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Thread: Reverse sear or sous vide

  1. #21
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    Have I missed previous posts on sous vide? Other than the post by that fella who left SC for Colorado, murraywader, I am surprised that more folks haven't mentioned using it. We get pellet grill and green egg posts all the time. And Goin Coastal with his grills.

    How bout some recipes for the game.

    For chicken salad, I use some hot ass smoker. I can't remember the name bit I will add it later.

    Orion Smoker. Tender chicken in one hour.

    What ever came of the SCDUCKS cook book?
    Last edited by rp; 09-12-2020 at 06:07 PM.
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  2. #22
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    I'm in Utah. Your age is getting to you.

  3. #23
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  4. #24
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    I can cook a proper steak without boiling or baking it.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
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  5. #25
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    Quote Originally Posted by willk View Post
    I can cook a proper steak without boiling or baking it.
    This

  6. #26
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    The advantage of sous vide is the ability to hold a very precise temperature. You can heat a piece of meat to 120 degrees for hours and it will not get any more "done" although the collagen will break down and make it more tender. It can stay like that for hours and still come out looking rare pink. Being submersed, the temperature is maintained consistently throughout, not hotter on the edges and cooler in the middle. And you don't lose moisture.

    Don't fret and get your panties wadded though. Nobody is going to make you try it. I'm just explaining why I use it on some of my stuff. It's not for you. You wouldn't like it.

    Cavemen probably thought gas stoves were witchcraft too. I'm guessing none of you have an electric oven, right? That's some serious voodoo shit. No wood..no ash...no smoke...just voodoo heat. It's just got to cause cancer or summon demons or something.

  7. #27
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    If your meat is room temp when you cook it, probably don’t need either. If we do anything it’s a reverse sear then flash it in a cast iron. Green Egg adds to it.
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  8. #28
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    Don't you put that evil on me

  9. #29
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    HS makes memes now. I love 2020.

  10. #30
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    Quote Originally Posted by murraywader View Post
    HS makes memes now. I love 2020.
    Hahahaha, I can't

    I saw that one in another thread and borrowed it

  11. #31
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    I was informed not long ago by my kids that they're not even pronounced like "me me", you're supposed to say "meem". That doesn't make a lick of sense
    Last edited by Highstrung; 09-12-2020 at 07:38 PM.

  12. #32
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    Quote Originally Posted by Highstrung View Post
    I was informed not long ago by my kids that they're not even pronounced like "me me", you're supposed to say "meem". That doesn't make a lick of sense
    welcome-to-the-internet-internet-demotivational-poster-1264714433.png.jpg

  13. #33
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    Quote Originally Posted by Palmetto Bug View Post
    The advantage of sous vide is the ability to hold a very precise temperature. You can heat a piece of meat to 120 degrees for hours and it will not get any more "done" although the collagen will break down and make it more tender. It can stay like that for hours and still come out looking rare pink. Being submersed, the temperature is maintained consistently throughout, not hotter on the edges and cooler in the middle. And you don't lose moisture.

    Don't fret and get your panties wadded though. Nobody is going to make you try it. I'm just explaining why I use it on some of my stuff. It's not for you. You wouldn't like it.

    Cavemen probably thought gas stoves were witchcraft too. I'm guessing none of you have an electric oven, right? That's some serious voodoo shit. No wood..no ash...no smoke...just voodoo heat. It's just got to cause cancer or summon demons or something.
    I'm well aware of how it works and the applications. It's just ridiculous that people do that for a steak.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  14. #34
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    Quote Originally Posted by Highstrung View Post
    I think on the needy factor sous vide wins, reverse sear follows. I do neither.
    Fact

    Quote Originally Posted by willk View Post
    I can cook a proper steak without boiling or baking it.
    Also fact


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  15. #35
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    reverse

    I little extra done as we were having visitors. Light pink edge to edge. No nasty over done edges allowed.

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  16. #36
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    Looks about right to me
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  17. #37
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    Sous vide is awesome. I have been doing it for a while now, and the last thing I use it for is steak. Steaks get cooked on hot charcoal.

    Best mashed potatoes of your life? Sous vide.

    I only use it for potatoes really and then things I want to cook for mulitple days. Cook Beef shortribs for 72 hours, sear with a torch served over those potatoes and tell me sous vide isn't the truth.

  18. #38
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    sous vide is boil in a bag. there is no way out of that....

    and if you can fuck up a mashed potato.....never mind.
    Ugh. Stupid people piss me off.

  19. #39
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    Snicker.
    F**K Cancer

    Just Damn.

  20. #40
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    I like buttery home style Idahoan myself 2th..

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