I did two filets mignon and a lamb blade chop for dinner (three people).
Gave the lamb about 4 hours and the beef about two at 130 F, followed by
a fast sear in a nuclear-hot iron skillet.

Since the filets were twice the thickness of the chop, getting
everything ready to plate at the same time would have been a bit
difficult any other way (well, my SiL the trained chef could do it, but
not me). But with sous vide, everything was ready essentially
simultaneously, and both the filets and the chop were wall-to-wall
medium rare, with a nice crusty outside.

Then, as I was teasing that last morsels of meat out from between the
bones, it occurred to me that it would be really difficult to get those
bits perfectly done along with the rest, since they were pretty well
isolated by those bones. But because of the sous vide preparation, they
were done just the same as everything else.

A great lamb chop, a wedge salad, and a baked potato. Yum.

Isaac

On Thursday, April 27, 2017 at 6:02:58 PM UTC-10, isw wrote:
> I did two filets mignon and a lamb blade chop for dinner (three people).
> Gave the lamb about 4 hours and the beef about two at 130 F, followed by
> a fast sear in a nuclear-hot iron skillet.
>
> Since the filets were twice the thickness of the chop, getting
> everything ready to plate at the same time would have been a bit
> difficult any other way (well, my SiL the trained chef could do it, but
> not me). But with sous vide, everything was ready essentially
> simultaneously, and both the filets and the chop were wall-to-wall
> medium rare, with a nice crusty outside.
>
> Then, as I was teasing that last morsels of meat out from between the
> bones, it occurred to me that it would be really difficult to get those
> bits perfectly done along with the rest, since they were pretty well
> isolated by those bones. But because of the sous vide preparation, they
> were done just the same as everything else.
>
> A great lamb chop, a wedge salad, and a baked potato. Yum.
>
> Isaac

It's a most wonderful thing for the foodservice industry. What I expect is that grilled meat served in restaurants will be properly done and serving time will be faster. What's not to like? Sous vide and fondue is trending baby!

"dsi1" wrote in message
...

On Thursday, April 27, 2017 at 6:02:58 PM UTC-10, isw wrote:
> I did two filets mignon and a lamb blade chop for dinner (three people).
> Gave the lamb about 4 hours and the beef about two at 130 F, followed by
> a fast sear in a nuclear-hot iron skillet.
>
> Since the filets were twice the thickness of the chop, getting
> everything ready to plate at the same time would have been a bit
> difficult any other way (well, my SiL the trained chef could do it, but
> not me). But with sous vide, everything was ready essentially
> simultaneously, and both the filets and the chop were wall-to-wall
> medium rare, with a nice crusty outside.
>
> Then, as I was teasing that last morsels of meat out from between the
> bones, it occurred to me that it would be really difficult to get those
> bits perfectly done along with the rest, since they were pretty well
> isolated by those bones. But because of the sous vide preparation, they
> were done just the same as everything else.
>
> A great lamb chop, a wedge salad, and a baked potato. Yum.
>
> Isaac

It's a most wonderful thing for the foodservice industry. What I expect is
that grilled meat served in restaurants will be properly done and serving
time will be faster. What's not to like? Sous vide and fondue is trending
baby!

==

I have been using sous vide for a long time and I love it. A question here
for those who do ... when you sous vide steaks, chops etc., do you brown
them before or after)



--
http://www.helpforheroes.org.uk

In article >,
"Ophelia" > wrote:

> "dsi1" wrote in message
> ...
>
> On Thursday, April 27, 2017 at 6:02:58 PM UTC-10, isw wrote:
> > I did two filets mignon and a lamb blade chop for dinner (three people).
> > Gave the lamb about 4 hours and the beef about two at 130 F, followed by
> > a fast sear in a nuclear-hot iron skillet.
> >
> > Since the filets were twice the thickness of the chop, getting
> > everything ready to plate at the same time would have been a bit
> > difficult any other way (well, my SiL the trained chef could do it, but
> > not me). But with sous vide, everything was ready essentially
> > simultaneously, and both the filets and the chop were wall-to-wall
> > medium rare, with a nice crusty outside.
> >
> > Then, as I was teasing that last morsels of meat out from between the
> > bones, it occurred to me that it would be really difficult to get those
> > bits perfectly done along with the rest, since they were pretty well
> > isolated by those bones. But because of the sous vide preparation, they
> > were done just the same as everything else.
> >
> > A great lamb chop, a wedge salad, and a baked potato. Yum.
> >
> > Isaac
>
> It's a most wonderful thing for the foodservice industry. What I expect is
> that grilled meat served in restaurants will be properly done and serving
> time will be faster. What's not to like? Sous vide and fondue is trending
> baby!
>
> ==
>
> I have been using sous vide for a long time and I love it. A question here
> for those who do ... when you sous vide steaks, chops etc., do you brown
> them before or after)

After. When I stock up on meat that's on sale, I vacuum pack and freeze
the portions so I can plop them straight into the souse vide. Doesn't
give me the chance to sear ahead of time.

On 4/28/2017 6:18 AM, Ophelia wrote:

>
> I have been using sous vide for a long time and I love it. A question
> here for those who do ... when you sous vide steaks, chops etc., do you
> brown them before or after)
>
>
>

I cannot imagine doing it before. You'd lose some of the crispy texture
of the sear. It would be like it was reheated in the microwave rather
than grilled.

