mgaretz

Normally, for a full tri-tip roast (from frozen), I will cook it at about 126F for 8 hours or so, then sear. For a steak I only do an hour if fresh, maybe 90 minutes if frozen. (For steak I use the Joule app's recommendations.) That's for a 1" thick steak, which I try to cut. This piece was about 1" thick and weighed about 9 ozs.

Tri-tip steak, cooked SV then seared, served with green beans and a glass of Lodi Zin for dessert.

Corned beef, cabbage and carrots. Corned beef (point cut brisket) was cooked SV at 180F for 10 hours (pre-soaked in cold water overnight). SV bag just had the spice packet and some weights. At the end of the 10 hours the cabbage and carrots were put in a big bowl with the liquid from the SV bag and then microwaved until tender, about 12 minutes.

A couple of recent meals. Chicken cacciatore-style, served with green beans. Boneless breast was dredged in seasoned flour then sauteed in olive oil. (Sauce from a jar - a new Ragu garden blend which isn't half bad.) Steak, cooked SV then seared, served with mac noodles with peas and butter.

A couple of recent meals: Pork chop (double cut), cooked SV then seared and glazed with maple/bourbon, served with green beans And pizza that was quite the hot mess - overcooked the pepperoni and shouldn't have added the extra cheese on the top (which also overcooked) but it tasted fine. A glass of Lodi Zin helped!

Another batch of Blasphemy Ribs, served with white corn and followed by a large glass of 2006 Livermore Zin.

Salmon, cooked SV, then basted with maple syrup, served with peas in butter.

She could be cooking them too hot.

Yet another stir fry, with char siu, noodles, celery, onion, mushrooms and spinach.

Thanks Kim.

Sort of. I have used the (now defunct) Sansaire Steak Aging Sauce, which is primarily fish sauce. I still have a lot left. I use it sometimes on roasts I use that I slice thin for sandwiches, but not a big fan of it on actual steaks or tri-tip.

8 hours or so

Tri-tip (prime), cooked SV then seared. Served with potato sticks from a can, salad and a glass of 2013 Livermore Cab.

Actually I quite like In N Out fries, but, you have to eat them fresh, right there. If you take them home they are disgusting bits of cardboard.

Roasted turkey breast, sliced and reheated SV, with mushroom gravy, snap peas and baked yam.