Beef - Steak

"Bathtub" Sous Vide Experiment

Yesterday I experimented with sous vide using only ordinary kitchen tools. In this case I used: Electric water boiler Large pot 3 ceramic salad plates (heat sinks and weights) Thermometer Stove I started with some prepackaged Korean style chuck steak, which came sealed in a heavy plastic. This was cut into stew sized pieces and had been marinaded in sesame oil, soy sauce, ginger, and some rice vinegar (usual stuff).

Chirp... chirp... + a capsule review of Steak by Mark Schatzker

Not much going on. I'm afraid I haven't cooked anything novel in a while as I was caught up in the end of the semester and various other things.

Random Thoughts

Hopefully, this will tide you over for the next few days. I'm leaving for Nebraska (?!?) tomorrow, and I don't know how much I will post while I'm gone.

Yes, I could have pre-written posts and scheduled them to go out, but I'm a slacker.

Here are some random thoughts:

Cooking Meat for People With Very Different Tastes in Doneness

This is tricky. My friends from Poland has friends from the old country in last night so I volunteered to make something very American and of course chose the ribeye. (It was Independence Day!) Well it turns out that in Poland everybody eats their meat well done. I think well done on a perfectly good steak is somewhat of a crime but if that's what people want, that's what I'll do. I didn't want my steak like that, which is always a little tricky. This required some mental tap dancing to get right. So here's how I did it.

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