"Mark Storkamp" wrote in message
...

In article >,
"Ophelia" > wrote:

> "dsi1" wrote in message
> ...
>
> On Thursday, April 27, 2017 at 6:02:58 PM UTC-10, isw wrote:
> > I did two filets mignon and a lamb blade chop for dinner (three people).
> > Gave the lamb about 4 hours and the beef about two at 130 F, followed by
> > a fast sear in a nuclear-hot iron skillet.
> >
> > Since the filets were twice the thickness of the chop, getting
> > everything ready to plate at the same time would have been a bit
> > difficult any other way (well, my SiL the trained chef could do it, but
> > not me). But with sous vide, everything was ready essentially
> > simultaneously, and both the filets and the chop were wall-to-wall
> > medium rare, with a nice crusty outside.
> >
> > Then, as I was teasing that last morsels of meat out from between the
> > bones, it occurred to me that it would be really difficult to get those
> > bits perfectly done along with the rest, since they were pretty well
> > isolated by those bones. But because of the sous vide preparation, they
> > were done just the same as everything else.
> >
> > A great lamb chop, a wedge salad, and a baked potato. Yum.
> >
> > Isaac
>
> It's a most wonderful thing for the foodservice industry. What I expect is
> that grilled meat served in restaurants will be properly done and serving
> time will be faster. What's not to like? Sous vide and fondue is trending
> baby!
>
> ==
>
> I have been using sous vide for a long time and I love it. A question
> here
> for those who do ... when you sous vide steaks, chops etc., do you brown
> them before or after)

After. When I stock up on meat that's on sale, I vacuum pack and freeze
the portions so I can plop them straight into the souse vide. Doesn't
give me the chance to sear ahead of time.

==

Thank you, yes, that is what I do. I just wondered if there was any
advantage doing it first.



--
http://www.helpforheroes.org.uk

"Ed Pawlowski" wrote in message ...

On 4/28/2017 6:18 AM, Ophelia wrote:

>
> I have been using sous vide for a long time and I love it. A question
> here for those who do ... when you sous vide steaks, chops etc., do you
> brown them before or after)
>
>
>

I cannot imagine doing it before. You'd lose some of the crispy texture
of the sear. It would be like it was reheated in the microwave rather
than grilled.

==

Good point! Thanks, Ed I will stick with the way I have always done it)


--
http://www.helpforheroes.org.uk

On Friday, April 28, 2017 at 12:20:39 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, April 27, 2017 at 6:02:58 PM UTC-10, isw wrote:
> > I did two filets mignon and a lamb blade chop for dinner (three people).
> > Gave the lamb about 4 hours and the beef about two at 130 F, followed by
> > a fast sear in a nuclear-hot iron skillet.
> >
> > Since the filets were twice the thickness of the chop, getting
> > everything ready to plate at the same time would have been a bit
> > difficult any other way (well, my SiL the trained chef could do it, but
> > not me). But with sous vide, everything was ready essentially
> > simultaneously, and both the filets and the chop were wall-to-wall
> > medium rare, with a nice crusty outside.
> >
> > Then, as I was teasing that last morsels of meat out from between the
> > bones, it occurred to me that it would be really difficult to get those
> > bits perfectly done along with the rest, since they were pretty well
> > isolated by those bones. But because of the sous vide preparation, they
> > were done just the same as everything else.
> >
> > A great lamb chop, a wedge salad, and a baked potato. Yum.
> >
> > Isaac
>
> It's a most wonderful thing for the foodservice industry. What I expect is
> that grilled meat served in restaurants will be properly done and serving
> time will be faster. What's not to like? Sous vide and fondue is trending
> baby!
>
> ==
>
> I have been using sous vide for a long time and I love it. A question here
> for those who do ... when you sous vide steaks, chops etc., do you brown
> them before or after)
>
>
>
> --
> http://www.helpforheroes.org.uk

After. The biggest problem is how to brown the meat to give an attractive appearance. Do you use anything in particular?

"dsi1" wrote in message
...

On Friday, April 28, 2017 at 10:15:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, April 28, 2017 at 12:20:39 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, April 27, 2017 at 6:02:58 PM UTC-10, isw wrote:
> > > I did two filets mignon and a lamb blade chop for dinner (three
> > > people).
> > > Gave the lamb about 4 hours and the beef about two at 130 F, followed
> > > by
> > > a fast sear in a nuclear-hot iron skillet.
> > >
> > > Since the filets were twice the thickness of the chop, getting
> > > everything ready to plate at the same time would have been a bit
> > > difficult any other way (well, my SiL the trained chef could do it,
> > > but
> > > not me). But with sous vide, everything was ready essentially
> > > simultaneously, and both the filets and the chop were wall-to-wall
> > > medium rare, with a nice crusty outside.
> > >
> > > Then, as I was teasing that last morsels of meat out from between the
> > > bones, it occurred to me that it would be really difficult to get
> > > those
> > > bits perfectly done along with the rest, since they were pretty well
> > > isolated by those bones. But because of the sous vide preparation,
> > > they
> > > were done just the same as everything else.
> > >
> > > A great lamb chop, a wedge salad, and a baked potato. Yum.
> > >
> > > Isaac
> >
> > It's a most wonderful thing for the foodservice industry. What I expect
> > is
> > that grilled meat served in restaurants will be properly done and
> > serving
> > time will be faster. What's not to like? Sous vide and fondue is
> > trending
> > baby!
> >
> > ==
> >
> > I have been using sous vide for a long time and I love it. A question
> > here
> > for those who do ... when you sous vide steaks, chops etc., do you brown
> > them before or after)
> >
>
> After. The biggest problem is how to brown the meat to give an attractive
> appearance. Do you use anything in particular?
>
> ====
>
> How do you mean 'use'? Do you mean to brown them off? Usually lard.
>
>
> --
> http://www.helpforheroes.org.uk

