Snails - Response on Threads Part 3

[AttyPops]

Grrr some MS Updates.

BTW...that reminds me. Tomorrow is Patch Tuesday for April. Big update. Last of the XP's. Also an Win 8.1 update for keyboard/mouse users that may make many happy...possibly even some Bears.

 

[FranC]

Hiya,Atty

 

[AttyPops]

~~~~~ Fran Smiley-Face.

 

[tiburonfirst]

and .................... brb!

 

[AttyPops]

and .................... brb!

So 29 after the hour is OK. Got it........

 

[Stoneface]

So 29 after the hour is OK. Got it........

I was thinking the same thing!!

 

[AttyPops]

OK everyone. While Tibs is gone, we can talk freely. Don't tell her.....it's a secret.

I figured out how to "cook the perfect steak". But don't tell Tibs....

Sous Vide steak. Seared just before serving.

You season the steaks (thick cuts are best), put them in a zip-lock bag sucking all the air out, and immerse them in 131 -ish degree water for two hours. You have to monitor the water temp with a thermometer. I used a crock pot and covered it with a towel.

You basically cook the stake in the "water oven" to the perfect internal temp that you want it. It gets cooked evenly and can't over cook. Don't hold it for more than 4 hours that way though.

Anyway, dry it and sear it a bit when you take it out, just before serving. You can even subtract 2 degrees from the water temp to allow for searing.

This is how they get perfect steak like:

Of course, you can pick any temp for whatever doneness you like.

 

[FranC]

I prefer the grill...........

 

[Stoneface]

You mean you didn't buy one of the Sous Vide machines, Atty?? They're really big and expensive!


Seriously, that's a great hack...I wouldn't have thought to use a crock pot...

 

[AttyPops]

Sear it on the grill then.

But there's no way to cook a thick steak like that and not get a temp gradient....unless you use a water bath. Then it's very even.

 

[AttyPops]

No way $tone. Too expen$ive.

But yeah, the crock pot worked OK because I could turn it on and warm the water just a bit as the temp dropped. Have to constantly monitor it though.

Other people use a beer cooler and know what temp water to start with for X pounds of meat. Worked great. Just be careful of food illnesses and read up on it. That's why the caution about no more than 4 hours. Although it can also be used to pasteurize stuff in vacuum bags.

 

[tiburonfirst]

that water cooking method is highly praised - and the crock pot is idea is something else!

i might have to buy one!

 

[AttyPops]

ROFL Tibs.

OK. Chef John does it in a stock pot, for you Luddites.
http://foodwishes.blogspot.com/2011/01/stovetop-sous-vide-episode-2-ny-strip.html

 

[tiburonfirst]

and that atty links me to a video!

 

[tiburonfirst]

i shall try again in the morning


goodnight and sweet dreams

 

[AttyPops]

It's a blog. You don't HAVE to watch the video. Read the recipe (and do some research...or download it for later from youtube when you're away from the computer for a while.)

Sorry Tibs. Your net stuff sucks (not your fault at all).

But on the bright side, you have a nice cherry tree. And a Geoff.

 

[FranC]

Sweet dreams,Tib

 

[AttyPops]

Night Tibs.

 

[AttyPops]

I'm more tired today that I deserve to be. IDK. But I'm going to follow Tib's lead as usual.

Besides, Stone and Fran are just talking my ear off.

Goodnight snails. lol. I hope you have a great night and a better tomorrow.

 

[FranC]

Sweet dreams,Atty