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Posted on 8/22/20 at 11:58 pm to ellishughtiger
quote:
I still haven’t figured out how to make anything worth a shite with my air fryer
Great for kids food- taquitos, popcorn chicken, etc. I’ve roasted veggies and they were really good. I may try some Mahi Mahi in it this week. It’s a great substitute for the oven heating up the whole house
Posted on 8/26/20 at 9:08 pm to Ryan3232
I used to joke about air fryers, till I got one.
Posted on 8/27/20 at 1:42 am to ThreeBonesCater
quote:
Sous vide for a couple hours at 130, refrigerate overnight, then dry with paper towels, rub with a little high temp oil, and air fry at 425 back to 130 internal. I've been doing this with tritip, which has replaced ribeye as my favorite cut of beef. Edge to edge pink, nice even dark crust. We did four prime filets like this last weekend and I'd put it up against any steakhouse in town.
Yeah, I'm not going thru all that work. I'll stick to reverse searing my steaks and have it done within an hour
Posted on 8/27/20 at 6:41 am to Ryan3232
quote:
People with air fryers love bragging about their air fryer
My dad will probably make a special bequest in his will directing the disposition of his. He loves that damn thing.
This post was edited on 8/27/20 at 6:42 am
Posted on 8/27/20 at 8:28 am to ThreeBonesCater
quote:
Sous vide for a couple hours at 130
Lost me right there. Why people would ever sousvide a ribeye, strip or filet to give it the texture of pot roast is completely beyond me. The texture and chew of a steak are the best things about eating steak. I’d never want to do anything to take away from that.
Posted on 8/27/20 at 11:58 am to tigerdup07
quote:
i did a 1" ribeye in the air fryer last night and i'm gonna go on record stating it was one of the best i've ever had.
Med rare? Cook time? Seasoning? Method? Little help would be good......
Posted on 8/27/20 at 2:08 pm to dpd901
Sounds like you're confusing Celsius and Fahrenheit, this is perfect medium rare and has nothing to do with a pot roast. I'm trying to introduce an idea that's a little outside of the norm, and has worked very consistently over several different cuts. I've done reverse sear, own more cast iron than I'd like to admit, and this method is my current favorite.
Posted on 8/27/20 at 5:42 pm to ThreeBonesCater
I’m saying the Sous Vide breaks down the texture of the meat, because that’s what it does. Has nothing to do with the done ness. I’m saying that premium steak cuts do not benefit from and in fact are diminished by being Sous Vide. They do not need a long slow bath in warm water. It brings absolutely nothing to the party.
Posted on 8/27/20 at 7:16 pm to dpd901
Respectfully disagree. Sous vide does things to protein that are not consistently achievable by other methods, and if done correctly will only elevate your cooking. It only breaks down in the bag if you add acid or maybe salt before, or cook too hot, or for too long. A 1" steak at 130F for up to 2 hours will be perfect. Maybe it's not your thing though, and that's cool.
OP had a great idea - air frying a steak, especially as a finishing step, is a game changer.
OP had a great idea - air frying a steak, especially as a finishing step, is a game changer.
Posted on 8/27/20 at 7:34 pm to ThreeBonesCater
The SO wanted an air fryer so I bought her a top of the line 7 in 1 a month ago. Only because it has a rotisserie attachment which I love. She hasn’t touched it yet. Do I send the air fryer back or trade in the SO? Just kidding! We’ll be breaking it in this weekend.
Posted on 8/27/20 at 8:11 pm to ThreeBonesCater
quote:
Respectfully disagree. Sous vide does things to protein that are not consistently achievable by other methods, and if done correctly will only elevate your cooking. It only breaks down in the bag if you add acid or maybe salt before, or cook too hot, or for too long. A 1" steak at 130F for up to 2 hours will be perfect. Maybe it's not your thing though, and that's cool.
Respectfully, there’s not a single high end steakhouse in America using Sous Vide to cook steaks. I haven’t seen a single well known chef who endorses that method. I’ve been in the Foodservice Industry for 25 years, including culinary school, working as a professional chef and also working for one of the largest beef producers in the world in direct sales of millions of lbs of beef.
Sous Vide is not a good method for cooking steaks... respectfully
Posted on 8/27/20 at 9:24 pm to dpd901
I get the $250K broiler thing, but we're all cooking these steaks at home, right? I've done forward sear, reverse sear, slow n' sear, chimney jet, thrown directly on hot coals, over mesquite, butter & herb basted, many other things I forget/regret; and finally, this method, which I will continue until something better comes along.
I'd love to eat at Ruth's everyday, but that is not feasible. I can bring in a very close approximation every week for 1/10 of the price. There are many great ways to cook a steak, but this hits all the points for my family. How would you cook a steak at home?
I'd love to eat at Ruth's everyday, but that is not feasible. I can bring in a very close approximation every week for 1/10 of the price. There are many great ways to cook a steak, but this hits all the points for my family. How would you cook a steak at home?
Posted on 8/28/20 at 9:41 am to ThreeBonesCater
To me, the keys are as follows:
Start with a great piece of meat. An upper choice or prime cut with some age on it.
Season simply... kosher salt and cracked pepper
Let it rest at room temp for an hour before cooking
Cooking with dry heat and heat that lets the excess moisture escape. I either do the pan w/butter method or crank my BGE up to 700
If it’s really thick, I’m not opposed to reverse sear, but I place it on a baking rack so it’s not sitting in a pool of liquid on the pan. You need a dry exterior on the meat to achieve the best result in the crust
I’m not even against the air fryer... high dry heat is great. It’s just the Sous Vide id eliminate.
Start with a great piece of meat. An upper choice or prime cut with some age on it.
Season simply... kosher salt and cracked pepper
Let it rest at room temp for an hour before cooking
Cooking with dry heat and heat that lets the excess moisture escape. I either do the pan w/butter method or crank my BGE up to 700
If it’s really thick, I’m not opposed to reverse sear, but I place it on a baking rack so it’s not sitting in a pool of liquid on the pan. You need a dry exterior on the meat to achieve the best result in the crust
I’m not even against the air fryer... high dry heat is great. It’s just the Sous Vide id eliminate.
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