Announcement

Collapse
No announcement yet.

Where to buy Tomahawk steaks?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Craizie
    replied
    Originally posted by Ruffdaddy View Post
    Come try it! It's especially useful when you're cooking for a lot of people and want to make sure you get a consistent product.
    What time's dinner?

    Leave a comment:


  • Ruffdaddy
    replied
    Originally posted by GeorgeG. View Post
    I don't see how boiling a steak sounds good.
    Come try it! It's especially useful when you're cooking for a lot of people and want to make sure you get a consistent product.

    Leave a comment:


  • bcoop
    replied
    Originally posted by GeorgeG. View Post
    I don't see how boiling a steak sounds good.
    The steak never touches water. You don't boil. You also can't boil water with the precision of an immersion circulator.


    Steaks still need a hot sear after the SV, imo. If you don't sear, you don't get the maillard reaction, and the taste isn't there.

    Leave a comment:


  • cool cat
    replied
    I’ll take a milk-steak boiled over hard, and your finest jelly beans, raw.

    Leave a comment:


  • Craizie
    replied
    Originally posted by GeorgeG. View Post
    I don't see how boiling a steak sounds good.
    Have you ever had a hot dog with mayonnaise?!

    Leave a comment:


  • Cobraman
    replied
    Originally posted by GeorgeG. View Post
    I don't see how boiling a steak sounds good.
    Don’t knock it til ya try it! I’m never going back!

    Leave a comment:


  • GeorgeG.
    replied
    I don't see how boiling a steak sounds good.

    Leave a comment:


  • bcoop
    replied
    I sous vide quite a bit for work. Do some here and there at home.

    Leave a comment:


  • Ruffdaddy
    replied
    Originally posted by Cobraman View Post
    I live in a cave
    At least theres some tasty sous vide steak in that cave now.

    Leave a comment:


  • Cobraman
    replied
    Originally posted by Ruffdaddy View Post
    Yet? That was like 3 year ago bruv. I'm all about that reverse sear with the smoker now if I have time.
    I live in a cave

    Leave a comment:


  • Ruffdaddy
    replied
    Originally posted by Cobraman View Post
    Anybody doing the Sous Vide thing yet? Did my first set of ribeyes and now I’m hooked
    Yet? That was like 3 year ago bruv. I'm all about that reverse sear with the smoker now if I have time.

    Leave a comment:


  • Cobraman
    replied
    Anybody doing the Sous Vide thing yet? Did my first set of ribeyes and now I’m hooked

    Leave a comment:


  • bcoop
    replied
    Originally posted by Ruffdaddy View Post
    That's exactly what we were saying above.

    But at 12.99/lb for prime...its a little easier to stomach a $13 bone for the photo op.
    Pretty much. Like I said, I’ll order one if the special is good. I know my boxer appreciates it when I do.

    Leave a comment:


  • Ruffdaddy
    replied
    Originally posted by GeorgeG. View Post
    I scrolled across this post on one of the FB pages I'm on...

    https://www.foodbeast.com/news/tomah...yp24ydMeXj1G38
    That's exactly what we were saying above.

    But at 12.99/lb for prime...its a little easier to stomach a $13 bone for the photo op.

    Leave a comment:


  • AnthonyS
    replied
    nice selection of bone in ribeyes at central market yesterday including 4 to 6 bone racks.

    Leave a comment:

Working...
X