Say this three times fast
What can I say I work for Government and it's all about the acronyms. If you work for the government you know what I am talking about. So with that in mind I decided to use an acronym to describe yet another innovative idea. And of course the title of this post was too big for Google.
I think this is important to point out; when you use Transglutaminase to bind proteins you're only limited to your imagination and I have been told I have a big one. The idea of using TG on Flat-Irons came to me while eating a filet and realizing once again that it's really a tasteless tender piece of meat. I love Flat-Irons so what if ? Hmmmm.... Would'nt it be nice to have the best of both worlds? With Flat-Irons and Sous-Vide you certainly can.
In the recent past I experimented with TG and Flat-Iron Steaks and it came out very well so I decided to do it bigger and better. Essentially I took one very large Flat-Iron steak, cut it in half, stacked it, trimmed it and shaped it into a cylinder. It came out great and it was worth doing it again but on a much larger scale this time. Bigger is always better in my world. This time I'm gonna take three large FI-Steaks and replicate the technique.
Start rolling it up in plastic wrap. Make it sure it's very very tight. Tie off the ends and pop any air-holes that may be present.
It's been exactly 24 hours and the Flat-Irons have formed one piece of meat. I took off the plastic wrap and salted (Dry-Brine) the Flat-Irons and vacuumed sealed for another 24 hours. After the 24 hours have elapsed I may add some fresh herbs to the bag to enhance and perfume the meat. A great technique I learned from the book Under Pressure by Thomas Keller is if I am going to add herbs to the bag prior to the SV process I want to first put them in plastic wrap and not directly on the food. Putting them directly on the food will over power it.
Absolutely amazing I will not change a thing.
The sauce that accompanied the meat was a Bearnaise. Simple to make just Google it.
I cooked them at 194 degrees. I also added Fat and a little salt to the bag. I added Lemon thyme to the potatoes.
Carrots 33 minutes (served warm)
Potatoes 45 minutes (sliced in half and browned)
Leeks 8 minutes (browned in butter)
How can I be so precise with my times. I ran an experiment that morning.
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