re: Dry Heat or Sous Vide: The Reverse Sear Saga (now with concise title)

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Obviously, you have limited knowledge of sous vide.

If you did you wouldn't ask such a ridiculous question.

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So im guessing you put the meat straight in the water? are you a tard? you dont vacuum seal it or at least put it in a zip lock?

if you do and put some type of moister in it you know you can let it air dry or pat dry with paper towels so it isnt......"wet"


Dont come at me like that baw.

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So im guessing you put the meat straight in the water?

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You would have guessed wrong.

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are you a tard?

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Projection much?

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you dont vacuum seal it or at least put it in a zip lock?

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Of course you simpleton.

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if you do and put some type of moister in it

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What exactly is moister? Please explain.

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you can let it air dry

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Probably not a good thing to do, food safety and all.

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pat dry with paper towels

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Yes, I do this, but it is impossible to get it as dry with paper towels. Coming out of the oven it is very dry and perfect for searing.




Bless your heart. You've doubled up on going full retard on this post.

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Ok boss. keep using that gimmick.

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I pretty much thought the same thing but decided to try it before I knocked it too hard. It's a pretty damn good method if you've got a couple hours to wait on a steak. Way easier to get a badass sear. No more labor intensive, just takes longer. I wouldn't do it on a thinner steak like Gordon Ramsey has in your video.

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why go through so much trouble and time to cook a damn steak? you do know you can cook a world class steak in 5 minutes in a skillet?

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I used to think that way as well, until I really got into cooking. Over the past 20 or so years, I have experimented with tons of cooking techniques and gadgets with mixed (mostly good) results.

I thought I had my steak technique nailed down with sous vide but, on a whim, I tried the reverse sear technique the other night and was blown away with the results. Yes, it certainly takes a little planning and increases the time to cook a steak, but the results were well worth it!

There really is a difference between living and living well. Some people are satisfied eating at the red lobster and applebee's. It sounds like you might fall in that group. I have no problem with that.

I really appreciate learning from the many posters on this board, and the reverse sear technique is legit and for that I thank the many posters on the FDB.

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There really is a difference between living and living well. Some people are satisfied eating at the red lobster and applebee's. It sounds like you might fall in that group. I have no problem with that.

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Just because you are using the most complicated and unnecessary method of cooking steak does not make you some sort of enlightened culinary genius. Complicated does not always equal better. But I'm sure when you brag to your friends about your 110 step steak cooking process it makes you feel like a michilin star chef.

Its pretty widely accepted that reverse sear is a cheat for those cooks who are less experienced.

And if you're going to sit here and tell me you know more about cooking steak than Gordon Ramsay, you really are dilusional

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Just because you are using the most complicated and unnecessary method of cooking steak does not make you some sort of enlightened culinary genius. Complicated does not always equal better. But I'm sure when you brag to your friends about your 110 step steak cooking process it makes you feel like a michilin star chef.

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I like to experiment with different cooking techniques, which technique that I employ do you find the most complicated and unnecessary?

Oh, it's Michelin.

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Its pretty widely accepted that reverse sear is a cheat for those cooks who are less experienced.

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Link please, I'd like to research this.

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And if you're going to sit here and tell me you know more about cooking steak than Gordon Ramsay, you really are dilusional

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Never said anything remotely resembling this. Who's delusional?

Perhaps, while you learn about food and cooking, you might want to invest in a dictionary.

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A 45 minute steak cooking process that requires two separate cooking vessels? Complicated and unnecessary.

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In your opinion, of course. I use multiple methods to cook a steak from sous vide, to BGE, to reverse sear. It's my time not your's.

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Sorry, there's no web address for common sense. But if you can't see how sticking something in the oven takes the skill out of cooking a peice of meat, I can't help you.

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Of course there's not a link, you were blowing hot air you blow hard!

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Yep, you caught me typing on a smartphone.

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Caught you again, you really are a piece of work!

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I know how it works for people with low self esteem...

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Obviously, since you have it. LOL!

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Enjoy your baked steaks and microwaved rouxs.

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No microwaved rouxs here, but I learned how to make a roux in 15 minutes from a John Besh book that is incredible. You'll never know because of your closed dipshit feeble mind.

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I'm guessing

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jar

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roux is your friend.

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Jarred, dumbass.

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Jarred, dumbass.

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Would you really like me to go back and correct all of your bad grammar? There's plenty.