Running Bear's October 2026 Coffee Shop

[chadbag]

As I plan to make steak today, this video comes out. Timing was good.

I do agree that starting with a room temperature steak does not help with making the crust as it tends to overcook. Sous vide makes it worse. The way sous vide everything does it is by using a flame thrower, but they found that propane is the best choice as using a butane torch tended to give it a strange flavor.

If the weather holds, I'm going to try the cold steak method today.

Interesting that despite saying that resting a steak is not needed, they both still will do it.

You don’t have to go directly from the water bath to the outside finish. A lot of people will cool the sous vide cooked steak in the fridge. The do the outside finish.

 

[Kusojiji]

I’d this H0 or the KATO N-scale RhB? Can you post pics when done?

This is the Kato n-scale 4 car set. Sure thing! I will snap some shots when I run her tonight.

 

[Kusojiji]

You don’t have to go directly from the water bath to the outside finish. A lot of people will cool the sous vide cooked steak in the fridge. The do the outside finish.

I usually don't spend the time to do that. I do try to cool it down a little bit, but in the room. I don't put hot stuff in the fridge. I may play a little bit in winter with the natural outside fridge.