Do you know how this girl achieved this?👇 🔻🔻🔻Must Read 🔻🔻🔻 [ Some of Meticore’s Key Aspects ] WARNING! This may result in faster weight loss and allow users to gain muscle mass in a quick, efficient manner. The supplement comes with several natural ingredients that do not feature any chemical substitutes and can thus be used for long periods of time (without any risk of adverse side effects). Meticore essentially targets an individual’s metabolism by activating the body’s energy centers. The awakening of your asleep-metabolism is what gives Meticore a powerful boost of being perceived as a real solution to weight loss by turning up the heat on age-related decline of low core body temperatures naturally. 👆To Place Order Go to ➡️LINK in BIO Be sure to Follow @healthy_gift_ . . . #chefsofinstagram #sousvide #sousvideporn #sousvidenation #sousvidecooking #cooking #carnivore #sexyfood #texasfoodie #chefslife #chefstagram #meatchurch #meatchurchbbqsupply #gourmetartistry #instachefs #anovafoodnerd #edge2edgeperfection #steakdinner #steaklover #steaklovers #meatlover #meatlovers #bistec #bistecca #steaktime #ribeyesteak #ribeye #steaks #steak #steaknight (at Saudi Arabia) https://www.instagram.com/p/CU7C_XVAwqT/?utm_medium=tumblr
“Sous vide” 1.7lb Bone-In Ribeye Steak w Roasted Parsnips
I put the “sous vide” in quotes because this was immersion cooking, not a true “sous vide.” Below, I list my lessons-learned from this first foray into immersion cooking.
“Sous Vide” means “under pressure,” and typically, it is done with placing the food in vacuum-sealed plastic bags in order to immersion cook it. I used reusable silicone bags from SIOChef to cook both the ribeye and the parsnips, both of which got finished in a hot pan (stove top and oven, respectively), and I did not vacuum seal those bags.
Everything was delicious and melt-in-your-mouth amazing, but I have a few notes I’d like to remember for next time:
I dry-aged the ribeye. It was fresh from my butcher’s case, so was never in plastic packaging, which meant it wasn’t overly moist to begin with. I rubbed salt all over it, then put it on a rack in my fridge (turning every 12 hours or so) for two days. I will definitely do this again.
I lost over 20% of the parsnip weight from peeling and trimming. Buy more than I need next time!
I seared the steak 1 min on each side in a very hot pan, both before and after the immersion cooking (3 hours at 140ºF - went above 130ºF recommendations to adjust for lack of vacuum seal, and a bag that was thicker than plastic). I pressed down with another pan for searing to end up with an even crust. All of this worked well.
I held down the parsnips when cooking (1 hour at 190ºF) with the folded-up sous vide rack I purchased. (Did not expect to use it this way!) I believe that next time, steaming and/or blanching would be a more efficient way for me to cook the parsnips before the hot oven finish. I will not immersion cook something >150ºF-ish again.
The cookbook I used was Sous Vide for Everybody by America's Test Kitchen, and I feel like I chose the right book to get up to speed before my first “sous vide.”
I purchased an Anova Nano immersion cooker, and the Everie Sous Vide Bundle for Anova Nano (container, silicone lid, neoprene sleeve). I caution anyone to definitely have a sleeve for the container to minimize heat loss, but also, PUT YOUR CONTAINER ON A RACK if you’re immersion cooking above 170ºF or so, because you can damage your countertop even with a sleeve!!!
The rack I used (all folded up) was a stainless steel rack that specifically fits in a 12 quart container. If you’re vacuum sealing plastic bags to sous vide, I think this rack is excellent. (Makes a great weight all folded up, too, but so does a rock.)
I also purchased and used the largest Stasher reusable silicone bag for other food I immersion cooked, but didn’t like it at all. Far too thick and not easy for me to use or clean. I don’t recommend it.
