I recently stepped into the world if sous vide cooking and man oh man am I a believer...the quality and consistency of the steaks, chicken, and pork that have come of my new setup have exceeded my expectations.
I'm hosting a party coming up this weekend and have been asked to prepare my fajitas; my go-to recipe is based on the standard Pappasito's marinade which we've seen floating around on this forum for quite some time now. However, this is my first opportunity to possibly use the sous vide method to cook them. Do you guys have any advice on how to best go about doing that? Or should I just stick with my standard approach until I've tried it a few times? A few specific questions that come to mind are: 1) Do I need to marinate the meat prior to bagging it and placing in the water bath? 2) If they should be marinated first, then should I just bag the meat alone or put some of the marinade in with the meat during the cook? 3) Does a target temperature of 130F sound about right (I generally cook them to medium rare)? 4) Any recommended limits on how long the meat should stay in the bath prior to being seared on the grill?
Thanks in advance for your advice!
I'm hosting a party coming up this weekend and have been asked to prepare my fajitas; my go-to recipe is based on the standard Pappasito's marinade which we've seen floating around on this forum for quite some time now. However, this is my first opportunity to possibly use the sous vide method to cook them. Do you guys have any advice on how to best go about doing that? Or should I just stick with my standard approach until I've tried it a few times? A few specific questions that come to mind are: 1) Do I need to marinate the meat prior to bagging it and placing in the water bath? 2) If they should be marinated first, then should I just bag the meat alone or put some of the marinade in with the meat during the cook? 3) Does a target temperature of 130F sound about right (I generally cook them to medium rare)? 4) Any recommended limits on how long the meat should stay in the bath prior to being seared on the grill?
Thanks in advance for your advice!