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4 hours ago, MOPanfisher said:

BH, now that sounds tasty.  Snagged I am with ya, I do lie a steak cooked fast and hot on the grill or in a skillet.

Like this one? 😄

Seared in cast iron then into a hot oven to finish. It was a tenderloin, so very lean. Finished with a little butter and Montreal seasoning. Also roasted butternut squash with a drizzle of honey, mushrooms with thyme cooked in vegetable both, and lentils cooked in the same broth. A little take ‘n bake with some Billethead gooseberry jam. 

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17 hours ago, BilletHead said:

     Lancer,

      I checked my unit right off the bat. Right on. Are you searing really, really quickly? I have had only once seared too slow and it changed my finished item a bit more than wanted. On the Prime rib I did it said to even let it sit and cool some before finishing the outside in the oven to prevent any change in doneness. Speaking of I have been shaving the leftover prime rib thin then heating some with sharp cheddar cheese. A bit of horseradish sauce on a bun and then piling on the hot meat and melted cheese. The best roast beef and cheddar sammies I have ever had!

    BilletHead

I don't think I got the skillet hot enough either. I thought with legs I'd give the broiler a go first but without having skin covering the entirety of the leg I didn't want to over cook the exposed meat so I switched to the gas top.

That prime rib sounds good... Real good. I think Next thing I'm going to do next is try and sear BEFORE cooking with the sous vide. I've read of a few people trying that so when it's done it's set and good to go.

I think with cooking after I've cooked some of the juices out and it's still not as moist as it could be. I think a venison loin, or duck breast is going to be next.  I also found a bomb recipe for some 24 hour chicken and pork belly adobo that I may give a try to. Cooked WITH the sauce/glaze and veggies in the bag so that it all melds together during the 24 hours of cooking. 

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3 minutes ago, Lancer09 said:

I don't think I got the skillet hot enough either. I thought with legs I'd give the broiler a go first but without having skin covering the entirety of the leg I didn't want to over cook the exposed meat so I switched to the gas top.

That prime rib sounds good... Real good. I think Next thing I'm going to do next is try and sear BEFORE cooking with the sous vide. I've read of a few people trying that so when it's done it's set and good to go.

I think with cooking after I've cooked some of the juices out and it's still not as moist as it could be. I think a venison loin, or duck breast is going to be next.  I also found a bomb recipe for some 24 hour chicken and pork belly adobo that I may give a try to. Cooked WITH the sauce/glaze and veggies in the bag so that it all melds together during the 24 hours of cooking. 

        I think you will be really surprised with the venison and duck. So much more control and perfect to your taste. Some of the guys here seen to very perfect accomplished chefs and make no mistakes and have the perfect doneness without sous vide. Me on the other hand get distracted and am not perfect. There have been a few times I would say boy I wish I had taken that off a few minutes quicker. We cannot undo what has already been (over) done to our liking. Sous Vide helps me edge closer to perfection.  As far as pre searing and sous vide I have read that too. Some of these recipes call for searing it another time when taking it out. Have not gone there yet. Seems redundant but again never tried it. Looking forward to your other dishes,

BilletHead

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With the duck and venison where overcooking it is tantamount to sin unlike beef you won't need to worry about the skinny end being overcooked and the fat end of a tenderloin being under done. 

I really really like cooking with it, it's just a new thing I haven't got down yet quite as well as I had searing then finishing in the oven but It'll get there. My wife isn't sold on it yet.

I found some 72 hour short rib recipes that look awesome. Will try that at some point soon too. Just need to find some good thick chunky short ribs or osso buco shanks. 

 

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The sear, whether at the beginning or at the end, should always be at the highest heat you can manage and take the shortest time to reach the color you seek. The sear is not really the cooking,;  you are trying to color and to caramelize to intensify flavors.

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When it comes to searing meats I think that it is dependent upon the dish. I will sear meats as RPS suggested prior to braising the meat to add that depth of flavor. I don't like meats that are cooked fully in a crockpot for the potential lack of flavor of the meat. I would guess that searing prior to using the sous vide is similar to a braise. To me the sear on a steak adds the flavor/carmalization as well as a texture that I want. That texture may get lost if you sous vide after the initial sear. May be why some suggest sear then sous vide then sear again.

Since I dont have a sous vide, I'll leave you guys to experiment and keep us posted☺.

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Pretty sure I have never cooked a steak indoors.  But similar to you all I am currently using the "reverse" sear on steaks, place them off heat basically smoking them, 250-300 until they look right, then place over the hot flame to finish, just a bit on each side. But on tritip I do the opposite, it is placed fat side down on hot flame 10 min or so, then off heat for about 30.  I am wanting to try the sous vide, wife is reluctant.  I think she is afraid it will bring what is now slow smoked into her kingdom the kitchen, and I am very messy, usually she gets frustrated with my cleanup and pushes me aside....My youngest son field dressing deer would say "dad could you show me just one more time?" until I wised up, do not know where children learn those things. 

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18 minutes ago, grizwilson said:

.My youngest son field dressing deer would say "dad could you show me just one more time?" until I wised up, do not know where children learn those things. 

             They say the nut doesn't fall far from the tree.  Daddy Griz 

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Third and last night of this Blue Apron week. Brussels sprouts, pearled cous cous, and harissa marinated paneer.

Good stuff!

 

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