More cooking stuff

I don't think you get it. The stuff in that picture is already too much for me.

 

Don't need the fat to add flavor/moisture for sous vide, so you could cut it off before cooking.

 

That steak looks overcooked and underseared.

 

Exactly. So there is more fat that's not showing.

 

My thoughts exactly. 120*F for 60 minutes, sear until it's crackling, then serve. Perfection every time.

 

Cripes! It was the first steak picture I had in my phone. Give me a break. Here’s a tenderloin I did same method. Better?

 

Damn, that looks good.

 

I could eat all that

 

I'd pick it up and eat it like it was a big burrito!

 

Now THAT looks delicious!

 

Good sear; still overcooked

 

I use the Anova with their app. No linking to the facebooks.

 

I've got a big daddy sirloin at home in the drink, waiting on me now...... It'll take longer for the Mrs to make the salad than to get it out and seared!...it'll be the best 5 minutes I put in today.

 

Put a tenderloin the size of a brick in the bath this morning, will try and remember to take some pics before I eat it all.

 

If you do much freezing, a cryovac sealer is a really good investment.

 

my setup-

 

It's always fun reading the cooking posts. Sous vide is cool and has its uses. Anova is a solid brand, that's what I have. The cool thing about sous vide is if you take notes on exact times and temps it will always come out the same. It's dummy proof and gives you a lot of leeway on time. It's great for filets, pork, and tough cuts of meat that you would typically braise. It's nice to do stuff overnight and not have to worry about an oven being on and a possible fire. One thing about home cooks is that they tend to over complicate things or follow a recipe to a tee, even though it doesn't make sense. A recommendation is to go to a restaurant supply sore and buy a clear plastic lexhand container. The immersion circulator fits right on there. It's big enough to fit what ever meat you have and doesn't conduct heat. As for food safety, its a load of sh#t. You are fine cooking sous vide under the "danger zone".