideal for frying or baking, while the similar long white potato, which has a medium starch content, can be boiled, baked or fried” (Rattray, 2023).
Dish/method variations - discuss the variations of the dish or the methods of cooking
Beef, especially smaller cuts of steak, is commonly cooked with dry-heat methods such as grilling, pan frying, or oven roasting. After employing the sous vide method, we will sear the steaks to seal in flavor and create a pleasing browned exterior. Espagnole sauce requires a large amount of brown stock, which is usually beef or veal. As for chasseur sauce, MasterClass explains, “In traditional French cookery, sauce chasseur is one of several brunes (brown sauces) that uses a base of demi-glace or sauce espagnole, a mother sauce made by reducing meat stock until very thick. Modern versions of sauce chasseur often use cornstarch, all-purpose flour, heavy cream, and/or tomato paste as thickening agents, or opt for a lighter sauce made with beef stock” (Keller, 2023). Frying battered onion rings is really the only way to create a crisp crust, although you can heat frozen, breaded onion rings in an oven. It is critical that the oil is hot enough before placing the onion in oil. Better Homes and Gardens warns that a thermometer is necessary: “It's important to make sure you're frying at the right temperature so your onion rings come out crispy, crunchy, and delicious. If the oil isn't hot enough, your onion rings can turn out soggy; too hot, and the oil can start to smoke” (Beck, 2022). Potatoes can be cooked in so many different ways: mashed, pan-fried, baked, fried, grilled, deep-fried, and more. It is common to use a heavy cast iron skillet to pan fry potatoes. The oil can make a difference. Restless Chipotle states, “Peanut oil or any light vegetable oil is necessary to make the best southern fried potatoes with that crispy crust you're looking for. I prefer peanut oil over olive oil because of its high smoke point” (Marye, 2023). This week we are using a wok to stir fry asparagus and mushrooms in vegetable and sesame oil. An article by Jamie Preuss notes, “Sautéing is incredibly similar to stir-frying, except you use a little more fat and the process can take a little longer. As stir-frying is fast and at high heat, sautéing can take a little more time, and require a lower heat to allow for slow and even cooking” (Preuss, 2021). Asparagus can also be eaten baked, grilled, steamed, boiled or raw.
Recipes
Plan of Work
Report & Reflect
Results
Describe the outcomes of the lab class:
Our final lab class went very well this week. I successfully completed my tasks as Sous Chef and kept my classmates on schedule while balancing my own work. Being Sous Chef for the week was not as intimidating as I had expected it to be. In terms of the cooking process, everything went smoothly, but the amount of recipes we had to make was overwhelming. The outcome of the meal was delicious, and each side dish complimented the main dish, the sous vide steak, very well.
Describe how well the technique/cooking method worked
My table prepared triple-cooked fries for the entire class, while another table prepared all of the beer-battered onion rings. Deep-frying both dishes produced amazing results. However, centralizing the task of making french fries for the entire class was a heavy burden on our group. I ended up preparing all of the other four recipes by myself for my whole group while still completing my duties as Sous Chef and helping my group with the french fries when I had a chance. Using a sous vide method to cook the steak worked well, but the outcome of the dish was too rare for my liking. Searing the steaks and stir-frying the asparagus produced desirable outcomes despite the terrifying process in which I got slightly burned numerous times from the intense popping oils. Simmering, sauteing, and straining methods used to prepare the chasseur sauce worked great as well.
Describe the sensory results of the dish;
Taste
The taste of all five dishes paired well together. The entire meal itself was a very salty one, as anticipated due to the primarily fried foods. The sous vide steak offered an umami taste of tender beef filets seasoned with salt and pepper and infused with the essence of shallots and kerrygold butter. The chasseur sauce gave the steak a rich, savory taste, which paired very well with the pleasant umami. The triple-cooked fries and beer-battered onion rings offered a delicious salty taste to the meal. Furthermore, the stir-fried asparagus tasted lightly salty; the oyster sauce and sesame oil balanced out the saltiness with sweetness.
