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I have not posted a discussion in a while since I haven't been recording many cooks. With all the SV interest lately I thought I'd post a cook I did over Christmas... SV Steak with Umami Marinade.
I found the concept of the Umami Marinade perfect for SV cooking in a bag. I'll let the pictures tell the story.
Marinade contains Soya Sauce, Worchestershire, Dijon, Balsamic, Fish Sauce, Anchovy Paste, Mushroom Powder, Olive Oil
Steaks were generously slathered and into individual vacuum bags for an overnight marinate.
Into the bath for a couple hours at 132'F. I think total time in the tub was 2h45min
I heated the cast iron griddle up to just about 500'F before these went on with a light drizzle of Peanut oil
Meal was plated with twice baked potatoes, SV lobster tails and Caesar salad.
Thanks for looking.
I got the recipe idea here:
Recipe: Faux Dry Aged Steak Marinade (inspired by Modernist Cuisine at Home)
Feel free to substitute or remove any of the ingredients below, or alter the quantities to your taste. All of the recommended ingredients are high in glutamic acid, amplifying the umami flavor in the meat.
Yield: enough for 4 steaks
For even stronger flavor, marinate the steaks in the refrigerator up to 24-hours before cooking. This sauce can be made ahead of time and stored, refrigerated, for one month.
badinfluence said:Yeah i talked to my dealer also. Not to happy as now they are only shipping 1 truck a month and low and behold November's truck has already gone. So that means december. It's all good though it's not l Iife i NEED this egg. Yeah ok i do NEED 1...maybe 2. :(
@SmokeyPitt - Thanks! The potatoes were great but it took 4 whole potatoes to save 5 halves. Luckily that was all I needed. I tried to do a potato "cake" with the rest but it was too soft to flip and ended up a flop.