Long time lurker on new account wanting to share my recent success @137. I was told to never change what I'm doing and I agree. 137 for 2hr then about 20 mins in freezer while heating up my cast iron before drying for sear. Delicious!
by Mask_of_Nihilus
6 Comments
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Sorry for asking a basic question but what is the purpose of freezing after sous vide?
Thank you
ALL CAPS!!
The steak looks great too; nice sear!
Freezer in the bag or out?
That fat chunk looks like it softened perfectly.
Why is it that every 137 success picture looks like a 129 steak? Does everyone have shit thermometers? 137 is pink. This is medium rare.