Flavor
Each dish this week had a phenomenal flavor. The sous vide and searing cooking methods provided immense flavor to the steak, with a crispy, buttery exterior and tender, juicy, savory meat. The chasseur sauce was rich in tomatoes and mushrooms, which added extra savory flavors to the steak. I cooked the asparagus to my liking - almost wilted; this allowed the stir-fry asparagus to be flavorful and juicy, absorbing the flavors of shitake mushrooms, garlic, oils, and oyster sauce. Additionally, I used a little kerrygold butter and a pinch of salt and pepper to give the asparagus a warm salty flavor. The beer-battered onion rings offered the perfect combination of sweet and salty flavors and aromas. We decided to make two batches of triple-cooked fries with different seasonings. The salted french fries were delicious, but the batch with cajun seasoning had amazing aromas and flavors. The Cajun seasoning gave the fries a unique salty, spicy, and earthy flavor, consisting of salt, cayenne pepper, paprika, garlic powder, and onion powder.
Texture
The smaller cut of the sous vide steak was perfectly seared on the outside, while the meat itself was delectably tender and juicy. I chose the larger cut for my plate, which was extremely soft and too rare for my liking, unfortunately. The chasseur sauce almost had a soup-like consistency because a group member accidentally added uncooked (not-yet-sauteed) large cuts of mushrooms that were supposed to be used for the stir-fry asparagus. The stir-fry asparagus was floppy and moist, as I prefer it to be. The triple-cooked chips and beer-battered onion rings had a light, crisp exterior, and soft middle, offering the most perfect mouthfeel.
Appearance
Our plate presented a unique combination of casual and upscale dining, with a basket of onion rings and fries on one side and a nice arrangement of steak and asparagus on the other. The triple-cooked fries and beer-battered onion rings appeared to have the ideal crispiness. The stir-fry asparagus looks a bit messy but was originally in an organized formation before we picked up the plate. Furthermore, the mushrooms on the asparagus appear burnt and unappetizing in the picture but were more appealing in person. The steak could have been seared further on the visible side, and we decided to hide the lumpy chasseur sauce underneath the steak slightly.
Evaluation of results
Explain and discuss the important outcomes using external references and citations;
In the past, I have only grilled steak until this lab. The sous vide method was much easier to use and allowed me to step away and prepare the side dishes. According to Chicago Steak Company, "grilling isn’t quite as precise as sous-vide." I have found that grilling dries steak out and overcooks it much easier than sous vide. Preparing the asparagus with a stir-fry method did not work well due to the type of pan. Sauteing the asparagus and its ingredients would be more suitable and safer. While I could not find any articles recommending a sauteing method over a stir fry method, ChatGPT explained why sauteing is a better cooking method to use when preparing asparagus:
"Better Heat Distribution: Sauté pans are designed with a larger, flat cooking surface and relatively shallow sides, which provides even heat distribution. This is particularly beneficial for cooking asparagus evenly, ensuring each spear cooks at the same rate.
More Controlled Cooking: Sauteing allows for more controlled cooking at a moderate pace compared to the high heat and quick movement of stir-frying. This control is crucial for asparagus, as it cooks quickly and can easily become overcooked and lose its texture and nutrients.
Flavor Development: Sauteing asparagus in a bit of fat (like oil or butter) over moderate heat helps to develop flavors through caramelization. The slower cooking process allows the natural sugars in the asparagus to caramelize gently, enhancing its sweetness and flavor.
Texture Management: Sauteing enables better management of the texture of asparagus. You can achieve a tender yet slightly crisp texture, maintaining the structural integrity of the asparagus, which might be lost with the vigorous tossing in stir-frying."
Discuss the techniques that did work well. Provide an explanation of why they did work.
The sous vide method was very easy to use and (mostly) produced medium-rare steaks because of its precise control. Simmering and straining the three sauces worked well for making a smooth sauce, free of lumps. The only reason our sauce was lumpy was because we added large diced mushrooms.
Discuss the techniques that did not work well. Provide an explanation of why they did work.
Searing the steak after sous vide added a desirable crust that enhanced the flavor and texture of the dish, but this technique was very dangerous (considering a student's pan caught on fire). When holding the steak with tongs, the heavy smoke made the utensil too hot to hold and made it difficult to see what you were doing. Additionally, the immense amount of heat caused the steak to pop and sizzle, which burned my arms, hands, and neck. The same issue occurred when stir-frying the asparagus in a wok. The flames were rolling up the sides of the wok, and stirring caused the oils to pop, slightly burning me. Additionally, the round shape of the wok made it difficult to cook the stir-fried asparagus; the raw, stiff asparagus could not touch the bottom of the pan, so the mushrooms and garlic burned underneath the vegetables.
