Is a 7 pounder just the flat?
What's for Dinner?
- Thread starter ffemt128
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Is a 7 pounder just the flat?
I'v got to try some flank steak! I also use sous vide method for cooking. this looks fantastic!
Boatboy24
No longer a newbie, but still clueless.
Hard to say without seeing it, but based on the weight, I'd guess it is.
Boatboy24
No longer a newbie, but still clueless.
Any luck this time around, Fred?
Stall lasted almost 3 hours, at 180 now so still waiting.
My first experience cooking Sous Vide with my new Anova Nano. It was a 1 1/4 lb ribeye. 2 hours at 129 degrees and then a quick 30 second sear in a red hot cast iron pan. It turned out fabulous!!
![[Upgraded] 9Pcs Tree Root Growing Box with Drain Holes, Half Transparent Plant Rooting Propagation Ball & Metal Core Twist Ties, for Fast Propagation Plants (Size M)](https://m.media-amazon.com/images/I/514MWQxtWOL._SL500_.jpg)
Almost there!! Sounds like you've got it made this time.
My first experience cooking Sous Vide with my new Anova Nano. It was a 1 1/4 lb ribeye. 2 hours at 129 degrees and then a quick 30 second sear in a red hot cast iron pan. It turned out fabulous!!
View attachment 74618
View attachment 74617
View attachment 74619
View attachment 74620
View attachment 74621
Great effort for your first time trying! (Which, of course, is the beauty of sous vide.)
We enjoyed Moussaka, which comprises a layer of potatoes, a layer of ground lamb (simmered in onions, garlic, cinnamon, allspice, tomatoes, and red wine), and a layer of roasted eggplants, topped with a bechamel sauce. We also had roasted PURPLE artichokes (not that you can tell after roasting 
), and sauteeed spinach with lots of garlic, EVOO, capers, and preserved lemons.
), and sauteeed spinach with lots of garlic, EVOO, capers, and preserved lemons.
It cooked like it should have, got to 195, wrapped it at 185 but it just didn't turn out very well. I just don't think it was a very good piece of meat. Bought it from a farmer's market, it was frozen and I don't know how old it was. It did have a funky smell once I thawed it and was trimming the fat. Third time wasn't a charm, perhaps the fourth time.
Boatboy24
No longer a newbie, but still clueless.
Steak night. The good CotC is coming. I'm now swearing by the sous vide method with it, finishing on the grill just after the steak is done.
What temp?
Boatboy24
No longer a newbie, but still clueless.
I do 133 prior to searing. For the wife's and kid's steaks, I sear a tad longer, since they like theirs a little closer to medium.
Shrimp in a lemon/butter/garlic/parsley/Calabrian peppers/wine/thyme/Parmigiano-Reggiano sauce over angel hair pasta; roasted yellow squash (crusted with panko and Parm with marjoram); roasted fennel wedges; roasted green beans with toasted sesame seeds.
Last edited:
Monday was pizza night. When my wife left for work, she had no idea what I was going to make for dinner. I had pizza on the brain, so I ran to the store at lunch time to get supplies, and started the dough in mid-afternoon.
She gets home, sniffs, and asks "what's for dinner?"
"Pizza."
BIG smile! "When I left work I was hoping you'd make pizza!"
Yeah, we've been married long enough that sometimes it's like we read each other's minds ...
I make the dough in a bread machine, found this recipe and really love it. Each batch makes 1 pie. The sauce recipe I invented has proven great over 3 uses. I pre-cook the pepperoni on paper towels in the microwave to remove grease, and put the pepperoni and mushrooms on the sauce, then the cheese. One pie has olives, which my wife doesn't like, so I put ingredients like that on the top for easy identification.
She gets home, sniffs, and asks "what's for dinner?"
"Pizza."
BIG smile! "When I left work I was hoping you'd make pizza!"
Yeah, we've been married long enough that sometimes it's like we read each other's minds ...
I make the dough in a bread machine, found this recipe and really love it. Each batch makes 1 pie. The sauce recipe I invented has proven great over 3 uses. I pre-cook the pepperoni on paper towels in the microwave to remove grease, and put the pepperoni and mushrooms on the sauce, then the cheese. One pie has olives, which my wife doesn't like, so I put ingredients like that on the top for easy identification.
Grilled artichoke served with lemon and butter; sauteed garlic with a little bit of spinach; pinto beans with garlic, marjoram, and parsley; grilled country-style pork ribs, low and slow on the grill. Very nice!
Friday night..........
Ho-made Pizza night!
Still in
with the Cafe' range! 450F on the pizza stone. Ho-made sourdough crust. Pepperoni, italian sausage, portabella shrooms, roasted red bell peppers, fresh basil at the end......
Ho-made Pizza night!
Still in
with the Cafe' range! 450F on the pizza stone. Ho-made sourdough crust. Pepperoni, italian sausage, portabella shrooms, roasted red bell peppers, fresh basil at the end......Similar threads
