And he's in the kitchen again....

[Mik]

Sous vide filet mignons sealed up with Maldon sea salt flakes, some umami powder, garlic slices, pepper, some fresh cut thyme and a few pats of butter. Will cook to 135 then sear them real fast. Angel hair nests with fresh local pesto, and of course Luzianne iced tea to drink. .

[George K]

@mik said in And he's in the kitchen again....:

umami powder

? Deets, please?

[Mik]

https://www.amazon.com/Takii-Umami-Powder-Fifth-Foods/dp/B00HYL4HK2/ref=sr_1_5?dchild=1&keywords=umami+powder&qid=1627246289&sr=8-5

[LuFins Dad]

I’m breaking my rule and grilling steaks…

[Larry]

They make Yo Mama powder????

[Aqua Letifer]

@lufins-dad said in And he's in the kitchen again....:

I’m breaking my rule and grilling steaks…

What's the rule?

[Mik]

I was gonna ask the same question. Assume some sort of cooking is in order.

To me it doesn't matter. I did sous vide today because I had time, but I can whip up a great steak on gas or charcoal grill, or pan roasting them in cast iron. All good.

[LuFins Dad]

@aqua-letifer said in And he's in the kitchen again....:

@lufins-dad said in And he's in the kitchen again....:

I’m breaking my rule and grilling steaks…

What's the rule?

I generally don’t anymore. Pan seared on cast iron and finish in the oven…

[Mik]

I probably do that most often. Too easy.

[George K]

@mik said in And he's in the kitchen again....:

I probably do that most often. Too easy.

Stupid easy, if....

...you and SWMNBN enjoy the same level of doneness.

Mrs. George likes her steak like a hockey puck. I prefer medium rare.

So for us when it's steak night, I sous-vide mine to about 125 degrees, and I put hers in the oven at 225 degrees for about an hour. If I overcook hers, she's delighted (I know, I know).

Then, sear away for both of our steaks.