Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: hikerman on February 13, 2017, 02:19:54 PM
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I was in DeKalb, IL, on Saturday to have the dealership do some regular maintenance on my Tacoma. Anyway, I found a most wonderful old-world meat market, Inboden's. Great fresh meats, smoked, and seafood, along with a European-style bakery, imported olives, oils, cheeses, coffees etc etc. I could have spent the whole day here! Amongst what I came home with was 2 of their specials that day, which was a prime bacon-wrapped 8oz. strip steak and a 4 oz. Maine lobster tail. Because of our schedules we decided to do our Valentine's day dinner on Sunday evening. The steaks were sv'ed @ 131F for 2 hours, and the tails @ 140F for 30 minutes. While this was going on I baked a large potato, and made a red cabbage side dish. After sous viding was done, steaks got dried, oiled and SPG, the tails got split, and buttered, potato was halved, buttered and got SPG, WOW, and fresh grated parmesan. All went on a rack and was placed under the broiler for a bit. Plated with the cabbage and a good bottle of red vino, it was quite a nice meal! Mrs H is keeping me....... at least for the time being! :D
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that looks fabulous..Happy VD..just sayin lol .☆´¯`•.¸¸. ི♥ྀ.
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Doesn't get much better than that
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Drop the purple stuff and you got a 10! :D :D :D
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That looks great and would sure make a wonderful meal....nice job.
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Perfection on a plate Gene!
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that looks fabulous..Happy VD..just sayin lol .☆´¯`•.¸¸. ི♥ྀ.
Right back at ya Pam! ;D
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I like it, Gene! Nice cook!
Art
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Nicely done :thumbup:
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Now that's the way to do it right. :thumbup: