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PostPosted: Wed Feb 03, 2016 8:10 am
 




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PostPosted: Wed Feb 03, 2016 4:32 pm
 


Thanks for the tips.... [drool] [drool]


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PostPosted: Fri Jul 20, 2018 8:24 pm
 


Gonna necro this cause too lazy to make a new thread. Got a sous vide cooker today, tried it on a couple random striploin from the grocery story.


Holy fuck. I'm shit at cooking. I'm even worse at making a passable steak. That was almost on par with steak from fine dining restaurants.


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PostPosted: Fri Jul 20, 2018 8:53 pm
 


I had to look sous vide cooker never heard of it. I guess I’m behind in cooking now too :roll:


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PostPosted: Fri Jul 20, 2018 9:06 pm
 


For some reason, I knew exactly what he was talking about. :wink:


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PostPosted: Fri Jul 20, 2018 9:09 pm
 


housewife housewife:
I had to look sous vide cooker never heard of it. I guess I’m behind in cooking now too :roll:

My parents haven't heard of it either, I called them to tell them I'm gonna make them a dope ass steak dinner :lol:


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PostPosted: Fri Jul 20, 2018 10:08 pm
 


!

I've been searing them on high heat in the grill them flopping them up on the warm up rack to cook.

Gonna try this!!


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PostPosted: Sat Jul 21, 2018 1:57 pm
 


R=UP

Now if I could just afford cuts of steak that look like roasts of prime rib, i'd be laughing. :wink:


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PostPosted: Sat Jul 21, 2018 3:02 pm
 


Sear both sides, to hell with an oven.
Steak should still scream when it sees my knife coming!


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PostPosted: Sat Jul 21, 2018 7:37 pm
 


I'm aware of the sous video trick, but I generally think it's a bit of a cheat, and prefer to fry or grill it myself.

While I'm not the biggest Gordon Ramsey fan, his method of frying a steak looks pretty good and I msy gave to try it the next time I make steak:



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PostPosted: Sun Jul 22, 2018 10:32 am
 


Ramsey style Winter Steak method in our house. Sub a little Cavender's Greek Spice for thyme.
But nothing beats Summer steak over competition grade charcoal.
I think the salt and heavy cracked pepper out of the fridge then let it sit for 1/2 hour to get to room temp is important.
Both of us prefer steak blue rare to rare. Grew up with Mom's cooked to a dull grey or you'll get trychinosis wastes of meat.


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PostPosted: Sun Jul 22, 2018 12:03 pm
 


bootlegga bootlegga:
I'm aware of the sous video trick, but I generally think it's a bit of a cheat, and prefer to fry or grill it myself.

While I'm not the biggest Gordon Ramsey fan, his method of frying a steak looks pretty good and I msy gave to try it the next time I make steak:


Damn right it's cheating. I'll take everything I can get when I'm so shit at cooking.


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PostPosted: Sun Jul 22, 2018 12:12 pm
 


Wow, I need to try this !
I have a sear burner on my BBQ and it's perfect for the two sides searing in seconds without having to put the BBQ at high temperature and then reduce it.

I understand now why that technique is "reverse sear" [B-o]

*going to freezer to get a steak* --->


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PostPosted: Sun Jul 22, 2018 1:42 pm
 


Cooking food in a plastic bag sounds like an unhealthy way to prepare food.


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PostPosted: Sun Jul 22, 2018 2:08 pm
 


PluggyRug PluggyRug:
Cooking food in a plastic bag sounds like an unhealthy way to prepare food.

As long as you're using food grade bags, currently, there is no issue. If someone were that worried there are ways to do it in mason jars, but that wouldn't work very well for meat typically.


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