I’ve done both. if you roast absolutely reverse sear it. It will be great either way. I prefer sous vide fwiw
I’m getting it from a local farm that raises beef, pork, chicken and game birds. It’s nice because I can just text the owner whatever cuts I want and she brings it to the farmers market.
if you're remotely nervous about cooking it just sous vide it, i do it that way pretty much every year it helps to have access to either a good convection oven you can get nuclear hot or a grill similarly for the sear at the end.
I’m not really nervous about it as I’m sure I can do it either way and have plenty of experience cooking other types/cuts of meats. I guess the question is more whats going to taste better, a sous vide and seared rib or a well cooked roasted one difficulty aside?
I’ve heard sear then 500 degree oven for a bit then just turn oven off. Seems odd but a lot of people swear by it.
some people think the longer dryer environment gets a better crust vs the sous vide then sear method post sous vide if you really really get the exterior dry and season it hard/have a great oven you can get it pretty close and I prefer the edge to edge pink you get from sous vide. what temp to go to is very contentious
I've done both on numerous occasions and prefer reverse sear, especially texturally. But also flavor. That said, I don't cook much beef sous vide any more at all as I generally prefer other cooking methods.
I’m a big fan of the Thomas Keller hit the prime rib with a blow torch then low and slow method (Ad Hoc at Home) if you happen to have a blow torch. It gets the crust without raising the temp—pink throughout—and dry cooking gives better concentration of beef flavors in my mind. I’ve done sous vide and it works fine and I’m sure the preheat oven to high temp (450?) then insert meat and shut oven off method is fine too. https://www.seriouseats.com/recipes...h-horseradish-cream-thomas-keller-recipe.html
TIL if the PH balance goes a certain way, onions turn blue. in progress is a west African peanut sweet potato stew thing
Burger night. Sautéed jalapeños & onions with ancho honey sauce & white cheddar. On brioche with dill pickles & Hellmann’s.
Did some Sous vide salmon for the wife with some asparagus and oven roasted new potatoes (no pic) as she isn’t a huge fan of Chicken. Spatchcock is the easiest way to cook a whole chicken.
Mrs THF doesn’t like the cock, guess you could say the honeymoon stage is over for these newlyweds folks!
Finally got the Misen pans in after 2 weeks. They look badass and feel badass as well in the hand. Heavy af. Just be prepared to spend 6-9 hours active/passive time preparing them for first use
looking forward to hearing your thoughts not sure any kitchen item has more divergent views than carbon steel pans
I got some quail to cook tonight, never cooked them before. Going to do them w sweet potato mash and cherry balsamic reduction, but any tips on cooking the actual bird? Was thinking to just spatch cook them on the weber w some seasoning unless theres a better way to do it.
I don’t think they are going to take long enough to cook to go through the trouble of spatchcocking each tiny bird?
The only best way to have quail is grilled and then perched on top of fried green tomatoes with a cilantro, lime, honey sauce. Change my mind.
It’s only my wife and I so not cooking that many, and not like I have anything else to do today. Should I just throw them whole on the grill?
Agree with One Two that it’s going to cook fast regardless; I don’t think spatchcocking is too much effort. Sounds like you are on the right track with the cherry sauce, but I would make sure your recipe includes enough butter for richness (or add butter maybe if it doesn’t call for it). Just hit it at the very end and stir or whisk to combine once off the flame.
I made some beef birria tacos last night using boneless short ribs. They were delightful, next time I’m going to use goat instead
Ancho-honey papas fritas. Carmelized vidalia, sweet peppers, & jalapeno. Fried egg. Home-fried tortilla strips. Pork tenderloin. Ancho honey sauce. Cotija cheese & green onion. Roasted Serranos to bring that heat. Dat egg break
If you've got that kind of time for breakfast, seasoning your carbon steel should be a breeze. Beautiful plate.
Thank you. They were/are being seasoned throughout this meal and then some. I was so looking forward to using them for brunch though. There is always tomorrow.
I have a 4 Pound chuck roast I was going to smoke today but the weather is awful does anyone have any good recipes or recs on what to do with this? I’ve done the Mississippi roast before looking for something different
Sear the roast in a large Dutch oven. Process a large onion down to a chunky paste in a food processor. Add in a can of diced chipotles peppers in adobo. Add in a small amount of chicken stock and add to Dutch oven. Cook uncovered at 250 until shreddable. Shred and make tacos.
No fucking lie, I have been seasoning these fucking pans nonstop since 8 am this morning. Finally done. Have 2 jumbo sweet onions in the large pan & 2lbs carrots in the medium pan. Very slick surface & tosses like a dream (not a single onion has hopped the pan yet). Perfect edge curve. Very even cook. Sweet potato soup for dinner along with a sandwich of some sort.