What do you all make of this? Uses a jar, has garlic in the cook. I think I may give it a try.
by No_Plantain5177
What do you all make of this? Uses a jar, has garlic in the cook. I think I may give it a try.
by No_Plantain5177
8 Comments
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I’ve never seen the point of this for thin steaks. They cook in 4-5 minutes on the grill. If you’re going to sear them after SV you might as well just… sear them a bit longer, and skip two hours. Especially if you pre salt the steak for a day or two, it won’t get dry even if you cook it to well done.
I have a Cuban dude that I work with. He gave me a 2 ingredient recipe and it is now a monthly cook in my house.
Liberally season with Goya sazonado (“the perfect seasoning”) , shake off excess seasoning while loading into your bag, and then add Goya mojo criollo marinade. I usually let mine marinade over night.
I sous vide at 132 for a couple hours and then pipe up my grill to 500+ and grill on both sides for a minute or 2 on each side.
It is the bomb.
A totally different use of a sous vide. Seems more like a take a on a braise than your classic sous vide.
The use of garlic in the jar will probably raise some eyebrows in this sub, but the finished product looks incredible.
Would it come out any differently if you threw it all in a bag?
Alton Brown is my cooking hero. You can check my comment history going back 14 years now (holy shit).
A video title card of sixty-three year old Alton hanging two beef flaps in front of his nose while calling the episode Skirt Chasing is fuckin gross.
It looked like outside going in and outside coming out.
Um, did he um, say “um”?