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My Dorkfood came in earlier this week, and I ended up attempting steak--a NY strip, at 130 degrees for a hour. It came out good, but I had trouble putting a good sear on it with only a minute on each side in my cast iron skillet. I ended up giving it a little more time to develop a crust, and that ended up bringing more gray into the steaks than I really care for. Does anyone have any tips for developing a crust, fast?
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Oct 28, 2013 19:44
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I'm getting quite annoyed at the inability of my dorkfood and crock pot to keep water hot enough for poaching eggs or custarding yolks. If I were to pick up an immersion circulator, how fancy would I need to get to maintain multiday cook temperatures? A friend of mine swears by a $5 plastic bucket but I'd imagine that you lose too much heat out of the top. What do you guys use?
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Apr 4, 2014 10:46
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Modernist Cusine at Home has a burger preparation which goes straight from the puddle machine to the deep fryer. I've never done it since I don't own a dedicated deep fryer and I've heard too many wok-frying horror stories, but I have eaten the final result at a friend's place. It's loving delicious.
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Apr 17, 2014 09:25
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