@TenScaryMonkeys Have you sous vide lobster tails? I bought the Anova model, doing steak and lobster tails this weekend. I have read about alot of people putting the steak in the fridge for about 10 minutes after sous vide to prevent overcooking the middle and to get a good crust, your thoughts/experiences with that? Also sous vide time for tails range from 20 minutes to an hour depending on who's talking. I have read a few horror stories of people's lobster coming out like rubber at temps like 135. I got a cast iron skillet and some avacado oil, my plan is sous vide the steak (filet and ribeye) for 2 hours and 15 minutes, then finish in the skillet. The ribeye is probably about an inch thick, the filet two inches, so i figure I will do them separately in the skillet. About how long on each side? A minute? Two? The lobster tails will go in the sous vide with the steaks I guess at about the 30-45 minutes left point? The two tails are probably about 6-8 oz. I am setting the temp for 138
Awesome. That sounds like a kickass weekend menu. Yup, the results of the lobster tails are a few pages back. The temp on those is gonna come down to personal textural preference. I’ve had the best results at 130F, 1 hour. This article has a pretty good rundown from a guy who’s experimented across a range of temps. I personally found 135-140 to have too much bounce. 130 was EXCELLENT. Scroll down to the “Timing & Temperature” section: How to Cook Sous Vide Lobster | The Food Lab On the steaks, no harm at all in fridging them for 5-10 minutes. Make sure you pat them dry with a paper towel - Having a relatively dry exterior after cooking will help that crust set up. I’d probably go 3 minutes per side on the sear to start with. If you decide you want more crust after that, flip and give them maybe another 45 seconds. That’ll come down to how hot your skillet is, and what you like. As to doing them BOTH at the same time, no clue, I’m afraid. Never tried it, and the temps are juuuuuust different enough that you might not end up with the best of both worlds. Personally, I’d do the steaks first, let them rest, and do the lobster by itself at the lower temp. Get the skillet going about 15 minutes before the lobster is done, and you can have the steaks searing at the same time the lobster’s coming out of its bath. Regardless of how you do it, cannot friggin’ wait to hear how it goes. And even if it’s not 100% perfect, you’ll have an idea of where to dial things in next time.
Thanks for the info, I ended up on the food lab page you linked earlier, lol. It's looking like getting second souis vide might be the way to go for this type of thing, but I'll give this a go first. I think I'll drop the temp to about 132...I am fine with a medium rare steak. Barring a complete disaster i'll post pics.
Tomato and orange soup, sour cream, duck bacon, lime zest, smoked paprika. It’s been intermittently snowing (!) here today, and this is exactly the right way to combat it.
those pies look good I've never had that pie before. Any way you could give me sorta a idea of the taste of it. I love pie and pumpkin is my favorite but I'm always willing to try other types of pie.
Imagine how a three way with Alison Pill and Elizabeth Gillies would feel, THAT euphoric sensation is about what sugar cream pie tastes like if done right.
Starting off anniversary/mother's day with a signature dish.... Berri Berri Belgian waffles and bacon. I puree berries then mix them into the batter
Dinner - roasted Turkey breast Drink - Dunkin coconut caramel iced coffee Dessert - Ghirardelli toffee interlude
i REALLY needed a good laugh so thanks cause when i read this i had peach tea come out from the laughing.
It's not a wrong description either. I once brought in some pies for a carry in, and was slicing them into serving size pieces, and the supervisor kept trailing off with his line up speech as he watched it happen.
The world’s most needlessly complicated pot pie. We accidentally made four of them, so here’s hoping they freeze okay. Deep breath... Grilled chicken, bacon, sausage, purple carrots, parsnips, mushrooms, pistachios, heavy cream, mushroom soup, sage, paprika, goat cheese, scallions, and who the hell even knows what else. Base is filo dough, lattice is puff pastry with an egg wash. Took foreeeeeeever to prep all that shit, but the resultant calorie bomb is worth it.
@TenScaryMonkeys So the meal went off without a hitch, other than smoking up the house. The sous vide produced by far the best surf and turf I have made at home. It was on par with anything I have had at outback tier restaurants, and not that much less tasty than upper tier places like ruth chris, etc. It was't even expensive cuts of meat either. I think it works better with filets than t-bones, but mine was still great. Thanks for this thread and introducing me to a way of cooking I never even knew existed! Pretty funny since as much as I watch food network, they never talk about it. I guess because it isn't really sexy and doesn't translate to TV entertainment well
Fucking. Awesome. I’m thrilled that it all worked out, and that you got to try something new in the process. And if your first try turned out that well, just imagine further down the line, once you’ve had a chance to really get it dialed in. Bravo.
Umm that's a very specific scenario G1Prowl. I can't say that I have. I've never had a sugar cream pie before, but yours sure do look good. That sounds delicious! Ooh what a beautiful steak. @TenScaryMonkeys That pot pie sounds oh-so-tasty.
Nothing to actually show you guys yet, but the components for ramen are in the works. My wife and I spent a good chunk of yesterday dialing in the technique for soft-boiled eggs, and those are curing in a mirin/soy broth now. Pork belly is in the sous vide, and a host of other ingredients are ready and waiting for tomorrow. Rather enjoying the process of backing into a recipe, rather than following a premade one from the start.
... And three days of work later, here’s some ramen. We bought the noodles fresh at an Asian market up the street, but everything else is homemade. Sous vide pork belly, cured eggs, vinegar & ginger carrots, mirin-soaked scallions, duck fat mushrooms, and pork broth. Pretty stoked with how this one turned out, and there’s a ton leftover.
