Thanks. Just got it so I'm going by different recipes.

I got the PolyScience pro and I can see I will need a larger container

New cooking methods ... sous vide
 

After searing you'll be between medium and medium rare. If you want perfect med rare, sous vide to about 128 or 129, then sear for 1-2 minutes per side.

This Searzall thing is ****ing awesome. :rockon:

Was thinking about getting one. SO you like it.

Oh yeah. It helps that I'm a pyro, but pretty stokes so far about it.

Used it on the steaks tonight (was awesome), and on the creme brûlée (was not so awesome, but I think I didn't sugar it enough).

Keep in mind, it only works with a couple of the Bernzomatic heads - the TS4000 and TS8000. I didn't know that going in, so my $75 purchase turned into a $125 purchase when I had to get a new head last minute.

I made some corned beef today. I just took the normal store bought packaged/brined beef from the store. It was amazing, I cooked it at 180 for 10 hours. The texture was perfect, I'll be doing a lot of this.

So if it was sous vide, curious why did you go that hot? You can get that texture without having meat at 180. May take longer, but still.

most of us are chiefs

Huh?

I was going to do 160 for 36 hours, but I decided to do this instead.

http://www.seriouseats.com/2011/03/h...-food-lab.html

I might try a slower cook, but the end of this article is exactly what I experienced. My wife is the bigger fan of corned beef than me and she really liked it.

I'm infusing some cream with chai tea today. Making chai crème brûlée tomorrow.

Trying this tonight:

<iframe width="560" height="315" src="https://www.youtube.com/embed/IVR6w_RFlDs" frameborder="0" allowfullscreen></iframe>

did a fabulous ribeye last night. This was probably the best steak I've had outside a high end steakhouse.

https://scontent.fmci1-2.fna.fbcdn.n...ee&oe=573FF58E

Daaaaaamn.

http://uploads.tapatalk-cdn.com/2016...41c05f4c65.jpg

That looks really good man.