Mom and i picked up poke bowls to sneak into the theater (my idea to sneak them in! Haha), mine had a tasty teriyaki tofu with the rice, pickled cucumber, carrots, seaweed salad and pickled ginger.
No photo in the theater though.
(We saw crazy rich asians! The book was better but the movie is totally fabulous)
Gosh so cold since Friday! Night dips to 12ºC / 53ºF.
Mr naf asked for sardine tartines and he got it. Combined with also the clean fridge operation: cucumber, marinated anchovies, grilled mullet roe, leftover blue cheese, home grown blue tomatoes, olives…
May I suggest pre-searing? It takes less time to post sear and it also prevents overcooking. I think your temp and post-sear time are both a bit high and long. Pre-searing tends to result in plumper, juicier meat. I always pre-sear now.
I’ve seared 1-2 mins a side for 1 1/2 inch thick steaks and it didn’t get me the beautiful caramelization that I wanted. For me, it has to be 3 mins or more, on a screaming hot cast iron.
I like my steaks medium, at least when I cook it the old fashion way, I have no problem with internal temp being 140F. But for some reason the sous vide steak goes from medium to medium well very quickly, within a minute, hopefully 125F will buy me more time to get caramelization I want. I should also try air-drying it out more, no one mentions that when the meat comes out of the bag, it’s a gray, mushy mess.
I’ve been following Serious Eats general temperatures and I have no idea how he gets that color if he’s only searing 1.5 minutes. Magic?
Did you post-sear directly after removing it from the water bath? Next time plunge it into an ice bath first. From a hot water bath to the searing hot pan without chilling is risking overcooking.
These days I SV the meat and chill, then sear the next day or when ready to eat.
Yes, it’s grey and some albumin (unsightly white gunk, actually just protein) is often visible when done. Wipe it all off before searing. Achieving a nice colour is not hard. I tend to burn it, actually, so I have to be very careful.
I think that sous-vide cooking is great for a lot of things, but for steaks I feel that I can do just as well without it. I use Kenji’s earlier technique, pan seared steaks, getting a cast iron pan searingly hot and flipping the steak(s) every 15-20 seconds. Since I always cook steaks of about the same thickness, I can judge doneness by touch, not even bothering with a thermometer. They look just like the ones in the article that @Presunto posted. And the cooking time is only a few minutes.