Sun Feb 17, 2019 12:07 pm
Sun Feb 17, 2019 3:21 pm
Itchin4Fishin wrote:NWGunner wrote:Interesting.
Did you sear via oven, stove-top, or torch?
Stove top in cast iron. Didn’t use the torch this time.
Sun Feb 17, 2019 4:43 pm
NWGunner wrote:Itchin4Fishin wrote:NWGunner wrote:Interesting.
Did you sear via oven, stove-top, or torch?
Stove top in cast iron. Didn’t use the torch this time.
Gotcha, nice!
I just did two tri-tips over snowmageddon....131 for 6.5 hours...then reverse seared in cast iron with mayo....
For those not using mayo, it's becoming the rage for searing and grilling, whether you Sous Vide, or not.
The sugars and protein in the mayo help accelerate the Maiillard Reaction/Browning, and since it's an emulsion, it's sticks to the steak, fish, chicken, rather than roll off.
Restaurants have used it for years, but now even Anova & Alton Brown are touting it...
Sun Feb 17, 2019 4:58 pm
Sun Feb 17, 2019 5:03 pm
Sun Feb 17, 2019 5:15 pm
cmica wrote:pablo I use mayo sometimes on my fish too. one fillet just a light rub on the whole thing you don't need to dollop it
Mon Feb 18, 2019 3:52 am
Itchin4Fishin wrote:Egg bites-
Eggs, cream, red peppers, onion, bacon, cheese, salt and pepper. 170 degrees for 50 mins.
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Mon Feb 18, 2019 1:18 pm
NWGunner wrote:Itchin4Fishin wrote:NWGunner wrote:Interesting.
Did you sear via oven, stove-top, or torch?
Stove top in cast iron. Didn’t use the torch this time.
Gotcha, nice!
I just did two tri-tips over snowmageddon....131 for 6.5 hours...then reverse seared in cast iron with mayo....
For those not using mayo, it's becoming the rage for searing and grilling, whether you Sous Vide, or not.
The sugars and protein in the mayo help accelerate the Maiillard Reaction/Browning, and since it's an emulsion, it's sticks to the steak, fish, chicken, rather than roll off.
Restaurants have used it for years, but now even Anova & Alton Brown are touting it...
Mon Feb 18, 2019 3:17 pm
Mon May 13, 2019 2:55 pm
Mon May 20, 2019 6:13 pm
Mon May 20, 2019 7:44 pm
Itchin4Fishin wrote:Yesterday I threw a small chuck roast in. 131 degrees for 6 then a quick cast iron with garlic butter sear.
Since I had the Sous Vide out and I’m doing the keto diet I whipped up some egg bites. Used 14 eggs, whipped with some heavy whipping cream, black pepper. Poured in small mason jars. Once in jars I added sliced ham and feta cheese. 170 degrees for 50 mins. Forgot to take pics of them. But they make great fast easy breakfast snacks.
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Mon May 20, 2019 7:49 pm
Mon May 20, 2019 7:55 pm
Tue May 21, 2019 6:58 am
NWGunner wrote:Wow, that was Chuck? Nthat tuned out great!