Had some mini sirloins so I figured I'd try it out. 129 for 2 hrs. 30 sec sear on a cast iron. I'm sold. Sear is more consistent and quicker than oil. Might go a little longer next time.
by Accurate-Instance-29
18 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Sample-quantity
Yep, I love it!
mrcatboy
Okay I’m intrigued. Tell me about the Mayo Method.
ImaLoser42
Had this discussion at work, they never heard of it but after we looked it up were all intrigued
This-Friend-902
I tried it on pork tenderloins yesterday! One huge plus is that you don’t have to have a ton of oil in the pan which splatters all over. That’s a huge annoyance for me. One minor minus is that I can faintly taste or smell the mayo (at least on pork), it’s not a dealbreaker but I thought I’d mention it.
Big_T_7575
Ok but now try it with grilled cheese. Its my go to
TrippyHomie
Nope.
boofoodoo
Are you mayoing before the sous vide or just for the sear after?
squirrelbeanie
Wait wait wait. You don’t add oil anymore? Just mayo and straight into a hot pan?
Ill_Professor3577
That does t look right to me. Fat is barely rendered and the sear is negligible.
sd_8888
Tried it yesterday with ribeyes. Reverse sear in cast iron with thin spread of mayo on each side. Incredible.
deathungerx
What mayo do you use? I assume kewpie is bad for this because of the stronger taste?
2_Mean_2_Die
Looks great! I think in the next attempt, I’d render the fat on that edge a bit before searing the flat sides.
die-jarjar-die
After fooling around with cast iron, charcoal chimney, searzall.. I think I found my favorite, easiest method to be mayo sear in a bighorn infrared. Quick heat up time, easy to clean.
Mallow18
Man these things really do go in cycles huh. Someone tag me in 3 months when everyone discovers the peanut butter method again
thorax
Anyone do the sear with a torch + mayo? Overkill or?
MCDFTW
Gimme ham on five, hold the mayo
Electronic-Outside94
I tired it Sunday on my NY strip and didn’t like it. Didn’t get the crust I normally get with Avo oil. Maybe I did something wrong
18 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Yep, I love it!
Okay I’m intrigued. Tell me about the Mayo Method.
Had this discussion at work, they never heard of it but after we looked it up were all intrigued
I tried it on pork tenderloins yesterday! One huge plus is that you don’t have to have a ton of oil in the pan which splatters all over. That’s a huge annoyance for me. One minor minus is that I can faintly taste or smell the mayo (at least on pork), it’s not a dealbreaker but I thought I’d mention it.
Ok but now try it with grilled cheese. Its my go to
Nope.
Are you mayoing before the sous vide or just for the sear after?
Wait wait wait. You don’t add oil anymore? Just mayo and straight into a hot pan?
That does t look right to me. Fat is barely rendered and the sear is negligible.
Tried it yesterday with ribeyes. Reverse sear in cast iron with thin spread of mayo on each side. Incredible.
What mayo do you use? I assume kewpie is bad for this because of the stronger taste?
Looks great! I think in the next attempt, I’d render the fat on that edge a bit before searing the flat sides.
After fooling around with cast iron, charcoal chimney, searzall.. I think I found my favorite, easiest method to be mayo sear in a bighorn infrared. Quick heat up time, easy to clean.
Man these things really do go in cycles huh. Someone tag me in 3 months when everyone discovers the peanut butter method again
Anyone do the sear with a torch + mayo? Overkill or?
Gimme ham on five, hold the mayo
I tired it Sunday on my NY strip and didn’t like it. Didn’t get the crust I normally get with Avo oil. Maybe I did something wrong