I'm talking about hardware. A really hot cast iron pan would work great.
Essentially, you're branding a pretty design on the meat.

https://www.youtube.com/watch?v=JB1x0O-bhrw&t=379s

===

Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
although it is much, much smaller. I use it to brulee the tops of custards
etc. I will give that a try next time) Thanks for the idea))



--
http://www.helpforheroes.org.uk

On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
>
> Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
> although it is much, much smaller. I use it to brulee the tops of custards
> etc. I will give that a try next time) Thanks for the idea))
>
>
>
> --
> http://www.helpforheroes.org.uk

I have tried to use a torch on a hunk of meat. You'd think it would work great but it takes quite a while. Evidently, it takes a lot of heat to brown meat. Hopefully, your torch is bigger than mine.

"dsi1" wrote in message
...

On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
>
> Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
> although it is much, much smaller. I use it to brulee the tops of
> custards
> etc. I will give that a try next time) Thanks for the idea))
>
>
I have tried to use a torch on a hunk of meat. You'd think it would work
great but it takes quite a while. Evidently, it takes a lot of heat to brown
meat. Hopefully, your torch is bigger than mine.

==

I doubt it <g> Would it not be better on chops or steaks rather than a big
joint though?

Mine is like this:

http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ


--
http://www.helpforheroes.org.uk

On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
> >
> > Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
> > although it is much, much smaller. I use it to brulee the tops of
> > custards
> > etc. I will give that a try next time) Thanks for the idea))
> >
> >
> I have tried to use a torch on a hunk of meat. You'd think it would work
> great but it takes quite a while. Evidently, it takes a lot of heat to brown
> meat. Hopefully, your torch is bigger than mine.
>
> ==
>
> I doubt it <g> Would it not be better on chops or steaks rather than a big
> joint though?
>
> Mine is like this:
>
> http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
>
>
> --
> http://www.helpforheroes.org.uk

That's some pretty, elegant, torch. You probably fill it with butane. I just use a hardware store propane utility torch. That's more my style. I loved that torch. When my office got flooded, the piezo ignition system crapped out. What a sad day that was.

We were watching a Brit TV show last night and a woman called another woman a mutton in lamb's wool. I don't know what the heck it means but it made me laugh.

"dsi1" wrote in message
...

On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
> >
> > Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
> > although it is much, much smaller. I use it to brulee the tops of
> > custards
> > etc. I will give that a try next time) Thanks for the idea))
> >
> >
> I have tried to use a torch on a hunk of meat. You'd think it would work
> great but it takes quite a while. Evidently, it takes a lot of heat to
> brown
> meat. Hopefully, your torch is bigger than mine.
>
> ==
>
> I doubt it <g> Would it not be better on chops or steaks rather than a
> big
> joint though?
>
> Mine is like this:
>
> http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
>
>
> --
> http://www.helpforheroes.org.uk

That's some pretty, elegant, torch. You probably fill it with butane. I just
use a hardware store propane utility torch. That's more my style. I loved
that torch. When my office got flooded, the piezo ignition system crapped
out. What a sad day that was.

We were watching a Brit TV show last night and a woman called another woman
a mutton in lamb's wool. I don't know what the heck it means but it made me
laugh.

==

Mutton dressed as lamb? lol She is saying she is trying to look younger
than she is) Usually an older woman dressed inappropriately <g>



--
http://www.helpforheroes.org.uk

On 2017-04-29 1:40 PM, dsi1 wrote:
> On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
>>>
>>> Ahh sorry lol. Yes I do use a cast iron pan but I do have a
>>> blowtorch although it is much, much smaller. I use it to brulee
>>> the tops of custards etc. I will give that a try next time)
>>> Thanks for the idea))
>>>
>>>
>> I have tried to use a torch on a hunk of meat. You'd think it would
>> work great but it takes quite a while. Evidently, it takes a lot of
>> heat to brown meat. Hopefully, your torch is bigger than mine.
>>
>> ==
>>
>> I doubt it <g> Would it not be better on chops or steaks rather
>> than a big joint though?
>>
>> Mine is like this:
>>
>> http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
>>
>>
>>
>>
--
>> http://www.helpforheroes.org.uk
>
> That's some pretty, elegant, torch. You probably fill it with butane.
> I just use a hardware store propane utility torch. That's more my
> style. I loved that torch. When my office got flooded, the piezo
> ignition system crapped out. What a sad day that was.
>

This is my propane torch. It's usually in the basement with my tools,
but it is occasionally using in the kitchen.
> We were watching a Brit TV show last night and a woman called another
> woman a mutton in lamb's wool. I don't know what the heck it means
> but it made me laugh.
>

