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OFFICIAL THREAD: General Cookery and Discussion

Lizard23

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I'm method agnostic. Deliver me steak that's browned on the outside and pink on the inside and I don't give a fuck how you got there.
I think a good crust entails more than just browned bits. It also provides a nice textural contrast. Butter basted meat tastes like, well, butter, and tends to sog up the crust a bit. Sometimes that is very nice. Sometimes I want a harder sear.
 

Lizard23

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Also - there IMO, there is not much that is “bad ass” about the reverse sear. In fact, just the opposite. Sometimes it feels like cheating.
 

Piobaire

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Also, has been alluded to a few posts ago, sous vide allows for a certain ease when orchestrating a dinner party. Not only that, there is a nice serving window. Unless you host this will be meaningless, but I like to be able to plate in 15 minutes, within a large window. Conversations are organic so imposing a schedule on them based on your proteins is a little suffocating. I'd much rather let the evening unfold and having plating dinner just a brief caesura.

YMMV and I'm not here to tell anyone that if they're happy with their product that it's "no good cooking."
 

Blake Stitched Blues

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@Piobaire I didn't mean that as a knock on your kitchen gear, more that the maximum temperature is of no real use to you. I could heat a cast iron pan to 900+ degrees fairly easily but any food inside would be cremated.
 

Piobaire

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@Piobaire I didn't mean that as a knock on your kitchen gear, more that the maximum temperature is of no real use to you. I could heat a cast iron pan to 900+ degrees fairly easily but any food inside would be cremated.
I'm going to disagree. Again, the picture I just posted, was reverse seared at 800-900 degrees. Please tell me what appears cremated in that picture. I've posted literally dozens of pics on StyFo of steaks I've finished at high temp.

You don't like sous vide. You don't like reverse sear at high temps. That's fine. Great food is created without those two techniques. Great food is also created with those two techniques and I do it on the reg. ;)
 

Omega Male

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I'm with Piob. Convenience counts, too. This was sous vide to 137 degrees, then ice bath, then hard sear in the AM while the kids were at school. Into fridge for rest of day, bring back to temp for dinner in 350 degree oven while making the rest of the meal. Easy peasy.

IMG_0020.jpg
 

Lizard23

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I'm with Piob. Convenience counts, too. This was sous vide to 137 degrees, then ice bath, then hard sear in the AM while the kids were at school. Into fridge for rest of day, bring back to temp for dinner in 350 degree oven while making the rest of the meal. Easy peasy.

View attachment 1256793
That is a perfect crust. What did you use to sear?
 

Omega Male

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30,000 BTU propane grill and hit the sides with a Searzall at the same time.
 

Blake Stitched Blues

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I'm with Piob. Convenience counts, too. This was sous vide to 137 degrees, then ice bath, then hard sear in the AM while the kids were at school. Into fridge for rest of day, bring back to temp for dinner in 350 degree oven while making the rest of the meal. Easy peasy.

View attachment 1256793
That looks borderline burned to me and the fond in the pan almost certainly was. I also don't see much easy peasy in the long-winded cooking process you described. Each to their own I guess.
 

Omega Male

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My point was simply that I was off doing other stuff during 95% of the cooking process, despite the multiple steps involved. Do we really need to turn this into a pissing contest?
 

edinatlanta

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