Free: Contests & Raffles.
Skillet,Thanks for the amazing product, once again.Hot cast iron, butter and garlic, scallops 1min 32sec a side.sous vide bear for 4 hrs, sliced thin fried in butter in hot cast iron 40 seconds a side.
Quote from: 92xj on December 29, 2019, 05:45:40 PMSkillet,Thanks for the amazing product, once again.Hot cast iron, butter and garlic, scallops 1min 32sec a side.sous vide bear for 4 hrs, sliced thin fried in butter in hot cast iron 40 seconds a side.Wow that looks good. I'm cooking some tomorrow night for New Years, gonna follow your lead (but will need to find a substitute for the bear!)
Good luck!I have been playing around with timing of the flipping and found 1:32 the perfect time on these posted. Perfect cook and melt in your mouth with no overcook chew at all.Warm the pan until the butter just starts to brown and slight smoke, throw them in and start the kitchen timer. The bear added a lot to the bite. I was blow away at the combo in a single bite.
Quote from: 92xj on December 30, 2019, 08:24:21 AMGood luck!I have been playing around with timing of the flipping and found 1:32 the perfect time on these posted. Perfect cook and melt in your mouth with no overcook chew at all.Warm the pan until the butter just starts to brown and slight smoke, throw them in and start the kitchen timer. The bear added a lot to the bite. I was blow away at the combo in a single bite. Thank you! I experimented with a few yesterday, but they weren't perfect. I'll try a dry run on your method tonight before the festivities tomorrow.
I cooked the sablefish and it was as incredible as advertised, this coming from a pretty solid fish snob. I wish those were in reach of me and my boat.
Quote from: Stein on January 09, 2020, 08:44:04 AMI cooked the sablefish and it was as incredible as advertised, this coming from a pretty solid fish snob. I wish those were in reach of me and my boat. How did you cook it?