On 2017-04-29 1:40 PM, dsi1 wrote:
> On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
>>>
>>> Ahh sorry lol. Yes I do use a cast iron pan but I do have a
>>> blowtorch although it is much, much smaller. I use it to brulee
>>> the tops of custards etc. I will give that a try next time)
>>> Thanks for the idea))
>>>
>>>
>> I have tried to use a torch on a hunk of meat. You'd think it would
>> work great but it takes quite a while. Evidently, it takes a lot of
>> heat to brown meat. Hopefully, your torch is bigger than mine.
>>
>> ==
>>
>> I doubt it <g> Would it not be better on chops or steaks rather
>> than a big joint though?
>>
>> Mine is like this:
>>
>> http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
>>
>>
>>
>>
--
>> http://www.helpforheroes.org.uk
>
> That's some pretty, elegant, torch. You probably fill it with butane.
> I just use a hardware store propane utility torch. That's more my
> style. I loved that torch. When my office got flooded, the piezo
> ignition system crapped out. What a sad day that was.

This is my propane torch. It is usually kept in the basement with my
tools, but it is used in the kitchen occasionally.


http://www.homedepot.com/p/Bernzomat...1479/300870607
>
>

On Saturday, April 29, 2017 at 8:27:20 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
> > >
> > > Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
> > > although it is much, much smaller. I use it to brulee the tops of
> > > custards
> > > etc. I will give that a try next time) Thanks for the idea))
> > >
> > >
> > I have tried to use a torch on a hunk of meat. You'd think it would work
> > great but it takes quite a while. Evidently, it takes a lot of heat to
> > brown
> > meat. Hopefully, your torch is bigger than mine.
> >
> > ==
> >
> > I doubt it <g> Would it not be better on chops or steaks rather than a
> > big
> > joint though?
> >
> > Mine is like this:
> >
> > http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> That's some pretty, elegant, torch. You probably fill it with butane. I just
> use a hardware store propane utility torch. That's more my style. I loved
> that torch. When my office got flooded, the piezo ignition system crapped
> out. What a sad day that was.
>
> We were watching a Brit TV show last night and a woman called another woman
> a mutton in lamb's wool. I don't know what the heck it means but it made me
> laugh.
>
> ==
>
> Mutton dressed as lamb? lol She is saying she is trying to look younger
> than she is) Usually an older woman dressed inappropriately <g>
>
>
>
> --
> http://www.helpforheroes.org.uk

Ha ha, I like that one!

On Saturday, April 29, 2017 at 8:42:12 AM UTC-10, Dave Smith wrote:
> On 2017-04-29 1:40 PM, dsi1 wrote:
> > On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
> >>>
> >>> Ahh sorry lol. Yes I do use a cast iron pan but I do have a
> >>> blowtorch although it is much, much smaller. I use it to brulee
> >>> the tops of custards etc. I will give that a try next time)
> >>> Thanks for the idea))
> >>>
> >>>
> >> I have tried to use a torch on a hunk of meat. You'd think it would
> >> work great but it takes quite a while. Evidently, it takes a lot of
> >> heat to brown meat. Hopefully, your torch is bigger than mine.
> >>
> >> ==
> >>
> >> I doubt it <g> Would it not be better on chops or steaks rather
> >> than a big joint though?
> >>
> >> Mine is like this:
> >>
> >> http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
> >>
> >>
> >>
> >>
> --
> >> http://www.helpforheroes.org.uk
> >
> > That's some pretty, elegant, torch. You probably fill it with butane.
> > I just use a hardware store propane utility torch. That's more my
> > style. I loved that torch. When my office got flooded, the piezo
> > ignition system crapped out. What a sad day that was.
>
> This is my propane torch. It is usually kept in the basement with my
> tools, but it is used in the kitchen occasionally.
>
>
> http://www.homedepot.com/p/Bernzomat...1479/300870607
> >
> >

Yup, it's a beauty alright.

Ophelia wrote:

> "dsi1" wrote in message
> ...
>
> On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
> > >
> > > Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
> > > although it is much, much smaller. I use it to brulee the tops of
> > > custards
> > > etc. I will give that a try next time) Thanks for the idea))
> > >
> > >
> > I have tried to use a torch on a hunk of meat. You'd think it would work
> > great but it takes quite a while. Evidently, it takes a lot of heat to
> > brown
> > meat. Hopefully, your torch is bigger than mine.
> >
> > ==
> >
> > I doubt it <g> Would it not be better on chops or steaks rather than a
> > big
> > joint though?
> >
> > Mine is like this:
> >
> > http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> That's some pretty, elegant, torch. You probably fill it with butane. I just
> use a hardware store propane utility torch. That's more my style. I loved
> that torch. When my office got flooded, the piezo ignition system crapped
> out. What a sad day that was.
>
> We were watching a Brit TV show last night and a woman called another woman
> a mutton in lamb's wool. I don't know what the heck it means but it made me
> laugh.
>
> ==
>
> Mutton dressed as lamb? lol She is saying she is trying to look younger
> than she is) Usually an older woman dressed inappropriately <g>


Another Brit malediction I like is "old trout"...

