Soldato
@Rotty Those the ones Aldi are selling? Did they have many in your store? I feel i'll be too late by the time i finish work 
A good steak at home!!
- Thread starter RamboFB
- Start date
Soldato
Also for you sous vide'rs
How long does it take to cook something like a steak using something like the Anova?
How long does it take to cook something like a steak using something like the Anova?
45 mins to 4 hours, depending on what cut youre cooking...
@Rotty Those the ones Aldi are selling? Did they have many in your store? I feel i'll be too late by the time i finish work
no that one was 40 quid
I did go in Aldi though and they had 4, 2 weren't very good but I bought the other 2, they don't look a patch on the one I posted but I'm sure they will be fine for the money
Do you mean this for the Anova:
https://anovaculinary.com/anova-pre...mpSRDXMtsPxd_ahu-9y8vEqBWxcZovDRoCcLoQAvD_BwE
Looks interesting and I'm debating buying one for steak
Soldato
Yeah thats what i saw but i saw no mention of actual cooking times. Luckily the people in here are near instant at replying 
Also, for searing it after cooking. I see Rotty uses a chimney starter. Will any blow torch work? I'm got a Rothenberger map gas plumbing torch. Would that do?
Also, for searing it after cooking. I see Rotty uses a chimney starter. Will any blow torch work? I'm got a Rothenberger map gas plumbing torch. Would that do?
Soldato
They had none in my local. Couple of friends had a big porterhouse at a steak place in Glasgow at the weekend which looked great. Fancied giving it a go.
Yeah thats what i saw but i saw no mention of actual cooking times. Luckily the people in here are near instant at replying
Also, for searing it after cooking. I see Rotty uses a chimney starter. Will any blow torch work? I'm got a Rothenberger map gas plumbing torch. Would that do?
should be ok, some recommend using a blow torch and it in a hot pan at same time to burn any excess gas off and avoiding a butane tang to meat
Soldato
Cheers, i'd see blow torches mentioned but wasn't sure if they were specific kitchen ones and wasn't sure if there'd be a chemically taste.
Soldato
I'm on my 3rd cote de boeuf this week, well, in 7 days one last sat, one tues night and one for tonight on our anniversary. It's now salted and sitting in the fridge until later.
one last sat, one tues night and one for tonight on our anniversary. It's now salted and sitting in the fridge until later.
Soldato
Nice thick cut of steak
Take out the morning of cooking, season however you please but do not put salt on, dries meat out, cover and put in fridge
Take out a few hours before cooking, get to room temperature
Heat a skillet pan so it's smoking, tiny bit of sesame oil in the pan
pop your steak on when the kitchen full of smoke from the hot pan
don't mess with it, don't keep turning it. I do 3 minutes a side for a thick fillet, 90 seconds a side for skinny supermarket cuts for medium
The key is to take out your steak, cover it and let it stand for the same amount of time you cooked it for to drain the blood out. Doing so leaves you a delicious melt in your mouth piece of meat that isn't tough and it's full of flavour.
Take out the morning of cooking, season however you please but do not put salt on, dries meat out, cover and put in fridge
Take out a few hours before cooking, get to room temperature
Heat a skillet pan so it's smoking, tiny bit of sesame oil in the pan
pop your steak on when the kitchen full of smoke from the hot pan
don't mess with it, don't keep turning it. I do 3 minutes a side for a thick fillet, 90 seconds a side for skinny supermarket cuts for medium
The key is to take out your steak, cover it and let it stand for the same amount of time you cooked it for to drain the blood out. Doing so leaves you a delicious melt in your mouth piece of meat that isn't tough and it's full of flavour.
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I've got a Bernzomatic TS8000 torch that I often use. It's a good one to use. Using Map Pro gas too.
I keep looking at getting a searzall in the UK. But rarely available worldwide it seems.
Soldato
Soldato
As I'd had some rich steak meals this week, and dinner was late, I did it with a nice chimichurri which was perfect to make it light and fresh, cut through the fattiness of the steak. Was amazing!
Man of Honour
I like my searzall but I actually prefer using my ts8000 by itself much of the time. I'm sure you already know this but don't use the map gas with the searzall if you do get it.
What cut of steak is that? Looking to do something simple tonight with some chimichurri. Rather than expensive ribeye what about a hanger steak, flat iron or whatever? I always get confused what exactly I can ask for at the butchers.