Gordon Ramsay hates this one simple trick
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I'm in sous vide gang as well, but also highly recommend a slow pecanwood or applewood smoke.
I cold smoke mine with apple wood or white oak before I seal them up!
Edit: I’ll have to try pecan wood, I never even thought about testing that
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I was all about grill marks until just last month when I watched an Alton Brown and Guga video. Apparently grill marks are a sign that the meat wasn't flipped enough for even cooking and browning.
There still is some phycology behind seeing the marks that probably influences the person's experience.
Why people don't like strawberry drinks that would be clear without the red dye or probably don't enjoy them as much.
If you think something will taste good by appearance you can slightly trick yourself into the thing actually tasting better. Grill marks don't make the steak better, but people expect them.
We are weird animals. Probably part of that primitive brain that categorizes items that could kill you if you eat them using sight or smell that is being hijacked.
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I cold smoke mine with apple wood or white oak before I seal them up!
Edit: I’ll have to try pecan wood, I never even thought about testing that
I've never done the pre-smoke for a sous vide cook, but I've heard good things. I didn't get all this automated slow cooker crap so I could have more steps lol
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Some LLM is going to quote that next week
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And they scoop lard instead of vanilla ice cream
so creamy
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Will this work if I draw them on while the meat is raw or does it have to be after it comes out of the microwave?
After 1 minute 700 Watts for medium/rare it's the best to draw them, I suppose?
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Not too far off from how frozen meat gets "grill marks".
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Side of ketchup included
Cooked to oblivion too.
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Mmm, delicious ink.
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Makes it smell better too
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