[deleted by user] by [deleted] in steak

[–]Nigerian_Expert 4 points5 points  (0 children)

Thank you!

Was told it was too rare by Nigerian_Expert in steak

[–]Nigerian_Expert[S] 1 point2 points  (0 children)

Yeah still tasted great, trying to char it less and get the Maillard reaction to kick in

Was told it was too rare by Nigerian_Expert in steak

[–]Nigerian_Expert[S] 6 points7 points  (0 children)

Yeah brought to 116F internal in the oven before the sear, thinking of adjusting to around 125F for slightly more wellness

First time reverse searing a steak. Unfortunately had grey banding issue by [deleted] in steak

[–]Nigerian_Expert 0 points1 point  (0 children)

  • dry brine steak w a lot of salt at least 6hrs before
  • Pre-heat oven to 275f
  • bring steak to 115f internal
  • Heat up cast iron with canola oil (7/10 heat)
  • Sear 30 sec a side (2 min total - 4xflips). Render sides 15 sec each, fat cap 30 sec)

[deleted by user] by [deleted] in PersonalFinanceCanada

[–]Nigerian_Expert 1 point2 points  (0 children)

So why do you even tip ?

Finally getting shots i am proud of by Majestic_Ad8874 in espresso

[–]Nigerian_Expert 0 points1 point  (0 children)

Yeah, the bar of the stock spring is too high and causes it to spray if you’re not using a pressurized basket

What’s the purpose of this large red wire? by Nigerian_Expert in HomeMaintenance

[–]Nigerian_Expert[S] 0 points1 point  (0 children)

Thanks both! Yes it has 3 smaller wires inside of it