Looks like you could have gone quite a bit hotter for the sear. I use Alton Browns method on a skillet. Leave it on high for 10 minutes. Should be hot enough to evaporate a teaspoon of water in seconds. Lightly oil the steaks with peanut oil. Then sear each side for 45 seconds. It will set off the smoke alarm, though, if your stove vent isn’t great.
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Cake day: June 16th, 2023
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14·5 months agoI’m hoping for him to drain votes from Trump first
They will just double down for a while. Eventually, they will pretend they never supported any of it.
Yeah thinner or cheaper cuts I go with Ramseys method. If I have time, even with the thinner cuts, I’ll salt it and leave it in the fridge for like 8 hours though.
Altons new method for the sear involves leaving an iron pan on the oven for 10 minutes just to heat the pan, 600° if you have an infrared. 45 second sear each side, so that might fix the sear problem if you did want to give it a shot.
I think Alton did a remake of the original steak recipe using a reverse sear method. So OP make sure you arent watching the 90s version, for this particular thong anyway. Most of the old advice from good eats holds up though.
4·8 months agoThey rolled back the PSN requirement though
https://youtu.be/kX86S6J1pYo?si=NtE77gv-jaC0cDO6
That’s just how dudes talk
56% of Americans don’t have enough to cover a $1000 unexpected bill. So I’d guess less than 5% have 6 months of expenses saved.
2·10 months agoThey got me with the 20k off between 5 off msrp, 7.5 manufacturer incentive, and 7.5 in tax credits. There’s enough of the non NACS plugs that adapters will be pretty common for the life of the car. Personally not a big deal to throw an adapter in the car if I ever need to use a NACS plug.
Solid state is supposedly on the horizon though. Safer and more energy per weight. Probably another 5 years
Well I guess you’ll just miss out on the key to success then
For the unitiated https://youtu.be/f9aM_dT5VMI?si=MzJzbGvHW7TGqIbA
Yeah that’s a good point. You’ll definitely want to dry off the outside before searing it if you go sous vide over oven. The few times we have used sous vide for chicken or steak, she complains that the texture is too weird. I don’t notice it though. But apparently that is a thing. Might have something to do with the moisture issue you are talking about.