Posted on 11/22/2016 1:16:36 PM PST by LesbianThespianGymnasticMidget
Thought we might have a thread on any killer deals of which we know
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
How thick were the steaks? Thin steaks do not sous vide and then sear well.
That may be the problem you had.
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Agreed. I pride myself in staying out of retail stores from Thanksgiving through the New Year.
Unfortunately I had a death to deal with. My beloved Samsung Smiley cell phone decided to come down with the dreaded white screen disease and peacefully succumed in the middle of the night. Such a frustrating experience to try to get anything replaced in kind any more and often impossible. The model I had isn’t made any more and everyone wants to push a so-called Smart phone on buyers, Sales people look at you like you are daft when you say no thanks. Got tired of explaining that all I needed to do was to call some friends and family on occasion, use an easily accessible phone listing, text back and forth with my grandsons and wake up when the phone alarm goes off.
No, I don’t want GPS, a car charger, five star emergency service - because they care so much about my health and well being - and I’m not hearing or vision impaired. Finally gave up and purchased a Jitterbug Flip Phone at 50% off because of Black Friday sales. Now all I have to do is charge it, wait 72 hours and then go through the hassle of having my old phone number transferred to my new phone, replacing my new temporary number. Such a hassle. Enough to make an old person crabby! LOL.
#OptOutside
That rings true. I do think in fact the steaks were not thick enough.
I think a large fillet will work better, and I think I will try 128.
Thank you.
I SV my steaks at 124F for several hours - I have 1 1/4” plus thick steaks.
I have a Kamado style ceramic grill and place a Lodge cast iron pan and get the temperature to 750F (laser thermometer) add a pad of butter then place the steak in the pan -— make sure it splashes away from you!
I usually go about 75 seconds a side.
Sometimes I place the steak on the grates above the flames, but it can get too burned tasting.
Fried chicken is exceptional SV...
Have a FReepin’ good time!
If you want to cook the best steak you’ve ever had, and easily do so, try cooking it caveman style (directly on the coals). I love doing this using about 1-1/2” thick Porter House. Here’s one link that tells you the basic principle behind it, but also do a search under “caveman steak” and plenty of videos and recipes will be in the results.
http://www.esquire.com/food-drink/food/recipes/a15084/grill-steak-on-charcoal-072612/
That’s awesome....I actually have a Lodge cast iron griddle where I will be searing tomorrow.
If I remember, I will report back! (If successful, that is!)
That’s seriously hard core. I love it.
I know it’s just a wild guess....but....I’m thinking you probably voted for Trump?! :)
Try Bed, Bath and Beyond; they offer free shipping over $49. And .. they’re having a pretty good sale on kitchen stuff.
Well, the store is only two blocks away from my house.
https://www.magpul.com/products/the-art-of-the-tactical-carbine-volume-ii-4-disc-dvd-set
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Exactly! And with the UNneeded terrorism that has been imported into this nation, what an apropos name for such a day? A holiday, praising our Lord for all blessings...BOOM!
Going out with a bang.
Is there any way to sous vide that doesn’t involve plastic? I suspect it plays a part in neurodegenerstive diseases and possibly birth conditions.
Perfect; I’m going there later on .. to pick up a XL cooker .. I can hardly wait.
128 is too much for tenderloin. 128 is for rib eye. The lack of intramuscular fat in tenderloin will dry it out. Go lower. See the link for steaks I posted for you. Everything you need to know.
BTW, have u tried fish yet? Fish turns out WOW. A piece of seared tuna rare edge to edge is scrumptious. Butter poached sous vide halibut is out of this world. Do not try and cook squid sous vide. That turned out horrid.
It is the only way to cook skirt steak.
all great points, and thanks for the link!
I’m going for 125 degrees, for one hour. Thank you!!!
(guests who find it too pink can always resort to the microwave...but that’s a one way street! overdone is permanent!)
Makes me wish I’d kept my old Nokia 1100 (first cell phone, 2007). It worked fine and I’m sure Tracfone would reactivate it for not a lot, and port in your number.
Gave it and my other old phones to Goodwill last year.
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