--
Best
Greg

On 2017-04-29 12:27 PM, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
>> >
>> > Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
>> > although it is much, much smaller. I use it to brulee the tops of
>> > custards
>> > etc. I will give that a try next time) Thanks for the idea))
>> >
>> >
>> I have tried to use a torch on a hunk of meat. You'd think it would work
>> great but it takes quite a while. Evidently, it takes a lot of heat to
>> brown
>> meat. Hopefully, your torch is bigger than mine.
>>
>> ==
>>
>> I doubt it <g> Would it not be better on chops or steaks rather than
>> a big
>> joint though?
>>
>> Mine is like this:
>>
>> http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
> That's some pretty, elegant, torch. You probably fill it with butane. I
> just use a hardware store propane utility torch. That's more my style. I
> loved that torch. When my office got flooded, the piezo ignition system
> crapped out. What a sad day that was.
>
> We were watching a Brit TV show last night and a woman called another
> woman a mutton in lamb's wool. I don't know what the heck it means but
> it made me laugh.
>
> ==
>
> Mutton dressed as lamb? lol She is saying she is trying to look
> younger than she is) Usually an older woman dressed inappropriately <g>
>
>
>
I like the other old one: "All fur coat and no knickers!"

"graham" wrote in message news
On 2017-04-29 12:27 PM, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
>> >
>> > Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
>> > although it is much, much smaller. I use it to brulee the tops of
>> > custards
>> > etc. I will give that a try next time) Thanks for the idea))
>> >
>> >
>> I have tried to use a torch on a hunk of meat. You'd think it would work
>> great but it takes quite a while. Evidently, it takes a lot of heat to
>> brown
>> meat. Hopefully, your torch is bigger than mine.
>>
>> ==
>>
>> I doubt it <g> Would it not be better on chops or steaks rather than
>> a big
>> joint though?
>>
>> Mine is like this:
>>
>> http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
> That's some pretty, elegant, torch. You probably fill it with butane. I
> just use a hardware store propane utility torch. That's more my style. I
> loved that torch. When my office got flooded, the piezo ignition system
> crapped out. What a sad day that was.
>
> We were watching a Brit TV show last night and a woman called another
> woman a mutton in lamb's wool. I don't know what the heck it means but
> it made me laugh.
>
> ==
>
> Mutton dressed as lamb? lol She is saying she is trying to look
> younger than she is) Usually an older woman dressed inappropriately <g>
>
>
>
I like the other old one: "All fur coat and no knickers!"
==

LOL yes, 'someone who puts on a sophisticated appearance with nothing to
substantiate it!'

<g>





--
http://www.helpforheroes.org.uk

In article >,
"Ophelia" > wrote:

> "dsi1" wrote in message
> ...
>
> On Friday, April 28, 2017 at 10:15:25 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, April 28, 2017 at 12:20:39 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Thursday, April 27, 2017 at 6:02:58 PM UTC-10, isw wrote:
> > > > I did two filets mignon and a lamb blade chop for dinner (three
> > > > people).
> > > > Gave the lamb about 4 hours and the beef about two at 130 F, followed
> > > > by
> > > > a fast sear in a nuclear-hot iron skillet.
> > > >
> > > > Since the filets were twice the thickness of the chop, getting
> > > > everything ready to plate at the same time would have been a bit
> > > > difficult any other way (well, my SiL the trained chef could do it,
> > > > but
> > > > not me). But with sous vide, everything was ready essentially
> > > > simultaneously, and both the filets and the chop were wall-to-wall
> > > > medium rare, with a nice crusty outside.
> > > >
> > > > Then, as I was teasing that last morsels of meat out from between the
> > > > bones, it occurred to me that it would be really difficult to get
> > > > those
> > > > bits perfectly done along with the rest, since they were pretty well
> > > > isolated by those bones. But because of the sous vide preparation,
> > > > they
> > > > were done just the same as everything else.
> > > >
> > > > A great lamb chop, a wedge salad, and a baked potato. Yum.
> > > >
> > > > Isaac
> > >
> > > It's a most wonderful thing for the foodservice industry. What I expect
> > > is
> > > that grilled meat served in restaurants will be properly done and
> > > serving
> > > time will be faster. What's not to like? Sous vide and fondue is
> > > trending
> > > baby!
> > >
> > > ==
> > >
> > > I have been using sous vide for a long time and I love it. A question
> > > here
> > > for those who do ... when you sous vide steaks, chops etc., do you brown
> > > them before or after)
> > >
> >
> > After. The biggest problem is how to brown the meat to give an attractive
> > appearance. Do you use anything in particular?
> >
> > ====
> >
> > How do you mean 'use'? Do you mean to brown them off? Usually lard.
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I'm talking about hardware. A really hot cast iron pan would work great.
> Essentially, you're branding a pretty design on the meat.
>
> https://www.youtube.com/watch?v=JB1x0O-bhrw&t=379s
>
> ===
>
> Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
> although it is much, much smaller. I use it to brulee the tops of custards
> etc. I will give that a try next time) Thanks for the idea))

A full-sized propane torch works well, especially to get a nice crisp
texture on the fatty edge of a steak, or when bones prevent the meat
from making good contact with the pan (close doesn't work here; the meat
has to lie directly on the metal).

I don't have one, but my suspicion is that a smaller (kitchen) torch
would just take too long to do a good job on a couple of steaks.

There are people who claim that a propane torch leaves some sort of
"taste", but I've never noticed it. Maybe the fact that one of the
claimers is also a purveyor of an attachment that's supposed to prevent
it has something to do with that.

