After seeing several very positive posts from ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
synecdochic about sous vide and the Anova Precision Cooker, I decided to get one and try it.
I'm terrible at steaks. Seriously, oven-baking them is the only way I don't destroy them to the point you can't eat them. I've set the smoke alarm off. It's ridiculous.
Sous vide and sear? I can do that, and my first attempt produced the best steak I've ever cooked...and it was edible. So, there's that. Now trying it with a lesser cut and seeing if the long-cook-time means tender works for us.
So, easily amused Laura is easily amused. Also enjoying the chance to eat good steak without having to go to a steakhouse. Since I'm still eating mostly low-FODMAP with some experiments to see where I don't have to, it's nice to know what the seasonings are. (Low-FODMAP means, among other things, no onion or garlic flesh. Restaurants probably do use those in a lot of cases.)
synecdochic about sous vide and the Anova Precision Cooker, I decided to get one and try it.I'm terrible at steaks. Seriously, oven-baking them is the only way I don't destroy them to the point you can't eat them. I've set the smoke alarm off. It's ridiculous.
Sous vide and sear? I can do that, and my first attempt produced the best steak I've ever cooked...and it was edible. So, there's that. Now trying it with a lesser cut and seeing if the long-cook-time means tender works for us.
So, easily amused Laura is easily amused. Also enjoying the chance to eat good steak without having to go to a steakhouse. Since I'm still eating mostly low-FODMAP with some experiments to see where I don't have to, it's nice to know what the seasonings are. (Low-FODMAP means, among other things, no onion or garlic flesh. Restaurants probably do use those in a lot of cases.)