Cooking and Dining
Cooking and Dining
Recommend double bagging anything on the bone.
Sear in butter with thyme and garlic; bag with more butter, thyme, and garlic, and cook at 130°F for an hour per 1" of thickness; re-sear in butter, thyme and garlic.
Sear in butter with thyme and garlic; bag with more butter, thyme, and garlic, and cook at 130°F for an hour per 1" of thickness; re-sear in butter, thyme and garlic.
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Cooking and Dining
I'm sure tif will eventually mosey on in here and spout some knowledge, but for me it depends on "what" you want the steak to be I think t-bones lend themselves nicely to being treated almost like a roast, putting some aromatics like garlic, rosemary, thyme, etc. in the bag with the steak. Other times I just sprinkle a little salt on the steak before bagging it. Depends on what you're in the mood for.Sous vide it.Best way to cook a big t-bone?
Yes.Anyone ever sous vide one?
What's your process?
Anytime I'm doing sous vide with a bone-in cut I like to double bag it, just to be safe. For fattier cuts I like it at the high-end of medium rare, about 134 degrees, for 2ish hours. For finishing a lot of people go with cast iron skillet, oil, butter, aromatics, etc. I prefer to go with the grill. Take the steak out of the bag, dry it, and right before throwing it on a grill that's hotter than Narduzzi's seat, I rub it with olive oil and sprinkle with salt. Timing per side will depend on how hot the grill is, but I usually go with 90ish seconds per side.
Edit: I see tif beat me to it anyways.
Cooking and Dining
Much thanks, good thinking with the double bag, I would have missed that
Cooking and Dining
Note, though, that you're more likely to have a 'floater' with a double bag situation. I'll usually put a heavy kitchen spoon in the bottom of the outer bag, or a spoon threaded through a large bider clip attached to the bags, to weight everything down and keep the food submerged.
Cooking and Dining
I had 3 bags left and 3 steaks so I rolled the dice
Cooking and Dining
Holy ****, thanks guys, probably best steak I've made at home!
Cooking and Dining
What'd you serve with them?
Cooking and Dining
Double baked potatoes, peas and bourbon stoutWhat'd you serve with them?
Cooking and Dining
Nice. Well done, take five and relax.
Cooking and Dining
What are the best store bought (soft) taco shells?
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Cooking and Dining
What are the best store bought (soft) taco shells?
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Cooking and Dining
Corn or flour?
Cooking and Dining
I feel like flour are more widely liked, so maybe I'll get some of both.
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Cooking and Dining
My first image post is being stupid, but these are the best non-handmade in Mexico corn tortillas in existence:
Flour tortillas are trash. If someone you invite wants flour tortillas, kick them out of your house.
Flour tortillas are trash. If someone you invite wants flour tortillas, kick them out of your house.
Cooking and Dining
Where I gotta go to get these - market district?My first image post is being stupid, but these are the best non-handmade in Mexico corn tortillas in existence:
Flour tortillas are trash. If someone you invite wants flour tortillas, kick them out of your house.
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my most recent purchase of gallon freezer bags from costco must be defective, of the last 5 ive used, all 5 have been leakersMuch thanks, good thinking with the double bag, I would have missed that
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Cooking and Dining
I don't know where you live, but Los Campos in Wexford, any Las Palmas location, and Reyna Foods in the Strip would have them. If you're limited to Market District, La Banderita tortillas would be your best bet.Where I gotta go to get these - market district?My first image post is being stupid, but these are the best non-handmade in Mexico corn tortillas in existence:
Flour tortillas are trash. If someone you invite wants flour tortillas, kick them out of your house.
The make good flour tortillas as well, which they also have at Market District. I've always found flour tortillas from Chi-Chi's or Mission to be pretty dry and flavorless.
Cooking and Dining
I'm in fayette co but I do drive to Robinson daily. Maybe I can sucker a co worker into going to Las Palmas in Brookline - I think he lives near there.
Cooking and Dining
interesting, I get the heavy duty generic ones from Martins and they are solid.my most recent purchase of gallon freezer bags from costco must be defective, of the last 5 ive used, all 5 have been leakersMuch thanks, good thinking with the double bag, I would have missed that
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i historically hav enot had issues with ziploc gallon freezer bags but this box has just been a tragedy
Cooking and Dining
What temps are you cooking to? A good-quality freezer bag should hold its integrity up to around 150°F or so. (The actual temp the side seals will hold to is a bit higher than that, but that's my person cutoff.)my most recent purchase of gallon freezer bags from costco must be defective, of the last 5 ive used, all 5 have been leakersMuch thanks, good thinking with the double bag, I would have missed that
I've been using Ziplocks to cook sous vide for five or six years at this point, and I think I've only had one blowout.
Cooking and Dining
I'm not familiar with any of the brands that have been recommended so far, but my advice is, if possible, to select a brand that's made locally and available the same day they're made.What are the best store bought (soft) taco shells?
I want to get a tortilla press, because making them from scratch isn't really that hard. Just recently subscribed to the Rick Bayless YouTube channel, and he had a series of 'Taco Tuesday' videos a couple years ago. Most of the videos are very fun and informative, and I want his home kitchen (both indoor and outdoor).
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these have been below 138. i honestly think its a bad batch from production since every single one from the box has been a problem. i lodged a formal complaint with ziploc. curious what will happenWhat temps are you cooking to? A good-quality freezer bag should hold its integrity up to around 150°F or so. (The actual temp the side seals will hold to is a bit higher than that, but that's my person cutoff.)my most recent purchase of gallon freezer bags from costco must be defective, of the last 5 ive used, all 5 have been leakersMuch thanks, good thinking with the double bag, I would have missed that
I've been using Ziplocks to cook sous vide for five or six years at this point, and I think I've only had one blowout.
Cooking and Dining
They were Ziploc, not 'Kirkland'? That's interesting. I would tend to agree that you've just got a bad batch. From what I understand, SC Johnson isn't super supportive of people using their bags as SV packaging, but they recognize the importance of good customer service. There was a podcast that I followed a couple years ago called Cooking Issues run by the guy that invented the Searzall, and he was actually the person that had done most of the testing of Ziploc-style bags for SV; I remember he had received some pushback from the company. But that was several years ago, and I've not followed the podcast or this specific issue in any detail since then. I know ChefSteps still openly promotes their use, and features them in most of their cooking videos.
Speaking of which, the Cook With Joule Facebook group mods are going back to Seattle end of next month to visit and reconnect; we have crested 14,000 members, and are officially a 'thing'.
Speaking of which, the Cook With Joule Facebook group mods are going back to Seattle end of next month to visit and reconnect; we have crested 14,000 members, and are officially a 'thing'.
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