gfweb

got a photo?

I usually use a cold sheet pan to finish the steak in the oven, but even then it heats up and will need a flip...and a baste.

And remember that in the oven the side of the steak that's on the hot pan will cook faster, so you need to flip the steak occasionally to get even cooking

I've found that SV steaks seem underdone if what one expects is the gradient of doneness in a traditionally cooked steak. There will be more chew in a "normal" steak. My solution is, if I want rare like a "normal" steak to cook it closer to MR by SV and sear.

Shad are also anadromous eg Hickory Shad and American Shad, which will soon be swimming up eastern US rivers to spawn.

Well, the schmuck should have warned you.

A thorny issue, this. I'm as against obesity as the next guy, but I don't want to pay for his diet (which ain't gonna work anyway) with your soda. I still see sugar taxes as a money grab dressed up as a public health issue.

I don't usually cook a 2 incher. In fact I don't ever cook one. The issue with fat steaks is getting the heat from the surface all the way to the center without overcooking the outer quarter. I'd do sous vide to what ever temp...135? for a couple hours, dry the steak, salt it, pepper it, and then get a cast iron pan raging hot and sear the outside for a minute or two on each side. If sous vide is out ( it doesn't have to be if you have a beer cooler and a tea kettle) I'd put a room temp steak in the lowest oven I could get...200F?, and slow roast for ...i don't know...45 minutes...checking temp on the steak after 10, 20 25 & 30 min. Pull it out at 127.5F. Sear the crap out of it and let it rest 10 min. If it was 1 inch thick, I'd do a Kenji/serious eats cast iron baste and turn frequently routine.

WaWa and tastykake is not trashy in the least. You want trashy go to 7-11

There isnt a downside other than a different texture than brisket. I do flank steak and top round as much as brisket cause they are cheaper. Most commercial deli corned beef is not brisket. I know that at Least one major company uses top round for corned beef and pastrami

I care not for steamy windows, but cabbage cooking smells like dinner is coming.

I do SV CB brisket or London broil or whatever is at a nice price. Dry rub with garlic, salt, pepper, allspice, mustard, coriander and nitrate for about 5 days depending on thickness. Some get smoked for pastrami. I cook SV at whatever time temp is indicated by the cut. the thing about sv is you can cook non brisket cuts and get juicy tender meat. I believe that BoarsHead has CB made from top round.

Excellent article. Looks like what I make is closer to MSM and not pastrami. Who knew?

Is Montreal Smoked Meat all that different from pastrami? I look at how its made and seems awfully similar

That's a thought.

No

Our power goes off about 10 times a year. Maybe more. The generator kicks in after 30 sec and all is well again. I'd love a unit that restarts after an outage when the power comes on. There could be a warning light showing that it had been off and a message sent with the duration.

OK. Tourne this sack of potatoes for me.

@rotuts If Yale Appliances store is as great as their stuff on the webs, it must be a great place.

My life changed for the better when I learnt this a few years ago. Great tip.

Connected cooking devices may sell for a while, but I'm skeptical that their appeal will last. Would anyone really start their crockpot from work? Cooking at a distance is a neat trick, but is actually more complicated than regular stove top cooking. What advantages does it offer? None that I can see. I don't need my oven to be on-line (or hackable for that matter). I think the Anova people got a good deal

Ice makers are a mixed blessing. When they work...great, But often not. The most frequently malfunctioning thing in a fridge. Mine currently has gone South.

Olympic Golf Club, site of US Opens and a great course, serves tube burgers like this at its halfway house. An institution there. Guests MUST eat one and rave about it. So revered by the locals that Johnny Miller brought them to Silverado Resort when he bought the joint. They end up being quite nice Medium to Well burgers. But not great as burgers go. But not terrible at all.

There are steam ovens from a bunch of manufacturers available in the US right now. They are small in size and many aren't plumbed. We thought about one but most of them weren't much bigger or better than the Cuisinart. http://blog.yaleappliance.com/best-steam-ovens-reviews-ratings-prices

It has a light!