Food

[litlmn]

Two hours? For a steak?

It's worth it, and it's basically set it and forget it. Come back 2 hours later and your good to go sear it.

[Raza]

It's worth it, and it's basically set it and forget it. Come back 2 hours later and your good to go sear it.

When I cook a steak, I generally cook it for more like 3 minutes. Maybe 4 if it’s very thick. Two hours? What level of doneness is that?

[boatme99]

I try to pop steaks in the freezer for 30-60 minutes before cooking. About 2 min. a side and the middle is still raw & cold.

[Seriously]

Not sure which of you have played with a Soud Vide, but last night I cooked some NY strip steak. Set it 129 degrees F for two hours, then coated it with herbs and sea salt, then seared it for one to two minutes per side. Thing is, the SV produces a uniform color thought out. Tonight it is chicken breast cooked in the SV. They do retain their moisture and flavor.

Mine is one of the older, enclosed box models as opposed to the less expensive clamp on models now sold.

Cheers!

Dan

Sous vide for the win !!!

for Raza , it’s a way of very very slow cooking , the meat is vacuum sealed in a bag and placed in tepid water (130F ball park !) for several hours, the meat just gets better and better and fall apart tenderness - but then it needs browning off/searing out of the bag.

you can put tough meat in and get the most tender meat out.

[Dan R]

Sous vide for the win !!!

for Raza , it’s a way of very very slow cooking , the meat is vacuum sealed in a bag and placed in tepid water (130F ball park !) for several hours, the meat just gets better and better and fall apart tenderness - but then it needs browning off/searing out of the bag.

you can put tough meat in and get the most tender meat out.

Thanks for the explanation as I was traveling. The steaks have a uniform color from one side to the other and are moist without having to sit.

Tougher meat like sirloin can go for up to two days in the SV and come out tender with no change in flavor.

Dan

[Henry Krinkle]

Linguine with anchovy, chiles, breadcrumbs and more. Very tasty.

[Raza]

I love anchovies.

[Henry Krinkle]

I love anchovies.

Me too. Mrs. K is coming around to them.

[boatme99]

Don't care for the fuzzy little fishies but a brushing of anchovie oil on a pizza crust is a must.

[boatme99]

Breakfast. Got bacon in the oven, some lemon blackberry pancake batter made, bb syrup made, and coffee going.

Fini!