• PARTNER: PROTECT YOUR WATERS
  • Go To: THE FLIES OF YELLOWSTONE
  • Go To: YELLOWSTONE FISHING WEATHER
  • Go To: YELLOWSTONE FLY FISHING MAPS
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  • Visit: The Horse's Mouth
  • Visit: Chi Wulff
  • Visit: Parks' Fly Shop
  • Visit: Montana Cowgirl
  • Saturday, August 02, 2014

    For The Carnivorous

    SOUS VIDE STEAK
    Halogen Roast
    especially for the ravenous

    WALLPAPER: CHOICE RIB EYE STEAK
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    .. There are times when the BBQ is not the right tool. Not too often does this occasion present itself during the summer. However, when it does we choose an appropriate tool and charge ahead.
    .. For steaks we dive into, (so to speak,) a perfectly cooked sous vide rib eye steak. For roasts we choose the halogen convection oven.
    .. Roasts come out of the halogen oven perfectly done and succulent. They are completely cooked in a fraction of the time a conventional roasting would take. Energy consumption is reduced and time is saved. Whole meals can be cooked in the halogen convection oven - with ease.
    .. Our favorite roast is the chuck roast. It has a hearty flavor and is reasonably priced at the moment. A three or four pound roast can be seared and roasted in about 40 - 60 minutes. Energy savings included.
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    4# CHUCK ROAST IN HALOGEN CONVECTION OVEN
    JUICY TENDER CHUCK ROAST  --  A BIT OF O.K.
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    .. Sous vide steaks take a bit longer in preparation than conventional cooking would require. Most of the time is taken up with the water bath and that can last as long as convenient - short times are not an option.
    .. If it fits your schedule There is no finer way to cook and appreciate a rib eye steak. Some salt, pepper, riced garlic, butter, a sprig of rosemary, and sealed in a bag. The nice thing about this technique is that the meat can be cooked to and held at the perfect temperature for your liking.
    .. Should you want a blood rare steak just hold the water bath at 115 °F. The meat will not over cook and become a gray mess. Should you want the perfect medium rare steak just hold the water temperature at 130 °F.  It will stay that way for hours. Should you choose to have gray / brown innards in your steak you can choose the temperature for your preferred shade of well done.
    .. The wonderful thing about sous vide cooking is that the whole piece of meat is cooked the same. No gray overdone parts surround the best part of the meat - however done you like it. If you enjoy a charred sear, (most do,) use a blazing hot cast iron griddle or judiciously apply heat with a kitchen torch.
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    SLOW COOKER MODIFIED FOR SOUS VIDE COOKING
    TOP TO BOTTOM PERFECTION -  MEDIUM RARE RIB EYE STEAK
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    .. Either technique will enhance flavors and tenderness beyond conventional methods. Both can be used during the heat of Summer without heating up the kitchen or the whole house.
    .. Watering eyes, and the camaraderie of open flame cooking are traditions that we social carnivores are loath to give up. Burned meat is forgiven in the service of social joy. Traditions that destroy excellent cuts of meat are part of the social milieu of the carnivorous fly fisher.
    .. Concessions for hamburgers are not acceptable. Perfectly cooked hamburgers are possible with either technique.
    .. For sure, taste is an individual thing. Ours is toward the medium rare side of meat, life, and fishing for that matter.
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    WALLPAPER: ROAST BEEF AND TURNIP FRITTER