Last night I made a KC strip steak sous vide, it was on the tough side with some gristle, but that's not the fault of the sous vide method.
There was a second steak in that package, I'll make it tomorrow but will do it for a longer time period in the sous vide pot, which should break the meat down a bit more.
We had salami and cantaloupe and I had a small sandwich with leftover deli meats.
I did my eye of round roast sous vide at 140 for about 24 hours and it was the tenderest eye of round I've ever had! It should make great sandwiches, too.
I'll do this again but most likely with a stronger dry rub.
I bought a 3.5 pound eye of round roast that I'm going to do sous vide for tomorrow.
We've got a lot of leftover deli meats and cheeses from yesterday's luncheon, so we just had some of that for supper.
We both had fairly big lunches today, so I just had a salad with some roast beef on it for supper.
We had the 2nd round of KC strip steak, with sauteed mushrooms and potato salad.
I've got small tomatoes on several plants, probably won't have any on the 4th of July but should have some by mid-July.
I've got seedlings planted for the next hydroponic garden, which I should have set up by mid-July which means I should start getting tomatoes mid to late October.
We shared a KC strip steak and each had an ear of sweet corn tonight.
We had BLT's for supper tonight.
For a whole grain bread, that's a reasonably open crust. A little more moisture or longer rise might open it up a bit more but you run the risk of it starting to collapse if it rises beyond the level it can support.
I recently got a good digital microscope and I'm starting to use it to analyze baked goods as part of a project I'm working on.
This was the first time I have done meat sous vide, though my son did a prime rib for us several years ago. I built a dry rub mix that worked pretty well, though I think I got a little too much rosemary in it, but I cooked it to 142 and that was a good point, not so rare my wife wouldn't eat it and not brown. I'll probably use this method again, but prime rib is not something I'm likely to make very often.
Back in the Big Eight days, Nebraska and Oklahoma were major rivals, but with a lot of respect for each other. The Big Twelve pretty much ended that rivalry when they went to two divisions, a step which meant Oklahoma didn't play Nebraska every season, and that ultimately led to Nebraska leaving for the Big Ten, and Oklahoma and Texas later leaving for the SEC.
I've been using some of the thin crust recipes in the King Arthur Book of Pizza, they're pretty good. But I use my own sauce recipe.
Dinner: sous vide prime rib, mashed potatoes, gravy and broccoli, and a cookie for dessert.
