Poochie Posted December 11, 2015 Report Share Posted December 11, 2015 Beautiful steak MacKenzie! That sucker is cooked perfectly! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 11, 2015 Author Report Share Posted December 11, 2015 Thanks, everyone I don't do steak nearly enough but then again I saw that about burgers every time I grill them. Quote Link to comment Share on other sites More sharing options...
PRippley Posted December 11, 2015 Report Share Posted December 11, 2015 Beautiful color inside and out on that steak MacK! Quote Link to comment Share on other sites More sharing options...
tony b Posted December 12, 2015 Report Share Posted December 12, 2015 Love my Anova, Firemonkey. Yes, they are a bit pricey, but I use mine a lot. Steaks are just the beginning. Only way I cook shrimp anymore. Makes perfect poached eggs. I think the corned beef brisket came out better than using the pressure cooker - sure it took 2 days in the SV bath, but it was more tender than the pressure cooker version. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted December 12, 2015 Report Share Posted December 12, 2015 (edited) +1^ Well said, Tomy! I recently tried my ANOVA on asparagus and finished it on the KK. Absolutely wonderful! Edited December 12, 2015 by CeramicChef Quote Link to comment Share on other sites More sharing options...
bryan Posted December 13, 2015 Report Share Posted December 13, 2015 Are you fans of sous vide in it for the texture, and exchanging fire flavor as a cost? If so, fair enough, but I just can't fathom getting the same taste? Not flaming - just want to know. I am in for the texture and flavor.. The flavor is from the "M" effect at 500*. I use sv to heat and hold at the temp where i like my meat. The time factor determines how aged I want it. (tender). I lean toward all or most all flavor being on the outside of the product. Thus the "M" theory we all go by. It really just makes everything over the top. Ever eat a steak with no teeth? Meat is meat through and through. Per animal it is all the same flavor, enhanced with fat and or flavoriod supplements. Sous Vide is as Sous Vide does. Try it you will like it. Just like the smoker I use. If it was about the money I would not have tried the Komodo Kamado. It is all about "Over the Top Cooking" Take one look at Mackenzie's cooks. Whats not to like? Sv is 1 tenderizer and the "M" Method is 1 flavoride. She did not become a first rate Chef by not knowing what she is doing. How we merge two very different cooking methods is - well lets just say the search is on. Firemonkey- Try it you will like the things you can do with sv or you have one hell of a gift for someone. Joe Quote Link to comment Share on other sites More sharing options...
Rak Posted December 16, 2015 Report Share Posted December 16, 2015 That looks fantastic MacKenzie!! Quote Link to comment Share on other sites More sharing options...
