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#16 |
Cast Iron Jedi
Join Date: Nov 2004
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The theory is that you use the water bath to slowly bring the entire hunk of meat to the exact temperature you want it - 130-140 for medium rare. Once it's done, you take it out and sear it over fire or in a screaming hot skillet. You still get the crust and the tastiness from the maillard reaction, but instead of having a ring of over-done meat and a perfect center that occurs otherwise, you have a perfectly cooked steak.
We'll see soon. |
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#17 |
Unbanned by TimBone #1 Mod
Join Date: Sep 2005
Location: Pigsknuckle
Casino cash: $4770000
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So you're just basically simmering a vacuum packed steak in water? Why do you need a $300 machine to do that? Seems to me that you could do it in a pot (cast iron, of course) on the stove.
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#18 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
By my random measures of the water over the past hour, the sous vide has been within .8 degrees (according to my Thermapen) every time. |
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#19 |
www.nfl-forecast.com
Join Date: Sep 2000
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#20 |
Good Donkey = Dead Donkey
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#21 | |
Unbanned by TimBone #1 Mod
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Quote:
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#22 |
My little goofball
Join Date: Dec 2004
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#23 |
Shit
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#24 |
Unbanned by TimBone #1 Mod
Join Date: Sep 2005
Location: Pigsknuckle
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Well yeah, that too. Most kitchen appliances other than an oven aren't thermostatically controlled, and I'm sure those vary quite a bit as well.
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#25 |
Unbanned by TimBone #1 Mod
Join Date: Sep 2005
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Some of them have a 'keep warm' setting on them, although I have no idea what temp that is but it's lower than the cooking temps.
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#26 |
Veteran
Join Date: Jun 2004
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#27 | |
Good Donkey = Dead Donkey
Join Date: Nov 2001
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#28 |
www.nfl-forecast.com
Join Date: Sep 2000
Casino cash: $31869
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I enjoy both cooking and baking. Yes, they are definitely different. As a cook, I don't measure anything and as a baker, I measure everything precisely. I am a cook first, but a lot of meals require a combination techniques, such as pizza, pot pies, and biscuits and gravy. I also take pride in doing the whole meal, including dessert. Plus fresh baked goods are delicious. So I bake and cook.
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#29 |
Supporter
Join Date: Aug 2000
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PID
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#30 |
Space Cadet and Aczabel
Join Date: Aug 2000
Location: Kansas City, Mo, USA
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Maybe this is why I like it with my chemical engineering background
__________________
Thanks, Trump for the civics lesson. We are learning so much about impeachment, the 25th Amendment, order of succession, nepotism, separation of powers, 1st Amendment, obstruction of justice, the emoluments clause, Logan Act, conflicts of interest, collusion, sanctions, oligarchs, money laundering and so much more. |
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