LETSGOBROWNIES Posted April 20, 2020 Share Posted April 20, 2020 5 hours ago, flyers0909 said: When you use blue cheese are you just putting crumbles on top of the finished filet or is there more too it? Something I've really been wanting to try but not sure the best way. Yeah, that’s it. 1 Quote Link to comment Share on other sites More sharing options...
Bonanza23 Posted April 20, 2020 Share Posted April 20, 2020 9 hours ago, LETSGOBROWNIES said: I’m gonna break down and buy one eventually. 1 Quote Link to comment Share on other sites More sharing options...
LETSGOBROWNIES Posted April 20, 2020 Share Posted April 20, 2020 Just now, Bonanza23 said: Lol I knew you’d be sniffing around here eventually. 1 Quote Link to comment Share on other sites More sharing options...
Bonanza23 Posted April 20, 2020 Share Posted April 20, 2020 Just now, LETSGOBROWNIES said: Lol I knew you’d be sniffing around here eventually. 😇 Quote Link to comment Share on other sites More sharing options...
Heimdallr Posted April 20, 2020 Share Posted April 20, 2020 gorgonzola >> blue cheese If you are putting it on steak, make a cream sauce. Preferably also with some gnocchi. 2 Quote Link to comment Share on other sites More sharing options...
pwny Posted April 20, 2020 Share Posted April 20, 2020 16 hours ago, LETSGOBROWNIES said: I’m gonna break down and buy one eventually. Do you own a decent quality cooler? Quote Link to comment Share on other sites More sharing options...
LETSGOBROWNIES Posted April 20, 2020 Share Posted April 20, 2020 10 minutes ago, pwny said: Do you own a decent quality cooler? No, just a junk one for beer at the lake. Quote Link to comment Share on other sites More sharing options...
pwny Posted April 20, 2020 Share Posted April 20, 2020 3 minutes ago, LETSGOBROWNIES said: No, just a junk one for beer at the lake. You should be able to do this: It won't be quite as precise as sous vide, but it'll give you a pretty good idea of what a sous vide steak is like and if you will find it worth the investment. Do it for couple hours to really tenderize it, following the advice here, and since you're doing it in a low end cooler, you'll probably need to change the water once or twice. Just use a thermometer to check the temp of the water and change as needed. Do it right, and you won't even need a knife 1 Quote Link to comment Share on other sites More sharing options...
Calvert28 Posted April 21, 2020 Share Posted April 21, 2020 9 hours ago, Heimdallr said: gorgonzola >> blue cheese If you are putting it on steak, make a cream sauce. Preferably also with some gnocchi. Hamburger. It will change your outlook on life. Quote Link to comment Share on other sites More sharing options...
Daniel Posted April 21, 2020 Share Posted April 21, 2020 On 4/19/2020 at 11:07 PM, bucsfan333 said: Peanut butter sandwiches and homemade chili is a tough duo to beat. I like sandwiches that have peanut butter, banana, cheese, raisins, and hot sauce. Peanut butter goes well with so many things. I also put hot sauce on bananas when I eat them as a snack. On 4/20/2020 at 11:19 AM, Heimdallr said: gorgonzola >> blue cheese If you are putting it on steak, make a cream sauce. Preferably also with some gnocchi. Isn't gorgonzola a kind of blue cheese? Also, tenderness on a steak is overrated. Quote Link to comment Share on other sites More sharing options...
BobbyPhil1781 Posted April 22, 2020 Share Posted April 22, 2020 Never even heard of this French meat boiler thing. Just looked it up and it seems interesting. Is there really a difference between one that costs $75 and one that costs $200?? Quote Link to comment Share on other sites More sharing options...
Daniel Posted April 22, 2020 Share Posted April 22, 2020 11 hours ago, JTagg7754 said: Never even heard of this French meat boiler thing. Just looked it up and it seems interesting. Is there really a difference between one that costs $75 and one that costs $200?? I assume they're talking about Sous vide, right? It's on Iron Chef all the time. Quote Link to comment Share on other sites More sharing options...
BobbyPhil1781 Posted April 22, 2020 Share Posted April 22, 2020 2 minutes ago, Daniel said: I assume they're talking about Sous vide, right? It's on Iron Chef all the time. I dunno. It's all new to me lol. I don't eat a lot of steak b/c my wife isn't a red meat gal so I am generally unaware of all the fancy things that exist associated w/ steaks. I saw "ribeye flavor w/ fillet tenderness" and it caught my eye to say the least lol. I'll look more into it though Quote Link to comment Share on other sites More sharing options...
BobbyPhil1781 Posted April 22, 2020 Share Posted April 22, 2020 I was completely off- base. I didn't see Pwn posted a video lol. I just went right over it. I've never heard of that method before but hot damn, I'm going to try it lol. Takes a long time, yes but it's really that simple and only requires a Ziploc bag? Yeah, I'm all over that Quote Link to comment Share on other sites More sharing options...
incognito_man Posted April 23, 2020 Share Posted April 23, 2020 On 4/20/2020 at 2:57 PM, pwny said: It won't be quite as precise as sous vide, but it'll give you a pretty good idea of what a sous vide steak is like and if you will find it worth the investment. Do it for couple hours to really tenderize it, following the advice here, and since you're doing it in a low end cooler, you'll probably need to change the water once or twice. Just use a thermometer to check the temp of the water and change as needed. Before I got my water oven I just used a pot on the stove w/ a thermometer and kept a very very close eye on it. It worked just as well, but was way more tedious. Just need water, heat control and time and you'll get yourself a good steak! Quote Link to comment Share on other sites More sharing options...
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