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re: Everyone agrees the ancient Romans were the greatest ancient civilization....
Posted on 10/21/22 at 11:16 am to wadewilson
Posted on 10/21/22 at 11:16 am to wadewilson
quote:
I sous vide a little on beef, though I still prefer black iron or charcoal there.
You can still use black iron or charcoal to sear the meat to get that flavor (Malliard effect) after sous-vide.
On a lark, I went and got the cheapest, toughest cut of meat I could find (don't remember what it was, asked the butcher for the ugliest least-popular cut he had). Trimmed most of the fat off seasoned it up, added a little olive oil and sous-vided for about 8 hours. Threw it in a cast-iron skillet just before serving, and it disappeared faster than a chicken running from a voodoo queen.
Give it a shot.
Also, fish and shrimp in the SV is flat-out awesome.
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Posted on 10/21/22 at 11:33 am to Dotarian
quote:
You can still use black iron or charcoal to sear the meat to get that flavor (Malliard effect) after sous-vide
That's usually what I do.
Low temp in sous vide, then sear.
quote:
Also, fish and shrimp in the SV is flat-out awesome.
I've got a whole skin-on salmon at home. May try sous vide on that.
It'd probably be really easy to just vac seal and freeze salmon filets or a few tailed and deveined shrimp with some lemon and thyme.
Straight into sous vide when you're ready to eat.
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