Pussy or Sous Vide?I might treat myself to one today. I'm dieting hard and it sucks balls
I am jealous. Haven't had sex in a long time, aiming to hook up with a colleague my age this time.A bit of both
Me either - I'm marriedI am jealous. Haven't had sex in a long time, aiming to hook up with a colleague my age this time.
I probably should be as well. If I didn't keep hearing about how bad it is I reckon I might've been alreadyMe either - I'm married
Don't do it.I probably should be as well. If I didn't keep hearing about how bad it is I reckon I might've been already
I reckon that'd be true if I lived in my country of birthDon't do it.
In all seriousness, my wife is great but marriage is a con for a guy. No benefits, only risk.
Are you hawaiian or pacific islander? My wife is guamanian and she LOVES spamSoon you can make sweet breakfast and lunch sushi like this.
I didn't read the whole thread so...The spam pic reminds - if I buy a vacuum packed steak, like most are, I just dump it in without rebagging.
Yes. Some people pre sear but I don't. Take out once it's cooked, dry it with a paper towel, then sear on super heat. Some chefs even use a blow torch.I didn't read the whole thread so...
If you do this when do you sear it? After it's cooked?
I'm english scottish but my wife is filipino and they like their spam. Honestly it's not bad if you slice it up thin and pan fry it.Are you hawaiian or pacific islander? My wife is guamanian and she LOVES spam
This dude uses a torch on this steak, here's the adventure time video so it makes sense.Yes. Some people pre sear but I don't. Take out once it's cooked, dry it with a paper towel, then sear on super heat. Some chefs even use a blow torch.
Where you get this thermostat? I'm struggling to get the terminology right into Google to find one...Ok, my equipment has turned up to further this experiment. I bought some vacuum bags and a thermostat and I'm currently cooking a cheap rump steak in my rice cooker. After a quick play, I found there is a little overshoot with the cooker, so it gets warmer by a couple of degrees when the thermostat switches, before starting to cool. I've got the steak at a stable range of 55C-58C. In 2 hours I will give it a quick sear in the pan and eat it.
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I got mine on Ebay. There's a link for it somewhere in this thread.Where you get this thermostat? I'm struggling to get the terminology right into Google to find one...
I had such high hopes for you until I saw you promoted boiled steak. Wish I stayed out of this thread forever.I got mine on Ebay. There's a link for it somewhere in this thread.
As long as you live in a place that gets fake winter, you aren't allowed to criticize me for a lack of wanting to grill during inclement weather. How dare you.I had such high hopes for you until I saw you promoted boiled steak. Wish I stayed out of this thread forever.
Ever heard of a cast iron skillet?As long as you live in a place that gets fake winter, you aren't allowed to criticize me for a lack of wanting to grill during inclement weather. How dare you.
Listen, if you're going to criticize boiling steak you need to select a cooking medium and defend it to the death.Ever heard of a cast iron skillet?
I accepted your terms of not grilling in 10 feet of snow and came back with a better option than boiling.Listen, if you're going to criticize boiling steak you need to select a cooking medium and defend it to the death.