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.
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Sous vide is good for chicken but my goodness it is horrible for steaks. Worst steaks of my life were sous vide made
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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
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Pan seared is always better. Your father is an idiot.
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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.
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I eat steak with my bare hands no fork or knife
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darn you throwing a bbq near dc ?
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The grill is nice cause I don't have to worry about smoking out the house when I sear steaks in a pan
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Salt and pepper
2 minutes each side
Down the hatch
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unbelievable
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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.
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I never used the word frying
I make what tastes good to me
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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.
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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.
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Tsmt
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Did you put oil and herbs in with them? Sous vide is how they cook them at steak houses.
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skill issue
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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
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Sous vide and reverse searing on the same piece of meat sounds r-slurred and dry as heck
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Maybe to an r-slur. How are you thinking it gets dried out this way?
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Because you are double cooking a piece of meat?
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You don't lose any moisture with sous vide and searing it literally seals in the moisture.
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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
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All this extra work cause y'all neighbors don't know how to cook a steak. Smh.
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You must have some vast misconception of what I'm talking about then
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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
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served blue? seared after? cos thats the only use case
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I start the BBQ on high when it hits the water. Pittsburgh blue you can eat with a spoon.
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aw heck yeah
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