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Started By
Message
Tried a reverse sear...
Posted on 7/31/15 at 9:20 pm
Posted on 7/31/15 at 9:20 pm
Not perfect but was still tasty. Was going for medium so pretty close.
5
Posted on 7/31/15 at 9:22 pm to TigerOnTheRoad
Dis good baw
Posted on 7/31/15 at 9:29 pm to TigerOnTheRoad
quote:
Not perfect
Pretty close imo.
Posted on 7/31/15 at 9:42 pm to TigerOnTheRoad
I'd happily eat dat
Posted on 8/1/15 at 2:39 am to TigerOnTheRoad
Sous vide would have that medium edge to edge baw
In only 96 hrs
In only 96 hrs
Posted on 8/1/15 at 2:51 am to Dooshay
quote:
Sous vide would have that medium edge to edge baw In only 96 hrs
One of these days you're going to have to leave that shite rest.
Posted on 8/1/15 at 2:54 am to Degas
You don't have to rest meat after you sous vide and sear...
Dooshay has gone full retard with this anti-SV and RS trolling business.
Dooshay has gone full retard with this anti-SV and RS trolling business.
Posted on 8/1/15 at 2:58 am to KosmoCramer
quote:
You don't have to rest meat after you sous vide and sear...
Nicely played. Yes, Douchey is making quite the name for himself here.
Posted on 8/1/15 at 3:28 am to TigerOnTheRoad
Fine job!
Dooshay, GEEZ... Find some other entertainment for yourself.
Dooshay, GEEZ... Find some other entertainment for yourself.
Posted on 8/1/15 at 6:47 am to Gris Gris
Try and get the bone dust off of them before you cook them. It can give the steak a very bitter taste.
Posted on 8/1/15 at 7:16 am to Dooshay
quote:
Sous vide would have that medium edge to edge baw
In only 96 hrs
I don't know if it is because it is so early and maybe I am not fully awake and I am not trying to instigate more. But, I laughed out loud when I read the second sentence of the above post. That's some funny stuff right there.
Posted on 8/1/15 at 8:51 am to Tiger Ree
I know I may seem like an old fart, but I just enjoy cooking a steak with the time tested seared/grilled "to perfection"
method.
method.
Posted on 8/1/15 at 9:46 am to VOR
quote:
I know I may seem like an old fart, but I just enjoy cooking a steak with the time tested seared/grilled "to perfection"
method.
Agree, I like food when I want it. I am not knocking the sous vidi or whatever it's called, but I don't think I would have the patience for it and would be willing to sacrifice a little tenderness for timeliness. I might want steak today but after cooking it for a day or two I might have moved on from steak and want something else.
But, then again I like saltine crackers with peanut butter and cold milk and Kraft macaroni and cheese with a can of tuna stirred into it with white bread as a side, so what do I know.
Posted on 8/1/15 at 10:00 am to Tiger Ree
quote:
I might want steak today but after cooking it for a day or two I might have moved on from steak and want something else.
Good thing you don't sous vide steaks for days. Maybe an hour or two.
What do you do when you want gumbo or pot roast or brisket or butt or ribs or prime rib? Microwave it all for instant satisfaction? No. You cook slow.
Posted on 8/1/15 at 10:14 am to BottomlandBrew
quote:
What do you do when you want gumbo or pot roast or brisket or butt or ribs or prime rib?
I'm sorry, I really don't know enough about sous vide to be posting in this thread. I just thought the one post I mentioned was funny to me.
Gumbo is done in one day starting with making home made roux the hard way. Pot roast is also the same day in a crock pot with mushroom gravy. Ribs are on my Smokey Mountain in six hours like in this post as is prime rib,
https://www.tigerdroppings.com/rant/food-and-drink/ribs-from-last-weekend---pictures/50924525/
but I have since got a good recipe from someone at weekly crawfish fest in May on how to do prime rib on the charbroil oil-less turkey cooker that I will try when it's not 100 degrees outside
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