Corpse Run 849: Steaked to the couch
If I wasn’t living alone, I would have shared…
…come on, I’m not a monster.
Take a look at the cool food pics! STEAAAAAAAAAK:
I think next time I do this I’ll need to sear longer in the pan after cooking, but it tasted pretty good!
Looking at that, it needs a hotter sear not a longer sear. Middle’s gorgeous.
I’ll keep that in mind! I switched to vegetable oil for searing since it has a high smoke point, but I’m still nervous I’m going to set off my smoke alarm (which wouldn’t be the first time). I’ll make sure to go higher for next time!
Did pat dry, but there were definitely a few air bubbles, I’ll hopefully have more success next time!
It still looks gorgeous!
Having had my Anova for about 6 months, I’ve gotten pretty good with sears. My advice:
Use a high smoke point oil. Something that’s 500*+. Safflower and Avocado are good ones.
After patting dry, throw in fridge for 10-15 minutes. This will allow a harder sear and therefore, a better crust. Alternatively, you can shock it in an ice bath for a couple minutes before you pull it out of the bag.
When searing, I do 15 seconds per side twice. So 15,flip,15,flip,repeat. But your gradient looks on point.