Yes. Don't really cook meat often. Sounds interesting. I'm thinking slow cooked (smoked) then seared at the end.
That's basically it. You pop it into an oven at low temp- I go 245F. Because of the low heat, the meat heats up slowly and cooks evenly from edge to edge. (That filet took about 1hr 15mins to hit 125F). You also pop a thermometer into the meat so you can pull it out at the exact temp you want it done. Then finish it off in a hot pan to get nice sear on the outside.
Yes. Don't really cook meat often. Sounds interesting. I'm thinking slow cooked (smoked) then seared at the end.
That's basically it. You pop it into an oven at low temp- I go 245F. Because of the low heat, the meat heats up slowly and cooks evenly from edge to edge. (That filet took about 1hr 15mins to hit 125F). You also pop a thermometer into the meat so you can pull it out at the exact temp you want it done. Then finish it off in a hot pan to get nice sear on the outside.
That is kind of like sous vide It does about the same thing then you sear it when its done.
Yes. This really tastes great. Used a whole jar of whole grain mustard. Lots of salt and pepper. 1 lemon. Sat in a bag in my fridge a solid 2 days. Added celery 2 sweet onions whole bulb of garlic sliced in half carrot tops sage thyme rosemary butter most of a can of a 'holiday' beer. Probably the best I've made. I think that whole grain mustard does wonders. Cheers!
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Has anyone tried this Matthew McConoughey tuna fish recipe?
Probably the best I've made.
I think that whole grain mustard does wonders.
Cheers!