Combination techniques

[IdahoSmoked]

I'm new at sous vide <- that rat thar is the cawvee-ought

I wonder about combining other techniques with sous vide and/or combining sous vide with sous vide ... Let me explain. The main thing is a) how to optimize tenderness for a given finish or target temperature, and b) what combination techniques maximize flavor?

For a) My wife prefers more done rather than less, and insists on tenderness ... what if I cooked her a steak at say 131 F for two hours, then raised the temperature of the bath to 150 F, snatching it out just a few minutes after the circulator hits the higher temperature? Would that be just as done, but more tender than if I just cooked (wrecked) the steak at 150 F the whole time?

For b) Marinades come to mind ... it's common in the non-sous vide world to use marinades in a vac pack or container that mates with your vacuum packer to reduce the pressure/increase vacuum so the meat pores open up and accept marinade better or faster. What if I marinaded in a vac pack, then transferred that to the sous vide water bath to cook? Or would it be better to remove excess marinade, or even rinse or wipe, and then vac pack it again for the cook? I wonder if the sous vide makes flavors stronger, or changes them to something less than optimal?

Thanks...

[Potkettleblack]

First advanced rule of Sous Vide is this:

temp = doneness
time = tenderness.

there no need to multi-stage. Just cook hers to the doneness she wants, and let it go longer to get it tender.

The second advanced rule of sous vide is that you pinch the item in the bag to test the tenderness.

[STEbbq]

If you want to combine techniques, go for SVQ or QVQ.

https://amazingribs.com/bbq-technique-and-science/sous-vide-que/

Don’t mess with the Joule temps. SV the steaks at 131 for 90 minutes and sear your wife’s steak a touch longer on the grill for the desired temp.

My opinion is that SV generally washes off the rub and marinade. I usually apply the rub after the SV step and if I were to do a marinade, I might split it 50/50 in terms of using half for the SV and applying the rest after it is done in the bath.

[BFlynn]

Troutman had an awesome SVQ technique for medium rare brisket. It's amazing. .I've don't that with a chuck roast as well

I've used the technique a LOT on wild game pastramis that need to come out medium temp.

So far ive done - white tail, mule deer, axis, black buck, elk, Nilgai and canadia goose.
All have been awesome.

[IdahoSmoked]

If you want to combine techniques, go for SVQ or QVQ.
<snip>

Don’t mess with the Joule temps. SV the steaks at 131 for 90 minutes and sear your wife’s steak a touch longer on the grill for the desired temp.

My opinion is that SV generally washes off the rub and marinade. I usually apply the rub after the SV step and if I were to do a marinade, I might split it 50/50 in terms of using half for the SV and applying the rest after it is done in the bath.

Thanks, I never even hear of that ... I'll start reading up! And ... since my original post, I have been reading up on seasoning and marinade prior to SV. I'll stick with the crushed black pepper and light salting that I've been doing ...

[IdahoSmoked]

Troutman had an awesome SVQ technique for medium rare brisket. It's amazing. .I've don't that with a chuck roast as well

I've used the technique a LOT on wild game pastramis that need to come out medium temp.

So far ive done - white tail, mule deer, axis, black buck, elk, Nilgai and canadia goose.
All have been awesome.

Love it ... I eat every new type of meat that I can find, but have never had Axis before. I did eat a new (to me) meat a couple of weeks ago ... at Giorgi's in Sandpoint, Idaho ... they have a wild game menu (domestically farmed, I'm sure) and I tried Yak for the first time! It's like a less-tender, slightly stringy, lean beef ... but added a new name to my list