darita
is Blowin Smoke!
- Joined
- Aug 1, 2010
- Location
- Roseville, CA
Lately I've been trying to get Carne Asada down to the point where it's tender and juicy...a tough goal when you're not able to afford top quality meat. Anyways, I've been experimenting with SV kinda good results in tenderness. Only issue is, it's not as juicy as I hoped and by the time the meat's been marinated for 3 hours in citrus juices, the meat comes out just a bit mushy. So I ran a test.
I cooked 4 pieces of the same steak. One I marinated in the usual citrus marinade, another two I marinated in some Italian dressing, the third I left plain. I SV/grilled one of the Italian dressing steaks for 3 hours and straight grilled the rest. All were grilled hot and fast.
Turns out, the three that were not SV were extremely chewy or tough, even the citrus marinated one. The SV steak came out just a bit chewy, but nicely juicy. Some parts were even tender. Best part was, none of it was mushy.
So I guess from now on, I'll be SVing at 130* for 3 hours, with no citrus marinating. I'll put a little in the SV bag along with the other carne asada spices, with salt and pepper before grilling.
I cooked 4 pieces of the same steak. One I marinated in the usual citrus marinade, another two I marinated in some Italian dressing, the third I left plain. I SV/grilled one of the Italian dressing steaks for 3 hours and straight grilled the rest. All were grilled hot and fast.
Turns out, the three that were not SV were extremely chewy or tough, even the citrus marinated one. The SV steak came out just a bit chewy, but nicely juicy. Some parts were even tender. Best part was, none of it was mushy.
So I guess from now on, I'll be SVing at 130* for 3 hours, with no citrus marinating. I'll put a little in the SV bag along with the other carne asada spices, with salt and pepper before grilling.