| Community > Butchering, Cooking, Recipes |
| Sous Vide and High Dollar Cast Iron |
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| steeleywhopper:
My wife just did a blacktail blackstrap in the Sous Vide tonight and it was great. Never thought I’d catch on but she’s making me into a believer real quick. Your dish looks amazing! |
| KFhunter:
--- Quote from: merkaba93 on December 02, 2018, 08:00:23 PM --- --- Quote from: KFhunter on December 02, 2018, 07:25:17 PM ---I have no idea how that would taste, you all eat/cook so differently than I do, it's like a foreign language to me but one I'm eager to learn. Thanks for sharing! --- End quote --- What part would you like to know more about? With this dish? --- End quote --- It was just an comment based on all the different cooking threads I've been seeing lately and I've been enjoying seeing other people's creations. As for this thread I gave up waterfowl hunting years ago because I couldn't find an edible way to cook them. Friend of mine just convinced me to try duck bacon recently he had professionally done :puke: I couldn't peel that off my tongue fast enough I have had good excellent Thai duck served in Airway heights near Spokane, so there is hope :chuckle: |
| KFhunter:
My skillet, after wife cleans it :bash: |
| pianoman9701:
Beautiful presentation. I did a sous vide corned beef for 12 hours yesterday and the day before, a cross rib roast for 6 hours. I did finish the corned beef in cast iron. The roast I finished with the torch. |
| Rob:
--- Quote from: KFhunter on March 18, 2021, 09:52:10 AM ---My skillet, after wife cleans it :bash: --- End quote --- What happened to that poor skillet??? |
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