I had some short rib beignets last night as part of a celebratory dinner that I'll likely remember forever.
I'm also finally getting into the sous vide game. I got the circulator and some containers with the hinged lids yesterday. Looking forward to playing with it this weekend. [Reply]
Originally Posted by KCUnited:
I had some short rib beignets last night as part of a celebratory dinner that I'll likely remember forever.
I'm also finally getting into the sous vide game. I got the circulator and some containers with the hinged lids yesterday. Looking forward to playing with it this weekend.
Best tip I can give you - for steak, undercook it a hair so you can get a really good sear. [Reply]
Originally Posted by Fire Me Boy!:
Best tip I can give you - for steak, undercook it a hair so you can get a really good sear.
That's good to know, thanks. Our local grocer had a bone-in ribeye sale last weekend at $5.97 per lb, 4 per person. Giving them a go this weekend. [Reply]
Originally Posted by KCUnited:
That's good to know, thanks. Our local grocer had a bone-in ribeye sale last weekend at $5.97 per lb, 4 per person. Giving them a go this weekend.
People often start with a good steak. I did, and still do those often. But keep in mind, steak isn't the best thing sous vide does.
Personally, I think it really shines with chicken, pork, and dessert custards. [Reply]
Originally Posted by Fire Me Boy!:
People often start with a good steak. I did, and still do those often. But keep in mind, steak isn't the best thing sous vide does.
Personally, I think it really shines with chicken, pork, and dessert custards.
Good to know. I plan to read through the sous vide thread for other useful insights and experiences. [Reply]
Originally Posted by KCUnited:
That's good to know, thanks. Our local grocer had a bone-in ribeye sale last weekend at $5.97 per lb, 4 per person. Giving them a go this weekend.
I bought one last week I think $4.50 a pound. No bone I brought it home and cut 7 one pound steaks out of it. Weather permitting they will be grilled tonight [Reply]
Originally Posted by Fire Me Boy!:
People often start with a good steak. I did, and still do those often. But keep in mind, steak isn't the best thing sous vide does.
Personally, I think it really shines with chicken, pork, and dessert custards.
Got my mom and dad hooked on Starbucks style egg cups.
Throw an omelette in a mason jar and sous vide or InstaPot.
Originally Posted by Fire Me Boy!:
People often start with a good steak. I did, and still do those often. But keep in mind, steak isn't the best thing sous vide does.
Personally, I think it really shines with chicken, pork, and dessert custards.
Agreed and tougher steaks that wouldn't come out great on the grill. I love chicken breast at 145.
There's a lot of good info out there but :-) @ some of these sous vide videos.
"Look here this big Chucky Wayne, ol Stank Johnson's youngest middle boy down here in Tallewackie showing you how to cook up a steak make your case worker revaluate your weekends agreement with the ol ex. Follow me @ Just_The_Tri-tip_I_Promise on the Youtubes for all my recipes" [Reply]
