|
![]() |
#451 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
![]() |
|
Posts: 35,253
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#452 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
Casino cash: $6208777
|
|
Posts: 2,447
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#453 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1421974
|
When does the sale end?
__________________
Attendance Chief record 11-9 |
Posts: 30,808
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#454 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
![]() |
The complete guide to sous vide steaks from Serious Eats: http://www.seriouseats.com/2015/06/f...ide-steak.html
|
Posts: 35,253
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#455 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
![]() |
I received my half-price Anova today. I'll cook something this weekend with it. Any suggestions?
|
Posts: 35,253
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#456 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $-1428100
|
|
Posts: 46,322
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#457 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1421974
|
With ketchup
__________________
Attendance Chief record 11-9 |
Posts: 30,808
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#458 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $-1428100
|
Top with Goldfish crackers to change the texture.
|
Posts: 46,322
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#459 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
![]() |
![]() |
Posts: 35,253
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#460 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1421974
|
Ketchup dawg
![]()
__________________
Attendance Chief record 11-9 |
Posts: 30,808
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#461 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
Casino cash: $6208777
|
So did a couple sirloin steaks last night, put them in at 130 for about 6 hours, finished them in a cast iron skillet with some butter for a nice sear. The came out delicious.
I've got a couple tuna steaks in the freezer, I don't really think they would benefit much since I just get a sear on the outside with most of the steak being rare. So far all I've done is steaks, I may start playing with other things in the near future. |
Posts: 2,447
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#462 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
![]() |
Quote:
Pork and chicken. Best applications, IMO. Salmon is delicious, too. |
|
Posts: 35,253
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#463 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $-700901
|
Quote:
It's the best of both worlds that way. You get that great surface contact that creates an outstanding crust but you also get the skillet rocket hot that way and avoid that massive smoke-off that you get in your house. You also get a little of that charcoal flavor that you wouldn't normally get from a cast iron. I think that's how I'll finish all my sous vide steaks from now on. It was perfect.
__________________
"If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags." |
|
Posts: 66,781
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#464 | |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
Casino cash: $6208777
|
Quote:
|
|
Posts: 2,447
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#465 |
MVP
Join Date: Dec 2008
Location: Joplin, MO
Casino cash: $10862338
|
I've fallen in love with short ribs cooked for 72 hours at 134 degrees.
I love chicken/poor along with the beef cuts (flank, skirt, sirloin, tri tip, tenderloin Sears in bacon fat), but the short ribs blow people away. Sous vide is very simple and easy to use, it's virtually mistake proof. I think the name is too intimidating for amateur cooks. Otherwise it'd be huge everywhere.
__________________
![]() |
Posts: 7,303
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() ![]() |
Thread Tools | |
Display Modes | |
|
|