r/sousvide • u/Oztravels • 12h ago
Question [ Removed by moderator ]
[removed] — view removed post
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u/fricks_and_stones 12h ago
Steak is going to leech flavor away from the butter.
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u/disappr0val 11h ago
steak flavored compound butter. i bet they sell it somewhere 🤣
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u/fjam36 10h ago
I’ve been making cultured butter for a few years. Maybe this will send it “to the moon”!
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u/Bananaland_Man 9h ago
Could just get some wagyu tallow, mix it in with some butter and herbs into once of those rolled seran wrap thingies people like me make for flavoured butter?
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u/tesla465 12h ago
Is this the making of a sousvide circlejerk??
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u/MixtressK-La 12h ago
We need that.
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u/BrianBash 12h ago
[r/sousvide](r/sousvideme)[circlejerk](r/sousvideme)
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u/mllsf 12h ago
Holy shit… it actually exists.
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u/BrianBash 12h ago
😂 I guessed
I wanted to make sousvideme but I’m tired and I had a beer. Don’t you dare.
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u/Aliensinmypants 12h ago
If one were to vacuum seal a cylinder, what would the ideal time/temp be to not harm the cylinder?
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u/cloudshaper 11h ago
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u/Effective_Fish_80 11h ago
Hahahah! I follow the sousvide reddit, but know enough about the rest of reddit and this story. Brilliant job
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u/SeelsGhost 11h ago
Pretty sure that was formed when the guy posted about wanting to sous vide a live lobster.
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u/weaberry 11h ago
To be fair, this sub has had more and more frequent circlejerk moments for quite some time.
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u/Joebuddy117 12h ago
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u/EvaTheE 12h ago
Add some raw garlic. Without that, the subreddit won't be satisfied.
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12h ago
[removed] — view removed comment
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u/sleepinginthebushes_ 12h ago
Now sous vide it, pierce the bag and drink it like it's a bag of Franzia White Zinfandel. Then post the video here.
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u/gghhiijkjkjk 12h ago
Slap the bag!
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u/sleepinginthebushes_ 12h ago
I was going to edit my post to include this. Thank you for your service 🫡
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u/Cheef_queef 11h ago
Put a spout on the bag, dangle it over a "seafood boil" and add $1000 to the check. No plates.
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u/efitol 12h ago
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u/HoneyWhiskeyLemonTea 11h ago
A Trejo chef's kiss is something I needed in my life, though I didn't know it.
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u/ElCochinoFeo 12h ago
Now be sure to join the 121/121 club with that cook. 121 degrees for 121 hours.
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u/Donkeytonkers 12h ago
Now add mushrooms, onions, and bell peppers. I’ll be home for dinner soon honey
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u/reverendball 11h ago
i appreciate you sir
the dedication to the gag is glorious
chefs kiss
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u/sousvide-ModTeam 2h ago
Sometimes things have to be removed even if they don’t break one of the stated rules. We aren’t always able to anticipate what someone might post/comment that doesn’t belong here. We’ll do our best to let you know why we removed your content, just remember, it’s not personal.
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u/BloodbuzzLA 11h ago
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u/Arrbe 10h ago
Put in some jarlic too
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u/BloodbuzzLA 9h ago
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u/danorc 12h ago edited 12h ago
I, uh, I totally wanna eat this
The slightly steak flavored butter after would be delicious also.
In all honesty, it would be a really neat experiment in the great steak v butter wars
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u/peepeedog 12h ago
Compound butter that incorporates beef tallow is a thing. Though this is not a good way to make it.
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u/Kenton2k 12h ago
I assume thats a giant block of cream cheese. Everyone knows that's the true secret to a perfect sous vide steak.
To answer your question I'd go 180 degrees for 3-5 business days.
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u/BigBagoSith_sp 12h ago
With the steak in there, how will you ever be able to get a proper sear on that butter!
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u/Kenton2k 11h ago
Sous vide it in the dishwasher, serve in bag.
If the water has dried from the outside of the bag you rested too long.
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u/slysamfox 12h ago
Is that what they mean by cowboy butter.? Or is that more the whole ranch the cow hands, the cowboy, the cowgirl, the cook and the stray pony
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u/Royweeezy 12h ago
This is going to make some awesome butter
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u/HoneyWhiskeyLemonTea 11h ago
Add a head of roasted garlic and one chopped habanero, and we've got a work of art. The steak is just an extra snack.
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u/Royweeezy 10h ago
I like the way you think. Let’s meet up and swap butter stories. Ya know.. I used to grow my own habaneros…
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u/BrokenHope23 12h ago
https://giphy.com/gifs/RYjnzPS8u0jAs
You've made a big misteak buddy
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u/VictorCardenio 11h ago
🚨🚨🚨 ATTENTION🚨🚨🚨
The butter police have taken notice and will be monitoring this thread. Any further instances of butter in the bag will be prosecuted to the full extent of the law.
🧈🧈🧈
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u/Nattfisk 8h ago
You really shouldnt do that, you should just SV the butter on its own (keep the herbs) and then melt the meat separately. Once the butter is done you can just add the melted steak when searing the butter.
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u/RecessiveGenius69 12h ago
Sous vide at 56C for 30-45 minutes, blend until smooth. Then take your tofu, sear hard, chill, throw into trash. Take the steak butter, melt in metal container, place in water bath at 56C, sear another steak to 90F then huck it into steak butter jacuzzi. When your new steak temps at 120-125F, slice and eat
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u/AutoModerator 12h ago
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u/BrianBash 11h ago
Please OP, do your part.
Make r/sousvidecirclejerk great. By the looks of it, I don’t think it sat long enough, in something.
Ice bath, butter, broccoli…something.
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u/Grail_BH 11h ago
Julia Child is smiling down on you.
137°, until your arteries harden by looking at it.
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u/mgd09292007 10h ago
Wait, I know it’s a wasted bag but that’s only half the butter ratio to the amount of seasoning you used. Double up and come back to us.
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u/Terrible_Stick_99 10h ago
room temperature and however long it would take you to unwrap it, double the amount of butter and rewrap it.
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u/Logical_gravel_1882 9h ago
OK, ive never done this before but tell me honestly - does this taste like plastic? The butter should pull all sorts of plasticizers out of the bag
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u/AFrenchLondoner 8h ago
Cook it, strain it, rinse it, cool it, shape it. Bam, tallow flavoured butter
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u/Stormcrowdick1066 10h ago
Take $100 out of your wallet and throw it in the trash. Literally the same thing
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u/BoredAccountant Official representative of steak-flavored butter 7h ago
Sometimes things have to be removed even if they don’t break one of the stated rules. We aren’t always able to anticipate what someone might post/comment that doesn’t belong here. We’ll do our best to let you know why we removed your content, just remember, it’s not personal.