Effect of sous vide on rind

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2 months 1 week ago #14588 by DParker75089
Effect of sous vide on rind was created by DParker75089
Long time listener, first time poster here.

I did a search and found this same question being asked once before, but not really answered: I've been doing sous vide cooking for quite some time now, but am absolutely new to home dry aging. This weekend I will be unwrapping and cooking (some of) my first dry aging project, a whole prime ribeye subprimal. I've read a lot of the opinions regarding rind trimming, and would like to keep my trimming thereof to a minimum. The theoretical minimum there being "none", I was wondering if anyone had tried leaving all of the edge rind on a dry aged steak that was cooked sous vide for multiple hours and, if so, what was the effect (if any) on the texture of the rind?

Obviously the ideal would be for the rind to be completely reconstituted and as soft...or at least nearly so...as the rest of the meat. But given the extreme reduction in water content that has occurred my hopes aren't very high on that front. But I could live with it being softened at least to the point that it was no longer jerky-like in texture. Does even that much occur?

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2 months 1 week ago #14589 by RRP
Replied by RRP on topic Effect of sous vide on rind
Welcome to the light, Mr Parker!

Since you are experienced with sous vide you are aware that beef cooked that way isn't too appetizing in appearance. That's the reason you need to take it a step further to achieve the maillard reaction via searing. Yes the sous vide softens the "rind" and to some people that is an acquired taste. My wife tends to trim off some of hers, while I love the taste.
Ron
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2 months 1 week ago #14590 by DParker75089
Replied by DParker75089 on topic Effect of sous vide on rind
Yes, I'm well familiar with the reverse sear component of using SV for steaks, not to mention several other pre/post-SV treatments for other types/cuts of meat as well. I live in Texas, and have raised more than a few eyebrows when telling my fellow residents that I actually cook whole briskets in a hot water-submerged plastic bag for 36 hours before smoking them for a mere 4 hours. I've convinced a few that the technique is worth trying, but a few others give me a look like I ought to be given an armed TX Rangers escort to the nearest state line. :P

And I'm not so much concerned (at least not at this point) with the taste of the rind as I anticipate that, as you say, it may well be an acquired taste/personal preference issue. At this point I'm just wondering about the degree to which I should expect the texture of the rind to be transformed, and how much time in the SV bath is required for any significant softening to occur. In any event, thanks for the welcome and the response.

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2 months 1 week ago #14591 by RRP
Replied by RRP on topic Effect of sous vide on rind
LOL! I've heard of guys getting escorted to the state line for putting beans in their chili as well!

Actually the softening will occur in a relative short time, but there is still an initial "tug" when biting into it the first time. What works for me is 90 minutes at 134º s.v. for medium rare and then 45/45/45/45 sear at 400 to 450º for a beautiful maillard cross hatch.
Ron

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2 months 1 week ago - 2 months 1 week ago #14592 by DParker75089
Replied by DParker75089 on topic Effect of sous vide on rind

RRP wrote: LOL! I've heard of guys getting escorted to the state line for putting beans in their chili as well!


Well, yeah. I mean, wars have been fought over less. Beans in chil?! **spits on the ground**

Thanks for the info. I'm planning on a 3-4 hour cook at 130ºF followed by a sear in a ripping hot cast iron skillet, so I'm going to try leaving the rind on and see what happens.
Last edit: 2 months 1 week ago by DParker75089.

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2 months 1 week ago #14593 by RRP
Replied by RRP on topic Effect of sous vide on rind
Good - please remember to report how it went!
Ron

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