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sous vide steak = amazing
Poast new message in this thread
Date: April 16th, 2017 11:10 AM Author: Trip parlour cuckold really makes quality, safe steak preparation trivially easy (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33085524) |
Date: April 16th, 2017 11:11 AM Author: Self-centered business firm double fault Did you get a joule? (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33085527) |
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Date: April 16th, 2017 4:41 PM Author: Trip parlour cuckold anova, actually (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087485) |
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Date: April 16th, 2017 4:43 PM Author: aromatic stead cr
people on here were giving me shit a while back, but they don't get it |
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Date: April 16th, 2017 4:47 PM Author: Trip parlour cuckold what did ppl say?
anyways its great. i got a cast iron pan + some tongs too. the tongs are useful for making sure every inch of that sucker gets a nice sear (including the sides) |
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Date: April 16th, 2017 4:49 PM Author: aromatic stead some people say that you're not a real man if you don't grill it (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087553) |
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Date: April 16th, 2017 4:50 PM Author: Trip parlour cuckold that's fucking stupid. (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087562) |
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Date: October 27th, 2018 3:12 PM Author: 180 khaki karate cr (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#37106973) |
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Date: April 16th, 2017 5:06 PM Author: territorial office (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087722) |
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Date: April 16th, 2017 5:20 PM Author: french new version Searzall >>>>>> (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087833) |
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Date: April 16th, 2017 5:21 PM Author: aromatic stead (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087839) |
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Date: April 16th, 2017 5:24 PM Author: territorial office (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087872) |
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Date: April 16th, 2017 4:49 PM Author: tantric unhinged reading party it's 180 (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087545) |
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Date: April 16th, 2017 4:49 PM Author: Trip parlour cuckold (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087550) |
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Date: April 16th, 2017 5:04 PM Author: territorial office (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087704) |
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Date: April 16th, 2017 5:07 PM Author: embarrassed to the bone black headpube I got that one. Its solid.
Btw for 90% of recipes, including all steak, ziplock bags work fine...you don't need the vacuum seal shit. |
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Date: April 16th, 2017 5:08 PM Author: territorial office (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087737) |
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Date: April 16th, 2017 5:07 PM Author: Hairraiser disturbing point mad cow disease It seems like a ton of trouble and unnecessary ... you still have to finish it off in a pan right? (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087732) |
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Date: April 16th, 2017 5:09 PM Author: territorial office no. many people use a butane torch to finish it off.
the reason sous vide is so good is because you can turn sps cuts of meat into something truly special |
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Date: April 16th, 2017 5:11 PM Author: embarrassed to the bone black headpube Its not...ita really good (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087764) |
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Date: April 16th, 2017 5:14 PM Author: Trip parlour cuckold finishing takes like a minute and sous vide lets you get delicious, juicy, safe meat quality every time (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087789) |
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Date: April 16th, 2017 5:25 PM Author: Hairraiser disturbing point mad cow disease The alternative is cooking the steak in the pan for 3 minutes without all the hassle.... (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087882) |
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Date: April 16th, 2017 5:27 PM Author: Coral blathering crotch 3 minutes? lmao (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087906) |
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Date: April 16th, 2017 5:44 PM Author: Hairraiser disturbing point mad cow disease 1:30 on each side high heat in a cast iron skillet mmmm (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33088047) |
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Date: April 17th, 2017 1:43 AM Author: irradiated athletic conference enjoy your raw meat bro (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33091882) |
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Date: April 16th, 2017 5:12 PM Author: Vengeful drunken location ratface You guys aren't worried about boiling your food inside plastic? (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087770) |
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Date: April 16th, 2017 5:13 PM Author: Trip parlour cuckold lmao @ boiling, you literally know nothing about this subject (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087778) |
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Date: April 16th, 2017 5:13 PM Author: territorial office (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087779) |
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Date: April 16th, 2017 5:14 PM Author: Vengeful drunken location ratface I know it doesn't go to boiling temperature. I was obviously exaggerating. But still. They say you shouldn't leave plastic water bottles inside a car on a hot day. Isn't sous vide kind of the same thing? (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087790) |
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Date: April 16th, 2017 5:17 PM Author: Trip parlour cuckold you're exaggerating by like 80 degrees bro. that's just called being incorrect.
the bags you use shouldn't have the stuff that people are worried about (like BPA) |
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Date: April 16th, 2017 5:18 PM Author: aromatic stead the poaster you're engaging with is fake news (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087815) |
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Date: April 16th, 2017 5:20 PM Author: Vengeful drunken location ratface You're fake news. Get this guy out of here! (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087831) |
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Date: April 16th, 2017 5:20 PM Author: aromatic stead take his brule torch! (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087837) |
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Date: April 16th, 2017 5:19 PM Author: Vengeful drunken location ratface There are a lot of aromatic compounds that are leeched off from plastic at high temperature. BPA just happens to be one that was proven to be carcinogenic. This emphatically doesn't mean that other compounds have been thoroughly tested, which is nigh impossible. (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087829) |
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Date: April 16th, 2017 5:22 PM Author: aromatic stead you're running a cut a beef at a pretty low temp, so I doubt you're getting many chemicals off the bags (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087853) |
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Date: April 16th, 2017 5:24 PM Author: Trip parlour cuckold (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087873) |
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Date: April 16th, 2017 5:26 PM Author: Vengeful drunken location ratface Sous vide temperatures are about the same as the temperature inside a car on a hot day.