Isaac

"isw" wrote in message
...

In article >,
"Ophelia" > wrote:

> "dsi1" wrote in message
> ...
>
> On Friday, April 28, 2017 at 10:15:25 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, April 28, 2017 at 12:20:39 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Thursday, April 27, 2017 at 6:02:58 PM UTC-10, isw wrote:
> > > > I did two filets mignon and a lamb blade chop for dinner (three
> > > > people).
> > > > Gave the lamb about 4 hours and the beef about two at 130 F,
> > > > followed
> > > > by
> > > > a fast sear in a nuclear-hot iron skillet.
> > > >
> > > > Since the filets were twice the thickness of the chop, getting
> > > > everything ready to plate at the same time would have been a bit
> > > > difficult any other way (well, my SiL the trained chef could do it,
> > > > but
> > > > not me). But with sous vide, everything was ready essentially
> > > > simultaneously, and both the filets and the chop were wall-to-wall
> > > > medium rare, with a nice crusty outside.
> > > >
> > > > Then, as I was teasing that last morsels of meat out from between
> > > > the
> > > > bones, it occurred to me that it would be really difficult to get
> > > > those
> > > > bits perfectly done along with the rest, since they were pretty well
> > > > isolated by those bones. But because of the sous vide preparation,
> > > > they
> > > > were done just the same as everything else.
> > > >
> > > > A great lamb chop, a wedge salad, and a baked potato. Yum.
> > > >
> > > > Isaac
> > >
> > > It's a most wonderful thing for the foodservice industry. What I
> > > expect
> > > is
> > > that grilled meat served in restaurants will be properly done and
> > > serving
> > > time will be faster. What's not to like? Sous vide and fondue is
> > > trending
> > > baby!
> > >
> > > ==
> > >
> > > I have been using sous vide for a long time and I love it. A question
> > > here
> > > for those who do ... when you sous vide steaks, chops etc., do you
> > > brown
> > > them before or after)
> > >
> >
> > After. The biggest problem is how to brown the meat to give an
> > attractive
> > appearance. Do you use anything in particular?
> >
> > ====
> >
> > How do you mean 'use'? Do you mean to brown them off? Usually lard.
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I'm talking about hardware. A really hot cast iron pan would work great.
> Essentially, you're branding a pretty design on the meat.
>
> https://www.youtube.com/watch?v=JB1x0O-bhrw&t=379s
>
> ===
>
> Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
> although it is much, much smaller. I use it to brulee the tops of
> custards
> etc. I will give that a try next time) Thanks for the idea))

A full-sized propane torch works well, especially to get a nice crisp
texture on the fatty edge of a steak, or when bones prevent the meat
from making good contact with the pan (close doesn't work here; the meat
has to lie directly on the metal).

I don't have one, but my suspicion is that a smaller (kitchen) torch
would just take too long to do a good job on a couple of steaks.

There are people who claim that a propane torch leaves some sort of
"taste", but I've never noticed it. Maybe the fact that one of the
claimers is also a purveyor of an attachment that's supposed to prevent
it has something to do with that.

Isaac

--

LOL well spotted I might give it a try though with my small one, if I
remember)))



--
http://www.helpforheroes.org.uk

On Saturday, April 29, 2017 at 8:27:20 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
> > >
> > > Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
> > > although it is much, much smaller. I use it to brulee the tops of
> > > custards
> > > etc. I will give that a try next time) Thanks for the idea))
> > >
> > >
> > I have tried to use a torch on a hunk of meat. You'd think it would work
> > great but it takes quite a while. Evidently, it takes a lot of heat to
> > brown
> > meat. Hopefully, your torch is bigger than mine.
> >
> > ==
> >
> > I doubt it <g> Would it not be better on chops or steaks rather than a
> > big
> > joint though?
> >
> > Mine is like this:
> >
> > http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> That's some pretty, elegant, torch. You probably fill it with butane. I just
> use a hardware store propane utility torch. That's more my style. I loved
> that torch. When my office got flooded, the piezo ignition system crapped
> out. What a sad day that was.
>
> We were watching a Brit TV show last night and a woman called another woman
> a mutton in lamb's wool. I don't know what the heck it means but it made me
> laugh.
>
> ==
>
> Mutton dressed as lamb? lol She is saying she is trying to look younger
> than she is) Usually an older woman dressed inappropriately <g>
>
>
>
> --
> http://www.helpforheroes.org.uk

We were watching the "Father Brown" series on TV and my wife asked me if I'd like to live in one of those quaint English villages. "Hell no, if our little town had all that murdering going on, I'd move to the mainland. Somewhere safer - maybe Detroit."

In these shows, the local law enforcement does a poor job of finding the killers - they're totally incompetent and superfluous. Mostly it's the local priest, or country doctor, or even gardeners doing the sleuthing. It's obvious from these shows that the Brits have a disrespect for authority figures and the rich. I think they have the right idea.

