Great! thanks casey.
Wow. That's some beautiful meat.Really? Huh. I never thought it was unusual.
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Yes, but even if I was cooking just for myself, I would buy a steak like this. I'd have half for dinner and the other half the next day, either with sides or on a salad.I understand what you are saying. That one steak would feed two, correct? That's what you intended. But for me I purchase for me alone, so they are individual steaks that are not sliced off the bone and served.
I learned how to cook steak from my dad growing up.Aside from the fact I couldn't really afford them with growing kids - I never learned how to cook them to slice like that. Either, in my ignorance, bought the wrong cut, or just plain cooked them wrong. Always came tough - so I never could justify the cost for getting no pleasure.
Hope it goes better for you next time.Now, however, on my own, I'm hitting the bucket list... and learning.
I learned how to cook steak from my dad growing up.
And what did your body say to you after you had that snack? Did it say it was a mistake? Did it say it was a good idea? Or, ...?You know that saying... listen to your body? Well, my body is a liar!
It tells me later into the evening that the 2nd meal meant for tomorrow is calling my name saying "I'm really just perfect for the late night snack! Come and get me!"
So like a good dragn, I listen to my body...
I'd rather have undercooked steak and seafood, than overcooked, dry and tough.I can't cook steak to save my life. I'm always afraid of overcooking it, so I pull it too soon and it's usually still raw in the very middle. Which, to be honest, doesn't bother me. I'll eat it anyway.
That's called a "blue" in English and "saignante" in French (bleeding/bloody). I used to like my steaks that way. I prefer rare to medium rare now. I once ordered a steak, cooked to blue, at a resto in St John's, Newfoundland. I was alone and eating at the bar. The patron sitting next to me said, "Quick, call the vet! I think we can save it."I can't cook steak to save my life. I'm always afraid of overcooking it, so I pull it too soon and it's usually still raw in the very middle. Which, to be honest, doesn't bother me. I'll eat it anyway.
Absolutely. There's nothing worse than overcooked steak or seafood.I'd rather have undercooked steak and seafood, than overcooked, dry and tough.
LOL, now that's funny. And it reminds me of the time my husband and I were at a Japanese restaurant sitting at the Hibachi and we were watching the chef cook our food and one of my shrimp 'jumped ship' and flew from the grill onto the counter in front of me. The chef grabbed it back up with his utensils and said "Oops! Still alive!"That's called a "blue" in English and "saignante" in French (bleeding/bloody). I used to like my steaks that way. I prefer rare to medium rare now. I once ordered a steak, cooked to blue, at a resto in St John's, Newfoundland. I was alone and eating at the bar. The patron sitting next to me said, "Quick, call the vet! I think we can save it."
I can't cook steak to save my life. I'm always afraid of overcooking it, so I pull it too soon and it's usually still raw in the very middle. Which, to be honest, doesn't bother me. I'll eat it anyway.
I don't like to hear the thing MOO at me. I've never really had a "dry" steak, back in the day the only way we had to know if it was ready was to cut a tiny slice - it never dried out. But mine could be chewier than an Indian Rubber Ball, yes. Instant read probes were not a thing back then.
taxy, after eating the "tomorrow meal" I'd be angry with myself. Vow I would never listen to my body again, or at least til the next time my recipe was for two servings.
How do you know when the pork chops are ready? And how cooked do you like your pork chops?I'm actully pretty good with pork chops. I have them fairly often. Steak on the other hand, is maybe only 2 or 3 times a year. Not much to be able to practice on.
So there you see where my lies my problem lies. Same as with Lotto tickets - as much as you would love to win - ain't gonna win if you don't buy a ticket.
How do you know when the pork chops are ready? And how cooked do you like your pork chops?
The sous vide setup is covered/enclosed so there is minimal heat loss. Plus, there is a submerged heater with thermometer that constantly cycles heating element, plus the water is being gently circulated constantly.casey! please edumahcate me!
I've read that the danger zone is between 41 and 135. so you are taking it to the absolute minimum and chancing that it never goes below? What about the time it takes to get there?
I understand that once there - it's fine. But does it really stay there? I mean that is borderline!