{"id":603,"date":"2016-03-27T05:14:01","date_gmt":"2016-03-27T05:14:01","guid":{"rendered":"http:\/\/words.deviating.net\/?p=603"},"modified":"2016-05-04T01:52:47","modified_gmt":"2016-05-04T01:52:47","slug":"discussion-of-delicious-comestibles","status":"publish","type":"post","link":"https:\/\/words.deviating.net\/?p=603","title":{"rendered":"Discussion of Delicious Comestibles!"},"content":{"rendered":"<p style=\"text-align: justify;\">A recent Twitter spree with <a href=\"http:\/\/twitter.com\/CONFnoise\">noise<\/a>, <a href=\"http:\/\/twitter.com\/heidishmoo\">Heidi<\/a>, and many others (most prominently,\u00a0<a href=\"http:\/\/twitter.com\/rmjorg\">Rob Jorgensen<\/a>, <a href=\"http:\/\/twitter.com\/darksim905\">Shawn<\/a>,\u00a0<a href=\"http:\/\/twitter.com\/hacktifish\">fish<\/a>, and\u00a0<a href=\"http:\/\/twitter.com\/JackGavigan\">Jack Gavigan<\/a>)\u00a0has me wanting to share a few thoughts (and lots of photos) about preparation of delicious food. \u00a0Specifically, steak.<\/p>\n<p style=\"text-align: justify;\">Now, Jack has already made this <a href=\"https:\/\/www.youtube.com\/watch?v=4_LS65np5W4\">fine, famous video available<\/a> and it covers some of the basics perfectly well. \u00a0In short: if you get a proper-quality meat, it doesn&#8217;t need much (if any) adulteration. \u00a0The first rule of cooking <em>any<\/em> fine food (especially good fish or good meat) is &#8220;do no harm&#8221; and that predominantly comes down to&#8230;<\/p>\n<ul>\n<li>don&#8217;t over-season<\/li>\n<li>don&#8217;t over-fire<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">For this reason, many of us in the above list now opt to sous-vide our steaks (and other protein) since it&#8217;s much harder (some would say, near-impossible&#8230; unless you&#8217;re a colossal assbutt) to over-cook and thus ruin great meat if you&#8217;re using a water immersion bath. \u00a0If you are not familiar with sous-vide cooking, <a href=\"https:\/\/www.youtube.com\/watch?v=OkwU2cCLhzU\">this video<\/a> conveys the key details pretty quickly.<\/p>\n<p style=\"text-align: justify;\">Essentially, in conventional cooking, food is exposed to much higher temperatures (externally) than one needs. \u00a0In order to get a steak to 125\u00b0F internally, it&#8217;s over a fiery grill or on a hot stove at anywhere from 300\u00b0 to 600\u00b0 &#8230; if you don&#8217;t time things just right, you&#8217;re facing\u00a0tragically over-cooked meat. \u00a0In sous-vide cooking, food is immersed in precision-heated water so that it reaches a target temperature without going over. \u00a0The food is\u00a0placed in a sealed bag so that it&#8217;s not in direct contact with the water bath. \u00a0This allows the food to retain all its natural juices, vitamins, and flavors. \u00a0(Sous-vide prepared foods such as steak are\u00a0finished in a hot pan for searing and generating a proper\u00a0Maillard reaction, maximizing flavor)<\/p>\n<p style=\"text-align: justify;\">Once only the domain\u00a0of restaurants and high-class chefs (mostly due to the size and cost of immersion circulators) now home users can select from a number of very affordable and very easy-to-use sous-vide cookers. \u00a0Top among them are:<\/p>\n<ul>\n<li>The <a href=\"http:\/\/anovaculinary.com\/\">Anova<\/a>\u00a0(this is what I own)<\/li>\n<li>The <a href=\"https:\/\/sansaire.com\/\">Sansaire<\/a><\/li>\n<li>The soon-to-be released <a href=\"https:\/\/www.chefsteps.com\/joule\">Joule by Chef Steps<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">In addition to a sous-vide cooker, one wants a quality pan in which to finish (or, as you will see in a bit, sometimes prep) the meat in question. \u00a0While you can use almost any conventional large pan, it&#8217;s damn hard to beat cast iron. \u00a0Why? \u00a0This <a href=\"http:\/\/www.cookingissues.com\/2010\/02\/16\/heavy-metal-the-science-of-cast-iron-cooking\/\">blog post<\/a> summarizes it well&#8230;<\/p>\n<p style=\"padding-left: 30px; text-align: justify;\">Cast iron has a higher heat capacity than copper, so it takes more energy to heat a pound of cast iron to a given temperature than a pound of copper. More energy is stored in each pound of the cast iron. Aluminum has a higher heat capacity than iron (it stores more heat per pound) but is much less dense than iron. For a given volume, therefore, cast iron stores more heat than aluminum.<\/p>\n<p style=\"padding-left: 30px; text-align: justify;\">Because cast iron pans typically weigh much more and are thicker than the same size pan in another material, they tend to store more energy when heated. &#8230; A\u00a0cast iron pan usually contains more thermal energy than other pans at the same temperature \u2014 a significant cooking advantage. Cast iron has unparalleled searing power because it has a lot of available thermal energy. &#8230;<\/p>\n<p style=\"padding-left: 30px; text-align: justify;\">Cast iron is slow to heat up, so it\u2019s also slow to cool down. It is a good regulator. It retains its temperature longer than other materials and won\u2019t produce temperature spikes.<\/p>\n<p style=\"text-align: justify;\">So yeah&#8230; cast iron is hard as nails, has great\u00a0volumetric heat capacity, and has utterly astonishing thermal\u00a0emissivity (Stainless steel has an emissivity of around .07 while\u00a0cast iron has an emissivity rating of something like .65) making it perfect for searing your meat. \u00a0One of the best (and most venerable) brands of cast iron is <a href=\"https:\/\/www.lodgemfg.com\/\">Lodge<\/a>. \u00a0This terrific firm, located in America&#8217;s steel city of Pittsburgh, has been making cast iron for over a century and they are <em>still<\/em> the top name in the field, in my opinion.<\/p>\n<p style=\"text-align: justify;\"><em>Both sous-vide cookers and cast iron pans can all be bought on Amazon for as competitive a price as you&#8217;re likely to find anywhere.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>A Handy Chart<\/strong><\/p>\n<p>Keep this in your kitchen, it will serve you well.<\/p>\n<p><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/Meat-Temp.jpg\" rel=\"attachment wp-att-637\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-637 aligncenter\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/Meat-Temp-1024x587.jpg\" alt=\"Meat Cooking Temps\" width=\"510\" height=\"292\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/Meat-Temp-1024x587.