Awesome Steak!

[Datawiz]

Originally Posted by Kerrmudgeon

Two pounds into hamburger helper?.....what a waste. You could have frozen it........

Tonight will be twice-bacon-wrapped Filet Mignon, 3 pounds remaining. Baked potatoes (sweet for the girls) and steamed spinach.

When you buy 7+ pounds, making a helper meal with it is just awesome.

[Sea Six]

Originally Posted by Will

First Corvette Forum and now Vette Barn.

Is nowhere safe from this cooking-steak-in-water degeneracy?!?!?!

I will never cook my ribeyes with anything other than charcoal. Coals on one side of the grill, fat edge over direct flame for 2 minutes, then each side for 60 seconds, then move steaks to the cold side, put the lid on, and return in 5-10 minutes depending on your preference. You only get a thick overdone layer if you just dump coals in the whole grill and leave the steak over the coals the entire time like an idiot, which is exactly what happened in all those stupid French government propaganda pics of sous vide vs. charcoal steaks disseminated to unsuspecting Godly Americans.

You have absolutely no idea what you're talking about.








If you understood sous vide cooking, you'd be doing it too.

[Uncle Meat]

OMG! That steak from SRF was by far THE BEST steak I've ever cooked & consumed. There are just no words to describe how wonderfully decadent every juicy bite was. 10/10

U.M.

[Sea Six]

I'm thinking about trying one.

[Ol Timer]

Originally Posted by Uncle Meat

OMG! That steak from SRF was by far THE BEST steak I've ever cooked & consumed. There are just no words to describe how wonderfully decadent every juicy bite was. 10/10

U.M.

I thought it would be bigger.

[snide]

Originally Posted by Ol' Timer

I thought it would be bigger.

That's what she said.

[Will]

Originally Posted by Sea Six

You have absolutely no idea what you're talking about.



If you understood sous vide cooking, you'd be doing it too.

[Sea Six]

^^ Sea Six ............................................................................................ ^^ Will

[Sea Six]

Sea Six: 2

Will: 0

[Datawiz]

Originally Posted by Sea Six

^^ Sea Six ............................................................................................ ^^ Will

Amazing you still allow Will to push buttons. I put him on mode YEARS ago.

[Sea Six]

Anyone who can't friggin' RESEARCH and FIGGER OUT Sous Vide == ID'jitt

[Sea Six]

Hey _Will_!





Were your parents Brother and Sister?

[Sea Six]

'cause that would explain the LO- i Q

[FasterTraffic]

Originally Posted by Will

/you.png[/img]

The nametag in the reflection of the scope glass should be reversed.

[Will]

Omegaman wouldn't stand for this, God rest his soul.

[Sea Six]

??

WTF- did OmegaMan die?

[GS Ragtop]

So after reading all this, I'm cleaning up drool and thinking about buying one of these Sue Veede gizmos.

Question for the pros, before I drop coin:
-- If you have 4-6 people coming over for steaks, is it reasonable to expect results as good with a much bigger pot of water?
-- How do you handle people's desire for varying doneness -- on the grill or leaving it in the water longer? My friend's likes range from still moving to Texas shoe leather.

[Thunder22]

Originally Posted by Uncle Meat

I finish (sear) my steak over charcoal. If it wasn't for the perfect edge-to-edge level of done-ness from my Sous Vide method you'd think it was cooked solely over charcoal.

U.M.

The one on the let isn't cooked perfectly. The fat on the right is white and isn't rendered, it's disgusting.

[VatorMan]

Originally Posted by GS Ragtop

So after reading all this, I'm cleaning up drool and thinking about buying one of these Sue Veede gizmos.

Question for the pros, before I drop coin:
-- If you have 4-6 people coming over for steaks, is it reasonable to expect results as good with a much bigger pot of water?
-- How do you handle people's desire for varying doneness -- on the grill or leaving it in the water longer? My friend's likes range from still moving to Texas shoe leather.

Get the 1200W unit and 6 steaks will be fine. The problem will be the range in temp. Rare is 130. MR is 135. Med is 140. etc... You'd need one for each temp which now makes that dinner very expensive.

[Sea Six]

Originally Posted by GS Ragtop

So after reading all this, I'm cleaning up drool and thinking about buying one of these Sue Veede gizmos.

Question for the pros, before I drop coin:
-- If you have 4-6 people coming over for steaks, is it reasonable to expect results as good with a much bigger pot of water?
-- How do you handle people's desire for varying doneness -- on the grill or leaving it in the water longer? My friend's likes range from still moving to Texas shoe leather.

The Sous Vide machine will keep the water at the correct temperature. Just make sure there is enough water and the container is large enough.

You can sear a little longer for those who want it more done.

Leaving it in the water longer does not cook the steaks to a more level of doneness. You have to remove the ones that are cooked less, increase the temp and cook the others another hour at the higher temp.