Sorry for the food porn🤤 Sous vide poached eggs 1hr at 149F/63.8C then finished in boiling water with vinegar. DO NOT TRY THIS AT HOME!🤬 if you do tho check the comments under the previous post, there’re some good tips for poaching eggs👌🏻 . Btw Searzall giveaway ends today so if haven’t entered yet you still have a chance! Link in bio . . #poachedeggs #sousvide #sousvidepoachedegg #sousvideegg #eggsbenedict #eggbenedict #avocadotoast #breakfastideas #hummuslover #beethummus #anovafoodnerd #searzall #foodporn https://www.instagram.com/p/BmveavanSEH/?utm_source=ig_tumblr_share&igshid=zp07jegd0geh
Spicy lovers out there? I just made a Tom Yum Goong with sous vide shrimps. Do you want some?😋 I used ∙ chicken stock - you can you shrimp heads to make shrimp stock ∙ lemongrass - peel the first layer and squish them to reveal more flavor ∙ galangal - just chop in circles ∙ kaffir lime leaves - twist and tear for more flavor ∙ chilli peppers - I get rid off the seeds cause I’m a spicy coward:)) Water helps not to sting your hands ∙ shiitake mushrooms (better fresh, but you can use dry that you’ll resurrect with warm water for 30 mins) ∙ cherry tomatoes ∙ shrimps - sous vide them for 9min at 158F/70C and added to the finished soup ∙ chilli paste 3 tbsp ∙ fish sauce 3 tbsp ∙ lime juice - use room temp and massage them to get more lime juice ∙ chopped cilantro I also used coconut cream to calm the spiciness a little and jasmine rice as a side. . Asian friends help me here, tell me if I’m doing smth wrong! . #sousvide #sousvideprawns #sousvideshrimps #tomyum #tomyumgoong #ต้มยำกุ้ง #sousvidecooking #anovafoodnerd #food #foodie #cooking #modernistcuisine #buzzfeedfood #buzzfeast #umami #tasty #deliciousfood #thisissousvide #iamsousvider #f52snack #f52food #food52 #forkyeah #foodpics #foodphoto #foodphotography #foodporn
Using my @anovaculinary Precision Cooker to sous vide a cowboy ribeye this afternoon. I’m going to let it cook at 126 until I sear it hot and fast for dinner. Stay tuned! #anovafoodnerd #anova #anovaculinary #anovasousvide #sousvide #beef #cowboyribeye #ribeye #steak #foodsaver #vacuumsealed #vacuumsealer #mealprep (at Springfield, Missouri) https://www.instagram.com/p/CKFBNLBHqtF/?igshid=joofxm032jdz
I’m using my @anovaculinary Precision Cooker with a @cambromfg CamSquare to reheat some BBQ short ribs! Stay tuned for tonight’s meal. #anovafoodnerd #anovaculinary #anovaprecisioncooker #sousvide #cambro #camsquare #shortribs #bbq #vacuumsealed #foodsaver (at Springfield, Missouri) https://www.instagram.com/p/CHthFDVHCCB/?igshid=m7vt19kedgz3
I decided to bring my leftovers to the office and share! I repeated the @anovaculinary sous vide process for lunch today. It turned out great as expected! The @cambromfg GoBox worked great for carrying in my supplies and keeping them cool. Good eats! #sousvide #anovafoodnerd #anovaculinary #cambro #gobox #camsquare #pulledpork #coleslaw #kettlecookedchips #gentrysbbq #tennesweet (at Departika) https://www.instagram.com/p/CGVWXnBHduv/?igshid=3mzypvf90ak1
My meal tonight is pulled pork sandwiches. You can’t just throw leftover pork in the microwave to reheat it so I threw a pound into a @foodsaver sealed vacuum bag and dropped in a sous vide bath. I have the @anovaculinary Precision cooker set to 165 and I’m using a @cambromfg Cam Square for the water. Stay tuned! #sousvide #anovafoodnerd #anovaculinary #anovasousvide #anovaprecisioncooker #pulledpork #foodsaver #leftovers (at Springfield, Missouri) https://www.instagram.com/p/CGTom0eHJrO/?igshid=gcn9evya9z4j
