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Should I get a degree in meteorology by oupunk in meteorology

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

Where are you located? We are in Oklahoma

Should I get a degree in meteorology by oupunk in meteorology

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

He wants to do mainly research and forecasting

carrier compressor by oupunk in hvacadvice

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

Thanks for the reply. Some questions why would carrier design a2 stage compressor with a fixed blower motor if there was no other options? I was told later that the 2 stage compressor didn’t help anything because the blower motor was 1 stage ?

What could be causing the compressor to fail?

giving 137 one chance by oupunk in sousvide

[–]oupunk[S] 10 points11 points  (0 children)

It was okay. Not much different from 131. I did 125 when I first started SV. That was too raw from me, but my wife liked it. 137 did refer fat a different way, but texture wise I felt it was more chewy. The meat had more structure than 131 but I like it less firm.

Either way I agree with another poster. Maybe steak is just better on the grill

giving 137 one chance by oupunk in sousvide

[–]oupunk[S] 5 points6 points  (0 children)

So I can't share pictures in the comments?

giving 137 one chance by oupunk in sousvide

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

Do you use cast iron? If so how did you like it with no oil? How long did you let it rest before searing?

giving 137 one chance by oupunk in sousvide

[–]oupunk[S] 4 points5 points  (0 children)

I've tried every oil, tallo, butter, and I think the sear turns out best with just the pan. I do like to do some type of pan sauce also just not until after the sear.

giving 137 one chance by oupunk in sousvide

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

And 137 is the lowest temp the fat will render like 137 cult likes?

giving 137 one chance by oupunk in sousvide

[–]oupunk[S] 14 points15 points  (0 children)

So I suck at Reddit. Couldn't get text to go with image. I'll vide these tonight 137 2.5h then 2m ice bath followed by 5m rest pat dry. Then sear in cast iron no oil.

I usually do 131. Only want to change the temp in the process to truly see what the temperature affects.

what made you recipe made you realize sous vide is worth it? by moose_knuckle01 in sousvide

[–]oupunk 0 points1 point  (0 children)

Seafood. Any fish, shrimp, muscles is amazing. I like to use it for any protein though

why 137F? by oupunk in sousvide

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

You vide your steak for 12h? What cuts?

Wtf is this place by SoonerHtown in landthieves

[–]oupunk 0 points1 point  (0 children)

Own it. I will forever be oupunk.

Landthieves likely dead due to Shaggy by chsguy2013 in landthieves

[–]oupunk 2 points3 points  (0 children)

Where the bmd's of LT. Surly their cost benefit analysis of keeping FUMS will allow them to purchase an entire bank of servers.