And here I thought you were going to be taking your surf and turf into the hot tub with you
Good luck. As soon as I pick up a duck breast I'm going to be trying it, too.
Wow! The steak turned out PERFECT! The salmon was perfect and juicy too. The only thing I would do different, is maybe cook the steak to 140 (medium) instead of 135 (medium rare). I like MR when it's just the middle, since the rest is cooked more, but when the entire steak is MR it's a little underdone for my taste. But wow, yum, yum yum! I would maybe sear it just a little more too. Definitely need a blowtorch. Cool!!
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Wow! The steak turned out PERFECT! The salmon was perfect and juicy too. The only thing I would do different, is maybe cook the steak to 140 (medium) instead of 135 (medium rare). I like MR when it's just the middle, since the rest is cooked more, but when the entire steak is MR it's a little underdone for my taste. But wow, yum, yum yum! I would maybe sear it just a little more too. Definitely need a blowtorch. Cool!!
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That looks delicious!
I hear you about doneness and sear. How did you sear it? A screaming hot cast iron skillet for a bit longer might get you that crust that would make it perfect.
skittle, your meats cooked with the vide method look marvelous! particularly that 2" thick steak yesterday! i can't stop obsessing about it even today. i think you may have started something here at dc...
This looks and sounds just great Skittle! That steak is just the way I like it.
As far as keeping the heat consistent, you've convinced me to finally order this, as I've been looking at it for some time, and it would be perfect for not only this, but maintaining temps for deep frying.
https://www.piccook.com/?mid=3334603
Sous vide= 'low and slow". It's curious to have people so resistant to the 'low and slow' method. LOL I'm not sure why though. It's easy to use the sous vide method without the expense of buying the appliance. Just a 'food safe' plastic bag that seals completely. Make sure all the air is removed. If your stove top element won't go low enough just move the pot off the heat a bit. Experiment and you'll soon know how much. I need to turn the burner down as low as it will go then only have the pot on the burner a couple of inches to keep the water at 140 F. You might not want to do this a lot but at least it gives you a chance to see how you like the sous vide method/result. Definitely searing after is recommended.