Quote:
Originally Posted by mikeyis4dcats.
it's super easy. I took that ribeye out frozen, in a vacuum seal bag. Dropped it in the heated water at 129* for 2 hours (an extra hour since it was frozen). Then I seared it in cast iron with butter. No need to rest.
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Don't you need a special machine to keep that water heated constantly at 129°? I would think the cold from the meat would cool the water otherwise.
I kinda figured it was seared in a cast iron later. Looks good.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
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