If it works with the circulator I will try it in the dishwasher. Rock frozen? How thick?
I'll be falling in right behind the gentleman from Idaho....You sous vide guys are killing me. I had a friend who very successfully did duck confit by vacuum sealing the legs with a tablespoon of duck fat. The bags went into a pan of water overnight that had been set in a 180 degree oven. Killer stuff.
Kudos for pushing the envelope but I'm not thinking this isn't a cooking process I'm going to rush into anytime soon.
Ive been on the fence with the whole sous vide thing, I haven't been able to get over the time it takes to do the fancy french word for boiling my meat. Does it work? yes. But is the result worth the extra time? Im not sure. So far, as far as steaks are concerned, my go to is a Ribeye crusted in rock salt for awhile in the fridge, then smoked till IT of 110 or so, then seared on a very hot plate. As the once great M C Hammer said, you cant touch this.Once I hit the time, 3 hours, I'll un bag it, dry it off, brush with olive oil and sear it on the cast iron searing plate.
We'll see.
All the oh my gods this is the best ever method ain't been posting anymore. Guess no one has the time to Sous Vide!
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Yea I know but everytime I see it mentioned, I think of this sceneIs not really boiling the meat. The water does not get to it. But nevertheless is not a solution for everything.