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Looking to puddle 2 whole beef tenderloins for a group in a couple of weeks. Anyone done one before and have suggestions and would there be any reason not to do it? I was planning on following the same cook as I do for standard filets.
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Apr 5, 2018 15:47
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| # ¿ Apr 26, 2024 08:05 |
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Trader Joe's regularly has jars of ghee for cheap as well if anyone is looking for a place to buy it.
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Jun 26, 2018 13:24
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Curious what you all are using for containers for long sessions? I have a large cambro, does that usually suffice or is a cooler much efficient if we are going for a couple of days? And if so, is there a recommended cooler that works well that I can slap on my amazon wishlist?
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Jun 27, 2018 23:16
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Buy a cheap chunk of eye of round, cook that thing to well done and just stick it next to the delicious tenderloin and tell them you chopped off a portion and made it well done for them. I bet they wouldn't know the difference, savages.
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Dec 24, 2018 16:33
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Yeah, I tried the Bluetooth controls and saw no real benefit to it. In fact it probably took longer for me to open the app and connect to the device and set the temp than just using the scroll wheel on it and set it and press start
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Feb 3, 2019 19:17
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Sometimes grilling is just good fun. Obviously you can finish on the grill, but who wants to go outside and watch you sear something off on it for 30 seconds.
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Feb 19, 2019 06:16
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Back when I was making them (doctor says cholesterol is too high RIP) I used the recipe from skillet/lifehacker and it was pretty solid. I felt like the texture was always just a hair off from custard though, probably because I was lazy and just threw everything in a blender and let it rip to make it smooth which made it too frothy. https://skillet.lifehacker.com/these-sous-vide-egg-bites-are-your-new-weekday-breakfas-1824008696
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Apr 19, 2019 16:06
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Inspector 34 posted:Well yeah, I'm sure we all know a person who'll happily eat an apple but won't touch a steak that's not well done. Or who think raw fish at a sushi place must be more safe since it's "sushi grade". I always thought "sushi grade" just meant it was less likely to have parasites in the meat, nothing to do with bacteria.
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Jun 21, 2019 15:18
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Honestly, I thought this was a smashmouth reference. Now I feel like an idiot.
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Sep 27, 2019 21:27
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Yeah, if you let steaks go for too long, the texture gets a bit off, almost too soft. My wife doesn't notice it but I definitely do.
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Jul 25, 2020 22:46
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| # ¿ Apr 26, 2024 08:05 |
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nwin posted:https://www.grillgrate.com Well, guess I found the new upgrade for the genesis 300 I salvaged a few years ago.
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Jul 2, 2021 15:39
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