What are you cooking right now?

Been wanting to try making sourdough bread. Seemed like a good time to try.

Got the starter from my friend who is the culinary teacher at my school. Apparently its origin is 75 years old! She also gave me her recipe to start with.

Began this morning and just took out of oven. Hope it’s nice on the inside. Smells great.

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No pics, but I just made Sous Vide filet mignon. It was tasty, but I don't think it was worth extra effort. I've never used the instapot for this application, any tips?

It's pretty tough to beat a good steak grilled. These were tender and I seared them in some butter and basted them, but really, no better than just on the grill.

What is worth sous vide?

Send some recipes.
 
@roc we have a sous vide. I use it for steaks and pork chops only. I am simple and just season with salt and pepper then sear on cast iron skillet.
 
Robin said:
@roc we have a sous vide. I use it for steaks and pork chops only. I am simple and just season with salt and pepper then sear on cast iron skillet.
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That's pretty much what I did with the filet, I think just grilling the steak is probably easier and less clean up. Thanks for the input. I'll try it next week with a nice thick pork chop, that could be good.
 
roc said:
That's pretty much what I did with the filet, I think just grilling the steak is probably easier and less clean up. Thanks for the input. I'll try it next week with a nice thick pork chop, that could be good.
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i'm 50-50 here - 3 hours sous vide at 130, then hit it in the cast iron finish with butter, or on a ripping hot grill.
I don't see the clean-up problem except for the pan/spatter -
dab the steaks dry with a towel before hitting the cast iron/grill -
salt/pepper/sprigs of thyme, sage in the sous vide bag.

Here is one for you - if you do go the grill method - reheat to 130 in the sous vide rather than toaster oven.
keeps from over-cooking the outside, and drying out the middle.

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I'm making a savory gallete tonight with some left over steak, mushrooms, leek, random veggies.
will add some ricotta, and top with Gruyere. Will try to get a picture.
 
Patrick said:
i'm 50-50 here - 3 hours sous vide at 130, then hit it in the cast iron finish with butter, or on a ripping hot grill.
I don't see the clean-up problem except for the pan/spatter -
dab the steaks dry with a towel before hitting the cast iron/grill -
salt/pepper/sprigs of thyme, sage in the sous vide bag.

Here is one for you - if you do go the grill method - reheat to 130 in the sous vide rather than toaster oven.
keeps from over-cooking the outside, and drying out the middle.

----------------------------------

I'm making a savory gallete tonight with some left over steak, mushrooms, leek, random veggies.
will add some ricotta, and top with Gruyere. Will try to get a picture.
Click to expand...
That sounds like a great idea, i'll warm up the leftover steak with the sous vide. It does always get dry in the middle!
 
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