Eleven Pipers Piping Wednesday Morning

SU Nittany Tide said:
If recommend thicker steaks if you are going to use it for that. That let's you get a nice sear on them without cooking any deeper.
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We generally have 1-inch cuts from the half-beef we buy. Need to be thicker than that?
 
kobesgame said:
We generally have 1-inch cuts from the half-beef we buy. Need to be thicker than that?
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Ideally thicker, but give it a shot. That's what our standard is too. Very hot and quick sear should suffice.
 
PnkPanther said:
cooking in a hot tub
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It's a way to get any cut of meat perfectly to temperature throughout. You can make a large roast (or whatever) perfectly medium rare throughout. I don't think there is any other tool to accomplish that.
 
my last day until the new year. just had a last meeting invite from our director. we're being moved to a different team but they don't know under who. good deal. into the break we go.
 
PnkPanther said:
i want something like this

View attachment 52784

just not sure I'd use it enough
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My uncle made one of those years ago (a fair amount bigger though) and even though he’s got a regular grill & a smoker, he’ll roll the beast out for big parties and do a shit ton of tri tips on it. Good times :suds:
 
Bender said:
my last day until the new year. just had a last meeting invite from our director. we're being moved to a different team but they don't know under who. good deal. into the break we go.
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That’s a nice break….go enjoy it.
 
kobesgame said:
That’s a nice break….go enjoy it.
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thankfully, I watched the french dispatch last night, so that's one bullet dodged in future break enjoyment. going to start out slow and try to learn how to score a goal in rocket league with a ball directly in front of me.
 
so they're slow to restoring my access to some features of our system that I have all the training for. The problem is the training was in 2012

I'm really hoping that 4 year gap in using some of the access wont' make me have to do the stupid training all over again
 
my gmail account has been getting BOMBED with spam email as of late and I don't know what I did to trigger all the spam emails...really kind of pissing me off that they finally got me.
 
ill said:
my gmail account has been getting BOMBED with spam email as of late and I don't know what I did to trigger all the spam emails...really kind of pissing me off that they finally got me.
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Get a spam filter.
 
White Knight said:
Get a spam filter.
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most of it is going into the spam folder....but a couple months ago, I would only see the occasional email go into it.

I will get 30 a night now
 
I hope for Christmas Gob gives SA a deportation
 
kobesgame said:
I mostly wanted it for poached eggs. But I'm not opposed to using it for other stuff. Worth experimenting for under $100.
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They do lobster tails really well. Throw butter and a little tarragon in the bag.
 
SU Nittany Tide said:
It's a way to get any cut of meat perfectly to temperature throughout. You can make a large roast (or whatever) perfectly medium rare throughout. I don't think there is any other tool to accomplish that.
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A low temp oven will do that, but sous vide give you a MUCH wider margin of error.

I prefer a grill or cast iron for steaks, particularly steaks with fat.

Sous vide is awesome for reheating leftover meat, like rib roast or tenderloin. it heats it up without over cooking or drying out.
 
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SlinkyRedfoot said:
A low temp oven will do that, but sous vide give you a MUCH wider margin of error.

I prefer a grill or cast iron for steaks, particularly steaks with fat.

Sous vide is awesome for reheating leftover meat, like rib roast or tenderloin. it heats it up without over cooking or drying out.
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Well you can't set an oven to 129 and get your entire piece of meat to 129 like the sous vide can. You can try to replicate the effort with an oven or other things, but you can't match it.
 
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SU Nittany Tide said:
Well you can't set an oven to 129 and get your entire piece of meat to 129 like the sous vide can. You can try to replicate the effort with an oven or other things, but you can't match it.
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I can't replicate the effort, but I can replicate the result.

I've had a sous vide for years. It's an interesting tool and I'm glad I have it, but it's pretty far down on my list of how to cook beef.
 
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