Food
Sous Vide Filet Mignon, Medium Rare
We set the Filet Mignon into the water bath (in a bag of course, air displaced by water so water touches as much steak surface as possible), then set the Sous Vide to 130ºF. Once the water hit 130ºF, we set the timer for an hour to officially start the cook. When the Sous Vide cook was finished, we removed them to pat them dry, and then generously salt and peppered them. We then seared them off in a smoking hot cast iron pan with a tiny bit of peanut oil. After about 1 minute and 15 seconds, we flipped the filets, put unsalted butter in the pan, and basted the heck out of them for about a minute. So after about 2 minutes and 30 seconds of searing heat, we removed them and put a bit of finishing salt on them. This method worked perfectly for Medium Rare-- without the guess work of typical cooking methods! The steaks weren’t mushy, which can happen if you overcook thin pieces of meat in a Sous Vide.
Tostones or patacones (made whenever we find green plantains at SavMor, which isn’t often). 😋
[Crispy Cheese and Kimchi-Topped Skillet Rice](https://www.seriouseats.com/recipes/2019/10/kimchi-cheese-rice-recipe.html) — quite delicious.
... made from the left over Bulgogi the next day, Bibimbap! Crisped up the white rice a bit too.
Homemade Bulgogi.
Inaugural cook on the Baking Steel Mini Griddle. We love the original size for pizza, cooking lots of vegetables etc but it is too big for most of our griddle applications.
Lunchtime snack: Sweet Cherries fresh from the backyard tree.
Freshly churned strawberry ice cream.
Lunch today: Chuck Roast (left over) Sandwich. Cooked on Baking Steel.
chuck roast (left over) sandwiches on homemade sourdough. The Baking Steel is pretty great as a griddle.
