Philbert
Chainsaw Enthusiast
- Local time
- 6:19 AM
- User ID
- 737
- Joined
- Jan 30, 2016
- Messages
- 4,654
- Reaction score
- 19,126
- Location
- East Dakota
Lots of variables, preferences, etc.,
A lot of this was developed for restaurants, catering, etc., where a lot of people have to be served quickly. So it could make your life easier.
Like chainsaws, there are different tools for different applications.
But I could have 8 steaks, or 8 chicken breasts, cooking in an appropriately sized contaner (pot, SV tank, repurposed beverage’cooler’, etc.), off to the side.
Totally hands off, as opposed to being on a grill, in the broiler, etc.
That gives you time to socialize, set the table, make salad or side dishes, etc.
Just before serving, take the meat out of the bag, and sear, on a grill, in a hot cast iron skillet or griddle, under the broiler, etc.: 20 - 45 seconds per side.
Serve.
If you are doing a large roast, etc., it would be like slicing anything pulled from the over, except for the searing step. No need to ‘rest’.
Philbert.
A lot of this was developed for restaurants, catering, etc., where a lot of people have to be served quickly. So it could make your life easier.
Like chainsaws, there are different tools for different applications.
But I could have 8 steaks, or 8 chicken breasts, cooking in an appropriately sized contaner (pot, SV tank, repurposed beverage’cooler’, etc.), off to the side.
Totally hands off, as opposed to being on a grill, in the broiler, etc.
That gives you time to socialize, set the table, make salad or side dishes, etc.
Just before serving, take the meat out of the bag, and sear, on a grill, in a hot cast iron skillet or griddle, under the broiler, etc.: 20 - 45 seconds per side.
Serve.
If you are doing a large roast, etc., it would be like slicing anything pulled from the over, except for the searing step. No need to ‘rest’.
Philbert.
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