Tuesday chow

[Mugwump]

...we'll cook up some fresh sausage and perhaps have biscuits or French toast....

We just finished off the leftover pot roast for lunch.... ..dayam good 

[LizStreithorst]

I'm trying something new.  I'm making a steak using the sous vide method.  I was fascinated when I learned this way but the equipment cost several hundred dollars.  I was not hundreds of dollars worth of fascinated.  Then I found out that I could do it in a beer cooler.  I'm excited to find out what I think of the results.

[Mugwump]

I'm trying something new.  I'm making a steak using the sous vide method.  I was fascinated when I learned this way but the equipment cost several hundred dollars.  I was not hundreds of dollars worth of fascinated.  Then I found out that I could do it in a beer cooler.  I'm excited to find out what I think of the results.

Interesting....let us know how it comes out....

[LizStreithorst]

To be honest it was no better nor worse that a pan broiled steak.  Even though the steak came out at a perfect 135 internal temp, and I dried the steak well before I threw it into the sizzling hot cast iron pan it took so long to brown that it cooked to medium well.  I'm not about to go out and buy a blow torch in a can to crisp the outside of my steak.

I still want to experiment with this method for the fun of it.  I'll try with something else.

[Mugwump]

To be honest it was no better nor worse that a pan broiled steak.  Even though the steak came out at a perfect 135 internal temp, and I dried the steak well before I threw it into the sizzling hot cast iron pan it took so long to brown that it cooked to medium well.  I'm not about to go out and buy a blow torch in a can to crisp the outside of my steak.

I still want to experiment with this method for the fun of it.  I'll try with something else.

I was reading where chops/ribs come out better easier than steaks. ....but you can pull the steaks at rare then pop in the heated skillet....might work?

[LizStreithorst]

What you want is a perfect medium rare on the inside and a sizzling brown crust on the outside.  It would take a can of propane, and I don't think it's worth the trouble unless you have an excellent quality steak. 

I'll mess around with it some with different meats.  For now, I'm over it.