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| I believe in the principle of Due Process  |
Thanks. That looks tremendous, and so easy even a lawyer can do it! Luckily, I have enough willpower to control the driving ambition that rages within me. When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown | |||
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| I believe in the principle of Due Process |
Being on supplemental oxygen, I can’t be around open flame. What is the best way to sear meats without those blow torches? Grill in oven? Pan on the stove? Luckily, I have enough willpower to control the driving ambition that rages within me. When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown | |||
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Member |
I most often sear my sous vide steaks on a cast iron pan, as hot as I can get it, about 1 minute per side. A pat of butter in the pan helps to make a browner crust. I frequently do this on my grill outside as it make a lot of smoke, but can do it on the stove inside as well. | |||
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| Get my pies outta the oven!  |
I'm sorry but none of those pics of your boiled-in-a-bag steaks look good to me. Where is the crispy crust on them? That to me is the best part, and just browning the outside of a steak you basically just poached just doesn't work for this ex-Chef. Noting can beat a good 100-year old cast iron pan heated to smoking and laying your ribeyes in that have a good coating of Kosher salt and cracked black pepper! The sear from that is just wonderful. | |||
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orareyougladtoseeme |
I made a chuck roast this weekend in my Sous Vide and it was excellent. I cooked it at 135F for 24 hours, sprinkled with salt, pepper, onion and garlic powder and vacuum sealed with fresh rosemary. It was restaurant prime rib quality from a cheap chuck roast. Tender and juicy, you barely needed a knife to cut through it. I saved the juiced made a sauce with a cold roux and sauteed onions and mushrooms. I've really enjoyed experimenting with my Anova cooker, chicken breasts at 145F are so juicy and tender. Its a great tool for the kitchen! | |||
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| Member |
Not trying to hi jack the tread. What machines are you folks using? I'm pretty good with steaks but I've got to try this method. Thanks, Dave | |||
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| I believe in the principle of Due Process |
Anova here. Luckily, I have enough willpower to control the driving ambition that rages within me. When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown | |||
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safe & sound |
It's a bit deceptive because the pink meat is edge to edge. You can get a fairly crispy sear without it being overly obvious. Since I use a torch to sear mine, you can make it as crispy as you like. I don't know how hot you get your cast iron pan, but I bet that torch I'm using can get two to three times as hot.
After reading another thread here on the forum, I bought an Anova. I don't use any of the fancy features on it, I just plug it in and turn it on manually. I believe it was on sale at Target for $99, and I've cooked a lot more than just steaks with it. | |||
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Member |
If steaks, I'd plop them in a really hot cast iron pan and sear the hell out of them. Or, you can broil them in the oven. Either way not for a long time, all you want to do is brown the outside. For a roast, can bake at 350 in the oven for 15-30 minutes in a low sided sheet pan with a meat rack to keep it elevated off the pan. That's what I did with the roast beef in the OP. Place your clothes and weapons where you can find them in the dark. “If in winning a race, you lose the respect of your fellow competitors, then you have won nothing” - Paul Elvstrom "The Great Dane" 1928 - 2016 | |||
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| Member |
Anova Precision Cooker here. And, their website has lots of recipes. Mine has the Bluetooth connectivity (limited distance) so I can run it from my phone. If I had to do over, I'd get the one that also has the WI-FI connectivity as I've found that it would be nice to monitor from a longer distance. And, it would be nice to be able to put everything together and start the cooking later remotely. Like fire it up at 2PM from work for a 6 pm dinner. Place your clothes and weapons where you can find them in the dark. “If in winning a race, you lose the respect of your fellow competitors, then you have won nothing” - Paul Elvstrom "The Great Dane" 1928 - 2016 | |||
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Ammoholic |
I got pics, need some food porn?  Rack of lamb.  Tiny rib roast.  Same rib roast.  Prime grade cap steaks  Cap steaks getting their sear on. I've been extremely happy with the results. I highly recommend you give it a try. Especially when cooking for a group. Makes life easier and you can still get a great sear on gas, charcoal, cast iron, or broiler. I was skeptical at first, now I'm a believer. The best part is when using fresh herbs the flavors really come out in the meat. Jesse Sic Semper Tyrannis | |||
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| Member |
Looks great Skins. Place your clothes and weapons where you can find them in the dark. “If in winning a race, you lose the respect of your fellow competitors, then you have won nothing” - Paul Elvstrom "The Great Dane" 1928 - 2016 | |||
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Member |
To sear steaks we use a charcoal starter chimney. Get it running good and hot and put a grate over the top of the chimney and sear the steaks. Works great and is fast. _____________________ "We're going to die. Some people are scared of dying. Never be afraid to die. Because you're born to die," Walter Breuning 114 years old | |||
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| Throwin sparks makin knives  |
I got one a couple of weeks ago. BEST Tri-tip I have EVER eaten!!!!I like my meat Med-rare, but the Wife likes Well..... She is SOOO tired of me raving about it!! I guess ill break down and do a really tender Well done one!!  | |||
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| Ammoholic |
Tip: Flip it upside down and you can use way less charcoal and get the coals/flame closer to meat. Jesse Sic Semper Tyrannis | |||
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| Member |
Skins, where did you find the recipe for the Rack of Lamb? Or, if it's yours, please post. Place your clothes and weapons where you can find them in the dark. “If in winning a race, you lose the respect of your fellow competitors, then you have won nothing” - Paul Elvstrom "The Great Dane" 1928 - 2016 | |||
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Member |
When I sear indoors it's done on my Griswold 12" cast iron pan smoking hot with some grape seed oil in it. My preferred method is to lay some smoke on those rib eyes until about 7 to 10 degrees from my target temp. Then open the top door on my wood fire box and throw a couple more sticks of oak in to get a good blaze going. I have a grate I lay over the top of the fire and sear those steaks on a open fire! Everything else is just pretending!  "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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| I believe in the principle of Due Process |
I tried the mashed potatoes last weekend. 185F for 2 hours, with the butter, cream and cream cheese. Lordy it was rich! I couldn’t get a satisfactory mash in the bag. Maybe impatience or something. I ended up using a regular beater. I’m not sure the extra effort is worth the result. Luckily, I have enough willpower to control the driving ambition that rages within me. When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown | |||
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| Member |
A food mill will give you mashed potatoes that are velvety smooth. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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| Ammoholic |
I don't generally use recipes. I look four up, steal elements from them and make my own. Actually this *recipe* was made by pure luck. Grabbed herbs from garden and stuff in fridge tossed in blender and loved the results. Once I got the Sous Vide machine, I did just the same way I have done it for years, just put it in a vacuum sealer and sous vided it instead. 135 for 2-3 hours. Then filled Smokey Joe Grill with a bunch of charcoal and seared on silly hot coals, moving and flipping quite often. Seasoning (approx. no recipe) 4 parts basil 2 parts rosemary 1 part Thyme Take herbs remove from stems, toss in blender. Add the following: -Couple ounces of vinegar of choice and olive oil. - S&P (if I had to guess 1.5 tbs each) - 1/4 onion - 5-6 gloves garlic Blend well. Then I put in vacuum bag and vac until green ooze approaches sealing part of machine and hit seal. Leave in fridge overnight for earlier cooking, or put in fridge first thing in morning for cooking later. Something under 24 hours over 5-7 hours. Had nothing but compliments every time I've made it. Jesse Sic Semper Tyrannis | |||
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