so yeah, don't feed it to infants or your neighborhood bubble boy and you're good to go. (just like Honey)
:thumbsup:
I must make amends; I say "perfectly" here but I actually mean "practically". There is a miniscule chance of food poisoning since most types of cooking cannot sterilize the food. However, with a sufficient reduction in viable bacterial count of the big baddies (e.g. salmonella, e.coli, listeria) AKA pasteurization, food is considered safe for those with normal immune systems.
Took me a few tries to figure out steak--and I still haven't, maybe. But it was easily my most disappointing experience the first time. I tried a terrible Ribeye, and the texture was all wrong.
Then, I tossed in a 4lb Tri-tip, cooked at 140 for at least 2 hours...then the quick sear.
Holy shit. it's heaven. I salt it heavily and let it sit for about 2 hours prior, toss in bag, add a bay leaf or two and drizzle a small amount of cooking oil (grape seed, usually).
You really want to let those cuts cook for a decent amount of time to start breaking down the collagen. It becomes so tender and you can slice it like butter.
I've been making a butter...uh, sauce for souse vide tritip:
--diced shallot, cover in juice of lime for a few minutes
--add a pile of cilantro (I always crush herbs in my hand before I add them to anything)
--add one diced chipotle, preserved in adobo (from those cans, Embassa is one of the brand)
--add a stick of butter. 1 stick. one stick of fucking butter
blend the shit out of it. makes a very nice, very evil spread. it goes with anything, really, because it's butter, lime, cilantro, and shallots.
slice your tri tip on the bias (thinner the better) and smear a small dab of that butter on each slice.
eat with your fingers. always.
$4.99/lb for porterhouse is a great deal.. May I ask where you got it from?I bought a part primal of porterhouse on sale for 4.99 a pound and had them cut 2+ inches thick. I like my meat medium rare and it's virtually impossible to do that properly by other means. I then set the temp for 132F and let it go for 2 and a half or more hours. I tried 6 hours, but the texture doesn't do it for me at that point. It's not a tough piece of meat so there's not much collagen to break down. When I'm ready I take it out of the bag, then dry them off. A little oil so they don't stick and onto a very hot grill or at this time of year I have the garage door open and a 15" cast iron skillet which I put on a turkey fryer. That's a lot of mass but that burner is capable of frightening output. Two minutes on high heat then the steaks go on for 30 seconds then flip. After 30 seconds of the pan reheating repeat the process, then one more time if needed. That does it without cooking through.
Search for "gyros". I figured out how to make them at home and they are as good as those bought at a restaurant.
That's just the start.
$4.99/lb for porterhouse is a great deal.. May I ask where you got it from?
Have a Searzall. Works nicely, but yeah -- if you needed to sear a lot, either buy two of them, or just get a large surface. However, it also works well in other uses. Melting cheese. Toasting bread. Repelling invaders. Etc.
Also, I have a torch I can use for an actual plumbing project this weekend now.
edit: still waiting for my three unicorns to ship. I mean Anova's.
Would you recommend the Searzall? I'm typically only cooking for two adults. I'm thinking of doing an Anova/Searzall combo for Christmas.
Also, the Searzall pretty much guarantees (evil) laughter. MWAHAHAHA
I plan to poke around on Amazon and see what I can figure out for a homebrew version of their rotating searing platform.
Cooking one of Dr. Pizza's whole cows with it? Proooooobably not.
so where is the analysis of variance the thread title promised?
Received both of my Anova 2.0's today, beer can for scale:
SousVide to commence this weekend!
Forget that baby torch, get a Searzall and a man's torch.made a ribeye this weekend, fantastic its like set it and forget it. seared it in a cast iron pan but will probably get an Iwatani Cooking Torch for future use so my place doesn't get super smoky: