RickC wrote:I saw that mentioned and had to look it up and now I have got to try it. I'm heating water now to see if I can maintain the temp I want then if that works out I'm going to try a couple steaks this evening.
rebelp74 wrote:And it does work just fine without the skin on. Also wild ducks will be more purple than tame ducks.
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
jarbo03 wrote:Hot skillet, 20 seconds per side, just enough to brown.
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
assateague wrote:What's the benefit of this technique? Is it a flavor/marinade issue?
assateague wrote:What's the benefit of this technique? Is it a flavor/marinade issue?
rebelp74 wrote:assateague wrote:What's the benefit of this technique? Is it a flavor/marinade issue?
More of an exact cooking method. Allows you to bring the meat up to a safe temp, which kills bacteria/parasites, while not overcooking it.
RickC wrote:For a cheap cut of meat it turned out pretty good. Messing around with spices, herbs and marinades could be pretty interesting. At 145 it came out medium. I will probably drop it to 140 the next time.
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