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Thread: Sous Vide, who's doing it?

  1. #541
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    shit that's actually such a good idea lol

  2. #542
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    Quote Originally Posted by Pacman View Post
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    Thanks for the replies. The last time I ran high heat on our gas stove (I think it's 20,000 BTU on the burner) and tried to sear the steak, I had all the fire alarms going off due to intense smoke and I got hairline cracks in the enamel on the cast iron pan. I now use a non-enameled pan but still not keen on potentially having the fire department show up.

    I will try at a lower temp next time for the sous vide portion and will slowly start raising the temp on the stove. I'll also do a better job of drying off the meat. I think once we use up the striploin I'll start buying sirloin as they will be a bit thicker and perhaps give me a bit more of a buffer for searing them.
    There's no way sirloin will lead to a better outcome.
    Definitely have to go with the non-enameled pan. As already stated, 100% dry it out the surface of the meat as best you can. You could also try coating the meat with oil after drying, instead of adding oil to the pan.
    Originally posted by max_boost
    Hey baller, any problem money can solve is no problem at all. Don't sweat it.

  3. #543
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    also ditch the mayo. mayo sears great, but definitely burns faster then just searing it by itself..

  4. #544
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    One thing with the searing. It really works better when you are using a properly thick piece of meat. Half inch steaks aren’t going to cut it as they curl too much when they hit the pan and you will just end up with a limited ring of sear.

    Thicker heavier pieces of meat do the trick here. Plus it always helps to jot Crowd the pan ( no matter how tempting it is to jam 2-3 steaks in there ).

    Play around with different “depth”s of oil ( I use depth loosely because you don’t want too much in there ), just a bit more oil helps to smooth out any unevenness in the surface of the steak and get a more uniform sear. Having a super super level stove also helps with this.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
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    fact.
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    guessing who I might be, psychologizing me with your non existent degree.

  5. #545
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    I'm to dumb to sear inside, SO just get my BBQ grille (which is cast iron) as hot as she goes and let it rip out there. Smoke clouds are fun.
    Quote Originally Posted by rage2 View Post
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    I almost shat myself after eating way too much at lunch with @killramos so ya, we can start the diaper thread now.

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    I also do that.

    But I also like trying different things.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  7. #547
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    Quote Originally Posted by jwslam View Post
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    Do you even live in Aspen if you don't have one of these?
    that's what I use actually...

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    That's why Buster is not miserable.

  9. #549
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    Going to try [email protected]* on these today. Steak spice, fresh garlic and trying some shallots in there!

    Will pan fry in cast iron, now to wait lol

    C1D3C05B-C3D5-48FA-92FB-570F3256F7D8.jpg

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    Quote Originally Posted by JfuckinC View Post
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    Going to try [email protected]* on these today. Steak spice, fresh garlic and trying some shallots in there!

    Will pan fry in cast iron, now to wait lol

    C1D3C05B-C3D5-48FA-92FB-570F3256F7D8.jpg
    Yum. Post after pics

  11. #551
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    Sear coulda been hotter, did cast iron on the bbq to mitigate the smoke issue haha. I swear this nat gas bbq can’t get to 450*.. old propane would rip to 500* in no time lol

    4405B415-BEFD-4A7B-B9C4-3BC6C0859C01.jpg

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    For sure different bbqs have different heat capacity. My Weber is ridiculous, get insanely hot.
    Quote Originally Posted by rage2 View Post
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    I almost shat myself after eating way too much at lunch with @killramos so ya, we can start the diaper thread now.

  13. #553
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    That looks super good, and you got to use your fancy new knife!
    Yes, methane is a bastard gas. My propane hit 675F in the wind, this evening. I love that iron pan idea, though. I don't know why I've never thought to try that.

  14. #554
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    Sous vide strip steaks again. 4h at 141f. Sear on rhe cast iron grille of my Weber Spirit II 210.
    Pan fried asparagus and mash.
    PXL_20220222_005012646.jpg
    Quote Originally Posted by rage2 View Post
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    I almost shat myself after eating way too much at lunch with @killramos so ya, we can start the diaper thread now.

  15. #555
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    141?

    :frownyface:
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  16. #556
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    A better cut I would have done lower. 141 is right where I wanted this and I stand by the results.
    Me putting the temp in my post is not an accident.

    Its not like I'm tearing down our democratic institutions or something.
    Quote Originally Posted by rage2 View Post
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    I almost shat myself after eating way too much at lunch with @killramos so ya, we can start the diaper thread now.

  17. #557
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    Quote Originally Posted by ExtraSlow View Post
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    A better cut I would have done lower. 141 is right where I wanted this and I stand by the results.
    Me putting the temp in my post is not an accident.

    Its not like I'm tearing down our democratic institutions or something.
    If I could freeze your accounts I would
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  18. #558
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    I think it's really important to continue dialogue even with those who's opinions are offensive to us.
    Quote Originally Posted by rage2 View Post
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    I almost shat myself after eating way too much at lunch with @killramos so ya, we can start the diaper thread now.

  19. #559
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    Here is a 127F sirloin ’trash’ top centre, something or other $70/full packer to offset that nonsense

    4092B80B-B683-473D-BB50-9DE5970A2462.jpg

  20. #560
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    Beef dips yesterday.
    PXL_20220306_003421489.jpg
    PXL_20220306_010644356.jpg

    Biggest hassle is caremelizing the onions. Usually just fry em, but took the time to do it properly.
    Quote Originally Posted by rage2 View Post
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    I almost shat myself after eating way too much at lunch with @killramos so ya, we can start the diaper thread now.

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