Added salt, black pepper, onions powder, garlic powder, and Italian seasoning.
by Jenghrick
5 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. 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.*
kikazztknmz
Well? How did it taste?
Relative_Year4968
What kind of steak? How long? How did you sear it? What did you think?
So much missing to create a discussion.
Kayel41
Ice bath, pat dry and sear in a hotter pan for shorter time
TraditionalKick989
I sous-vide to 131, then into a pot with ice for 30 minutes and back on the charcoal grill till that temp low and slow Maybe one or two briquettes deep on the Weber 22.” Best yet. Extra char going from 43 degrees to 130.
5 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. 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.*
Well? How did it taste?
What kind of steak? How long? How did you sear it? What did you think?
So much missing to create a discussion.
Ice bath, pat dry and sear in a hotter pan for shorter time
I sous-vide to 131, then into a pot with ice for 30 minutes and back on the charcoal grill till that temp low and slow
Maybe one or two briquettes deep on the Weber 22.” Best yet. Extra char going from 43 degrees to 130.