Dad got me a sous vide for Xmas. Made a porterhouse
Dad got me a sous vide for Xmas. Made a porterhouse
by LetsGoAcrossTheStyx
7 Comments
davidj911
If you split it with someone, they took the better half 🙂
Nienista
Looks tasty! You should add time/temp to your post. People like to know that.
LetsGoAcrossTheStyx
Cooked at 135° for 2 hours, then seared on the stove. Not bad for a first try, imo.
az226
Australian?
Relative_Year4968
Rule 7. We didn’t come here for Instagram posts.
Terrible_Sandwich242
Looks excellent. Did anybody else think it was a fish in the thumbnail?
chrispygene
Why does everyone go to steak and the most expensive cuts? Sous vide is sooo perfect for inexpensive cuts of many types of animal protein- pork, chicken , duck, cheap lamb cuts and CHEAP beef cuts. Been using a circulator for 12 years and rarely do expensive steaks- there’s sooo much more you can do to have tender juicy meals that aren’t just ribeye or striploin. Some current favorites are duck leg, chicken legs, thick cut pork chops, lamb shoulder.
7 Comments
If you split it with someone, they took the better half 🙂
Looks tasty! You should add time/temp to your post. People like to know that.
Cooked at 135° for 2 hours, then seared on the stove. Not bad for a first try, imo.
Australian?
Rule 7. We didn’t come here for Instagram posts.
Looks excellent. Did anybody else think it was a fish in the thumbnail?
Why does everyone go to steak and the most expensive cuts? Sous vide is sooo perfect for inexpensive cuts of many types of animal protein- pork, chicken , duck, cheap lamb cuts and CHEAP beef cuts.
Been using a circulator for 12 years and rarely do expensive steaks- there’s sooo much more you can do to have tender juicy meals that aren’t just ribeye or striploin.
Some current favorites are duck leg, chicken legs, thick cut pork chops, lamb shoulder.