Because it doesn't have that cardboard texture that well done steak eaters are used to.why??
I did it at 147 for 2.5 hrs. then seared.
Because it doesn't have that cardboard texture that well done steak eaters are used to.why??
I did it at 147 for 2.5 hrs. then seared.
nope, its immersed in water and you're only heating it up to 125-165 degreesDoes the sous vide thing heat up the kitchen a lot, being on for so long?
Because it doesn't have that cardboard texture that well done steak eaters are used to.
ahh. My girl is all about the color. it can be dark dark red for her, but absolutely no pink (she doesn't need it gray!). She was tickled.Because it doesn't have that cardboard texture that well done steak eaters are used to.
She knows it's not going to hurt her if cooked properly and is still pink, right?ahh. My girl is all about the color. it can be dark dark red for her, but absolutely no pink (she doesn't need it gray!). She was tickled.
WTF?ahh. My girl is all about the color. it can be dark dark red for her, but absolutely no pink (she doesn't need it gray!). She was tickled.
Yep. It's all psychological & she knows it. "It still looks uncooked in the middle" is what I have to avoid.She knows it's not going to hurt her if cooked properly and is still pink, right?
I know someone in their 40's who are the same way and I make fun of him for it.Yep. It's all psychological & she knows it. "It still looks uncooked in the middle" is what I have to avoid.
I know someone in their 40's who are the same way and I make fun of him for it.
Probably about as much as a crockpot would...Does the sous vide thing heat up the kitchen a lot, being on for so long?
We used it to make eggs the next morning. A couple of months ago, we borrowed one from a friend and made the best tasting filet ever. Don't waste that on someone who likes steaks well done tho...Dude, that's the same one I got. For whatever reason, they were having a promo on that unit & not the wifi one. I had asked here if anyone used it, but it didn't seem to be a huge asset either way (wifi or bluetooth).
Have you used it?
The tenderloin I made got rave reviews from my 'it's got to be well done' daughter!
Also, I'm excited to try spaghetti gravy with Italian sausage. My mom used to make it on the stove all day, not even a simmer, & it was delish with the sausage just falling apart with a fork. Imma try it at 150 for 8hrs with this thing & see how it works out.
peanut got a couple of "omaha steak" steaks from her work for some holiday thing. Tried cooking em up for christmas, and messed em up royally. They were 5/8th of an inch thick max, so my standard "sear 45 seconds each side, oven bake for 3 minutes @550 method that normally produces perfect medium rare, produced well done instead since im used to 1.5 inch thick steaks :/
Thoroughly ruined em.
That's up to you.Are we still talking about steaks or something sexual?