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/Meat-Temp-300x172.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/Meat-Temp-768x440.jpg 768w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p>On to the photos and stories! &#8230;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\"><strong><em>This was the scene of my very first sous-vide cooking of a steak. \u00a0<\/em><\/strong><\/h2>\n<p><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_1.jpg\" rel=\"attachment wp-att-605\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-605 aligncenter\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_1-1024x768.jpg\" alt=\"sousvide_01_1\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_1-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_1-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_1-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_1.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">As you can see in the above chart, a medium-rare steak should be 135\u00b0F inside. \u00a0I wanted to try things more on the rare side, so I opted for 127\u00b0 on the Anova. \u00a0At the time I did not have a vacuum sealer, so heavy ziplock bags with the air drawn out (cocktail straw in the bag, lung power to vacuum it, heh) is\u00a0what I used to contain things in the pot.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_2.jpg\" rel=\"attachment wp-att-606\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-606\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_2-1024x768.jpg\" alt=\"sousvide_01_2\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_2-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_2-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_2-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_2.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">The lodge cast iron was hot and I was using beef tallow from <a href=\"http:\/\/www.fatworksfoods.com\/\">Fatworks<\/a>. \u00a0A nice sear was had, but see here&#8230;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_3.jpg\" rel=\"attachment wp-att-607\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-607\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_3-1024x664.jpg\" alt=\"sousvide_01_3\" width=\"510\" height=\"331\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_3-1024x664.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_3-300x195.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_3-768x498.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_3.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">&#8230; i left the meat in the pan for just a little too long on one side and cooking action took place beneath the surface. \u00a0Remember, you are <strong>not<\/strong> cooking your meat in the pan at the end. \u00a0You&#8217;ve <strong>already<\/strong> cooked the meat, in the sous-vide pot. \u00a0All you need is a good sear. \u00a030 seconds, tops, on each side in the hot pan should do it.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_4.jpg\" rel=\"attachment wp-att-608\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-608\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_4-1024x768.jpg\" alt=\"sousvide_01_4\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_4-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_4-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_4-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_01_4.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">I still loved my dinner, as it was. \u00a0No sides, no veggies, no other courses. \u00a0Just steak and wine. \u00a0A fine first go.<\/p>\n<h2 style=\"text-align: center;\"><strong><em>Story Number Two<\/em><\/strong><\/h2>\n<p style=\"text-align: left;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_1.jpg\" rel=\"attachment wp-att-609\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-609 aligncenter\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_1-1024x768.jpg\" alt=\"sousvide_02_1\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_1-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_1-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_1-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_1.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Not many photos of the process here, just the results. \u00a0A much more satisfying endeavor! \u00a0(And even some greenery on the plate, too!)<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_2.jpg\" rel=\"attachment wp-att-610\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-610\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_2-1024x768.jpg\" alt=\"sousvide_02_2\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_2-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_2-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_2-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_2.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">The next day, I thin-sliced the remaining steak and warmed it in the pan (with extra sear all around) and added it to breakfast&#8230;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_3.jpg\" rel=\"attachment wp-att-611\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-611\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_3-1024x768.jpg\" alt=\"sousvide_02_3\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_3-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_3-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_3-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_02_3.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">&#8220;steak and eggs and eggs and steak&#8230; that&#8217;s what you should eat for breakfast!&#8221;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\"><strong><em>Third Story&#8230; My Finest Hour?<\/em><\/strong><\/h2>\n<p><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_1.jpg\" rel=\"attachment wp-att-612\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-612 aligncenter\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_1-1024x768.jpg\" alt=\"sousvide_03_1\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_1-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_1-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_1-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_1.