On Sun, 30 Apr 2017 14:04:10 -0700 (PDT), dsi1 >
wrote:

>On Saturday, April 29, 2017 at 8:27:20 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
>> > "dsi1" wrote in message
>> > ...
>> >
>> > On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
>> > >
>> > > Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
>> > > although it is much, much smaller. I use it to brulee the tops of
>> > > custards
>> > > etc. I will give that a try next time) Thanks for the idea))
>> > >
>> > >
>> > I have tried to use a torch on a hunk of meat. You'd think it would work
>> > great but it takes quite a while. Evidently, it takes a lot of heat to
>> > brown
>> > meat. Hopefully, your torch is bigger than mine.
>> >
>> > ==
>> >
>> > I doubt it <g> Would it not be better on chops or steaks rather than a
>> > big
>> > joint though?
>> >
>> > Mine is like this:
>> >
>> > http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
>> >
>> >
>> > --
>> > http://www.helpforheroes.org.uk
>>
>> That's some pretty, elegant, torch. You probably fill it with butane. I just
>> use a hardware store propane utility torch. That's more my style. I loved
>> that torch. When my office got flooded, the piezo ignition system crapped
>> out. What a sad day that was.
>>
>> We were watching a Brit TV show last night and a woman called another woman
>> a mutton in lamb's wool. I don't know what the heck it means but it made me
>> laugh.
>>
>> ==
>>
>> Mutton dressed as lamb? lol She is saying she is trying to look younger
>> than she is) Usually an older woman dressed inappropriately <g>
>>
>We were watching the "Father Brown" series on TV and my wife asked me if I'd like to live in one of those quaint English villages. "Hell no, if our little town had all that murdering going on, I'd move to the mainland. Somewhere safer - maybe Detroit."
>
>In these shows, the local law enforcement does a poor job of finding the killers - they're totally incompetent and superfluous. Mostly it's the local priest, or country doctor, or even gardeners doing the sleuthing.

And don't forget biddies with a handbag and purple hair.

On Sunday, April 30, 2017 at 11:19:25 AM UTC-10, Bruce wrote:
> On Sun, 30 Apr 2017 14:04:10 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Saturday, April 29, 2017 at 8:27:20 AM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
> >> > "dsi1" wrote in message
> >> > ...
> >> >
> >> > On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
> >> > >
> >> > > Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
> >> > > although it is much, much smaller. I use it to brulee the tops of
> >> > > custards
> >> > > etc. I will give that a try next time) Thanks for the idea))
> >> > >
> >> > >
> >> > I have tried to use a torch on a hunk of meat. You'd think it would work
> >> > great but it takes quite a while. Evidently, it takes a lot of heat to
> >> > brown
> >> > meat. Hopefully, your torch is bigger than mine.
> >> >
> >> > ==
> >> >
> >> > I doubt it <g> Would it not be better on chops or steaks rather than a
> >> > big
> >> > joint though?
> >> >
> >> > Mine is like this:
> >> >
> >> > http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
> >> >
> >> >
> >> > --
> >> > http://www.helpforheroes.org.uk
> >>
> >> That's some pretty, elegant, torch. You probably fill it with butane. I just
> >> use a hardware store propane utility torch. That's more my style. I loved
> >> that torch. When my office got flooded, the piezo ignition system crapped
> >> out. What a sad day that was.
> >>
> >> We were watching a Brit TV show last night and a woman called another woman
> >> a mutton in lamb's wool. I don't know what the heck it means but it made me
> >> laugh.
> >>
> >> ==
> >>
> >> Mutton dressed as lamb? lol She is saying she is trying to look younger
> >> than she is) Usually an older woman dressed inappropriately <g>
> >>
> >We were watching the "Father Brown" series on TV and my wife asked me if I'd like to live in one of those quaint English villages. "Hell no, if our little town had all that murdering going on, I'd move to the mainland. Somewhere safer - maybe Detroit."
> >
> >In these shows, the local law enforcement does a poor job of finding the killers - they're totally incompetent and superfluous. Mostly it's the local priest, or country doctor, or even gardeners doing the sleuthing.
>
> And don't forget biddies with a handbag and purple hair.

I guess Miss Marple would be the most famous of the amateur sleuths. OTOH, I'm no fan of the genre - I'm just forced to watch the shows.

"dsi1" wrote in message
...

On Saturday, April 29, 2017 at 8:27:20 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
> > >
> > > Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
> > > although it is much, much smaller. I use it to brulee the tops of
> > > custards
> > > etc. I will give that a try next time) Thanks for the idea))
> > >
> > >
> > I have tried to use a torch on a hunk of meat. You'd think it would work
> > great but it takes quite a while. Evidently, it takes a lot of heat to
> > brown
> > meat. Hopefully, your torch is bigger than mine.
> >
> > ==
> >
> > I doubt it <g> Would it not be better on chops or steaks rather than a
> > big
> > joint though?
> >
> > Mine is like this:
> >
> > http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> That's some pretty, elegant, torch. You probably fill it with butane. I
> just
> use a hardware store propane utility torch. That's more my style. I loved
> that torch. When my office got flooded, the piezo ignition system crapped
> out. What a sad day that was.
>
> We were watching a Brit TV show last night and a woman called another
> woman
> a mutton in lamb's wool. I don't know what the heck it means but it made
> me
> laugh.
>
> ==
>
> Mutton dressed as lamb? lol She is saying she is trying to look younger
> than she is) Usually an older woman dressed inappropriately <g>
>
>
>
> --
> http://www.helpforheroes.org.uk

We were watching the "Father Brown" series on TV and my wife asked me if I'd
like to live in one of those quaint English villages. "Hell no, if our
little town had all that murdering going on, I'd move to the mainland.
Somewhere safer - maybe Detroit."

