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Old 07-29-2013, 11:12 PM   #41
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Originally Posted by CWS4322 View Post
Speaking of which, are we on for next Wednesday?
Next Danish Club lunch isn't until August 14. It's the 2nd Wednesday of the month. But, I sure hope you can make it.

Any interest in going to the Swedish Crayfish fest? They had it in September last year. I've never gone, but would like to.
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Old 07-30-2013, 10:08 AM   #42
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I'm a bit late to the party, but I had a rare rib eye steak cooked in the Sous Vide, and twice baked potato.

My appetizer was about 4 oz. of tuna sashimi. It was fun cutting off pieces as the main piece thawed, I like my sashimi just a bit icy and it tasted great! I pay $20/lb. for sushi grade flash frozen chicken so my DIY sashimi is a heck of a lot less expensive than that served in a restaurant. Be nice to me and I'll share my sashimi recipe. LOLOLOLOL!

I'm learning more about the Sous Vide even though I've cooked only steaks so far, and haven't even added anything to the bag before cooking, just using SV ready pre-packaged cryovac steaks so far.

But what I learned is that they mean what they said when they said to sear only one side! I was thinking of terms that the sear burns fat and caramelizes proteins and adds flavor, not to mention improves appearance too, but I had been searing both sides and by that time I had significantly cooked the interior of the steak beyond target doneness.

This time I used my mini-propane torch (the same one that comes with the custard dish set). I cooked my rib eye at 120F for 1 hour then put it on a very hot plate (bit hotter than serving temperature) and seared just the one side with the mini-torch, and served it. For fun I measured the internal temperature and it was still about 120F. It seemed weird eating a steak at such a low temperature and I'm sure people bothered by safe cooking temperature rules won't want to try this method. It tasted great!
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Old 07-30-2013, 10:54 PM   #43
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Originally Posted by Greg Who Cooks View Post
I'm a bit late to the party, but I had a rare rib eye steak cooked in the Sous Vide, and twice baked potato.

My appetizer was about 4 oz. of tuna sashimi. It was fun cutting off pieces as the main piece thawed, I like my sashimi just a bit icy and it tasted great! I pay $20/lb. for sushi grade flash frozen chicken so my DIY sashimi is a heck of a lot less expensive than that served in a restaurant. Be nice to me and I'll share my sashimi recipe. LOLOLOLOL!
Sashimi chicken?
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Old 07-30-2013, 10:56 PM   #44
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Sashimi chicken?
I saw that too....
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Old 07-30-2013, 11:17 PM   #45
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Sashimi chicken?
Ok, whats sashimi chicken? Even I would't eat that, and I'll eat most anything!
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Old 07-30-2013, 11:21 PM   #46
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Ok, whats sashimi chicken? Even I would't eat that, and I'll eat most anything!
I have no idea, Greg says he has sushi grade chicken in his last post above
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Old 07-30-2013, 11:35 PM   #47
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I have no idea, Greg says he has sushi grade chicken in his last post above
Yes I relize that, I just don't get it! I think he would eat DS if it was sous vide! Yes you may delete this if you want. Just remember- this is decuss cooking-discuss LIFE.
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Old 07-30-2013, 11:38 PM   #48
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I'm pretty sure it was a typo/brain fart.
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Old 07-30-2013, 11:39 PM   #49
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No worries, typo, and planning the next meal.
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Old 07-30-2013, 11:40 PM   #50
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No worries, typo, and planning the next meal.
I hope so!
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