Tag Info

New answers tagged

0

WOW! I went out and bought the $29.99 Greenwood Propane Torch from Harbor Freight. I connected it to a 20 lb propane tank and lit it. STAND BACK! That's like searing with a jet engine! Might be a little over-kill but it blasts an almost invisible blue flame. It will definitely sear a steak quick. However, I have read that the fuel taste comes from too hot of ...


1

Here are some tips: Use a thicker cut of steak... A 6 oz NY Strip tends to be a very thin steak. You probably want at least a 10oz NY Strip if you plan on searing. If you are concerned about portion size, get a nice thick 12 oz NY Strip and cut it in half after cooking and you will have two nice thick 6 oz steaks suitable for post-sous-vide searing. Get ...


0

I am not working specifically with gastronomy (yet! I certainly hope to, and congrats on undertaking an awesome task), but when I decided I wanted to take my cooking to the next level I got a part-time job in a local nice-ish restaurant that was working with the advanced techniques I wanted to learn. I more or less walked in and explained my desire to learn ...


0

HACCP Training needs to follow the requirements set out by the Codex Alimentarius. This is also requested by most (if not all) the GFSI schemes. Most food companies will have to start creating food safety plan as the Food Safety Modernization Act or FSMA comes into effect. Instead of it being Hazard Analysis Critical Control Point (HACCP) it is Called Hazard ...


-1

It is absolutely safe. Just make sure the pouch is properly sealed and you select a low simmer temp, and long simmer time.


2

I am a serious steak eater and always on the lookout for better ways to get the ultimate steak. To this end I just purchased a sous vide machine and after a few attempts with quality prime cuts I sadly have to agree, the results lack taste when compared to properly skilleted / broiled steak with butter. Sous vide steak simply taste bland and I also find the ...


5

130 degrees is certainly the temperature to aim for, I'm thinking that it's the pan sear that did it. 1 minute in a pan is actually quite a bit for a thinner steak (at 6 ounces I'm thinking yours were maybe 1/2 - 3/4 inch), certainly enough to add 10-20 degrees or so to the steak's temperature and make it medium well. As for how to avoid it there's a few ...



Top 50 recent answers are included