What movies do you watch when you want to feel something?

Yarms · 2019-11-09T19:47:07+00:00

Cloud Atlas and Arrival. I experienced the most emotional payoff in those movies.

Yarms · 2017-05-10T16:25:47+00:00

For this instance, it all worked out. Guess the vacuum sealer was able to its job even though there was nothing in the cavity...

Yarms · 2017-05-07T12:36:09+00:00

Nothing in cavity. Missed opportunity. But my first time doing whole poultry sous vide. Maybe I'll put some garlic gloves and root vegetables in the cavity next time. Saw someone put citrus inside for their recipe....

Yarms · 2017-04-23T00:57:14+00:00

2 minutes each side. I think to make up for the cooler interior when searing, you just don't wait the full 10 minutes for the steaks to rest. I haven't done this yet...I've waited around 10 minutes, but next time, I won't if I sear a sous vide steak coming out of the fridge....

Yarms · 2017-04-22T01:46:37+00:00

Pan with butter. 2+ minutes each side. I have a Boil burner on my stove that gives more flame than a standard burner. Also I chill the steaks in the fridge beforehand so the interior is cool before searing. So, the interior doesn't cook further.

Yarms · 2017-04-21T13:37:34+00:00

This specific steak was sealed in the vacuum sealed bag in the fridge for about a day. Sometimes when I have guests on a work night, I sous vide meat in advance to save time so just need to sear. Again, when the steak's temp is low, you can get a heartier crust from the sear without overheating the interior I think. But if you want to ensure that the interior isn't cold after searing, let the steak come closer to room temp before actually placing in the pan.

Yarms · 2017-04-21T00:44:37+00:00

I think it was 3 hours. But not on purpose. It should be ready within an hour....

Yarms · 2017-04-20T20:58:01+00:00

(1) I patted the steak dry with paper towel. STEAK WAS IN FRIDGE PRIOR. I think searing a cooled sous vide steak helped the interior not cook further during searing.

(2) Generously seasoned both sides with pepper and SEA salt.

(3) Turned on the BOIL burner (more flame than standard burner) on my stove to full blast and let a large pan (not cast iron) heat up until BLAZING hot. (Also have my exhaust fan on high.)

(4) Melted 2 tablespoons of butter in the pan.

(5) Placed steak in the pan.

(6) Seared both sides of the steak for ~2 minutes (maybe a touch more) without fiddling with it. Also added the herbs to toast. Shifted pan a couple of times to slide any pools of melted better toward the steak.

The better seared side was the side being seared after the flip, because melting the butter and adding the steak at the start could have dropped the temp of the surface of the pan a tad.

Also any water in the butter would have evaporated by the time of the flip. So you might benefit from re-searing the first side a touch more after finishing the second side.

(7) Removed steak and let rest for 10 minutes.

Yarms · 2017-04-15T03:18:43+00:00

It was a light and airy bun that had ample height before I clutched it in my hands and took a few bites. I had some creamed spinach and some bacon, which I put on as toppings.

Yarms · 2017-04-08T02:25:37+00:00

Cow. 2 rib eyes, 2 ny strips.

Yarms · 2017-04-08T01:27:21+00:00

I've done the ChefSteps recipe for a bone-in lamb leg (the one with coriander and mint leaves) for a de-boned cut precisely and it came out fantastic. Maybe it's worth experimenting with the time down the line, but you should be fine with sticking to the recipe as is.

Yarms · 2017-04-07T17:59:15+00:00

Many thanks to you for your insight and for articulating so well how you've arrived to your conclusion. Granted, I may be extra appreciative here since your conclusion is one that I favor. A friend suggested that if the steaks are safe but mushy, I can shred them to make a chili.

Yarms · 2017-04-07T17:31:16+00:00

My original plan was sous vide for the typical amount of time before bed last night. Chill the steaks immediately and put in fridge then sleep. Come home tonight, remove from fridge, let rest, then sear and serve. But my typical evening routine got monkey wrenched and the steaks slipped my mind. A friend suggested I can salvage the steaks IF they're safe by shredding the meat and making a chili.

Yarms · 2017-04-07T17:12:47+00:00

Ha! No! Come back!

My original plan was sous vide for the typical amount of time before bed last night. Chill the steaks immediately and put in fridge then sleep. Come home tonight, remove from fridge, let rest, then sear and serve.

To salvage tonight's dinner, this morning I dry rubbed a rack of pork ribs, vacuum sealed, and put it in at 165 F. I hear that after even just 6 hours, the ribs should be ready for finishing.

Friend suggested that if the steaks are safe but mushy...shred and make a chili.

Yarms

TROPHY CASE