@Captain – Mr. Kim was in Cologne, Germany for work many years ago. They had Schweinshaxe for dinner one night. He’s dreamed of it ever since. Now I see why. I would be happy peeling off all of that crackling and selfishly running away.
@robirdstx – I really want to try that SV method for fried chicken. I feel like I’d make it more often if I did it that way. Could I SV it one day, refrigerate, and fry it the next?
(I have no idea why the words above are in bold and the ones below are not - or why the spacing is so different.)
Last night I SV’d some really cheap steaks I found at Kroger a couple of weeks ago. Cooked at 120F for 4 hours (they were frozen) and then seared:
Seared in an old cast aluminum pan – I get as good a sear in it as in cast iron, but it is SO much easier to clean and lift. We each got our favorites – I got the ribeye and Mr. Kim got the strip. Served with salad, broccoli, and baked potato:
The strip was thicker than the ribeye, so it was fine, but the ribeye was slightly overdone from the sear:
