I realize this is sarcasm. However, it still deserves a throat punch...Damn, add a little A1 after cooking those well done... that’s gonna taste like Heaven.
I realize this is sarcasm. However, it still deserves a throat punch...Damn, add a little A1 after cooking those well done... that’s gonna taste like Heaven.
I was gonna ask to borrow someone’s “You shut your whore mouth!” Meme as I left mine on BroncoG6.I realize this is sarcasm. However, it still deserves a throat punch...
Having had American Wagyu and Japanese Wagyu. There is almost no comparison. While the flavor is very close, the richness is worlds apart. For instance, I have had a 12oz American Wagyu NY strip in one sitting. No way that I could consume a similar Japanese A5.We are fortunate enough to have had Wagyu fill our freezer for the last couple years. 1/2 a steer will feed us for a year. Grass fed free range. Progressing includes being aged for 28 days partial bone in/ bone out. We have luxury of full choice of how its butchered/packaged.
Yes Yes Yes!!! I followed this video like 18 months ago and we did one strip like you showed. It fed four of us because it's so rich and delicious. You don't need a sous vide machine, just boil the egg at a steady temp for the time allowed and you'll be golden. The yolk makes it sooooooooooo good but don't cook too much steak because you'll be full from just one. I'm actually going to do a tuna/caviar/A5 wagyu/lLouis XXXiii night on Thursday and this is how I'm gonna prepare it. Trust in ssj4sadie and trust the video. Small strips on the pan and dipped in the yolk and thank Jesus.... *edit* Shit, you might even see Jesus with this method... Tell him Capnkirk52 sent you.
This is the way. I tried this with prime steaks and it was incredible. Can’t even imagine some A5. I had some A5 at a Japanese yakiniku restaurant not to long ago...it would be off the charts prepared like this.
Yes Yes Yes!!! I followed this video like 18 months ago and we did one strip like you showed. It fed four of us because it's so rich and delicious. You don't need a sous vide machine, just boil the egg at a steady temp for the time allowed and you'll be golden. The yolk makes it sooooooooooo good but don't cook too much steak because you'll be full from just one. I'm actually going to do a tuna/caviar/A5 wagyu/lLouis XXXiii night on Thursday and this is how I'm gonna prepare it. Trust in ssj4sadie and trust the video. Small strips on the pan and dipped in the yolk and thank Jesus.... *edit* Shit, you might even see Jesus with this method... Tell him Capnkirk52 sent you.
Austin got me hooked on sous vide. It's excellent!Enjoy would love to try A5 sometime. I haven't messed with sous vide but have heard it produces great results. I'll stick to my PK360 with grill grates although a griddle or cast iron skillet would be a close second.
Just checked out what you purchased on their website - Damn! When you cook them, DON'T crack a beer and forget them!!$$
Honestly I gave up on most mail order as the prices seem to have skyrocketed since this damn pandemic.
Though I do still buy ribs/brisket from www.Pigofthemonth.com . Good stuff and not too pricey!
Sorry Bob, sale ended yesterday.UM, I don't see any notation of a sale on their site. Is it over?
I'd tend to agree on both accounts. I do a lot of Sous Vide, and 128 degrees seems to be the sweet spot for Medium Rare. Cook time is usually 2hrs, and I finish with a blow torch.Are you sure you want to cook it for that long? I've done tenderloins at 125 for 45 min and they came out pretty damn perfect.
To me this isn't the right way to cook those steaks, I'd be doing it the Japanese way and slice it thin and toss it on a hot griddle for just a minute. I'd be worried after 2 hours at that temp it might break the collagen down too far on those and render out all the fat.
I usually do 133-135 as I find the fat does not render enough at a lower temperature. I finish it of with a searzall.I'd tend to agree on both accounts. I do a lot of Sous Vide, and 128 degrees seems to be the sweet spot for Medium Rare. Cook time is usually 2hrs, and I finish with a blow torch.
When it comes to the A5, I wouldn't do the sous vide as much as I like the way steaks turn out. I'd just salt/pepper and sear them .