After leaving a water bottle at 158 degrees in one study, only one bottle out of sixteen passed EPA's lax standards for BPA level. |
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Date: April 17th, 2017 1:33 AM Author: boyish indirect expression foreskin Sous vide steak would be around 30 degrees cooler. (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33091841) |
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Date: April 17th, 2017 12:12 PM Author: Vengeful drunken location ratface Sous-vide temperature ranges from about 140 to 180, about the same as inside a hot car. (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33093560) |
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Date: April 16th, 2017 5:22 PM Author: Trip parlour cuckold well i'm not gonna worry about unknown, unproven, speculative risks.
one thing that's *known*, though, is the risk of food-borne illness (particularly when trying to prepare things like steak without ruining them) which sous vide essentially eliminates entirely if you know how to 1) set a temperature 2) set a timer |
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Date: April 16th, 2017 5:29 PM Author: Vengeful drunken location ratface We can differ on how speculative it is. We know the general oxidative and reductive properties of carbon compounds with aromatic rings, so it is at least an educated guess to exercise caution with heating up food inside plastic. (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087915) |
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Date: April 16th, 2017 5:18 PM Author: Trip parlour cuckold btw many fancy restaurants have used sous vide for years and years (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087811) |
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Date: April 16th, 2017 5:20 PM Author: Razzle-dazzle thirsty step-uncle's house :_(
whats the advantage over a cast iron? |
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Date: April 16th, 2017 5:21 PM Author: french new version Lol? (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087846) |
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Date: April 16th, 2017 5:22 PM Author: territorial office (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087855) |
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Date: April 16th, 2017 5:23 PM Author: Trip parlour cuckold check this out for meat comparisons at different temps
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html |
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Date: April 16th, 2017 5:27 PM Author: Cracking bull headed property http://i0.wp.com/sousvidely.com/wp-content/uploads/2015/03/steak_sous_vide_comparison1.jpg (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087899) |
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Date: April 16th, 2017 5:27 PM Author: Trip parlour cuckold (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087905) |
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Date: April 16th, 2017 5:29 PM Author: territorial office (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087920) |
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Date: April 16th, 2017 5:30 PM Author: Cracking bull headed property the pic may be a bit unfair, as it comes from sous vide people. but sous vide does the entire piece to the precise finishing termperature and it doesn't dry out anything. (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087934) |
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Date: April 16th, 2017 5:48 PM Author: territorial office (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33088074) |
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Date: April 16th, 2017 5:43 PM Author: Provocative Flushed Area Goal In Life One on the right looks far tastier... (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33088033) |
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Date: April 16th, 2017 5:29 PM Author: Turquoise Electric National Security Agency Boltzmann how much better is it than reverse searing using an oven and cast iron (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33087919) |
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Date: April 16th, 2017 6:02 PM Author: Jet-lagged Passionate Brethren IMO it's not *that* much better than a proper reverse sear
However the advantage to sous vide is that it could not be more simple & it's repeatable. You get a perfect result every damn time. |
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Date: April 17th, 2017 8:38 AM Author: Mauve queen of the night reverse sear is a decent rough approximation of the effects of sous vide. A poor man's sous vide if you will. I got great results a few days ago reverse searing some ribeyes. Lit one burner on my grill and kept the other two off, seasoned the steaks and put on the unlit side slathered in softened butter. Took like 30-35 minutes to get them to about 120-125 degrees internal. Seared them in a cast iron with more butter and a sprig of fresh thyme and some smashed garlic. Came out perfect and the internal color was consistent with what you see from sous vide. (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33092341) |
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Date: April 16th, 2017 6:23 PM Author: Kink-friendly chest-beating travel guidebook *lispy voice* "sous vide is amazing!" says bitch titted man full of xenoestrogens and PCBs (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33088324) |
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Date: April 17th, 2017 8:26 AM Author: Violet Temple Jap (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33092310) |
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Date: April 17th, 2017 8:59 AM Author: Bearded bronze pistol (:D) (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33092369) |
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Date: April 16th, 2017 7:08 PM Author: Amber learning disabled casino patrolman the biggest quality delta between sous vide preparation and faggot conventional cooking is either in pork or fish. (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33088749) |
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Date: April 16th, 2017 7:10 PM Author: Brindle whorehouse turdskin (guy submerging a pork shoulder in a bathtub) (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33088759) |
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Date: April 16th, 2017 7:12 PM Author: Amber learning disabled casino patrolman food grade rubbermaid tub, actually (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33088773) |
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Date: April 17th, 2017 1:36 AM Author: exhilarant giraffe cruise ship (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33091857) |
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Date: April 17th, 2017 9:20 AM Author: Chrome lascivious heaven goyim (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33092443) |
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Date: April 17th, 2017 1:55 AM Author: Swashbuckling parlor cumskin Chicken too. Thighs for 4 hours come out unbelievably juicy. I have no idea how to recreate the taste of sous vide chicken while using conventional cooking techniques...at least not predictably delicious every single time. (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33091921) |
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Date: April 17th, 2017 8:46 AM Author: Pontificating Senate Boiling Water surprised this thread has not inspired :D to impart some plant-based wisdom (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33092350) |
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Date: April 17th, 2017 9:13 AM Author: Violet Temple Jap Learn to cook with cast iron (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#33092407) |
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Date: October 20th, 2018 11:25 PM Author: histrionic sick den candlestick maker (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#37065041) |
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Date: October 27th, 2018 3:11 PM Author: Trip parlour cuckold (http://www.autoadmit.com/thread.php?thread_id=3585888&forum_id=2#37106962) |