Message from @Perhaps
Discord ID: 786288510553423903
@Hawk Reaper and from my recollection of having grass fed mignon. It has the most flavor of them all.
I believe so, I can’t remember which one we get off the top of my head, Ill check later though when I go in
I'm sure you've tried mignons. From the top of your head, does it have flavor?
How I season my steaks, is that I salt them the previous night and let the salt marinate
both sides with kosher salt
Not bad for first attempt I would say :3
Yeah, it has a meaty flavor, or I guess beef flavor, and its super tender. The way we cook it is salted and then sous vide at 130 for 2 hours, then we put oil and our house made seasoning (similar to a Cajun seasoning) in a pan and let it get ripping hot, then steak goes in and gets seared.
But yeah you really taste the meaty flavor if that makes sense
And I think that is what you get with grass fed
I've heard of Sous vide, it kind of reminds me of cooking in a croc pot, but sealed in a plastic bag and letting the water do its job 😄
and since it's sealed, the juices can't escape
It's this recipe
The first I found that doesn't use a ton of complicated ingredients
Lol, yeah, the sous vide lets you cook the steak to the perfect temperature all the way through without uneven cooking, and like you said, the juices and salt are being pressed against the meat as it cooks, helping it to get inside the meat.
Looks great!!
Sous vide is the best! Ours broke the second time we used it and we never got another one, but Christmas is coming up...!
Aw dang
Which one did you have?
I might have to consider trying it out one day to see how it tastes. I was joking with a friend about a oxygen acetylene torch and using that to seer the meat...you would end up disintegrating it 🤣
Oh gosh, it's been a while! I don't recall the exact one we bought, but I'm pretty sure the brand was Anova
I think it was this one, it looks familiar haha https://anovaculinary.com/anova-precision-cooker/nano/
Ah, thats the one we use at work, and we haven’t had problems with it. I definitely recommend getting another one, I personally use the Joule by Chefsteps and I love it
I'll have to check it out, sounds interesting! Thanks for the tip!
Yeah np!
I got this one for myself as a Christmas gift when it went in sale for $100 on black friday. Reason I went with it over the Joule is because I've been bitten to many times from smart devices that only work with an app that inevitably get discontinued and thus stop working. This had app control but can also be manually controled.
https://anovaculinary.com/anova-precision-cooker/wifi/
Can we do some food controversies polls on this channel?
For those of you that don’t know I live in Alaska.
Frozen stuff is a way of life.
You can tell me frozen steaks suck...but if it’s packaged right you will be fine for up to a year.
I butcher my own wild game.
But my Uncle and I split a 1/2 a cow and 1/2 a pig every year.
We have connections in other states from guys that come up here and hunt and fish.
So my freeze looks like this.
Roses are Red Violets are Blue I showed you one...But I have Two
My Family moved up here in the 1970... I was the first of the family to be born here and have land grants in my name.
After the Y2K dud and every HOAX since...I’ve been waiting for 💩 to hit the fan... like a false prophecy.
I was raised in the shroud of domesday prep, the shadow of being nuked by Russia.
Don’t be afraid of NOTHING.
WE GOT THIS.
AMERICA WILL BE FINE AND COME OUT STRONGER ON THE OTHER END OF THIS.
🇺🇸
Was thinking of making some pork burgers, i have porkchops and bacon
My objective, use my meat grinder and blending the two together. The reason for bacon is because porkchops are very lean and could use a 20% fat mix
Yeah I use pork fat in a 20% ratio to game meat unless I am making sausage and then it depends on what kind of game. For Duck sausage maybe 15% for Reindeer maybe 25% it all depends.
@xWarzardx
Yum
😊
Very Nice
@House Fanister