Recent comments in /f/food

Trojanman311 OP t1_j8tgliw wrote

No, def not the wine. I had two glasses. I had a cup of clam chowder ($11.99) prior to ordering the charcuterie plate. One was w white for $15 and a red with the plate that was $30 for an 8 oz pour (their cheapest red!).

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thedirtsquirrel OP t1_j8tevue wrote

It just makes cooking it take way less effort. Basically you cook it low and slow in the oven til its about 100-105F then sear blast it in the pan to finish it. You get "wall to wall" medium rare or whatever temp you're trying to cook it.

Mostly, it is very helpful when you're cooking multiple things to time it out right.

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