ChiefsPlanet - View Single Post - Food and Drink New cooking methods ... sous vide

aturnis · 05-31-2016, 11:30 AM

I did mine at 130°, which

teps I believe called rare.

I was great, flavorful and tender. I was a bit weary of all the blood that pooled on the plate as I ate, with nothing to compare it to, I assumed it's normal, but put it back in anyway.

Used the touch method on the first one, but tried the broiler method on the second. Would probably not do the broiler again as it didn't produce the finish I'm accustomed to.

I will probably use the torch, grill and possibly the stove-top sear for the future. Though I don't like the mess and stink created by the stove-top sear.

05-31-2016, 11:30 AM	#1
aturnis MVP Join Date: Apr 2001 Location: Iowa Casino cash: $9975811	I did mine at 130°, which teps I believe called rare. I was great, flavorful and tender. I was a bit weary of all the blood that pooled on the plate as I ate, with nothing to compare it to, I assumed it's normal, but put it back in anyway. Used the touch method on the first one, but tried the broiler method on the second. Would probably not do the broiler again as it didn't produce the finish I'm accustomed to. I will probably use the torch, grill and possibly the stove-top sear for the future. Though I don't like the mess and stink created by the stove-top sear.
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