SOUS VIDE STEAK & SHRIMP
How To Use Salt Correctly
| SALT Series |
The culinary level of excellence that sous vide cooking offers meets the very highest standards of the best chefs in the world. Chefs think in the terms of texture, flavor, and presentation to be simple about it. Seeing the food plated, tasting the food, but in your mind. Calling on experience to help guide you along your decision-making process. Sous vide can be described in one single word: "Amazing".
What is Sous Vide & What Does It Mean?
Sous-vide
Sous Vide cooking can be care-free when done well. The seasoning is the "KEY" component of restaurant-quality sous vide cookery. Cooks either overdo the seasoning, or they under do it. Using the sous vide cooking method can be very sensitive to what you throw at it, in the means of herbs, spices & salt.
Salt is the main area of error. You'll be a master after this very post and video. Salt enhances the flavor of food. The balancing act of salt is not an easy task to do well. One might think so, but that simply is not true, not in the least. In culinary school, one of the things that we students could not get over was the amount of salt that went into the food to be considered "seasoned" correctly.
The art of correctly seasoning food is not an easy task. You could have 3 different people add salt to a dish. Their guess to what is correctly balanced and not salty. Then have a complete stranger cook all three dishes the exact same way. The end result would produce one dish that would be considered better than the rest. The only reason being the amount of salt used.
Sous Vide: How To Correctly Use SALT | Steak & Shrimp Perfection
Suggested Equipment
Ingredients
Salt Cure Ingredients
- 1 T Kosher Salt
- 1 T Sea Salt
- 2 teaspoon Smoked Salt
Steak Cookery
- 5+ T High-Quality Butter
- 1 T Olive Oil
- Fresh Thyme
Instructions
Salt Curing Instructions
- Place steak on the counter to take the chill off the meat. Salt Cure: Mix the salts together. Cover the steak completely on all sides with salt and set a timer for 20 minutes.(This allows the salt to move into the top layer of the meat)Shrimp: the same process, but only cure for 7 minutes then rinse off underwater.
- After 20 minutes, rinse the steak off under cold water. Do a quick rinse. Don't overdo it. You want to retain some of the salt on the surface of the steak. Just not very much.
Finishing & Cooking
- Place the steak into a large bag and remove the air from the bag. Use a food saver machine or watch the video and repeat the process used on the shrimp to remove the air.
Cooking The Steak
- Steak | 2 to 3 hours | I like 2 hours and 20 minutes
- Finishing: Sear the cooked steak on a grill or cast-iron skillet. Use a few tablespoons of butter and thyme/herb. Bast the steak with the butter using a large spoon. TIP: Since the steak is cooked to the exact temperature of doneness. The steak does not require "resting" like all the other ways of cooking a steak.
Cooking The Shrimp
- Shrimp | 20 minutes @ 140
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