Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.
this post was submitted on 17 Jun 2024
95 points (78.4% liked)
FoodPorn
16039 readers
130 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Is that like a clothing iron for steaks or something? A steak toaster perhaps?
http://www.bookeranddax.com/searzall
Oh, a kitchen torch. We have one of those too, but we only use it for things like creme brulee.
It's my new goto for searing. The way it spreads the flame out is just great.
How long does it take to sear something like a steak?
Never really timed it. Not too long, couple minutes a side maybe? Last thing i seared was a 24 hour sous vide of a chuck roast. Could cut it with a fork. It took a little longer to sear based on the surface area.
That sounds delicious