https://anovaculinary.com/blogs/blog/update-existing-users-grandfathered-in-new-users-will-pay-a-small-app-subscription-fee
Sous Vide Cucks will now have to pay 2$ a month or they will be unable to boil water.
- 95
- 81
Top Poster of the Day:
FormerLurKONG
Current Registered Users: 28,008
38% Vaxxed
44% Infected
CURRENT EVENTS:
Kappa Halloween Tourney
Vampire Savior on the 26th!Homoween
rDrama's traditional holigay celebration!Marsey's Spooktacular Art Contest
Draw a homoween marsey!Find Rightoid Infighting
Marseybux reward per post!Drama: any incident, scene, gaffe, rumor, opinion, or disagreement that is blown entirely out of proportion.
Do your part to keep our community healthy by blowing everything out of proportion and making literally everything as dramatic as possible.
Rules:
- Asking to see who saved comments/posts=1 day ban
- You must be 18 or older to view this site.
- NO RIGHTWING AGENDAPOSTING.
- Discord users will be banned on sight.
- Don't post anything illegal.
- No sexualizing minors, even as a joke. This includes cartoons.
- No doxxing.
- Using alts to game dramacoin will get you banned.
- If you post screenshots of reddit, twitter, or rdrama content, make sure to also include links (unless the content has been jannied).
- Supporting free speech is an immediate ban.
- Absolutely NO anti-CCP sentiment.
- Absolutely NO homophobia, transphobia or furphobia.
- Absolutely NO misgendering.
- Absolutely NO antisemitism.
- Absolutely NO vaccine misinformation.
- You are encouraged to post drama you are involved in.
- You are encouraged to brigade in bad faith.
- You are encouraged to gaslight, to gatekeep, above all else, to girlboss.
- You are encouraged to egg people on to transition or otherwise make drastic life changes.
- This site is a janny playground, participation implies enthusiastic consent to being janny abused by unstable alcoholic bullies who have nothing better to do than banning you for any reason or no reason whatsoever (MODS = GODS)
Related subreddits:
πππ«π© π°π¨π³ ππ«π
Current software version: 9b20c03
Jump in the discussion.
No email address required.
Sous vide is good for chicken but my goodness it is horrible for steaks. Worst steaks of my life were sous vide made
Jump in the discussion.
No email address required.
Steaks are easy. Take a steak cover it in seasoning, baste in soy sauce and lemon juice. Heat up a pan of olive oil medium high. Slap the steal on it and put some butter onthe top. Cook for 2-3 minutes, flip. Reseason as it cooks for another 2-3 minutes.
Boom nice juicy flavorful bleu-rare steak. No fancy cowtools or devices. My dad always grills steals done on the grill so im biased against grilled steaks !grillers
Jump in the discussion.
No email address required.
unbelievable
Jump in the discussion.
No email address required.
More options
Context
heck yeah brother
depends on the cut, but 2-2:15 @ ~450 is king. let it dry in the fridge for the best crust
(recent steaks i've grilled for my feller)
May Marsey Ta'aevann rectify our affairs. Marseummarhamna bil Bussy 'azeem.
Jump in the discussion.
No email address required.
I eat steak with my bare hands no fork or knife
Jump in the discussion.
No email address required.
More options
Context
darn you throwing a bbq near dc ?
Jump in the discussion.
No email address required.
More options
Context
More options
Context
The grill is nice cause I don't have to worry about smoking out the house when I sear steaks in a pan
Jump in the discussion.
No email address required.
More options
Context
Salt and pepper
2 minutes each side
Down the hatch
Jump in the discussion.
No email address required.
More options
Context
You deserve to be executed if any of those are involved with steak before cooking it. Also if your seasoning involves more than salt, pepper, garlic & rosemary.
Particularly the soy sauce & lemon juice, acidity reduces maillard. One of the reasons why steak cooked over coals tastes better is that the ash & smoke increases the pH of the surface of the meat
You absolutely never fricking pan fry steak. A brown butter baste gets you a nice crust but your pan needs to exceed the smoke point of olive oil, you are searing not frying, for enough maillard. This also precludes the use of sawdust seasonings.
Jump in the discussion.
No email address required.
I never used the word frying I make what tastes good to me
Jump in the discussion.
No email address required.
Frying is a temperature range. If you are using olive oil and your food doesn't taste like sucking on a penny then you are frying.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
nice quads, sorry about the 1k dc ping though
Jump in the discussion.
No email address required.
More options
Context
Soy sauce and lemon juice?
IDK, I just dry brine with salt + pepper at room temp (sometimes a tad of garlic powder for rizz) for ideally and hour and then cook on the grill. I try to use a meat thermometer.
Jump in the discussion.
No email address required.
More options
Context
Pan seared is always better. Your father is an idiot.
@Transgender_spez
Jump in the discussion.
No email address required.
More options
Context
Tsmt
Jump in the discussion.
No email address required.
More options
Context
More options
Context
Did you put oil and herbs in with them? Sous vide is how they cook them at steak houses.
Jump in the discussion.
No email address required.
More options
Context
skill issue
Jump in the discussion.
No email address required.
More options
Context
I like sous videing my steak in butter and some herbs and then hitting it with the reverse sear. Not the best steak I've ever had but I like using it when I'm preparing some other dish at the same time bc it's brainless
Putting the in spookie
Jump in the discussion.
No email address required.
Sous vide and reverse searing on the same piece of meat sounds r-slurred and dry as heck
Jump in the discussion.
No email address required.
Maybe to an r-slur. How are you thinking it gets dried out this way?
Jump in the discussion.
No email address required.
Because you are double cooking a piece of meat?
Jump in the discussion.
No email address required.
You don't lose any moisture with sous vide and searing it literally seals in the moisture.
Jump in the discussion.
No email address required.
Yeah a sear isn't a reverse sear r-slur. Sous vide includes searing before serving, a reverse sear is when you chuck it in the oven
Jump in the discussion.
No email address required.
All this extra work cause y'all neighbors don't know how to cook a steak. Smh.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
You must have some vast misconception of what I'm talking about then
Putting the in spookie
Jump in the discussion.
No email address required.
No? You have already cooked the meat to your end internal temp with the sous vide, why would you then chuck it in the oven and cook it again? You are double cooking meat, literally cooking meat that is already cooked and only needs to be seared in a pan
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
served blue? seared after? cos thats the only use case
Jump in the discussion.
No email address required.
I start the BBQ on high when it hits the water. Pittsburgh blue you can eat with a spoon.
Jump in the discussion.
No email address required.
aw heck yeah
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context