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Going for a late night swim - sous vide swim that is
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Posts: 25,888
Tonight's late Saturday night meal will be a 62 day dry aged rib eye, for 2.5 hours at 131 degrees followed by a quick sear for appearance sake. 5 hours prior I had JACCARDed it and then hit with coarse Kosher salt and freshly ground pepper then in to a FS bag for the vacuum. According to Cook's Illustrated in a 4 hour time the salt will draw any moisture out, mix with the salt and then return with salt intact to the meat. JACCARDing definitely will assure passage ways! Meanwhile we wait!
Re-gasketing America one yard at a time.
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Can't wait to see how this turns out. You don't need it, but good luck.Stillwater, MN
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Thanks! my only concern will be if I over salted the meat for the moisture content . At 62 days it had lost 19% of it's weight (tasteless water).Re-gasketing America one yard at a time.
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OK, gang! Here is a picture of our kick-butt rabbit food with components worth more than our early marriage entire meals!!!
and now for the money shot!
Re-gasketing America one yard at a time. -
Salads look great! What is in them?
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Dyal_SC said:Salads look great! What is in them?Re-gasketing America one yard at a time.
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Good gawd man all that looks and sounds delicious.
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That's my kind of salad (big fan of the peas) and the steak looks terrific. I'll bet it tastes even better after investing 62 days of waiting. Well done!Stillwater, MN
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Looks good... All these sous vide cooks here recently
Kansas City, Missouri
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"All we have to decide is what to do with the time that is given to us" - Gandalf -
It looks great! What's the verdict on taste? Did all of the effort result in an over the top steak? Would you change anything?In the bush just East of Cambridge,Ontario
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GlennM said:It looks great! What's the verdict on taste? Did all of the effort result in an over the top steak? Would you change anything?Re-gasketing America one yard at a time.
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Fantastic. Was the jaccaard something you would do again? I've never tried that? I do use the SV for steaks and pork quite oftenIn the bush just East of Cambridge,Ontario
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You got this steak thing down! Someday I will get into this aging thing. I know I'm missing out, but I am just too busy and lazy to get after it. I enjoy the posts though. Nice Ron!
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at 62 days it probably would have been tender enough, but I'm having a tooth problem which will be extracted on Thursday. I figure I'll be sucking on soup for a while so I wanted a hearty steak meal while I could so the JACCARD was just a precaution.Re-gasketing America one yard at a time.
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Hey Ron, we'll be home at the end of the week ... I can help you out during your toothless period ... wouldn't want those steaks to go to waste. Good looking meal.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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If the tooth is real bad you could put the steak in a vitamix and drink it?
Good luck with the extraction!In the bush just East of Cambridge,Ontario -
Thanks guys! I had two extracted in Feb. Now this is on the other side and I'm going the implant route so I may have a tender mouth for 4 or 6 months!Re-gasketing America one yard at a time.
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Meal looks great Ron... Good luck with your toothCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I have been interested in an implant as well. Maybe if yours works out I will consider itIn the bush just East of Cambridge,Ontario
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GlennM said:I have been interested in an implant as well. Maybe if yours works out I will consider itRe-gasketing America one yard at a time.
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I have a bridge at the front. It has worked well but I'm always aware it's there. A year or so ago I split a tooth and lost part of it. The dentist built it up but I'm expecting it to break again. I would likely look at an implant if that happens. Good luck!In the bush just East of Cambridge,Ontario
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