Sounds great. How do you make line butter?

133 is a firm medium and with post searing they could've gained another 5 degrees easily.

130 is about as high as I'd recommend for a SV steak you want to be pink. I SV to 126f, rest and sear for most cuts.

I've got some tuna steaks ready to hit the grill but I've never done this before.. any preferred methods? Ways to season? I'm guessing internal temperature doesn't really matter as they are probably ok to eat raw. What should I be aiming for if I like a rare beef steak and like sashimi?

133 is pretty high for medium rare, yes. I go 125 generally. But I'll also say that when you cut into a sous vide steak that was under vacuum for a while, the interior is going to look pretty gray due to lack of oxygen for a minute or two. Let it sit and if it still doesn't turn red, then it's actually overcooked. I've had a 125 degree super thick filet look well done as **** for a few minutes.

Depends what you're going for obviously. A lot of people just sear the outside and then eat the inside raw. Feel free to actually cook it though. I'd treat it like a piece of salmon in that case and just put it over medium-high heat until the inside has juices running.

I'm not going to tell you to salt and pepper it because I think you know that already.

hmm... thought i had to go atleast 131, and maybe i did for that long of a cook. I'll got 126 for just an hour or so next time.

You don't want to do under 131 for more than a couple hours or so, but under 131 for an hour or so is fine.

ye depends if he does an ice-bath after the sous vide or not
with ice-bath and thickish steak where the internal temperature doesn't raise at all really I prefer to sous vide 132-133 for fatty cuts

There's a show called Begin Japanoplogy that did an entire episode on those plastic/wax food display models and how they're made. It's cray how real they look.

Melt butter and squeeze some limes in.

Didn't know if you needed the zest or anything


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Prob would be nice. I just wanted some citrus notes with the butter.

It is hard to trust a guy that would marinate a piece of fish for 3 days, but I'll give it a try.

Sous viders,

Decided to try a shorter short rib technique. 12h @ 162. Spice rub and some liquid smoke on all of them before sous vide. Brushed half with BBQ sauce before finishing under the broiler for 5 min.



Ones brushed w BBQ sauce came out tastier. In general, the fattier pieces came out amazing, but a couple of the smaller pieces came out a little on the dry side.

Gonna stick with the super long cooks for sous vide short ribs and stick with this awesome recipe when I want something faster: http://www.foodnetwork.com/recipes/s...bs-recipe.html

Yeah that looks excellent, tyvm. I've only had uni once, at Kabuto in Vegas (which has been about the peak of my sushi experiences, looking to change that w Japan trip), definitely enjoyed it.

Anyone here have a fugu TR? Curious as to whether it's worth seeking out.

just tasted like any other white fish. not worth going out of your way for if taste is the main motivating factor.

Speaking of Fugu, here is another Ryugin video. The white stuff is shirako. Apparently blowfish are the Peter North of the sea.

Attempting the Food Lab Sicilian pizza today. If it tastes half as good as it looks in the photos I'll be pretty happy.

Results:



Really good, though it needed about double the 10 minutes at 550 the recipe says (I've noticed this a lot with Kenji's recipes; either his oven is way hot or mine is way cool). Put it under broiler at the end for a couple minutes as well to crisp up the pepperoni.

Could improve my dough game a bit next time, but overall a solid A-.

Mia,

Damn that looks great.

Anyone ever had/made semifreddo?

I had some at a great italian restaurant called Lucias last week and

O.M.G......

It was on top of a smear of goats milk caramel with almonds and chopped toffee blended into the semifreddo

cant get it off my mind it was so good and I was stuffed like a pig when someone convinced me to try it which usually kills my ability to enjoy anything so it must be out of this world when you're hungry

what pepperoni did you use?

Boar's Head natural casing

Looks killer!

Mia that looks super delicious