Iron Chef WAYCT - What Are You Cooking Today
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That white cylinder heats and circulates the water. It’s an immersion circulator and yes Giles you want and need one.
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@JDelage Make sure you cover the pot with plastic wrap or the water will Evaporate and the immersion circulator will shut off… and then your meat will be ruined. Either that or you will need to add water very often. Especially over the three nights you’re cooking. Once the water level drops below that small hole In the side of the cylinder it automatically shuts off as a safety feature. It would burn out otherwise.
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That white cylinder heats and circulates the water. It’s an immersion circulator and yes Giles you want and need one.
I am in the process of building a large new kitchen on the side of the house. Outside will be a large BBQ area, I do need one of those things, then I can pop outside to sear…..
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That’s a recipe for success my friend. There’s quite a few on the market now for home use. It’s the best home cooked steak I’ve ever had. Pre-sear on a very hot skillet, put it in the bag, put it in the water preset to 135F (temperature is at your preference to doneness) about an hour later and quick sear again. You’ll have a perfectly cooked steak. Takes a bit of reading and maybe trial and error but it’s a great tool to have and use.
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I didn’t get any off taste on a 1 hour steak. The Maillard reaction is real, But I’m not sure about it’s affect on 3 day cooks. Regardless. I’ve done 3 day pork belly (no pre-sear) and it’s a pain in the ass to keep
Adding water IMO. Glad wrap takes that out of the equation. Also a 10 quart Cambro container is nice for larger cuts. I’ve had my Nomiku immersion circulator for 4 years now and I love it. Good
Luck with yours. If you have the taste for it, Duck Confit is amazing by sous vide method. -
@JDelage is the mat the Chef steps Joule?
The 72hrs short ribs were amazing.
