What's Cooking?

[Gavin]

Have not killed enough tree rats to have a surplus of tomatoes for sauce yet. Glad you have an abundance!

[Mitch f]

Grilling steaks and giving the grapes a bath with their dead relatives 

[snagged in outlet 3]

13 minutes ago, Mitch f said:

Grilling steaks and

Those look great!  I just grilled one too.  Perfect 140 degrees and tough as shoe leather.  Bad cut I guess.  From local butcher.  Or I’m spoiled on prime from Costco.  

[Mitch f]

6 minutes ago, snagged in outlet 3 said:

Those look great!  I just grilled one too.  Perfect 140 degrees and tough as shoe leather.  Bad cut I guess.  From local butcher.  Or I’m spoiled on prime from Costco.  

I pretty much yank mine at 128 anymore...even with that sometimes they’re tough

[rps]

1 hour ago, Mitch f said:

I pretty much yank mine at 128 anymore...even with that sometimes they’re tough

sous vide to 123, then sear very quickly grasshopper

[rps]

Fall is coming. Time for comfort food. Enchilada casserole aka Latin lasagna.

 

[Mitch f]

11 hours ago, rps said:

sous vide to 123, then sear very quickly grasshopper

After the Sous vide, do you dry them off and apply olive oil or butter before searing?

[rps]

8 minutes ago, Mitch f said:

After the Sous vide, do you dry them off and apply olive oil or butter before searing?

I pat dry and use a high temp safe cooking oil, but when the first side is done, I put a pat of butter plus salt and pepper on the cooked side.

BTW, I like rare to medium rare. If you prefer medium rare to medium (pink but not red) bump your sous vide temp to 126 or 7.

[snagged in outlet 3]

1 minute ago, rps said:

I pat dry and use a high temp safe cooking oil, but when the first side is done, I put a pat of butter plus salt and pepper on the cooked side.

I brush mine with home made clarified butter for the sear.  Tastes amazing.  

[snagged in outlet 3]