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">I started with a three-pound <em>slab<\/em> of bone-in ribeye. \u00a0This was about 2&#8243; thick. \u00a0Awe, yeah.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_2.jpg\" rel=\"attachment wp-att-613\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-613\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_2-1024x768.jpg\" alt=\"sousvide_03_2\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_2-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_2-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_2-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_2.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">I got it home to my girlfriend&#8217;s place, and prepared her\u00a0cast iron. \u00a0Why\u00a0heat the pan at this time? \u00a0Well, i was trying something that my buddy <a href=\"http:\/\/twitter.com\/babakjavadi\">Babak<\/a> encouraged: a <strong>double sear<\/strong>. \u00a0Instead of simply hitting the meat to the cast iron after the cooking process, he told me that sometimes he will <em>start<\/em>\u00a0the whole process with a sear against the cold meat. \u00a0Then, after an initial Maillard reaction has taken place,\u00a0the sous-vide bag and water bath can begin!<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_3.jpg\" rel=\"attachment wp-att-614\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-614\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_3-1024x768.jpg\" alt=\"sousvide_03_3\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_3-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_3-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_3-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_3.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">As you can see, the meat within that immersion cooker is already browned around the edges. \u00a0I&#8217;ve also dialed down the heat bath to 126\u00b0F<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_4.jpg\" rel=\"attachment wp-att-615\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-615\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_4-1024x768.jpg\" alt=\"sousvide_03_4\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_4-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_4-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_4-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_4.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">After about 2\u00bd hours, the meat was done. \u00a0With the fat gelled and tender, we were ready for the finishing sear. \u00a0I sprinkled seasoning salt and black pepper on both sides of the meat as I heated the pan.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_5.jpg\" rel=\"attachment wp-att-616\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-616\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_5-1024x768.jpg\" alt=\"sousvide_03_5\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_5-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_5-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_5-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_5.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">The pan was hot as hell and had a fine bottom layer of macadamia nut oil. \u00a0Just about any good fat will do, but any oils or fats that have a high smoke point work best simply because they don&#8217;t turn your kitchen into as much of a caliginous haze once the iron starts getting very hot.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_6.jpg\" rel=\"attachment wp-att-617\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-617\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_6-1024x768.jpg\" alt=\"sousvide_03_6\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_6-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_6-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_6-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_6.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Compare this to the &#8220;before final sear&#8221; photo and you&#8217;ll see the very increased bark around that outer surface. \u00a0That&#8217;s one fucking hell of a good sear!<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_8.jpg\" rel=\"attachment wp-att-619\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-619\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_8-1024x768.jpg\" alt=\"sousvide_03_8\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_8-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_8-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_8-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_8.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">And the inside, oh baby. \u00a0Two inches thick and pink 100% through. \u00a0The sear reaction was exclusively the outermost edge, all around. \u00a0That&#8217;s just incredible.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_9.jpg\" rel=\"attachment wp-att-620\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-620\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_9-1024x768.jpg\" alt=\"sousvide_03_9\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_9-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_9-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_9-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_03_9.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">This was, and yet still may be even now, the greatest steak I have ever cooked in my life. \u00a0It was shared with the family and I had my first beer in months to pair with it.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\"><strong><em>Fourth Story &#8211; A full, ideal meal<\/em><\/strong><\/h2>\n<p><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00a.jpg\" rel=\"attachment wp-att-621\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-621 aligncenter\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00a-1024x768.jpg\" alt=\"sousvide_04_00a\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00a-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00a-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00a-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00a.