Oh my Steve, I am salivating!! How was the Wynns drinking?
I will be honest and say that I seldom have the patience to leave the
bottles alone long enough
(unless I have completely forgotten about them)!
Susan
On Mon, 8 Aug 2022 at 15:42, Tilden, Steve ST <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Susan
SK 16 hours, wiped off, applied shitake powder and pepper, SV 2hrs @58C,
wiped and dried steak surface, pan sear 2 minutes each side.
Yeah, the photo was terrible…last minute shot before eating. Should have
used the flash. The meat was that pink, I could have SV another ½ hr.
A 2008 Wynns Black Label Cab Sav solved any other issues 😊
Steve
*From:* oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx]
*On Behalf Of *Susan Yuen
*Sent:* Monday, 8 August 2022 4:58 PM
*To:* oz-food@xxxxxxxxxxxxx
*Subject:* [oz-food] Re: Buttersteak...
Hey Vicki,
Glad you are back home to better weather, and a good work situation!
Hi Steve,
The pics did not look good at all, so I am glad that it tasted better than
it looked.
How long did you marinate it in SK before you sousvide the beef?
And did you dry age it before SV-ing it?
Found this online and thinking, hmmmmm, rather interesting!
https://annavoloshyna.com/sous-vide-koji-marinated-beef-with-stewed-onion/
<https://urldefense.com/v3/__https:/annavoloshyna.com/sous-vide-koji-marinated-beef-with-stewed-onion/__;!!Nd8K6TfUt9jcQpcU_mCx!so7PivoWCKm_1p-1cilvnGBhHIUMwswmGvCOrtPZ8uPzxTkqWCm-vcmFZ5U8wiJow2R9lJkS7fL-KtbDyI-2O665LwY$>
Susan
On Mon, 8 Aug 2022 at 12:41, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
Hi Steve,
Gosh yes, we’ve had some miserable, rainy weather on occasion, but nothing
close to the Canberra cold! We definitely don’t miss it! (I still check the
Canberra forecasts daily so I can pat myself on the back about escaping it
ha ha.)
Back ‘at work’ today, but my department is mostly working from home for
the present because of the uptick in covid cases, which suits me perfectly.
Glad you enjoyed the steak!
Vicki. :-)
On 8 Aug 2022, at 6:36 am, Tilden, Steve ST <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Vicki
WA’s Gotta be a big improvement climate wise from Canberra! It’s the
little things in the kitchen that can make a big difference.
Having a look at that pic (I didn’t really before posting) doesn’t do
justice to the meat, the colour was much pinker, and the meat texture was
very soft. The photo looks like it is a stringy texture, but it wasn’t. I
like it. Jen not so much. Her T-bone was non SK, but SV still very tender.
I would have liked to grill it over coals, but I just seared in the Bigga,
as Mr DJ was eating pan cooked lamb loin chops.
Cheers
Steve
*From:* oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx
<oz-food-bounce@xxxxxxxxxxxxx>] *On Behalf Of *Vicki Taylor
*Sent:* Sunday, 7 August 2022 8:58 PM
*To:* oz-food@xxxxxxxxxxxxx
*Subject:* [oz-food] Re: Buttersteak...
Hi Steve,
That actually looks like a weird texture! What did you think of it?
Spuds look ah-MAY-zing!
Oh and yes we’re back in WA, far from being settled (it’s been a comedy of
errors and none have been the least bit funny) but we are gradually getting
there! Enjoying big little things, like a 1½ kitchen sink instead of a
single one – and it's deep enough to wash a large pan in! Wow! And a gas
cooktop – it's small and basic, without a wok burner, but I have plans to
change that. And a fan forced oven! Also as basic as they get, but hey,
it’s a step up for us! 😂 (I don’t care too much about the oven, but a
new cooktop and rangehood are definitely high on the list…)
Vicki. :-)
On 7 Aug 2022, at 5:18 pm, Tilden, Steve ST <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Shio Koji marinated 16hrs, sous vide Ribeye.....buttersteak :-)
Cheers
Steve
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