Discuss the particular improvements and changes that could be implemented to improve the outcomes
If I were to prepare steak using the sous vide method again, I would cook the meat longer or adjust the settings to ensure each cut is cooked to medium rare or medium. Centralizing the tasks of preparing onion rings and fries would be more suitable if each group at least cut and prepared their ingredients. Two groups should still fry all of the onion rings and fries but should not have to cut, prepare, and season; this would allow those groups adequate time to prepare their other dishes. Furthermore, I would saute the asparagus with its corresponding ingredients in a saute pan. Sauteing is a very similar method to stir-frying, and it is safer.
Conclusions
Provide a concise and clear recap of the outcomes of the class.
Our final lab class was successful. I demonstrated effective time management as Sous Chef and executed all cooking techniques well. While the sous vide method for steak and deep-frying the fries and onion rings worked well, I faced some challenges with the overwhelming number of recipes and safety hazards while using searing and stir-frying methods. Nevertheless, all dishes exhibited great taste, flavor, and texture, though there were areas for improvement, as I mentioned above.
Discuss the specific learning outcomes of the class and link them to the learning objectives that were previously identified.
My goal was to monitor my own time management and help others work efficiently as well, which I did by setting time checks and cooking fries for the entire class. I also aimed to cook the steak to the desired doneness, perfectly fry three types of food, and prepare a smooth chasseur sauce. While my piece of steak was rarer than I had desired, I did meet my other learning objectives.
Discuss additional skills and knowledge that were learned outside of the previously identified learning objectives.
Outside of my previously identified objectives, I learned that I can handle more than I think. I was able to make six recipes - including fries for the entire class - within a 2.5-hour time period while facing many obstacles, as well as fulfill my duties for the day as the Sous Chef (and I did all of that with minimal stress, shockingly).
Explain the potential circumstances that the newly-found skills and knowledge could be applied.
If I ever become rich one day, I would like to invest in a sous vide cooker and vacuum sealer so I can cook my steak easily and precisely at home. Throughout this semester, I have become comfortable with cooking, and my time management has improved immensely; these skills will be useful in busy kitchen settings or during large family gatherings.
Detail areas that still require practice and improvement.
I need to work on being more careful while I am cooking, ensuring nothing pops or plashes on me when using heat. I have overcome my fear of getting burned while cooking since I learned how to prevent it from happening, so now I am more relaxed; however, I must keep safety in mind at all times and be aware of unexpected hazards. After this class, I will continue to strengthen and practice the skills I have gained, and look forward to cooking more than just mac n cheese now!
THAT'S ALL FOLKS!
References
Aspen Ridge. Beef Tenderloin vs. Filet Mignon: Are They the Same? June 2022.
https://aspenridgebeef.com/blog/tenderloin-vs-filet-mignon/#:~:text=Filet%20Mignon%20is%20cut%20from,most%20prized%20cuts%20of%20beef.
Better Homes and Gardens, How to Make Onion Rings that are Crisp and Delicious. Andrea Beck. January 2022. https://www.bhg.com/recipes/how-to/cooking-basics/how-to-make-onion-rings/#:~:text=You%20can%20use%20white%20or,during%20the%20spring%20and%20summer.
Crowley, M. (2023, April 27). The Best Steak Cooking Methods: Ranked. Steak University. https://www.mychicagosteak.com/steak-university/best-steak-cooking-methods-ranked#:~:text=The%20number%20one%20spot%20goes,fats%20and%20juices%20for%20flavor.
MasterClass. Sauce Chasseur Recipe: How to Make French Hunter’s Sauce. Thomas Keller. June 2023. https://www.masterclass.com/articles/sauce-chasseur-recipe
OpenAI. (2023). ChatGPT [Large language model]. https://chat.openai.com
Restless Chipotle. How to Make Crispy Fried Potatoes. Marye. November 2023.
Serious Eats. Sous Vide Steak Guide. J. Kenji Lopez-Alt. September 2023.
So Happy You Liked it. How to Stir Fry and Saute Vegetables. Jame Preuss. 2021.
The Spruce Eats. A Guide to Potato Types and Uses. Diana Rattray. February 2023.https://www.thespruceeats.com/guide-to-potato-types-and-uses-3034510
Wisconsin Department of Public Instruction. Fun Facts About Asparagus. Jill Underly. 2014.
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