I used my Instant Pot Viva 6 QT’s sous vide function at 132F for 2 hours. Stuck it in the freezer while the cast iron came to proper searing temp, maybe five minutes?
I came into this experience fully prepared to pat it dry before tossing it on to get that sweet Maillard reaction, but (like the caption said) when I cut that bad boy out of its bag, I was so excited I forgot to pat the dang thing dry. Still good, but explains the browning near the edges, and I’m excited to try the next cut and remember to not be a doofus.
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I used my Instant Pot Viva 6 QT’s sous vide function at 132F for 2 hours. Stuck it in the freezer while the cast iron came to proper searing temp, maybe five minutes?
I came into this experience fully prepared to pat it dry before tossing it on to get that sweet Maillard reaction, but (like the caption said) when I cut that bad boy out of its bag, I was so excited I forgot to pat the dang thing dry. Still good, but explains the browning near the edges, and I’m excited to try the next cut and remember to not be a doofus.
Refrigerator is fine too instead of the freezer, just FYI.
Good to know, thanks! I was reading a lot about ice baths so I figured if I didn’t have that, freezer = next best thing, but fridge is a lot easier.
they both work. i just toss em in the refrig.