Quote:
Originally Posted by nuglet
Having a great day with the wife, trying out my new Sous Vide Cook unit, preparing a couple of NY Strip steaks, then to the hot tub.. maybe an afternoon movie then more sex.
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I understand the concept just that cooking styles and equipment vary as some sear then season and bag and others vacuum seal, cook and then sear. I will do research on cooking using the system as fish, scallops, shrimp, and other shellfish would greatly benefit from this style of preparation. I would love to just throw the plastic bags away and pour the water in the sink and be done. No pans, utensils, or equipment to clean. I like it! But sauté, cook in bag, then sauté vs. sauté and roast/ rest seem like more effort and I want to hear what you did and how it came out.
You're cooking NY strips, per recommendations that I found for newbies. I just can't wrap my head around that for a steak but you have my interest. I understand the theory but for steak I like my wood grilled flavor the aroma and flavor from the burning fat not just a pan sear. I have cast iron non stick grill pans for indoor cooking and they work great. If you want the center all to be MR you can take it off of direct heat after sautéing and cover. If
its cast iron like mine just set it to the side, putting cheaper cookware into a low heat oven. I understand the precision of it but I'm interested in tenderness and flavor. More prep time and clean up isn't a biggie if it's worth it.
Let us know how the Sous Vide NYSs work out for you, and what else you experiment with?
Maybe we will start a thread called "Cooking for S.O.s, civies, providers, whores, @xl bbw porn stars, and streetwalkers." I forget anyone?
Think of the "Sous Vide Baloney and Velveeta Melt"
ToyZ can take pictures!!!! SL can pour the Scotch! Whispers can drink it. LOL
I didn't ask for the "elusive poon-tang" but did Santa deliver one to anybody?
if your's hasn't arrived here is a substitute..."the elusive poon-tree"
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