In these shows, the local law enforcement does a poor job of finding the
killers - they're totally incompetent and superfluous. Mostly it's the local
priest, or country doctor, or even gardeners doing the sleuthing. It's
obvious from these shows that the Brits have a disrespect for authority
figures and the rich. I think they have the right idea.

==

I can't say there is a lot of murder in our 'quaint English Villages' so you
might very very disappointed <g>



--
http://www.helpforheroes.org.uk

On Sunday, April 30, 2017 at 11:32:41 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, April 29, 2017 at 8:27:20 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, April 28, 2017 at 10:28:21 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, April 28, 2017 at 9:03:53 PM UTC-10, Ophelia wrote:
> > > >
> > > > Ahh sorry lol. Yes I do use a cast iron pan but I do have a blowtorch
> > > > although it is much, much smaller. I use it to brulee the tops of
> > > > custards
> > > > etc. I will give that a try next time) Thanks for the idea))
> > > >
> > > >
> > > I have tried to use a torch on a hunk of meat. You'd think it would work
> > > great but it takes quite a while. Evidently, it takes a lot of heat to
> > > brown
> > > meat. Hopefully, your torch is bigger than mine.
> > >
> > > ==
> > >
> > > I doubt it <g> Would it not be better on chops or steaks rather than a
> > > big
> > > joint though?
> > >
> > > Mine is like this:
> > >
> > > http://www.currys.co.uk/gbuk/househo...FxGwod 5IIBQQ
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > That's some pretty, elegant, torch. You probably fill it with butane. I
> > just
> > use a hardware store propane utility torch. That's more my style. I loved
> > that torch. When my office got flooded, the piezo ignition system crapped
> > out. What a sad day that was.
> >
> > We were watching a Brit TV show last night and a woman called another
> > woman
> > a mutton in lamb's wool. I don't know what the heck it means but it made
> > me
> > laugh.
> >
> > ==
> >
> > Mutton dressed as lamb? lol She is saying she is trying to look younger
> > than she is) Usually an older woman dressed inappropriately <g>
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> We were watching the "Father Brown" series on TV and my wife asked me if I'd
> like to live in one of those quaint English villages. "Hell no, if our
> little town had all that murdering going on, I'd move to the mainland.
> Somewhere safer - maybe Detroit."
>
> In these shows, the local law enforcement does a poor job of finding the
> killers - they're totally incompetent and superfluous. Mostly it's the local
> priest, or country doctor, or even gardeners doing the sleuthing. It's
> obvious from these shows that the Brits have a disrespect for authority
> figures and the rich. I think they have the right idea.
>
> ==
>
> I can't say there is a lot of murder in our 'quaint English Villages' so you
> might very very disappointed <g>
>
>
>
> --
> http://www.helpforheroes.org.uk

Not having any murdering going on in your town is a positive in my book. Keep up the good work!

On Sun, 30 Apr 2017 14:29:18 -0700 (PDT), dsi1 >
wrote:

>On Sunday, April 30, 2017 at 11:19:25 AM UTC-10, Bruce wrote:
>> On Sun, 30 Apr 2017 14:04:10 -0700 (PDT), dsi1 <dsi1yahoo.com>
>> wrote:
>>
>> >We were watching the "Father Brown" series on TV and my wife asked me if I'd like to live in one of those quaint English villages. "Hell no, if our little town had all that murdering going on, I'd move to the mainland. Somewhere safer - maybe Detroit."
>> >
>> >In these shows, the local law enforcement does a poor job of finding the killers - they're totally incompetent and superfluous. Mostly it's the local priest, or country doctor, or even gardeners doing the sleuthing.
>>
>> And don't forget biddies with a handbag and purple hair.
>
>I guess Miss Marple would be the most famous of the amateur sleuths. OTOH, I'm no fan of the genre - I'm just forced to watch the shows.

I actually hate the genre. Makes me feel like a fuddy duddy and fall
asleep.

"dsi1" wrote in message

> > We were watching a Brit TV show last night and a woman called another
> > woman
> > a mutton in lamb's wool. I don't know what the heck it means but it made
> > me
> > laugh.
> >
> > ==
> >
> > Mutton dressed as lamb? lol She is saying she is trying to look
> > younger
> > than she is) Usually an older woman dressed inappropriately <g>
> >
> >
>
> We were watching the "Father Brown" series on TV and my wife asked me if
> I'd
> like to live in one of those quaint English villages. "Hell no, if our
> little town had all that murdering going on, I'd move to the mainland.
> Somewhere safer - maybe Detroit."
>
> In these shows, the local law enforcement does a poor job of finding the
> killers - they're totally incompetent and superfluous. Mostly it's the
> local
> priest, or country doctor, or even gardeners doing the sleuthing. It's
> obvious from these shows that the Brits have a disrespect for authority
> figures and the rich. I think they have the right idea.
>
> ==
>
> I can't say there is a lot of murder in our 'quaint English Villages' so
> you
> might very very disappointed <g>
>

Not having any murdering going on in your town is a positive in my book.
Keep up the good work!

==

;-) But you see, I am not in a quaint English Village although I have lived
in several



--
http://www.helpforheroes.org.uk