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">I started right away with a hot pan. \u00a0Double-sear was the name of the game, yet again. \u00a0This time I opted for both macadamia nut oil and some bacon renderings from breakfast for a touch of different flavor.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00b.jpg\" rel=\"attachment wp-att-622\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-622\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00b-1024x768.jpg\" alt=\"sousvide_04_00b\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00b-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00b-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00b-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00b.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">20-ish seconds per side on a bone-in ribeye that was still cool from the butcher&#8217;s case was giving it a nice brown outer surface.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_01.jpg\" rel=\"attachment wp-att-623\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-623\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_01-1024x792.jpg\" alt=\"sousvide_04_01\" width=\"510\" height=\"394\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_01-1024x792.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_01-300x232.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_01-768x594.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_01.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Into the water bath at 125\u00b0F with the browned edges all showing.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_02.jpg\" rel=\"attachment wp-att-624\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-624\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_02-1024x768.jpg\" alt=\"sousvide_04_02\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_02-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_02-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_02-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_02.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Side dish #1 for the meal was steakhouse mushrooms. \u00a0Sliced\u00a0cremini mushrooms went into a saucepan containing kerrygold butter, olive oil, a thwack of bacon fat, balsamic vinegar,\u00a0worcestershire sauce, black pepper, and seasoned salt. \u00a0They were left to saute for a while as i prepared&#8230;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_03.jpg\" rel=\"attachment wp-att-625\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-625\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_03-1024x768.jpg\" alt=\"sousvide_04_03\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_03-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_03-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_03-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_03.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Side dish #2, asparagus. \u00a0I chop off the bottom inch or two from the stalks to make things extra tender upon cooking. \u00a0They will be done in a skillet with olive oil, salt, and pepper.<\/p>\n<p><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_05b.jpg\" rel=\"attachment wp-att-629\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-629 aligncenter\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_05b-1024x768.jpg\" alt=\"sousvide_04_05b\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_05b-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_05b-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_05b-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_05b.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">With the immersion circulator going and the sides\u00a0coming up to temperature, i\u00a0opted to open some wine. \u00a0\ud83d\ude09<\/p>\n<p><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04a.jpg\" rel=\"attachment wp-att-626\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-626\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04a-1024x768.jpg\" alt=\"sousvide_04_04a\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04a-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04a-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04a-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04a.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">The mushrooms were starting to give up their water, and more heat was applied with frequent stirring.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04b.jpg\" rel=\"attachment wp-att-627\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-627\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04b-1024x768.jpg\" alt=\"sousvide_04_04b\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04b-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04b-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04b-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04b.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">The asparagus was looking great and also (because I use a little more heat than maybe I need to) my tongs were employed liberally to stir and re-arrange them for even heating.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_05a.jpg\" rel=\"attachment wp-att-628\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-628\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_05a-1024x768.jpg\" alt=\"sousvide_04_05a\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_05a-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_05a-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_05a-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_05a.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">nearly two hours in, and that steak was seeming pretty done. \u00a0(it wasn&#8217;t nearly as thick as the huge cut in the previous story above.)<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_06.jpg\" rel=\"attachment wp-att-630\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-630\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_06-1024x768.jpg\" alt=\"sousvide_04_06\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_06-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_06-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_06-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_06.