Best Food

[jfish26]

"Where are you guys shopping that you can get a $7 steak?"

$10/lb up here, generally, at the grocery stores.
I'm guessing you can get it for $7/$8 in Kansas.

Maybe, the thin cut stuff they have out that's probably select of choice. But then that's not really a good comparison to what you're gonna pay $50 for at a steak house.

I just checked Costco's website, so I'm assuming that's a more national price, and it's $17.99 for prime ribeye per pound.

Costco here has great deals on Prime from time-to-time. Sometimes half price--we always load up when we see one and then freeze.

Plus - if you sous vide, you also probably have a vacuum sealer. Stuff freezes/unfreezes much better.

[CrimsonNBlue]

I'm unlikely to do steak at a restaurant unless at a steakhouse for that very purpose. Steak out is a lot about the experience/atmosphere for me.

Otherwise, I'd rather not pay $60+ for food that I can make at home within a reasonable degree of quality.

On the other hand, it would take a full day minimum to turn out a braised veal osso bucco--something you can get fo 35-50 bucks.

We've argued about this before, but I'd rather pay $60 for a meal that would cost $25 from the grocery store than $40 for something that would cost $12.

And braising something doesn't take any more skill than does grilling something, it just takes more time.

The polenta takes a delicate touch, but that's a side, so I'm not counting it.

Time is money. The sous vide has really changed the steak-at-home game.

[CrimsonNBlue]

I exclusively do steaks sous vide. But the hottest my grill can get up to for the sear is a little north of 600 degrees. That's not quite the same as what restaurants can do, and there's a difference.

Scotching hot cast iron pan. I know, not as fun

What oil can I use that will not result in my house burning down?

I use grapeseed. Very high smoke point and pretty easy to find in flyover country.

[jhawks99]

I exclusively do steaks sous vide. But the hottest my grill can get up to for the sear is a little north of 600 degrees. That's not quite the same as what restaurants can do, and there's a difference.

Scotching hot cast iron pan. I know, not as fun

What oil can I use that will not result in my house burning down?

Peanut oil has a high smoke point or check this out

https://www.theglobeandmail.com/life/he ... e26569060/

[PhDhawk]

I'm unlikely to do steak at a restaurant unless at a steakhouse for that very purpose. Steak out is a lot about the experience/atmosphere for me.

Otherwise, I'd rather not pay $60+ for food that I can make at home within a reasonable degree of quality.

On the other hand, it would take a full day minimum to turn out a braised veal osso bucco--something you can get fo 35-50 bucks.

We've argued about this before, but I'd rather pay $60 for a meal that would cost $25 from the grocery store than $40 for something that would cost $12.

And braising something doesn't take any more skill than does grilling something, it just takes more time.

The polenta takes a delicate touch, but that's a side, so I'm not counting it.

Time is money. The sous vide has really changed the steak-at-home game.

Sous vide takes a long time.

[jfish26]

Speaking of - we got a Ninja Foodi pressure cooker/air fryer thing, and it is just too fucking cool. Can make stuff that really does mimic steakhouse potato wedges, with a total of one tablespoon of olive oil.

I bet we use it 5 days a week.

[jfish26]

We've argued about this before, but I'd rather pay $60 for a meal that would cost $25 from the grocery store than $40 for something that would cost $12.

And braising something doesn't take any more skill than does grilling something, it just takes more time.

The polenta takes a delicate touch, but that's a side, so I'm not counting it.

Time is money. The sous vide has really changed the steak-at-home game.

Sous vide takes a long time.

You definitely can't start when you're hungry. That said, maybe the second-best thing about it (after perfect cooking) is that you have such a big window for when the steak is ready. Very helpful with kids and jobs and shit.

[PhDhawk]

Speaking of - we got a Ninja Foodi pressure cooker/air fryer thing, and it is just too fucking cool. Can make stuff that really does mimic steakhouse potato wedges, with a total of one tablespoon of olive oil.

I bet we use it 5 days a week.

You can also use the pressure cooker to make osso bucco, which I've done and it was good. Took like 30 minutes.

[CrimsonNBlue]

We've argued about this before, but I'd rather pay $60 for a meal that would cost $25 from the grocery store than $40 for something that would cost $12.

And braising something doesn't take any more skill than does grilling something, it just takes more time.

The polenta takes a delicate touch, but that's a side, so I'm not counting it.

Time is money. The sous vide has really changed the steak-at-home game.

Sous vide takes a long time.

Takes an hour, with zero maintenance, and takes out the "shit, I could fuck this up."

[Mjl]

I exclusively do steaks sous vide. But the hottest my grill can get up to for the sear is a little north of 600 degrees. That's not quite the same as what restaurants can do, and there's a difference.

Scotching hot cast iron pan. I know, not as fun

What oil can I use that will not result in my house burning down?

Canola and a good vent

[TDub]

I have no idea what sous vide is or means. Thats all Ive learned from this thread.

[ousdahl]

Isn’t it French for “under vacuum?”

It’s like cooking meat low and slow vacuum sealed package under water

[Mjl]

Yep. I highly recommend it. Takes a lot of error out of cooking. Downside is it can take a while, but not so long that you can do it before going to work...

But that doesn't matter now that we're stuck at home.

[jfish26]

Isn’t it French for “under vacuum?”

It’s like cooking meat low and slow vacuum sealed package under water

At a pinpoint-specific temperature (and only to that temperature).

[TDub]

Why not sear it higgghh over charcoal and finish it in a cast iron in the oven?

[Mjl]

Exact internal temperature

[TDub]

Ehh

[jhawks99]

Sous vide does mean under vacuum. Food is put into a plastic pouch with seasonings, herbs, wine, olive oil or whatever and then vacuum sealed. This enhances the marination. The package is then placed into an immersion circulator that keeps the water at a very precise temperature.

If you are cooking steak, you can put the marinade in the package, vacuum seal and then place in the sous vide. Med rare is 135F. You set your IC to 135 and then place the vacuum sealed steaks into the hot water. The meat is brought up to temp slowly.

The thing is, you can't overcook the steak. It's set at 135. When you're ready to serve, open the packet and sear on either cast iron or open fire.

[jfish26]

Sous vide does mean under vacuum. Food is put into a plastic pouch with seasonings, herbs, wine, olive oil or whatever and then vacuum sealed. This enhances the marination. The package is then placed into an immersion circulator that keeps the water at a very precise temperature.

If you are cooking steak, you can put the marinade in the package, vacuum seal and then place in the sous vide. Med rare is 135F. You set your IC to 135 and then place the vacuum sealed steaks into the hot water. The meat is brought up to temp slowly.

The thing is, you can't overcook the steak. It's set at 135. When you're ready to serve, open the packet and sear on either cast iron or open fire.

Have to be careful - if you marinade overnight or something, the meat will break down a bit.

You can also go right from frozen, which makes for some killer pulled chicken.

And when 99 says "you can't overcook the steak", what he means is that it is not physically possible to overcook the steak; the steak never gets above the chosen temperature.

If you leave it in too long, the meat will break down, but you're talking 4+ hours for steaks.

I do tri-tips for eight hours.

[pdub]

Ehh

Seems wrong to me too.
Steaks on the grill.