tag:blogger.com,1999:blog-625514177505810173.post4966337914813407763..comments2023-10-25T09:00:04.611-07:00Comments on Blackened Out: The Perfect SteakRenehttp://www.blogger.com/profile/10779979025693551840noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-625514177505810173.post-5213943798725670042011-04-22T22:30:32.661-07:002011-04-22T22:30:32.661-07:00I did a beautiful pork belly in a ghetto sous vide...I did a beautiful pork belly in a ghetto sous vide rig consisting of a 70's crock pot (new ones are too hot), an aquarium air pump and airstone for circulation, and a Polder digital thermometer. Vacuum packaged the cured belly along with a small knob of butter, carrots garlic and celery. Yes butter. Twelve hours at about 160 and it was heaven. Meat was confit-like, but the belly held it's shape. A quick sear after I warmed the belly in it's juices (I chilled it and pulled off a lot of the fat that had rendered) and reduced the juices with some wine added. Crazy good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-44597504608492431462011-04-19T06:40:44.163-07:002011-04-19T06:40:44.163-07:00We did the four course tasting at Rare Cuts and ha...We did the four course tasting at Rare Cuts and had a wonderful experience. It's our go-to for picking up great cuts of meat now.I'maNolaGirlhttps://www.blogger.com/profile/09786300671737277489noreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-1495743121097036812011-04-18T12:23:22.863-07:002011-04-18T12:23:22.863-07:00I'd check out Douglas Baldwin's sous vide ...I'd check out Douglas Baldwin's sous vide guide:<br /><br />http://www.douglasbaldwin.com/sous-vide.html#Beef<br /><br />While high-end meat doesn't necessarily require pasteurization, I'd be careful with the handling, etc. <br /><br />If you're thinking of buying, a Polyscience Sous Vide Professional or a used Lauda is the way to go.GGhttps://www.blogger.com/profile/11335265907697499994noreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-53883243086062762272011-04-18T09:57:06.413-07:002011-04-18T09:57:06.413-07:00Does this mean you're buying a sous vide supre...Does this mean you're buying a sous vide supreme or going for the full restaurant spread?Cynical Cookhttps://www.blogger.com/profile/10096742413445591296noreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-90720033302364242422011-04-18T07:31:02.632-07:002011-04-18T07:31:02.632-07:00Excellent post. Well said!
I prefer a quick pan s...Excellent post. Well said!<br /><br />I prefer a quick pan sear in some rendered fat to the coals myself, but regardless of that last step this is seriously the best way to cook a piece of meat. (And I hear it's good for vegetables, too, but I think they take a ridiculous amount of time, if I remember correctly.)Big Onionhttps://www.blogger.com/profile/15828663940095148052noreply@blogger.com