Time to try a nice ribeye, sous vide style. Here's the one I picked up for dinner Saturday.
Here it is, seasoned. The chef's seasonings are above (BC Big Bud on the right; Mango Kush on the left).
Seasoned with worshy, Tatonka Dust, coarse RealSalt sea salt, and ground 5-color pepper. Suck-vac'd and ready for the SVS.
Out of the SVS, before sear. Cooked at 134°F for 2 hours. All of the fat has rendered beautifully.
Plated (after a 1 minute sear per side over the Vortex), with seasoned brown rice (with Secret Aardvark habanero sauce), and Kung Pao tofu. Tried some wine. Back to beer. Rest of the wine's going in a pot roast or something. Too sweet for me.
'Twas tasty!
Here it is, seasoned. The chef's seasonings are above (BC Big Bud on the right; Mango Kush on the left).
Seasoned with worshy, Tatonka Dust, coarse RealSalt sea salt, and ground 5-color pepper. Suck-vac'd and ready for the SVS.
Out of the SVS, before sear. Cooked at 134°F for 2 hours. All of the fat has rendered beautifully.
Plated (after a 1 minute sear per side over the Vortex), with seasoned brown rice (with Secret Aardvark habanero sauce), and Kung Pao tofu. Tried some wine. Back to beer. Rest of the wine's going in a pot roast or something. Too sweet for me.
'Twas tasty!
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