Three new sous vide recipes, no reverse-sear steaks in sight.
!), and cook it until it reached an internal temperature of 500°F, watching its temperature rise on the convenient wifi/Bluetooth enabled app, knowing that its precious electronics were frying, never to poach another gray-exteriored but perfectly cooked steak ever, ever again.
In truth, an immersion circulator is more than just a heating pad with a tiny fan attached to it. But not much more. In fact, they were designed to actually be heating pads, used by scientists to hold samples in fluids at very specific temperatures, and somebody looked at that and thought, “Hmm, I bet I could make an awesome steak in that.
I even reached out to my relatively new but incredibly close friend Rocco DiSpirito who was like Lucille Larusso, Daniel’s mom and he told me to just hang in there. “I cook short ribs for 72 hours at 61°C and then smoke them over applewood. Octopus at 83°C for 2 to 5 hours depending on the size, and bass at 59° for 8 minutes. I’m a single mother from New Jersey who just wants to make a new start in California!” is almost exactly what he said to me.
I rubbed a pork loin with salt and sugar and onion powder and oregano and fennel seed and a bunch of other stuff
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