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">The steak came out of the sous-vide bag and got a rub of salt and pepper while I got the cast iron\u00a0ready.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_07.jpg\" rel=\"attachment wp-att-631\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-631\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_07-1024x768.jpg\" alt=\"sousvide_04_07\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_07-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_07-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_07-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_07.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Macadamia nut oil up to smoking temperature&#8230;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_08.jpg\" rel=\"attachment wp-att-632\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-632\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_08-1024x768.jpg\" alt=\"sousvide_04_08\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_08-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_08-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_08-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_08.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">&#8230;slab of beef in the pan, 30 seconds per side and all edges. \u00a0See that smoke, smell that flavor!<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_09.jpg\" rel=\"attachment wp-att-633\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-633\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_09-1024x768.jpg\" alt=\"sousvide_04_09\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_09-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_09-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_09-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_09.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">A magnificent finish and plating. \u00a0Perhaps the second sear was a <em>little<\/em> too long,\u00a0or of not quite sufficiently a high enough temperature on the pan, since that final cooking process seemed to penetrate a <em>little<\/em> more deeply than one might require&#8230; but only slightly. \u00a0The fat was still soft and gelled and the bulk of the meat was perfectly pink.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_10.jpg\" rel=\"attachment wp-att-634\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-634\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_10-1024x808.jpg\" alt=\"sousvide_04_10\" width=\"510\" height=\"402\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_10-1024x808.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_10-300x237.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_10-768x606.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_10.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">I put on an old noir film as I ate and drank my wine.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_11.jpg\" rel=\"attachment wp-att-635\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-635\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_11-1024x768.jpg\" alt=\"sousvide_04_11\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_11-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_11-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_11-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_11.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">I finished off the meal with a bit of fine dark chocolate. \u00a0\ud83d\ude09<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_12.jpg\" rel=\"attachment wp-att-636\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-636\" src=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_12-1024x768.jpg\" alt=\"sousvide_04_12\" width=\"510\" height=\"383\" srcset=\"https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_12-1024x768.jpg 1024w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_12-300x225.jpg 300w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_12-768x576.jpg 768w, https:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_12.jpg 1600w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Perhaps the best part of an evening like that? \u00a0Getting all the dishes totally done, going to bed with a full belly, sleeping like the dead&#8230; and then upon waking the next morning, returning to the kitchen at breakfast time and having it still smell like deliciousness. \u00a0The smoke was almost still hanging in the air. \u00a0\ud83d\ude00<a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_00b.jpg\" rel=\"attachment wp-att-622\"><br \/>\n<\/a> <a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_04a.jpg\" rel=\"attachment wp-att-626\"><br \/>\n<\/a><a href=\"http:\/\/words.deviating.net\/wp-content\/uploads\/2016\/03\/sousvide_04_02.jpg\" rel=\"attachment wp-att-624\"><br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A recent Twitter spree with noise, Heidi, and many others (most prominently,\u00a0Rob Jorgensen, Shawn,\u00a0fish, and\u00a0Jack Gavigan)\u00a0has me wanting to share a few thoughts (and lots of photos) about preparation of delicious food. \u00a0Specifically, steak. Now, Jack has already made this fine, famous video available and it covers some of the basics perfectly well. \u00a0In short: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-603","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/words.deviating.net\/index.php?rest_route=\/wp\/v2\/posts\/603","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/words.deviating.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/words.deviating.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/words.deviating.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/words.deviating.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=603"}],"version-history":[{"count":10,"href":"https:\/\/words.deviating.net\/index.php?rest_route=\/wp\/v2\/posts\/603\/revisions"}],"predecessor-version":[{"id":652,"href":"https:\/\/words.deviating.net\/index.php?rest_route=\/wp\/v2\/posts\/603\/revisions\/652"}],"wp:attachment":[{"href":"https:\/\/words.deviating.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/words.deviating.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/words.deviating.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}