Boil all the things!
Dec. 28th, 2016 11:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plonqWe kept a very low-key Christmas this year, though unlike last year, we decided to exchange gifts. I gave ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
atara some new slippers and headphones for work (the latter are for work), and she gave me a wooden bow tie, and one of these:
We have toyed with the idea of buying one of these for a few years, so she solicited suggestions from those who already own such devices and ended up ordering this one.
We picked up a couple of steaks yesterday and tested it out for dinner. It worked well, but I definitely took away a few lessons for the next time we use it (possibly this coming long weekend).
In terms of lessons, the first change I will make is to get steaks that are smaller, but thicker. I might lower the cooking temperature a couple of degrees as well, but I think 58C would have worked fine if they had been a thicker cut. I seared them in a cast iron pan after they came out of the water bath, and it pushed them past medium-rare into medium/medium-well territory.
We've already decided that we are going to try chicken next. I've head wonderful things about chicken breasts cooked by this method.
atara some new slippers and headphones for work (the latter are for work), and she gave me a wooden bow tie, and one of these:We have toyed with the idea of buying one of these for a few years, so she solicited suggestions from those who already own such devices and ended up ordering this one.
We picked up a couple of steaks yesterday and tested it out for dinner. It worked well, but I definitely took away a few lessons for the next time we use it (possibly this coming long weekend).
In terms of lessons, the first change I will make is to get steaks that are smaller, but thicker. I might lower the cooking temperature a couple of degrees as well, but I think 58C would have worked fine if they had been a thicker cut. I seared them in a cast iron pan after they came out of the water bath, and it pushed them past medium-rare into medium/medium-well territory.
We've already decided that we are going to try chicken next. I've head wonderful things about chicken breasts cooked by this method.
