[ARCHIVED THREAD] - Dinner pic (Page 1 of 2)
Posted: 8/18/2014 1:12:55 PM EDT
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Been meaning to do this one for a while. Got a new Sous Vide setup that another thread led to a couple of months ago.
A great Anova circulator was 50% off, a steal for this unit, and I finally had a chance to get it going. Warming up. 
Stopped at the butcher for a thick-cut porterhouse. 2.5 pounds of two inch thick prime goodness. Some course salt on both sides. 
Into the vacuum machine for packaging. 
And into the water bath. Temp set at 132F. This unit seems to run about 4 degrees cooler than the setting, and I didn't have a chance to calibrate it yet. So the water temp is really at 128F which is just about perfect for a medium-rare steak. It will stay there for a couple of hours since it is a thick cut. 
Sautéed up some Vidalia onion about 15 minutes before I was ready to get it out of the water. Had also popped a tater into the oven at some point. 
So now this great big hunk of 128F meat comes out of the bag. Not particularly impressive looking at this point. Looks like a pale boiled meh. 
Until it meets the magical surface of a large cast-iron skillet to sear it up. About 700F for 45 seconds on each side, then a light brush of some just made up fresh garlic-butter. And dinner is served........ 
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Fuck the guns and reloads.
There never ever was a requirement for anything other than dinner. No staplers, guns, reloads, whatever. Food and drink, period. And as to the inside pic, well, I sat down to eat, and never took one 
But I promise, it was perfectly pink and even from edge to edge. Sous vide is fucking awesome. 
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I'm not trying to be a wise-ass....I just don't understand....why would you pre-heat the steak, when the same could be accomplished with charcoal or cast iron in the oven...?
Forgive my ignorance. ETA: just read about sous vide.....I get it, but I still prefer my charcoal grill. 
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The digital thinga-a-ma-jig. Quoted:
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What the hell is that thing? Which thing are you referring to? The digital thinga-a-ma-jig. http://www.amazon.com/Anova-Sous-Immersion-Circulator-Black/dp/B00GT753W8 |
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I'm not trying to be a wise-ass....I just don't understand....why would you pre-heat the steak, when the same could be accomplished with charcoal or cast iron in the oven...? Forgive my ignorance. Sous vide is a method of cooking in a precise temperature environment. You are not boiling the meat, or pre-heating it either. You are cooking it to the perfect temperature (for whatever the item happens to be) and then finishing the surface on extreme heat to sear. So my porter is a perfect 128F, and then seared for under 2 minutes to give that awesome outer goodness. |
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What the hell is that thing? Which thing are you referring to? The digital thinga-a-ma-jig. http://www.amazon.com/Anova-Sous-Immersion-Circulator-Black/dp/B00GT753W8 Remember the water bath you used to use to do border molding for compound impressions? Way back in the dark ages of dentures? This one is digital water heater with a circulation motor to keep the bath even throughout. It happens to be a great well made brand, and it was $99 when I got it a few months ago. |
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Remember the water bath you used to use to do border molding for compound impressions? Way back in the dark ages of dentures? This one is digital water heater with a circulation motor to keep the bath even throughout. It happens to be a great well made brand, and it was $99 when I got it a few months ago. Quoted:
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What the hell is that thing? Which thing are you referring to? The digital thinga-a-ma-jig. http://www.amazon.com/Anova-Sous-Immersion-Circulator-Black/dp/B00GT753W8 Remember the water bath you used to use to do border molding for compound impressions? Way back in the dark ages of dentures? This one is digital water heater with a circulation motor to keep the bath even throughout. It happens to be a great well made brand, and it was $99 when I got it a few months ago. Seems like a good price. And looks like an easier setup than the cobbled together crockpot ones I've seen. |
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Remember the water bath you used to use to do border molding for compound impressions? Way back in the dark ages of dentures? This one is digital water heater with a circulation motor to keep the bath even throughout. It happens to be a great well made brand, and it was $99 when I got it a few months ago. Quoted:
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What the hell is that thing? Which thing are you referring to? The digital thinga-a-ma-jig. http://www.amazon.com/Anova-Sous-Immersion-Circulator-Black/dp/B00GT753W8 Remember the water bath you used to use to do border molding for compound impressions? Way back in the dark ages of dentures? This one is digital water heater with a circulation motor to keep the bath even throughout. It happens to be a great well made brand, and it was $99 when I got it a few months ago. How the hell do you know about border molding ?! Impressive. |
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So , how many hours to cook a steak?, doc must be confused and think these hours (cooking) are billable.  Total prep time was maybe 20 minutes. Including taking pics. Total cook time in the water was just over 2 hours, but I could have left it for more. That's the beauty of sous vide. Can't overcook. So during that two hours I did a whole bunch of stuff. Not billable stuff, but still, it's not like I was just standing there staring at the water. |
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Title should read Not A Dinner pic, you have been here long enough for this to be a troll.
No rules followed rating 0 No cut pic for a porter house? -10 Long term member trolling -90 Score -100 Still looks delicious though. Because you might be able to cook a two incher correctly, maybe a 0.
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A thing of beauty brother. I will assume your brothers were pulling 4lbs on a 6lb trigger on a just out of shot belt fed 50 cal or three.
Nice work. Tonight, for me, it was me and my boy and a dozen eggs and a seared pork belly of smoked bacon. In the end, food beats all. :) |
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That's a food pic. Albeit some good looking food. But that's no dinner pic.  Not even a goddamn shot of the inside. Even I gave an inside shot, and I had dumplings. Title should be pic of dinner. |
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He must of ate it before the inside pic.
I can see the reason behind this meathod especially if you are catering a large event. And it might look and taste almost as good but it will never be the same as a steak cooked over charcoal by someone who knows their grill and steaks. |