Sous Vide cooking

[hostile]

What type of oil do you use to sear? I typically use a mix of olive oil and butter but when I sear really hot the butter burns so quickly.

Canola. Higher smoke temperature.

[hostile]

Canola. Higher smoke temperature.

I've never tried avocado oil but it has a smoke point of 520F

[Jeff Lebowski]

I use 129. 134 is too high. JL's gang sounds unsophisticated.

No doubt about it. We are terribly unsophisticated.

[Uncle Ted]

Get the cheaper one. You will never use the wireless connectivity, bluetooth or wi-fi; it's a "hands-on" device.

I think I am going to need the extra 100 watts and the wifi for the extra $20 or I'll lose my Texas citizenship.

For the box or pot that you cook things in it seems a retrofitted cooler would be ideal. That would save on the heat input. The metal pot would be the worst. The heat would escape causing the thing work in overtime. Maybe I am trying to engineer the hell out of this and put that stupid thermo class I had to take to good use.

[Jeff Lebowski]

I think I am going to need the extra 100 watts and the wifi for the extra $20 or I'll lose my Texas citizenship.

For the box or pot that you cook things in it seems a retrofitted cooler would be ideal. That would save on the heat input. The metal pot would be the worst. The heat would escape causing the thing work in overtime. Maybe I am trying to engineer the hell out of this and put that stupid thermo class I had to take to good use.

You are overthinking it.

[Uncle Ted]

You are overthinking it.

Saw this after I posted... I guess I am not the only one that thought about using a cooler: https://www.amazon.com/review/R1UT29...&store=kitchen

[Clark Addison]

So, the first go at cooking steaks was a success, at least for me. My wife has not yet reached Sr. Lebowski-level appreciation of medium rare beef.

For my next try (aside from eggs, which I've done a couple of times), I want to try short ribs. Anyone have any experience?

[Jeff Lebowski]

So, the first go at cooking steaks was a success, at least for me. My wife has not yet reached Sr. Lebowski-level appreciation of medium rare beef.

For my next try (aside from eggs, which I've done a couple of times), I want to try short ribs. Anyone have any experience?

What temp did you use?

Have not done short ribs.

[Clark Addison]

What temp did you use?

Have not done short ribs.

I went at 132. I wanted to stay above the 129 range that I would probably prefer, in deference to folks in the household who like their steaks a little more well done (I know, I know), so I used your 134 as a starting point. I dropped it down a couple of degrees because I was cooking filets, and thought that with the lower fat content, I should cook them a little rarer than I would a ribeye or something. The choice of filets was actually also made with my wife/kids in mind. I'll never turn a good filet down, but wouldn't have been my first choice. My wife, though, is not a fan of visible fat, so the filet is more her style.

[Jeff Lebowski]

I went at 132. I wanted to stay above the 129 range that I would probably prefer, in deference to folks in the household who like their steaks a little more well done (I know, I know), so I used your 134 as a starting point. I dropped it down a couple of degrees because I was cooking filets, and thought that with the lower fat content, I should cook them a little rarer than I would a ribeye or something. The choice of filets was actually also made with my wife/kids in mind. I'll never turn a good filet down, but wouldn't have been my first choice. My wife, though, is not a fan of visible fat, so the filet is more her style.

We love filets.

I tried 132 on some filets and there was a difference in the texture. The wife definitely prefers 134. Don't let these folks here scare you. It is still plenty pink and tender and delicious.

[Walter Sobchak]

I did some bone-in New Yorks this week. Didn't want to go outside and finish on the grill (lazy), so I finished them on this cast iron grill pan I bought a few years ago:

img28c.jpg

Pre-heat it as you would your outside grill until smoking hot. 15-20 seconds, rotate 90 degrees, 15-20 seconds more. Flip. Repeat. I use the Iwatani butane torch to crisp up the fat on the edges at the same time.

20 bucks at Amazon. It's Christmas time, so a easy gift idea suggestion for spouse as a stocking stuffer.


(Edit: pan is also excellent for grilling tuna.)

[Jeff Lebowski]

I did some bone-in New Yorks this week. Didn't want to go outside and finish on the grill (lazy), so I finished them on this cast iron grill pan I bought a few years ago:

[ATTACH=CONFIG]7592[/ATTACH]

Pre-heat it as you would your outside grill until smoking hot. 15-20 seconds, rotate 90 degrees, 15-20 seconds more. Flip. Repeat. I use the Iwatani butane torch to crisp up the fat on the edges at the same time.

20 bucks at Amazon. It's Christmas time, so a easy gift idea suggestion for spouse as a stocking stuffer.


(Edit: pan is also excellent for grilling tuna.)

Ordered. Thanks.

[Surfah]

I did some bone-in New Yorks this week. Didn't want to go outside and finish on the grill (lazy), so I finished them on this cast iron grill pan I bought a few years ago:

[ATTACH=CONFIG]7592[/ATTACH]

Pre-heat it as you would your outside grill until smoking hot. 15-20 seconds, rotate 90 degrees, 15-20 seconds more. Flip. Repeat. I use the Iwatani butane torch to crisp up the fat on the edges at the same time.

20 bucks at Amazon. It's Christmas time, so a easy gift idea suggestion for spouse as a stocking stuffer.


(Edit: pan is also excellent for grilling tuna.)

I got an enameled grill pan like this from Costco. Highly recommend it.

[Walter Sobchak]

Ordered. Thanks.

Forgot to mention that the Lodge 10" round cast iron fry pan (Model 8SK) fits perfectly inside the 10" square grill pan.

img65o.jpg

During the sear after I put the steaks on the 10" grill pan (and after rotation and after flipping), I set the 10" round pan on top of the steaks briefly and pushed down on the steaks for 5 seconds or so to get a uniform grill mark across the width (or length) of the steak in the grill pan beneath it. I'm compulsive like that.

You probably already have one (super handy pan for home fries or sautéing onions and mushrooms), but if not... just $16 on amazon.


(Edit: Amazon lists the product as 10.25", which I guess is technically true... it does measure 10.25" OD at the top of its tapered sides. The 10" square grill pan is about 10.5" OD at the top of its tapered sides. It works.)

[Jeff Lebowski]

I did some bone-in New Yorks this week. Didn't want to go outside and finish on the grill (lazy), so I finished them on this cast iron grill pan I bought a few years ago:

[ATTACH=CONFIG]7592[/ATTACH]

Pre-heat it as you would your outside grill until smoking hot. 15-20 seconds, rotate 90 degrees, 15-20 seconds more. Flip. Repeat. I use the Iwatani butane torch to crisp up the fat on the edges at the same time.

20 bucks at Amazon. It's Christmas time, so a easy gift idea suggestion for spouse as a stocking stuffer.


(Edit: pan is also excellent for grilling tuna.)

Ordered. Thanks.