51–60 of 68 posts
It breaks when you switch to Fahrenheit and use the sous vide + liquid nitrogen recipe. It autoconverts -200°C to -328°F which then errors "too low" (for some reason?)
I wonder if it's because "-273 C = 0 kelvin = absolute zero" which was coded as a simple check on the field > -273 without units
My go to site when cooking thicker than normal steaks via Sous-vide
Sous-vide is just amazing isn’t it? I won’t cook steak any other way since I got my circulator. I have never tried the liquid nitrogen though!
I also have a great marinade that we add to the bag while it cooks. Seriously, it is ridiculous.
My question is how to brown/caramelize meat with only an induction cooktop? After I put my chicken, I just see all the water come out and the chicken starts boiling in the pan :(
Guaranteed sear.
I'm impressed but disappointed the "reverse sear" is missing. If you haven't tried, it, it's a pretty amazing way to cook a steak and it scales up to lots of steaks at the same time. It's awesome [1] https://www.seriouseats.com/2017/03/how-to-reverse-sear-best...
One thing to note is that reverse sear was his answer to sous vide being too expensive. He does note that there are upsides and downsides to both, but the world has changed and these days precision sous vide circulators are dirt cheap.
I'm impressed but disappointed the "reverse sear" is missing. If you haven't tried, it, it's a pretty amazing way to cook a steak and it scales up to lots of steaks at the same time. It's awesome [1] https://www.seriouseats.com/2017/03/how-to-reverse-sear-best...
Just make your own. Or click "as text" and paste this in: 3cm Steak starts at 23°C 110°C and 110°C for 2:00 23°C and 230°C for 0:15 230°C and 23°C for 0:15 23°C and 23°C for 20:00
Temperature and Timing for Reverse-Seared Steak For 1 1/2–Inch Steaks in a 250°F (120°C) Oven
Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven
Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes
Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes
Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes
Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes
Would be interesting to see sous vide and torches incorporated into this. I usually "sous vide" at a lower temp and then finish with a weed burning torch (aka flame thrower). I find using a large and very hot flame is necessary to get that crisp outside without overcooking it. The handheld chef torches don't get enough searing to cooking ratio. Fat and connective tissue is another factor that makes things interesting…
My go to site when cooking thicker than normal steaks via Sous-vide
Sous-vide is just amazing isn’t it? I won’t cook steak any other way since I got my circulator. I have never tried the liquid nitrogen though!
Earlier quoted context omitted.
For ribs I follow a modified 321 method, 3:30 on, 1:30 in tinfoil on, 1 unwrapped. Sauce them 10-20 minutes before they are done just to carmelize it a bit. They are still tender but with A bit of toothiness left.
you're describing classic ribs (not sous vide, liquid N, or deep frying), right? It's funny you mentioned that because the other point Mhyrvold and I discussed was using aluminum foil to tightly wrap the ribs during cooking- eliminating the water vapor that forms around the meat, which contributed to barbeque stall. Should speed up cooking without negatively affecting the results by 2-3 hours.
Foiling them locks in the moisture. It absolutely doesn't eliminate it.
6 hours, low and slow. Or its not passable as BBQ
(basically, butter, butter, butter).
There was a recipe from G. Ramsay where it show to first sear the steak in oil, then, finish it with a bit of butter. It adds flavor and prevent the butter to burn.
I also tend to use my finger to test if a steak is fine. I'm no expert, but it works 80% of the time (to get a good steak). Now I must admit that sous-vide gives a lot more control and helps to reach the medium cook on a much wider part of the meat.
Cooking the meat is cool. But, being someone of french gastronomical culture, I to to lean to Fernand Point saying : "Du beurre ! Donnez-moi du beurre ! Toujours du beurre !" (basically, butter, butter, butter). There was a recipe from G. Ramsay where it show to first sear the steak in oil, then, finish it with a bit of butter. It adds flavor and prevent the butter to burn. I also tend to use my finger to test if a s…
+1 for the beurre, but don't forget to buy more for the sauce! It's all about the sauce.