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For #9 I wish they offered a clear better alternative, I wonder if they would agree on any one technique, probably not. For me I haven’t found a better, easier

For #9 I wish they offered a clear better alternative, I wonder if they would agree on any one technique, probably not. For me I haven’t found a better, easier way than reverse sear, I know sous vide is good but I refuse to go there for now.

jrapdx3 5y ago
Re: sous vide, why not? We've been using this for quite a while, it was one of those "experiments" during the shutdowns. Yeah, it takes some equipment, and like everything else there's a bit of a learning curve. For a lot of foods we like it works exceedingly well. One thing though is that an item (poultry, fish, steak, etc.) cooked sous vide is essentially poached, probably not how you'd like to serve it. One way to deal with this is searing cooked meats rapidly in a cast-iron skillet. An alternative (that I prefer) is using my trustworthy Bernzomatic propane torch for the job. A quick "painting" with the flame gives a nice appearance and taste. Fun to do especially when we have dinner guests, a little dramatic flair never hurts. And of course when not "incinerating" the evening meal, the torch is great for welding aluminum parts, a true multi-use tool.
- milleramp 5y ago
  I know it’s good, my objection is I am trying to avoid yet another kitchen specialty device that I use less and less as time goes on. I have a pressure cooker and a waffle iron that need some love. :)
  - jrapdx3 5y ago
    Pressure cookers are great for stocks, cooking beans, rice. Waffle iron, well, not so much. Our kitchen is small, no room for mere gadgets. Sous vide items compact pretty well so not a storage hog. Time not space is the issue. Like >=1 hour for slabs of fish, not practical for many people.
porker 5y ago
I've read that for reverse sear the steak needs to be an inch and a half thick or more. That's rare to find here - have you made it work with thinner steaks?
- adwi 5y ago
  Try cheating lower temp and slower in the oven, and make sure you’re well setup for very quick sear so you don’t cook through too much. Maybe you could take another kenji trick from his wings and leave your steaks uncovered in the fridge to remove surface moisture before the sear.
random42_ 5y ago
Myself, I use a stainless steel frying pan on medium high, steaks stay on each side for about 4-5 minutes and that’s it. Perfect medium rare all the time with a great sear on the outside. That’s for 1” steaks by the way.

jrapdx3 5y ago

Re: sous vide, why not? We've been using this for quite a while, it was one of those "experiments" during the shutdowns. Yeah, it takes some equipment, and like everything else there's a bit of a learning curve. For a lot of foods we like it works exceedingly well. One thing though is that an item (poultry, fish, steak, etc.) cooked sous vide is essentially poached, probably not how you'd like to serve it. One way to deal with this is searing cooked meats rapidly in a cast-iron skillet. An alternative (that I prefer) is using my trustworthy Bernzomatic propane torch for the job. A quick "painting" with the flame gives a nice appearance and taste. Fun to do especially when we have dinner guests, a little dramatic flair never hurts. And of course when not "incinerating" the evening meal, the torch is great for welding aluminum parts, a true multi-use tool.

milleramp 5y ago
I know it’s good, my objection is I am trying to avoid yet another kitchen specialty device that I use less and less as time goes on. I have a pressure cooker and a waffle iron that need some love. :)
- jrapdx3 5y ago
  Pressure cookers are great for stocks, cooking beans, rice. Waffle iron, well, not so much. Our kitchen is small, no room for mere gadgets. Sous vide items compact pretty well so not a storage hog. Time not space is the issue. Like >=1 hour for slabs of fish, not practical for many people.

porker 5y ago

I've read that for reverse sear the steak needs to be an inch and a half thick or more. That's rare to find here - have you made it work with thinner steaks?

adwi 5y ago
Try cheating lower temp and slower in the oven, and make sure you’re well setup for very quick sear so you don’t cook through too much. Maybe you could take another kenji trick from his wings and leave your steaks uncovered in the fridge to remove surface moisture before the sear.

random42_ 5y ago

Myself, I use a stainless steel frying pan on medium high, steaks stay on each side for about 4-5 minutes and that’s it. Perfect medium rare all the time with a great sear on the outside. That’s for 1” steaks by the way.