That's nifty. And we should ALL have a decent collection of Balls Jars because when no one's looking we are secret farmers...and my produce keeps quite well in these Balls Jars. I can't wait to fill up 30 of the biggins. Step one to my master plan is to sell my old log trailer, which I got a guy coming to look at in about 4 hours. Cross yer fingers for me...after that I am getting a roll-off dumpster in the driveway for a week or so to do some serious spring cleaning in the basement. Then comes step the third. The step that makes me Balls Jars stuft thick. Ohh boy.
That's dope Bushy...There is this dude on YouTube that I watch occasionally, my big fat Greek dumpling called Guga Foods and his 2nd channel Sous Vide Everything. Also, Adam Savage from MythBusters fame as well. Anyway, these fellas have done videos on insanely hot seared 1100°F steaks that were cooked Sous Vide first, then quick seared for 1-2m per side on an open grill. Adam did a quick one day video about "How to sear a steak", and Guga has done videos on just about every kind of beef you could imagine; everything from A5 Wagyu to USDA Select to Picanha. He has more recently been into dry aging at home in these crazy dry-age bags that you do in the fridge for a couple months. Check out the one with the 60 day dry aged brisket. When he cuts into it, it looks like he hit a water main...no joke. Last brisket I made, I rested it in a cooler wrapped with towels for 5 hours, it didn't leak that much...it's crazy though, this thing Guga made is GUSHING.We got one of these Anova Sous Vide 900 watt units and it's been pretty neat to use. So far have done some pork loin and beef. Tonight have some chicken sealed up with spices to cook.
I'll have to let the wife know to check out those YouTube channels. We never would've got it but couldn't pass up getting it at a third the price at an auction site. The wife ended up making yogurt with it last night. You start everything like normal then it gets transferred into jars, put into the Sous Vide container where it run to bloom. The kids have been liking having homemade fresh yogurt with stirred in fresh fruit.
I love yogie. I've never had homemade before, but I can only imagine how good it can get. I've seen the reverse sear used on insane cuts like 2" thick Porterhouses or the famed on the bone tomahawk ribeye. Never done it personally, and you absolutely need a thermometer. Take notes here kids, Seriouseats.com has an EXCELLENT step by step reverse sear guide for steaks that cost on the high side of the $100 mark and usually are weighed in pounds. If you ever find yourself in charge of one of these, I would HIGHLY recommend giving this method a shot to have the best chance at success.
Once you've started making your own with the started mix. You keep little bit of the yogurt you've made before and use that as your starter mix to make more yogurt same like you do when making sour dough bread. Unlimited supply of homemade yogurt if you continue to make it before finishing the last batch.
