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Re: ThermoWorks vs. Reverse Sear?
The water bath tends to soften everything (my experience) not sure if a sear before would result in a crust with some texture. Have a small 2 rib roast in the freezer, might just try it. One of my f…1 · -
Re: ThermoWorks vs. Reverse Sear?
Little Steven has suggested no sear at all on a rib roast, not all the time, just for some cooks. Depends if you like that crust that is appealing on a steak, but many don't mind it being absen…1 · -
Re: Spatchcock Follow up w/pics
Looks great. The only way to do a small turkey (<15#) treat it like a chicken......mine never makes it to the platter with the wings intact. They always fall off and get Mickey'd on the hot c…1 · -
Re: Deep fried dressing balls
@caliking - BTW, used that Mojave garlic pepper to make a compound butter for "garlic toast", came out awesome - thanks again for the heads up.1 · -
Re: Pork Loin on Sale @ Costco
And if you slice 1/4" thick, pound to 1/8" after trimming the small amount of fat cap, maybe hit with the Jaccard you have the start of some great schnitzel. You could make 60 schnitzels o…1 ·
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