Caveman Style
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wrote on 18 Jul 2021, 09:43 last edited by
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wrote on 18 Jul 2021, 13:54 last edited by
I think I’ll stick to sous vide and the mayo sear.
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wrote on 18 Jul 2021, 13:56 last edited by
@jon-nyc said in Caveman Style:
I think I’ll stick to sous vide and the mayo sear.
Yup.
I also never understood the appeal of grilling corn on the cob. To my buds, it really doesn't taste all that different/better.
I do mine in the microwave. Perfect every time.
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wrote on 18 Jul 2021, 14:02 last edited by
Real men grill.
Real, real men don't need no steenkin' grill...
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wrote on 18 Jul 2021, 14:08 last edited by
There's no steak like a mesquite grilled steak. But sous vide will prevent that abrupt grey-to-red interior transition this cowboy ended up with. Luckily, one can sous vide and mesquite grill the same steak.
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There's no steak like a mesquite grilled steak. But sous vide will prevent that abrupt grey-to-red interior transition this cowboy ended up with. Luckily, one can sous vide and mesquite grill the same steak.
wrote on 18 Jul 2021, 14:41 last edited by@horace said in Caveman Style:
that abrupt grey-to-red interior transition
I get how some people might not like the appearance of that, but, in terms of taste, does it matter?
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@horace said in Caveman Style:
that abrupt grey-to-red interior transition
I get how some people might not like the appearance of that, but, in terms of taste, does it matter?
wrote on 18 Jul 2021, 15:06 last edited by Horace@george-k said in Caveman Style:
@horace said in Caveman Style:
that abrupt grey-to-red interior transition
I get how some people might not like the appearance of that, but, in terms of taste, does it matter?
Sure, taste and color are directly related. Every color has its own texture, temperature, and taste. Some people may feel the steak as shown is best, but I like to pick a single interior temperature with sous vide, then add a crust in less than 2 minutes per side.
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wrote on 18 Jul 2021, 15:46 last edited by
see I like grilled corn on the cob a lot. If you do it with the right things it gets a nice smoky flavor. I don't do it that way very often, but I like it.