Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: hikerman on November 09, 2014, 07:05:23 PM
-
I started Friday on this. First EVOO'ed up a porterhouse, gave it a nice dusting of Way Out West, and vac bagged it with 2 cloves of slivered garlic for good measure. Into refrig. until today when it got tossed in the hot tub set at 130F for 2 hr. 15 min. Drained, dried, and my first stab at searing with a torch. I could have browned further but was a bit worried I might be cooking more than I wanted! Oh well, next time.
The steak was split and served alongside fingerling potatoes with dill, and a tomato,red onion, cucumber, pepper salad.
I'm liking this sous vide cooking more and more! Going to be a fun Winter experimenting!
[attachments deleted after 6 months]
-
Fantastic looking steak Gene and those sides look delicious too!
-
Perfect for me. .☆´¯`•.¸¸. ི♥ྀ.
-
You had me at Porterhouse...
-
OH yes that's a steak!
-
OH yes that's a steak!
Just not for Kimmie!!
That steak looks fantastic!! Just the way I like mine, too.
Art
-
That is like WOW dude, some delicious looking steak. ;)
-
Nicely done, hikerman!
-
Beautiful steak Gene!
-
That looks great!