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cssmd27

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  • Re: Reverse Sear Question

    cssmd27cssmd27
    Rick - Random points from me: 1. When you finish with the low temp part, the steak is technically done and you could eat it then. The sear is just for taste and appearance, although I would consider …
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  • Re: Reverse Sear Question

    cssmd27cssmd27
    Essentially, this is a non-bag, dry sous vide technique. For me, I think it gives superior results compared to SV and I use my SV machines a lot. I believe the dehydration of the surface with the low…
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  • Re: Branzino on the egg

    cssmd27cssmd27
    Actually, your suggestion of planting a bay leaf plant made me investigate out of curiosity regarding bay leaf plants and that's what I found. I didn't know that it's one of the few herbs that are l…
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  • Re: Ribeye - Reverse Sear

    cssmd27cssmd27
    Easy solution is to use your oven for the first part. I've done it both ways, and the egg adds very little to the warm up IMO and you have much easier and better control in an oven on a wire rack wi…
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  • Re: OT - Leaf lard (now w pics)

    cssmd27cssmd27
    Tamales typically use manteca which is just rendered pig fat and has lots of pork flavor that is useful and desirable in tamales. Don't think I would want to use a flavorless fat for them.
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