NY Strip
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The plastic is safe at the temperatures it is expected to operate at. If we are using science as a guide then the micro find layer of char on the outside is a bigger risk.
But all food has risks. Everything is toxic in a large enough quantity.
The plastic is safe at the temperatures it is expected to operate at.
Ah, okay. A bit of 'net-looking seems to confirm that. Just that you certainly want to use specifically-designed SV bagging materials, combined with safe cooking temps / times.
Huh!
My apologies, mbp@slrpnk.net.
Will edit my comment, above… -
My man! I’ve been also digging tri tip a lot recently.
For NY Strip, I go around 129 for a couple hours in the bath; season with salt, generous powdered garlic, freshly crushed black pepper corns and mustard seed in a mortar and pestle (I got a baby one I use for spices). Only thing to mind is how much mustard to add, aim for just a small hint of funky flavor - I shoot for maybe a quarter tsp per lb of meat.
Let it sit on some paper towels after the bath for at least a half hour to let the internal temp come down and to dry the outside. Whack it on a ripping hot cast iron skillet with butter, herbs, yadda just until we get it crunchy. I might also sear it on the grill if the weather is nice!
My favorite pan sauce is a bordelaise. The whole process is incredibly simple and is always a hit!
I haven’t had the circulator out since Thanksgiving. You’ve inspired me. Strips it is! I’ll try the mustard. I’ve been itching to roast some marrow too.
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Great cooking, but the presentation is a big mess.
Photo was taken years ago not expecting to be in front of greatness. We ate straight off the plate at nearly midnight
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I haven’t had the circulator out since Thanksgiving. You’ve inspired me. Strips it is! I’ll try the mustard. I’ve been itching to roast some marrow too.
Bro marrow sounds devineeee please do it and post about it
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Sous vide makes it a no brainer.
Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.
If you take it to the vet you might still save it!
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Why have steak any other way
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Sous vide makes it a no brainer.
Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.
Clicked for the steak, commenting for the Publix potatoes in the background. Okay, mostly the Publix logo on the potatoes. I grew up in Florida and that logo is hard-wired into my brain (uncle made his entire career there and I’ve worked for two locations when in college).
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Clicked for the steak, commenting for the Publix potatoes in the background. Okay, mostly the Publix logo on the potatoes. I grew up in Florida and that logo is hard-wired into my brain (uncle made his entire career there and I’ve worked for two locations when in college).
Bro
This picture is from a few years ago and I’ve since moved away from Florida as well. The Publix logo stuck out to me like crazy when I saw it as well 🥺
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Why have steak any other way
Im gonna chew on your cows!
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Sous vide makes it a no brainer.
Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.
I should call her…
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Better not!
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