Iron Chef WAYCT - What Are You Cooking Today

[Matty123]

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.

[JDelage]

It's the third time I've used it. Our first cook was a big piece of chuck steak that ended up as good as a good rib eye, for 1/3 the price.

I've read (in Myrvhold's Modernist Cusine for Home) that pre-searing can lead to some off taste, but searing afterwards is a must do.

[Matty123]

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.

[Matty123]

@JDelage is the mat the Chef steps Joule?

[JDelage]

Yes, it's the Joule.

I'll probably buy a lided container shortly.

The pre-sear warning was specific to the 72hrs short rib recipe, so maybe it doesn't apply on shorter cooks.

[Giles]

Jamie Oliver's Hunters Stew…

[JDelage]

That looks good! What's the meat?

[Giles]

Chicken leg and thigh….

[JDelage]

Looks good. I love cooked olives… 

[JDelage]

The 72hrs short ribs were amazing.

[neph93]

They look superb. Good job.

I made a batch of harissa today and did some tenderloin in it. It was served with roasted sweet potatoes and onion glazed in honey, cumin and lemon juice. Good dinner.

[Giles]

Half way through Delhi egg curry…

And FH chick pea curry…

[Giles]

I normally make chili con carne with beef chunks, but I went into the freezer this morning and found about 5lbs of beef mince, so I thought I'd use it up.

Tiger helps with the prep….

[Seul]

That cat 

[JDelage]

This looks very spicy…

[den1mhead]

@JDelage:

This looks very spicy…

… 10 scotch bonnet chilies ???

[Giles]

Only put 5 in

[Giles]

Oh, and a dozen dried ones….

[den1mhead]

Bet the chili con carne is going to taste amazing and i'm guessing cooking the scotch bonnets takes away some of the heat 

[Giles]

I'll tell you tomorrow…...