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PostPosted: December 26 18, 11:14 pm 
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haltz wrote:
InvincibleCakeEater wrote:
Sister got me an immersion circulator (sous vide). Just did some NY strips, and holy [expletive], it's great. Amazingly foolproof.

Get yourself a Searzall torch attachment to obtain a nice crust.

That seems like a much better way. I opened up the doors and windows and tossed them on a cast iron while frantically fanning the smoke detectors.


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PostPosted: December 27 18, 5:56 am 
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InvincibleCakeEater wrote:
haltz wrote:
InvincibleCakeEater wrote:
Sister got me an immersion circulator (sous vide). Just did some NY strips, and holy [expletive], it's great. Amazingly foolproof.

Get yourself a Searzall torch attachment to obtain a nice crust.

That seems like a much better way. I opened up the doors and windows and tossed them on a cast iron while frantically fanning the smoke detectors.



Super hot cast iron with plenty of salt is a great way to finish sous vide or start pan searing a steak.


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PostPosted: December 27 18, 9:47 am 
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"I could totally eat a person if it were a life/death situation"
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InvincibleCakeEater wrote:
haltz wrote:
InvincibleCakeEater wrote:
Sister got me an immersion circulator (sous vide). Just did some NY strips, and holy [expletive], it's great. Amazingly foolproof.

Get yourself a Searzall torch attachment to obtain a nice crust.

That seems like a much better way. I opened up the doors and windows and tossed them on a cast iron while frantically fanning the smoke detectors.

Haha. I did the same thing the first time I used cast iron to sear sous vide steaks. I may have written it somewhere on here, but basically I put the stove on high and gave the skillet a good while to heat up. By the time I put the steaks on, the smoke detector and carbon monoxide detector was going off. Not good.

I've always wanted a searzall because we mostly use sous vide for steaks and creme brulee, both of which need a searzall, but it's so infrequent I hesitate to buy products that have such a narrow use. So, I use the induction cooker to heat up the cast iron skillet outside and finish the steaks that way and the creme brulee is fine without caramelized sugar on top.

Also, I'd highly recommend making some creme brulee. 12 egg yolks, 3/4 cup of sugar, touch of salt whisked together. Then like 22oz of heavy whipping creme and maybe a tablespoon of vanilla extract maybe a little less depending on what you like. Mixed, strained and poured into some kerr jars. Sous vide at 180 degrees for an hour. After an hour, turn off the sous vide and put in a bunch of ice to cool down for 20 minutes or so. *Shannon voice* Mmmmmmm mmmmmm mmmmMMMMMM Mmmmmm MMMMM

Barely tighten the lids or else the jars will break, fyi. I've broken a few of them. Not good. But, the creme brulee is awesome for how easy it is to make.


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PostPosted: December 27 18, 10:09 am 
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I've had delicious sous vide cheesecake as well.


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PostPosted: December 27 18, 11:24 am 
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How is that I've never hear of sous vide cooking before? Looks like a no brainer and something I need to get.


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PostPosted: December 27 18, 1:00 pm 
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stlouie_lipp wrote:
How is that I've never hear of sous vide cooking before? Looks like a no brainer and something I need to get.

Clearly not a Top Chef fan.


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PostPosted: December 27 18, 1:32 pm 
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thrill wrote:
stlouie_lipp wrote:
How is that I've never hear of sous vide cooking before? Looks like a no brainer and something I need to get.

Clearly not a Top Chef fan.

I've never watched it. Which is odd because I like cooking shows.


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PostPosted: December 27 18, 1:33 pm 
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Heavy sous vide action.


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PostPosted: December 27 18, 2:00 pm 
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haltz wrote:
Anyway, I ended up with a planer. My neighbors are going to love me about as much as Dreamer's love him.

Image

A bench top one like pictured? How effective are those?


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PostPosted: December 27 18, 4:45 pm 
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haltz wrote:
I've had delicious sous vide cheesecake as well.

Cooked in a jar?


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