Lifestyle If I could compete against an iron chef

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Revolting

All my friends who have eaten my sous vide steak say they haven't had any steak like it or as good.

I've got a friend that has one of the fancy ones (not just the heater and bath, but rather the thousand dollar full unit) that I'm gonna go visit this weekend for the express purpose of bagging some steaks to perfection.
I'll try to get pics to rustle the jimmies.
 

Leigh

Engineer
Pro Fighter
Jan 26, 2015
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I've got a friend that has one of the fancy ones (not just the heater and bath, but rather the thousand dollar full unit) that I'm gonna go visit this weekend for the express purpose of bagging some steaks to perfection.
I'll try to get pics to rustle the jimmies.
What does it do differently? How is it better than my £15 DIY home set up?
 
D

Deleted member 1

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What does it do differently? How is it better than my £15 DIY home set up?

Consistent temps

Self contained unit

Bigger penis









Really beyond the increase in girth I'm not sure, other than it being a well insulated single unit that claims faster heating and consistency.
 
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Deleted member 1

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Cast iron or gtfo.

I need pics and Mix6APlix @Mix6APlix level tutorials.

The fact that you haven't shown me, what I'm sure are some shiny ass well seasoned pans, tells me you are holding back the goodness.

Your cooking pics would likely be very popular.
 

BeardOfKnowledge

The Most Consistent Motherfucker You Know
Jul 22, 2015
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Revolting

All my friends who have eaten my sous vide steak say they haven't had any steak like it or as good.
Wait, when people give you shit for boiled steaks they're referring to sous vide?
 

BeardOfKnowledge

The Most Consistent Motherfucker You Know
Jul 22, 2015
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Yes. It's a running joke
I assumed you were actually boiling steaks because you're British.

Having said that sous vide gets pussy. At Christmas my brother did a brisket in sous vide, I'd gladly put it up against anything that came off a smoker. @Splinty and his countrymen in Texas would have been proud.
 
D

Deleted member 1

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I assumed you were actually boiling steaks because you're British.

Lmao



Having said that sous vide gets pussy.

That's a signature right there Leigh @Leigh


At Christmas my brother did a brisket in sous vide, I'd gladly put it up against anything that came off a smoker. @Splinty and his countrymen in T


I'm a steak bagger man. Boil em all day.



But your brisket just needed a Texas smoker.
 
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Deleted member 1

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Like I said, I'd put it up against anything that was off a smoker. It was probably the most moist, tender brisket I've ever come across.

As it should be.

But im suspicious of the lack of bark.

You need bark and moistness. The competing goals is why it must be cooked so slow..
 

Mix6APlix

The more you cry, the less I care.
Oct 20, 2015
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Look at the cook on my steak. Hard char on the outside, and the rest of it is a perfect swath of medium rare. You don't get that with Sous Vide. Or, I should say, perhaps you can. But a ripping hot piece of cast iron will be my go to until the day I die.
 

BeardOfKnowledge

The Most Consistent Motherfucker You Know
Jul 22, 2015
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You need bark and moistness. The competing goals is why it must be cooked so slow..
It had some bark. I'm not sure what he did to it before bagging it.

For me personally I'm currently on a jerky making kick.
 
D

Deleted member 1

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Look at the cook on my steak. Hard char on the outside, and the rest of it is a perfect swath of medium rare. You don't get that with Sous Vide. Or, I should say, perhaps you can. But a ripping hot piece of cast iron will be my go to until the day I die.

Sous vide steak hits a pan for a minute after cooking
 

Mix6APlix

The more you cry, the less I care.
Oct 20, 2015
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Brisket needs to be low and slow to gelatinize the connective tissue. Ribeye, high and fast just to liquify the fats. Let that fat absorb into the meat, and you have happy goodness.
 

Leigh

Engineer
Pro Fighter
Jan 26, 2015
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Look at the cook on my steak. Hard char on the outside, and the rest of it is a perfect swath of medium rare. You don't get that with Sous Vide. Or, I should say, perhaps you can. But a ripping hot piece of cast iron will be my go to until the day I die.
I have no doubt you're a more talented chef than me but if you're not using the sous vide, then I'm playing chess and you're playing scrabble.
 

Mix6APlix

The more you cry, the less I care.
Oct 20, 2015
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I want to make my own beef jerky. Never gave it a go though.
 

SongExotic2

ATM 3 CHAMPION OF THE WORLD. #ASSBLOODS
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Jan 16, 2015
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I want to make my own beef jerky. Never gave it a go though.
Best jerky I had was some home made stuff that a co worker made.

I hate to sound like a pretentious cunt but it was. Second best was store purchased though