#431

Merchant
Central Maine
That sure does look good!

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Brian. Lover of SE razors. Maker of Krampert's Finest Products.
#432

Super Moderator
San Diego, Cal., USA
(07-22-2018, 02:40 PM)ShadowsDad Wrote: That sure does look good!

A big +1 on that. Happy2
#433

Member
New Jersey
I made my first sous vide steak day before yesterday: [Image: aoiv4q3.jpg]

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Sourav
#434

Super Moderator
San Diego, Cal., USA
(07-22-2018, 07:43 PM)iamsms Wrote: I made my first sous vide steak day before yesterday: [Image: aoiv4q3.jpg]

Sourav, that looks just about perfect!  Character Happy2

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#435

Member
Virginia
Didn't cook this but thought the photo from the phone turned out nice. This is a piece of gimbab I got for lunch (takeout). Very tasty Smile

[Image: dWkdj1b.jpg]

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#436

Merchant
Central Maine
(07-22-2018, 07:43 PM)iamsms Wrote: I made my first sous vide steak day before yesterday: [Image: aoiv4q3.jpg]

I'd take a piece of that! It's perfect!

How did you like it?

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Brian. Lover of SE razors. Maker of Krampert's Finest Products.
#437

Member
New Jersey
(07-28-2018, 10:30 PM)ShadowsDad Wrote:
(07-22-2018, 07:43 PM)iamsms Wrote: I made my first sous vide steak day before yesterday: [Image: aoiv4q3.jpg]

I'd take a piece of that! It's perfect!

How did you like it?

The meat was perfect. I think I added too much garlic powder for my taste. I did another one yesterday with just salt and pepper - which looked exactly like this but tasted better.

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Sourav
#438

Merchant
Central Maine
(This post was last modified: 07-30-2018, 06:11 PM by ShadowsDad.)
I add nothing until after it comes out of the pouch. There are some definite no-nos. Olive oil being one. OO and heat do not play well together. I also add some reducing sugar after the pouch to heighten the Maillard reaction during torching.

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Brian. Lover of SE razors. Maker of Krampert's Finest Products.


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