Blue Gartr Meal Time: Bacon optional? Bacon required.

[Zetanio]

I made chili on Thursday during the snowstorm. It's the best chili I've ever made.



Jambalaya from last week. Andouille sausage and spicy stir fried chicken thighs.



Chili before I reduced it. It's p spicy but it gets better every day. It's hit perfection at this point.

[dasva]

Hey cooking fam. So normally when doing steak sous vide I just post sear but tonight trying the pre sear. Should I still give a real quick post sear too?

[Zetanio]

You should give it a post sear and nothing else.

Pre-sear tastes soggier to me no matter if I sear again or not.

[dasva]

Yeah but as explained I'm trying something new and already pre-seared

[Zetanio]

Yeah but as explained I'm trying something new and already pre-seared

I would sear VERY briefly again. Maybe a little butter and spoon it quick?

[dasva]

I would sear VERY briefly again. Maybe a little butter and spoon it quick?

That's what I was thinking like 30-60 sec but I saw some people claiming naw you take it right out the bag and that just didn't sound right to me

[Zetanio]

That's what I was thinking like 30-60 sec but I saw some people claiming naw you take it right out the bag and that just didn't sound right to me

Those people are dumdums.

[Boyiee]

yooooooooooooooooooooo its sous vide day.

Got ~2.5lbs of strip from the butcher, got my rosemary and thyme, my kerry gold, my scallops, arborio rice and mushrooms. Can't wait till 4pm to toss steaks in and take a nap.

She wouldn't let me do a sous vide creme brulee because she didn't want to go to bed bath to get a torch and ramekins, so brownies with halo top it is.

[Zetanio]

yooooooooooooooooooooo its sous vide day.

Got ~2.5lbs of strip from the butcher, got my rosemary and thyme, my kerry gold, my scallops, arborio rice and mushrooms. Can't wait till 4pm to toss steaks in and take a nap.

She wouldn't let me do a sous vide creme brulee because she didn't want to go to bed bath to get a torch and ramekins, so brownies with halo top it is.

Is it a strip roast or just steaks?

[Boyiee]

Is it a strip roast or just steaks?

Just steaks. The ribeye didn't look as good today and I didn't even see any cut tenderloin so strip won my heart this year. Thinking of doing 133F for ~2hrs.

[Boyiee]

Both of them are massive I think they were almost 1 1/4lb each.

[Zetanio]

I wouldn't go over 2 hours on those in the sous vide.

[Boyiee]

Yeah that's my absolute max.

[Zetanio]

That sounds fucking awesome though.

[thetruepandagod]

Is cast iron worth getting, or just a meme?

[Boyiee]

Cast Iron is great although I'm getting a decent sear on non-stick lately and its easier to deal with.

[Byrthnoth]

I have to use cast iron to sear because my wife is afraid of teflon coatings at high temperatures. >:/

[Boyiee]

I have to use cast iron to sear because my wife is afraid of teflon coatings at high temperatures. >:/

Yeah I thought the same thing when searing my shoprite filet but said fuck it yolo and it tasted like an $80 piece of meat.

[vagus]

Cast iron for steering meat is the best. For other items, I would avoid. May I suggest ceramic marble for your day to day pan. Easy to clean, heats up fast and affordable. Hit up a Korean grocery store to purchase.


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[Zetanio]

If you have the time and patience to keep it seasoned well, it's worth using for almost everything. If not, use it for searing.

It's cheap as fuck anyway. A 15" is like 40 bucks and will last 100 years.