WARREN CONNECTICUT – Maria is in London and I’m on my own here. This is actually a good day to experiment in the kitchen: I’ve been working with “utility” cuts of beef recently. Hanger steak cooked sous vide and flash seared was a major hit a couple of months ago (hanger steak has unfortunately gotten to be as expensive as sirloin because it one of the best fillers for fajitas). Today the local market had a tri-tip, which turned out to be less flavorful than the hanger.
Tri-tip is used in a style of cooking over an open fire called Santa Maria Barbecue (Santa Maria is in California’s Central Valley). The tri-tip cooked sous vide at 134 degrees for three hours (salted in the bag for a couple of hours before cooking) and then dried and flash seared on a smoking hot iron skillet. Tasty but not worth the effort. What I learned today is that tri-tip isn’t worth a voyage to Santa Maria.
Today’s image is my sous vide circulator. I didn’t get out much.
Day 2368 of one photograph every day for the rest of my life.
On this day six years ago (day 177): Street at night
